Chicken recipes

Light Chicken Cacciatore

Light Chicken Cacciatore is One pan and heaps of veggies, together with kale and mushrooms, build this dinner a winner.
Light Chicken Cacciatore

Light Chicken Cacciatore


2 tbsp. olive oil
small boneless, skinless chicken breasts (5 ounces each)
Kosher salt
10 oz. cremini mushrooms, quartered
small onion, thinly sliced
red pepper, thinly sliced
cloves garlic, finely chopped
2 tsp. fresh rosemary, finely chopped
bay leaf
3/4 c. dry white wine
(28-ounce) can diced tomatoes
8 oz. kale, stems discarded and leaves chopped
1/2 c. pitted green olives
1/4 c. flat-leaf parsley, chopped


  1. Heat oil in lg. deep skillet on medium-high. Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 3 to 4 minutes per side; transfer to plate.
  2. Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 4 minutes. Transfer to plate with chicken.
  3. Lower heat to medium and add onion, red pepper, garlic, rosemary and bay leaf and cook, stirring occasionally, until tender, 8 to 10 minutes. Add wine and cook, stirring and scraping up browned bits, until reduced by half, about 3 minutes. Stir in tomatoes (and their juices).
  4. Return chicken and mushrooms to skillet, nestling chicken in tomatoes, and simmer covered for 15 minutes. Fold in kale and cook, covered, 10 to 12 minutes more. Uncover, discard bay leaf and stir in olives and parsley.

Nutritional information (per serving): About 300 calories, 10 g fat (1.5 g saturated), 36 g protein, 690 mg sodium, 15 g carb, 3 g fiber.

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