Boneless Chicken Cacciatore Skillet Recipe

Boneless chicken cacciatore skillet recipe can be prepared in advance on busy days. Heat when ready to serve. Click thru for easy recipe. #skillet #recipe #weeknight #chicken #dinner #cacciatore

Boneless Chicken Cacciatore Skillet Recipe a quick and easy weeknight meal you can make in advance. Heat up when ready for dinner. Make extra and freeze.



  1. To roast garlic, place the cloves on aluminum foil, drizzle olive oil over them, sprinkle with salt and then close up the foil very tight so the oil will not leak out. Roast on 425 degree oven for 12-15 minutes. The garlic cloves will be soft and sweet. Remove the skins and add to the pan with the sauted onions and peppers.
  2. Heat the oil in a large skillet or dutch oven and saute the chicken pieces, browning on all sides. Set aside the chicken on paper towels.
  3. In the same pan saute the onions, peppers and mushrooms just until tender about 5-7 minutes. Don’t over cook as they will continue to cook in the sauce.
  4. Add the tomatoes and bay leaves to the onions and peppers and stir gently and then add the wine and vinegar. Cook for about 10 minutes and then add the chicken pieces to the pan and the olives if using.
  5. Cover the pan and reduce heat to medium and simmer for about 40-50 minutes until the chicken has cooked through. Add the basil and parsley and stir until combined with the sauce. Taste the sauce for seasonings and if the sauce is too thick you can add a splash more of vinegar, wine and/or water to taste. Stir and simmer for a few more minutes.
  6. Serve on a bed of rice or noodles and don’t forget a side of garlic bread.


This is a very flexible recipe. Add more or less peppers, mushrooms, onions and/or olives. You can also use chicken thighs, or chicken breasts if you do not want to cook a whole chicken.

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