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Easy Chicken Cacciatore

We love this combination of chicken and tomatoes. I like to top it with a little grated Parmesan cheese or part-skim mozzarella.—Rachel Greenawalt Keller, Roanoke, Virginia
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons Italian seasoning
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil, divided
  • 1/2 cup chopped onion
  • 1/2 pound sliced fresh mushrooms
  • 1 cup sliced zucchini
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 8 ounces uncooked spaghetti

Directions

  • In a large resealable plastic bag, combine flour and Italian seasoning. Add chicken, a few at a time; seal and shake to coat. In a large nonstick skillet coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes on each side or until browned. Remove chicken from skillet and keep warm.
  • In same skillet, cook onion in remaining oil for 2 minutes. Add mushrooms and zucchini; cook until onion is tender. Stir in the tomatoes, tomato paste and salt. Bring to a boil.
  • Return chicken to skillet. Reduce heat; cover and simmer 10-14 minutes or until a thermometer reads 160°. Cook pasta according to package directions; drain. Serve chicken mixture with spaghetti.
Nutrition Facts
1 each: 366 calories, 5g fat (1g saturated fat), 63mg cholesterol, 931mg sodium, 49g carbohydrate (14g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 2 starch, 1/2 fat.
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Reviews

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Average Rating:
  • Lisa
    Feb 4, 2021

    Very tasty! I followed the recipe but just used onion and sliced carrots because I did not have zucchini or mushrooms and I used spaghetti sauce. My family thought it was very flavorful. I would use mushrooms next time and more chicken because I used 5 thighs instead of breasts.

  • germanycook
    Mar 12, 2014

    This was so good and healthy too. I didn't coat the chicken in anything, fried it in a bit of olive oil. Didn't have tomatoes or paste so used some arriabata tomato sauce, and it was super good! Probably not as 'saucy' as the recipe would be made with tomatoes/paste, but we thought it was perfect - hearty but not heavy.

  • mommazip
    Feb 24, 2014

    I made this the other night and it was fantastic. I left out the zucchini because I didn't have any and served it over spaghetti squash. When I served it I sprinkled a little shredded mozzarella on top and it looked like we were dining in a fine restaurant.

  • Cheryl Clawson
    Apr 18, 2013

    No comment left

  • ConnieK
    Aug 18, 2012

    No comment left

  • slperry114
    Apr 8, 2010

    This a really good recipe but I'd make a few changes, I would cut the recipe by 2 chicken breasts and the flour by a tablespoon, unless your feeding 4 or more. I'd also recommend adding a bit of minced garlic when cooking the vegtables to give it a more robust taste.

  • mjlouk
    Jan 6, 2009

    No comment left