Chicken

Chicken Cacciatore

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Chicken Cacciatore is full of flavor and very versatile. It can be eaten as is or on rice or noodles. I even chop up some of the leftovers the next day and put it on some greens for a salad at lunchtime.

You can use thighs or breasts, bone-in or boneless, whatever you happen to have, just remove the skin if it is still on the chicken. This time around I had 2 bone-in thighs and 1 chicken breast that I cut in half.

First gather and prep all your ingredients. The next steps go fast so you want to have everything ready.

Remove the skin from the chicken, chop the veggies, mix the flour and seasonings and make sure you have chicken stock.

Heat the pan with the oil, dredge your chicken in the flour and seasoning mix and add it to the pan. Brown it on both sides, then remove from the pan. Don’t worry about any flour or chicken bits that may be left in the pan.

Lower the heat and add a little more oil then the onions, peppers, and mushrooms.Scrape the brown stuff off the bottom of the pan as you are sauteing the veggies for a few minutes. Don’t worry if you don’t get all the brown stuff off the bottom, you’ll get it in the next step.

Now add your red wine or vinegar, chicken stock and garlic. This is when you want to make sure you really scrape the bottom of the pan to get anything off.

Now add the diced tomatoes, parsley, capers and Italian seasoning. Mix all of this together.

Now add the chicken back to the pan and get it all sunken into the sauce. Cover and simmer for about 10 minutes. Flip the chicken, cover and simmer for another 10 minutes. It should be done about now, but check to ensure the chicken has reached an internal temperature of 165 degrees.

Now it’s time to enjoy! Depending on my mood or how hungry I am I might have this on rice, in which case I’ll start cooking that before I start anything with the Cacciatore recipe. Or if I want it on noodles, I’ll cook those while my chicken is simmering. Sometimes I’ll just make some garlic toast to go with it.

Chicken Cacciatore means Hunter’s Chicken. In which case I think you could really add any vegetable you want to this and turn it more into a stew. Any way you make it and serve it, Chicken Cacciatore is very delicious!

Print Recipe

Chicken Cacciatore

Chicken Cacciatore is an easy, yet delicious meal to make. You can serve it with just some garlic toast or put it on a bed of rice or egg noodles, topped with some Parmesan cheese.
Prep Time10 minutes
Cook Time40 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Cacciatore, Chicken
Servings: 4 people
Calories: 200kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart stainless steel deep pan
  • Cutting board and knife

Ingredients

Chicken

  • 4 pieces chicken thighs bone-in, skinless or 2 chicken breasts cut in half
  • ¼ cup flour
  • 1 tsp Italian seasoning
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 tbsp olive oil

Veggies and Sauce

  • 1 tbsp olive oil
  • ¼ cup red onion or shallot, diced
  • 1 each bell pepper chopped
  • 2 cups mushrooms sliced
  • 1 tbsp garlic fresh, minced
  • 2 tbsp red wine vinegar or red wine
  • 15 ounce can diced tomatoes in sauce
  • ½ cup chicken broth
  • 2 tbsp Italian parsley chopped
  • 3 tbsp capers
  • 2 tsp Italian seasoning

Instructions

  • Combine the flour and seasonings and dredge the chicken in the flour mixture. On medium high heat, heat a deep, wide bottom pan (a 4 quart pan will do) and add the olive oil. Add the chicken to the pan and brown on all sides, about 5 minutes – add more oil if you need to.
  • When the chicken is brown, lower heat to medium and remove chicken from the pan. Add 1 tbsp olive oil and the onions, peppers, and mushrooms. Sauté for a couple minutes then add the red wine vinegar, chicken broth, and garlic. Scrape all the brown stuff off the bottom of the pan (this is flavor and thickener for the sauce).
  • Reduce heat to medium low and add the diced tomatoes, parsley, capers, and Italian seasoning to the pan and combine. Return the chicken back to the pan, cover and simmer for 10 minutes.
  • Flip chicken over, cover and simmer another 10 minutes. Remove the lid, flip the chicken one more time, leave the lid off and simmer another 10 minutes to reduce sauce and finish cooking the chicken. Check the internal temperature of the chicken to ensure it reached 165 degrees.
  • Serve with a side of pasta in marinara sauce or on top of some cooked rice or egg noodles, and some garlic toast.
  • Enjoy!

