There’s nothing quite like a hearty, comforting Italian dish to make any dinner feel special, and my Chicken Cacciatore recipe does just that. Originating from Italy, ‘Cacciatore’ means ‘hunter’ in Italian, and this ‘hunter-style’ dish is traditionally made with onions, herbs, tomatoes, bell peppers, and sometimes wine. Over time, many variations of this recipe have been created, and mine includes a mix of tomatoes, olives, mushrooms, and a blend of seasonings that give it a robust flavor profile. What I love about this recipe is its versatility. It’s a dish that can easily be tweaked to suit your palate. Whether you prefer it more tangy, spicy, or savory, you can adjust the ingredients to your liking. Plus, it’s a one-pot wonder! All you need is a single sauté pan, and you’re good to go. This makes the clean-up process a breeze, which is always a bonus in my book. So if you’re ready to transport your taste buds to Italy, let’s get cooking!
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 2 (14.5 oz.) cans diced tomatoes
- 2 (2.25 oz.) cans sliced olives, drained
- 2 (4 oz.) cans mushrooms, drained
- garlic powder to taste
- onion powder to taste
- Italian seasoning to taste
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 pkg. pasta of your choice
- Parmesan cheese
Cooking Method
- Cube chicken into bite-sized pieces.
- Put olive oil, 1 Tbsp. butter and the chicken into a saute pan on medium heat.
- While sauteing chicken, add a dash of garlic powder, a dash of onion powder and Italian seasoning to taste.
- Once the chicken is cooked through, add in the tomatoes, olives and mushrooms.
- Check flavor and add additional seasoning as needed.
- Let simmer about 10 minutes.
Calorie: 500
Total cooking time: 30 minutes
Difficulty level: Easy
Introduction: A Chicken Cacciatore Kind of Day
It was a fine Tuesday, the kind of day that screamed “chicken cacciatore!” I’m sure everyone has those days, right? When the universe aligns in a way that screams “you need some Italian comfort food, and pronto!” So, I rolled up my sleeves and made a beeline for my culinary sanctuary, the kitchen.
Ingredients: The Usual Suspects
I assembled my merry band of ingredients: 1 lb. boneless, skinless chicken breasts, 2 (14.5 oz.) cans diced tomatoes, 2 (2.25 oz.) cans sliced olives, drained, 2 (4 oz.) cans mushrooms, drained, garlic powder to taste, onion powder to taste, Italian seasoning to taste, 2 Tbsp. olive oil, 2 Tbsp. butter, 1 pkg. pasta of your choice, and Parmesan cheese. It’s like the Avengers of Italian cuisine, each bringing a unique flavor profile to the dish.
The Cooking Saga Begins: Cubing the Chicken
The first step was to transform the chicken breasts into bite-sized pieces. Now, I don’t know about you, but I find cubing chicken to be a sort of therapeutic exercise. It’s like yoga but with a knife and potentially less serene, especially if you’re as clumsy as yours truly.
Adding the Flavors: The Saute Phase
Next, I put the olive oil, 1 Tbsp. butter, and the cubed chicken into a saute pan on medium heat. While sauteing chicken, I added a dash of garlic powder, a sprinkle of onion powder, and Italian seasoning to taste. The aroma was so inviting, even my neighbor’s dog started staring at my window with a longing look.
Feeding the Pan: Tomatoes, Olives, and Mushrooms
Once the chicken was cooked through, it was time to add in the tomatoes, olives, and mushrooms. It felt like feeding a hungry baby bird, only this bird was a sizzling pan, and it didn’t chirp, it hissed and bubbled. I checked the flavor and added additional seasoning as needed. You know, just a dash here, a pinch there, and a generous sprinkle of “Oh, that tastes fantastic!”
Simmer Down: The Waiting Game
The simmering phase is always tricky. You want to dive in and devour the concoction, but patience is key here. So, I let it simmer for about 10 minutes, during which I did a little dance, sipped some wine, and debated the merits of spaghetti versus penne for the pasta of my choice.
Pasta Time: The Carby Complement
While the cacciatore was simmering, I cooked the pasta. The choice was penne, by the way. The crevices are perfect for trapping that delicious sauce. And then, of course, the crowning glory, a hearty sprinkle of Parmesan cheese. Because what’s pasta without cheese?
The Verdict: Heavenly or Just Plain Earthly?
The moment of truth arrived. I took a bite, and let me tell you, it was like a choir of angels singing in my mouth. The chicken was tender, the tomatoes, olives, and mushrooms were a flavorful burst, and the pasta, well, it was the perfect canvas for this masterpiece.
Conclusion: A Chicken Cacciatore Victory
So, there you have it, my friends. A day that started with a chicken cacciatore craving ended with a satisfied belly and a kitchen that looked like a food tornado had hit it. But hey, that’s a problem for future me. Present me is too busy enjoying this delicious meal.
