Easy Skillet Chicken Cacciatore

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Basil, fresh
  • 8 oz Cremini mushrooms
  • 1/4 cup Flat leaf parsley, fresh
  • 1 clove Garlic
  • 1/2 Red bell pepper
  • 1 tsp Rosemary, Fresh
  • 3 tsp Thyme, fresh
  • 1 15 ounce can Tomatoes
  • 1/2 Yellow bell pepper
  • 1/2 Yellow onion

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher salt
  • 1 Kosher salt and black pepper
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 3 tsp Olive oil

• Dairy

  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on reciperunner.com

Description

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh rosemary, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1/2 of a yellow onion, sliced
• 1/2 of a red bell pepper, sliced
• 1/2 of a yellow bell pepper, sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and black pepper to taste
• 1/2 cup white wine
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• 2 teaspoons fresh thyme, chopped
• 15 ounce can crushed tomatoes
• Freshly grated parmesan cheese for topping the chicken

Directions

• In a small bowl combine all of the chicken ingredients and rub evenly all over the 4 chicken breasts.
• Heat a large skillet over medium high heat.
• Spray the skillet with cooking spray and add the chicken to the pan.
• Cook the chicken for about 2 minutes per side then remove it from the skillet and onto a plate, the chicken will not be cooked through at this point.
• Add 2 teaspoons of olive oil to the skillet swirling to coat it.
• Add the sliced onion, peppers, mushrooms, crushed red pepper flakes, salt and pepper to the skillet and sautè for about 3-4 minutes until the vegetables start to soften.
• Add in the wine and cook for another minute or until the liquid reduces by about half.
• Stir in a half of the basil, parsley and thyme then pour in the crushed tomatoes.
• Stir everything together until combined then place the chicken breasts back in the skillet and coat them with the sauce.
• Reduce the heat, cover and simmer for about 10-15 minutes or until the chicken is cooked through.
• Sprinkle the remaining herbs and shredded parmesan cheese over the top and serve.