Easy One-Pot Chicken Cacciatore

  • Servings: 4
  • Prep Time: 15-20 minutes
  • Cook Time: 40-45 minutes


  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2½ pounds boneless, skinless chicken breasts, cut into chunks
  • 4 tablespoons olive oil
  • 1 pound fresh mushrooms, thickly sliced
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth, low- sodium preferred
  • ¾ cup dry white wine
  • 1 (28-ounce) jar marinara sauce
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • Cooked white rice, for serving
  • Fresh basil, for garnish


1. In a shallow dish or pie plate, combine the flour, ½ teaspoon of the salt, and the black pepper.
2. Add the chicken chunks and coat well.
3. In a large soup pot or deep skillet, heat 3 tablespoons of the olive oil over medium heat until shimmering.
4. Add the chicken and cook until brown on all sides, about 8 minutes. Transfer to a plate.
5. Add the remaining 1 tablespoon olive oil to the pot and add the mushrooms, red bell pepper, onion, and garlic. Cook for 5 minutes, until the onion is translucent.
6. Add the chicken broth, white wine, marinara sauce, diced tomatoes, Italian seasoning, and remaining ½ teaspoon salt.
7. Stir in the chicken and bring to a boil. Reduce the heat to low and simmer for 30–35 minutes, until heated through.
8. Stir and serve over white rice, garnished with basil leaves.

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