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Weeknight Chicken Cacciatore

This Italian mainstay has been revamped for those seeking a lower-sodium lifestyle. Instead of loads of salt, this dish gets its flavor punch from onions, garlic, and a dash of red wine.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
171 calories per serving


> 1/2 lb small boneless skinless chicken breasts
> 1/2 lb boneless skinless chicken thighs
> 1 green bell pepper, seeded and thinly sliced
> 1/3 cup  diced onion
> 1 tbsp minced garlic
> 1/2 (8 oz) pkg sliced white mushrooms
> 1 (14.5 oz) can Nature's Promise® Organic No Salt Added Diced Tomatoes
> 1/4 cup dry red wine
> 1 tbsp Italian seasoning


Coat a 12-inch skillet with cooking spray and heat on medium-high. Season the chicken with salt and pepper. Add chicken to skillet and cook 3 min. per side, until golden brown. Transfer to a plate.
To same skillet, add the green pepper, onions, garlic, and mushrooms. Cook 2 min., stirring often. Add the tomatoes, wine, and Italian seasoning. Heat to a boil on high.
Return chicken to skillet and spoon vegetables on top. Reduce heat, cover, and simmer 10–12 min., until chicken is cooked through.
Using tongs, transfer chicken to a clean plate and continue simmering vegetables another 5 min., until tender. Season vegetables with salt and pepper to taste. To serve, spoon vegetables and sauce over chicken.


Garnish with basil for color and extra flavor.

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