Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, skillet chicken cacciatore. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth. Add the spaghetti sauce; heat through. Preheat a large, cast-iron skillet over high heat.
Skillet Chicken Cacciatore is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Skillet Chicken Cacciatore is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook skillet chicken cacciatore using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Skillet Chicken Cacciatore:
- Get 1 tbsp olive oil
- Get 2 lb boneless, skinless chicken thighs or breasts
- Make ready 1 medium onion, sliced
- Take 1 jar (4.5 oz.) sliced mushrooms, drained
- Prepare 1 jar (1 lb. 8 oz.) Ragu® Chunky Pasta Sauce
Warm your home with this flavorful dish that brings out all the feel goods. The wonderful smell will draw everyone to the kitchen within… This Easy Skillet Chicken Cacciatore is a healthier and much faster cooking version of the classic. Stir in uncooked pasta and sauce mix (from Hamburger Helper box), water, tomatoes and mushrooms. Rub oil mixture evenly over chicken.
Instructions to make Skillet Chicken Cacciatore:
- Heat olive oil in 12-inch skillet over medium-high heat and cook chicken, onion and mushrooms 10 minutes or until onion is tender and chicken is lightly browned.
- Stir in Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until chicken Is thoroughly cooked. Serve, if desired, with hot cooked pasta.
- Prep time: 5 min Cook time: 25 min
Heat a large skillet over medium-high heat. Easy Skillet Chicken Cacciatore I love the spicy tomato sauce filled with the taste of onions and peppers and the aroma in the house makes everyone's mouth water. I find that this recipe is best made in the morning, let it sit for the day refrigerated and then re-heat it in the evening, but if you are like us and can't wait that is ok too. Sprinkle each chicken thigh liberally with salt and pepper. Dredge each chicken thigh in a shallow dish of flour seasoned with salt and pepper.
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