Nutrition

Calories: 200kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 723mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 338IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 3mg

Italian Chicken and Veggies

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Chicken is a very versatile ingredient that can be used in a wide variety of dishes. This dish can easily be prepared in a saute pan on the stovetop, but I decided to make it even easier by putting it in my slow cooker. What’s easier than 15 minutes of prep the day before and putting it in your slow cooker for a few hours the next day?

As usual, first, start by gathering and preparing your ingredients. You can use your favorite Italian dressing, I happened to have one on hand that I made using a zesty Italian seasoning packet. Otherwise, I always have Olive Garden Italian dressing in my refrigerator.

Cut and prep all your vegetables. If you don’t have zucchini or yellow squash on hand (or don’t like it) you can certainly replace it with some broccoli or another favorite vegetable. Next time I make this I’m going to add a can of drained, quartered artichoke hearts to this mix.

Then it’s as simple as putting it all in your slow cooker crock. I put the chicken on the bottom, add the vegetables, seasonings and dressing.

You can use whatever chicken pieces you want. If using breasts, cut them in half. You can use thighs, bone-in or boneless, or a combination of the 2. You just need 6 pieces of chicken all about the same size.

You can put it in your slow cooker now and turn it on or cover it and put it in the refrigerator overnight.

It will only take about 3 hours to cook depending on your slow cooker. Just make sure your chicken has reached an internal temperature of 165 degrees.

I like eating this with a dinner roll and Quinoa Pilaf.

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Italian Chicken & Veggies (Slow Cooker)

A very simple, yet full of flavor chicken and vegetable dish that can be prepped the day before and put in the slow cooker the next day for a quick, no fuss dinner.
Prep Time15 minutes
Cook Time3 hours
Course: Dinner, Main Course
Cuisine: American, Italian American
Keyword: Chicken, Italian Chicken, Slow Cooker
Servings: 6 people
Calories: 63kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart slow cooker

Ingredients

  • 3 each chicken breasts cut in half
  • 1 each zucchini small, cut in half moons
  • 1 each yellow squash small, cut in half moons
  • 2 cups mushrooms sliced
  • 1 each bell pepper julienned
  • 1 each leek sliced into ½ moons
  • ½ cup Italian dressing
  • 2 tbsp garlic minced
  • 2 tbsp capers
  • 1 tbsp Italian seasoning
  • ½ tsp fennel seeds crushed
  • ½ tsp red pepper flakes crushed
  • ½ tsp black pepper

Instructions

  • Gather and prep all veggies and mince garlic.
  • Add fennel seeds and red pepper flakes to a mortar and crush with the pestle.
  • Cut chicken breasts in half. If they are thick, butterfly the thick pieces.
  • Put chicken in the bottom of a slow cooker crock. Top with the veggies, herbs and seasonings, and then the Italian dressing.
  • Put crock in slow cooker and cook on low for about 3 hours until the chicken reaches 165 degrees.
  • Dish up, top with Parmesan cheese.
  • Enjoy!

Notes

You can easily use chicken thighs or a combination of breasts and thighs. It doesn’t matter if the thighs are boneless or not. I usually use a combination so I can make everyone happy.
If preparing the night before, prepare up to putting all ingredients in the crock, cover and refrigerate overnight.
This dish freezes well.

Nutrition

Calories: 63kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 280mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Lemon Pepper Chicken & Veggies

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This slightly tangy, light and refreshing dish tastes great no matter what time of year. Getting a little tired of the heavy meals we all tend to eat during the cold winter months, try this one.

