A Healthy Take on Chicken Cacciatore
We all love the flavors of a hearty, rustic chicken cacciatore—mushrooms, bell peppers, and a rich tomato sauce hugging every bite. But what if I told you that you could still enjoy this classic dish without feeling like you need a nap afterward? Well, put down that guilt and pick up your wooden spoon—it’s time for a healthier twist!
Servings
6
Ready In:
55 minutes
Good For:
Lunch, Dinner, Supper
Inroduction
About this Recipe
This dish has all the flavors of the heartier version of the classic Chicken Cacciatore with a little flair and a touch of briny green olives for something a little extra!
Ingredients
- 6 chicken breasts (or thighs if you’re feeling rebellious amd want more of those calories)
- Kosher salt and black pepper (because seasoning is life)
- Extra virgin olive oil (or the healthy whisper of an olive oil spray)
- 1 small yellow onion, chopped (because onions make everything better)
- 2 celery ribs, chopped (yes, we’re sneaking in some extra greens)
- 1 red bell pepper, chopped (for that pop of color—fancy!)
- 1 green bell pepper, chopped (because balance is key)
- 8 ounces mushrooms (white or baby bella), cleaned and sliced (or left whole if you’re feeling rustic and slightly lazy)
- A handful—or an irresponsible amount—of pitted green olives, sliced
- 1 garlic clove, minced (or be delightfully lazy and use ‘lazy garlic’ from a jar—no judgment!)
- 1 tsp oregano (because dried herbs are magic)
- 3 sprigs fresh thyme (or dried if your grocery run didn’t happen)
- 2 tbsp fresh chopped parsley (more for later—because we love a garnish moment)
- 1 cup red wine (arguably the star ingredient—feel free to take a “quality control” sip)
- 28-ounce can chopped tomatoes (because tomatoes = happiness)
Step by Step Instructions
- Season & Sear: Pat the chicken dry (pretend you’re giving it a spa day) and season it generously with salt and pepper—both sides, and if possible, under the skin if you kept it on (get in there!).
- In a large pan or braiser with a lid, heat 2 tbsp olive oil over medium-high heat until it’s shimmering (but not smoking—this isn’t a fire drill). Add the chicken and cook until beautifully golden brown. Flip and repeat (about 8 minutes total). Remove and set aside on a plate to rest.
- Sauté the Veggies: In the same pan, toss in the onions, celery, bell peppers, mushrooms, and garlic. Stir occasionally while enjoying the smell of victory. Season with kosher salt, pepper, oregano, thyme, parsley, and a sprinkle of red pepper flakes if you like a little heat. Cook for about 5-6 minutes until everything is tender and fragrant.
- Add the Wine & Tomatoes: Pour in that glorious cup of red wine, stir, and let it reduce by about half (aka: let it get fancy). Then, add the chopped tomatoes and simmer for another 5-10 minutes, stirring occasionally.
- Bring Back the Chicken: Return the seared chicken to the pan, along with those delightful green olives (yes, even if you “accidentally” ate a few while cooking). Reduce the heat to medium-low, cover, and let it all simmer for about 30 minutes or until the chicken is cooked through.
- Garnish & Serve: Sprinkle with fresh parsley (because we love a finishing touch).
Serving Suggestion
I paired this with Rosemary Mustard Potatoes and some delightfully crusty French bread—specifically for my fabulous Boston friend, Rob, who lives for carbs. (Fine, I snuck a piece too. No regrets.) Its also super over pasta or rice.
Enjoy, and don’t forget to pour yourself another glass of that red wine—you deserve it! 🍷
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