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5 from 2 votes

Weeknight Skillet Chicken Cacciatore

If you are anything like me, skillet meals reign supreme in the world of busy weeknight dinners. This weeknight skillet chicken cacciatore will be a soon-to-be family favourite, and the best part? It tastes like you worked hard in the kitchen all day long! 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dishes
Cuisine: Italian
Servings: 4 Servings
Calories: 334kcal
Author: The Sassy Foodie


  • 4 Chicken breasts bone-in, skinless
  • 1 teaspoon Chilli flakes
  • ½ tablespoon Oregano
  • ½ tablespoon Dried thyme
  • ½ tablespoon Garlic Powder
  • 796 mL San marzano tomatoes
  • 2 tablespoon Tomato paste
  • 1 cup Button mushrooms halved
  • 2 Bell peppers sliced
  • 2 Shallots sliced
  • 4 cloves Garlic minced
  • ½ cup Olives pitted
  • Salt and pepper to taste


  • Sear the Chicken: Season the chicken liberally with some of the garlic powder, salt and pepper. In a cast iron skillet over medium-high heat, sear the chicken breast in a tablespoon of olive oil, on both sides. Once browned on both sides after approximately 10-15 minutes, remove from the skillet and set aside. 
    4 Chicken breasts
  • Saute the Vegetables: In the same skillet, add the shallots and garlic, and saute until translucent. Add the peppers and mushrooms, and continue to saute. Once the mushrooms have cooked down, add the tomato paste and cook through for 2-5 minutes. 
    1 cup Button mushrooms, 2 Bell peppers, 2 Shallots, 4 cloves Garlic, 2 tablespoon Tomato paste
  • Make the Sauce: Add the whole tomatoes, and smash them down. Add the spices and olives, and cook for 5-7 minutes. 
    1 teaspoon Chilli flakes, ½ tablespoon Oregano, ½ tablespoon Dried thyme, ½ tablespoon Garlic Powder, 796 mL San marzano tomatoes, ½ cup Olives, Salt and pepper to taste
  • Put it Together: Put the chicken back in the skillet, and simmer on medium heat for another 15-20 minutes. 


  • Pat the chicken breasts dry before searing in the skillet. A dry surface area will give the chicken a nice crust, and will prevent the chicken from steaming in the skillet.
  • This recipe can be made in a dutch oven if you prefer to use a deeper pot to make the sauce. The results will be the same. 


Calories: 334kcal | Carbohydrates: 11g | Protein: 51g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 603mg | Potassium: 1214mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2298IU | Vitamin C: 83mg | Calcium: 60mg | Iron: 3mg