• 15 Ratings

A one-pan, chicken skillet dinner? Count us in! This mouthwatering chicken cacciatore cooks in just one skillet, so you can spend less time washing dishes and more time savoring dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Skin chicken. In a large skillet brown chicken on all sides in hot oil over medium heat about 15 minutes, turning occasionally. Remove chicken from skillet, reserving drippings in skillet; set chicken aside.

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  • Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or until vegetables are just tender. Return chicken to skillet.

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Instructions Checklist
  • Meanwhile, in a medium bowl combine undrained tomatoes, tomato paste, wine, sugar, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), turning once during cooking. Sprinkle with parsley. If desired, serve over hot cooked pasta. Makes 6 servings.

Nutrition Facts

280 calories; total fat 11g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 63g; cholesterol 77mg; sodium 396mg; potassium 351mg; carbohydrates 12g; fiber 2g; sugar 6g; protein 28g; vitamin aRE; vitamin a 49IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 10mg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 50mg; iron 2mg.

Reviews

15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3.0 stars
04/26/2020
The "original" recipe from the late '50's and early '60's regular cookbook is much easier (less ingredients and NO wine!), and is our much preferred go-to. And instead of all the spices, just one bay leaf, plus salt and pepper is used. Geez! No one can ever guess how fuss-free the original one is. Nice try, though.