One Pan Chicken Chicken Cacciatore
Prep time
Cook time
Total time
This recipe makes two large servings or four regular ones that are quite tasty. I serve it with a portion of brown rice (I mix the rice and chicken together and top it with the broccoli) this time I did not have a can of mushrooms to go in it so I left them out. I actually use two cans as mushrooms add that little extra to the dish. This is a very large serving and I almost always share it with someone else. I freeze them both as by the time it thaws it’s lunch time at work. I have a second in the freezer for a later time. I love the three compartment rubbermaid plates… can’t hardly find them anymore and mine are getting quite worn out.
Recipe type: Entre, Main, One Dish Meal
Serves: 4
  • 1 10 Oz Bag of Frozen Tri-Color Peppers (Trader Joe’s Melange a’ Trois)
  • ½ 8 Oz bag of Frozen Chopped Onions (Kroger Recipe Starters)
  • ½ Cup dried Basil (Thanks to Costco)
  • ⅛ Cup dried Oregano (Watkins Organic – make sure you don’t use the cheap stuff. Most Oregano sold in America is actually Mexican Sage… the true Mediterranean Oregano is more fragrant and so healthy for you)
  • 2 Large Boneless Skinless Chicken Breast or 1 Large Breast Plus Three Large Boneless Skinless Thighs Chopped in cubes
  • Olive Oil to coat pan
  • 2 Cans of sliced button mushrooms stems/pieces DRAINED
  • Black Pepper
  • Salt
  1. Start By adding the bag of peppers to a large skillet. The skillet that is pictured is called an “Every Day Pan” It’s my go-to kitchen item and is my most treasured pan. I prefer stainless steel as I have the same one non-stick but the coating has became cruddy. I add Olive Oil to the pan and wipe with a paper towel to distribute it before I sauté the peppers. I cook the peppers until they start to brown.
  2. I add the onions after the peppers are browned… then I add the oregano and basil. I drop the chicken in… pepper the chicken a bit and then stir everything up well. It’s important that everything get coated well by the basil and the oregano. I cover and let it steam for two minutes so that the dried herbs can reconstitute a bit.
  3. Pour the sauce on top… for this batch I used a simple Primavera sauce that I bought on clearance at a salvage store. I paid $0.50 for the jar. A marinara or any basic quality tomato only sauce is good. I do not recommend Ragu or the canned variety. It has a terrible flavor… buy quality sauce… check your salvage stores, you can almost always get the good stuff cheap. Reduce the heat and let it simmer for 20 minutes.
Recipe by Allen's Place at