Description

This Easy One Pot Chicken Cacciatore combines succulent, tender chicken with a creamy red sauce and fresh vegetables, ready in less than 40 minutes. Making this simple chicken cacciatore recipe is a breeze, and it traditionally pairs wonderfully for dinner with your favorite pasta or rice!

Ingredients

8 ounce mushrooms, sliced

1/2 cup red bell pepper, chopped

1/2 cup green pepper, chopped

1/2 cup yellow onion, chopped

2 tablespoons olive oil

2 cloves garlic, minced

1/4 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

1/2 cup red wine

2 tablespoons tomato paste

1 tablespoon thyme

1 tablespoon parsley, finale chopped

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon dried basil

1/8 teaspoon red pepper flakes

28-ounce crushed tomatoes

1/2 cup chicken broth

4 boneless skinless chicken breast

1 cup fresh spinach, julienned

16 ounce angel hair pasta

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Instructions

In a large saute pan or skillet add the mushrooms, peppers, onions, olive oil, garlic, salt, and pepper. Over medium heat mix for 7-9 minutes or until the onions are translucent and the mushrooms have wilted.
Add the red wine to the skillet and stir for 3 minutes.
Add the tomato paste, thyme, parsley, Italian seasoning, oregano, basil, and red pepper flakes. Stir for 2-3 minutes.
Add the tomatoes and chicken broth. Stir until combined.
Add the chicken breasts to the skillet. Use a spoon to cover the chicken with the sauce. Allow the chicken to cook for 13-17 minutes or until cooked through. Do not overcook the chicken, as you want the chicken to fall apart. Move the chicken and sauce around occasionally and adjust the heat so the sauce does not stick to the skillet.
While the chicken is cooking boil your water and cook your pasta.
With two forks shred the chicken.
Add the spinach to the saute pan. Mix for 2-3 minutes or until the spinach has wilted.
Once cooked remove from the heat and top with fresh thyme.

Notes

Storage and freezing instructions:

You can keep the cooled chicken in the fridge in an air-tight container for up to 5 days.

Freeze the cooked chicken using a freezer-safe container for up to 3 months.

Thaw overnight in the fridge before reheating over a medium heat in the skillet until heated through, or in the microwave with individual servings.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Dinner
Method: Stovetop
Cuisine: American