For those who have never tried capers, this is a good dish to try out. Paired with fresh lemon juice, they add just the right amount of tang.

First prep your veggies. Cut the zucchini and yellow squash down the center and each half down the center one more time. Then cut into slices. Slice your mushrooms and chop your tomatoes. I generally use roma tomatoes in this dish since they have more meat and less juice and hold up better when cooking, but you could use any tomatoes you have on hand. Get your capers out and make sure your lemon is at room temperature – it will give you more juice.

Heat up a large saute pan on the medium low setting. Add 1 tablespoon of the olive oil and butter. Then put your chicken in the pan making sure to scrape as much seasoning off the plate as you can.

Cover the pan and cook 3 – 5 minutes (depending on thickness of chicken). Flip over, replace lid and cook another 3 – 5 minutes. Remove chicken from the pan.

Time for the veggies. Add the other 1 tablespoon of olive oil and butter, zucchini, yellow squash, and mushrooms. Also add 1/2 cup of the chicken stock.

While stirring, scrape the bottom of the pan to incorporate all the seasonings left behind from the chicken.

Once the seasonings have been scraped up and the chicken stock has simmered out – about 3 to 5 minutes – add the chicken back to the pan and the other 1/2 cup of chicken stock. Cover and cook 5 to 10 minutes – the chicken needs to reach 165 degrees.

Now, remove the lid and add the tomatoes, capers and fresh lemon juice and zest. Simmer for a few more minutes until the liquid has reduced down be about half.

Time to eat. I like to put some fresh greens on my plate and top it with the chicken and veggies plus some juice. This adds a little more nutrients to my meal. I also pair it with Quinoa Pilaf. Top with some fresh chopped parsley and chives to finish it off.

Enjoy!

Print Recipe

Lemon Pepper Chicken & Veggies

This fresh and slightly tangy dish is good any time of the year. Fresh lemon juice and capers are a must to complete the flavors of this chicken and veggie entree.
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Lemon pepper chicken
Servings: 6 servings
Calories: 107kcal
Author: Eating With Deb

Equipment

  • Large saute pan

Ingredients

  • 3 each chicken breasts cut in ½ for 6 pieces
  • 1 each zucchini small
  • 1 each yellow crookneck squash small
  • 4 cups mushrooms sliced
  • 3 each roma tomatoes
  • 3 tbsp capers
  • 1 each lemon zest and juice
  • 1 tbsp lemon pepper
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 cup chicken stock
  • Chopped chives and parsley
  • 2 handfuls fresh greens spinach, kale, arugula

Instructions

  • Slice mushrooms and dice tomatoes.
  • Slice zucchini and yellow squash in half lengthwise then in half again. Cut strips into slices.
  • Make sure your lemon is at room temperature and get your capers out.
  • Cut chicken breasts in half or if thick, slice through the middle to split full breast in half. Sprinkle lemon pepper on both sides of chicken breasts.
  • Heat a large sauté pan on medium low heat and add 1 tbsp olive oil and 1 tbsp butter. Add chicken breasts to pan. Cover and cook for 3 - 5 minutes. Flip, cover and cook for another 3 - 5 minutes. Remove from pan.
  • To pan, add 1 tbsp olive oil and butter plus zucchini, yellow squash, mushrooms and ½ cup chicken stock. Stir, scraping the bottom of pan to remove seasoning left from chicken.
  • Once tasty bits from bottom of pan are scraped off and chicken stock is almost boiled out, return chicken to pan plus the other ½ cup of chicken stock.
  • Cover and cook on low until chicken reaches 165 degrees – about 10 minutes.
  • Remove lid, add tomatoes, lemon juice and zest, and capers. Simmer for a couple minutes until stock is reduced by about ½.
  • Serve as is or on top of some fresh greens (the heat and juice will wilt the greens) and sprinkle some fresh chives and parsley on top.
  • Pairs well with Quinoa Pilaf.
  • Enjoy!

Nutrition

Calories: 107kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg