Creamy Skillet Chicken Cacciatore Food

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CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
  • Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
  • Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
  • Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
  • Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
  • Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
  • Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
  • Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

CREAMY CHICKEN CACCIATORE SKILLET | PALEO, WHOLE30



Creamy Chicken Cacciatore Skillet | PALEO, Whole30 image

Provided by Jessie B

Number Of Ingredients 16

1-2 lbs boneless, skinless chicken breasts* (or breasts tenders)
1/2 cup almond flour
1/2 tsp Italian seasoning
1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil (divided)
1 cup crimini mushrooms (sliced)
2/3 cup artichoke hearts
1 red bell pepper
1/2 white onion (sliced)
1 tbsp minced garlic
16 oz marinara sauca
1/2 cup baby spinach (or basil leaves, chopped)
1/4 cup coconut milk
pinch salt and pepper to taste
1/4 tsp red pepper flakes

Steps:

  • Add the almond flour, Italian seasoning, salt, and pepper to a medium bowl and mix to combine. Lay the chicken pieces out on a cutting board and dust each side with the mixture, patting to help it stick.
  • Heat 1 Tbsp of olive oil in a large skillet over medium high. Add the chicken, cooking each side for about 3 minutes or until a thermometer reads 165º and the chicken is browned on each side. Set the chicken aside on a plate.
  • Add another 1 Tbsp of olive oil to the skillet and add the mushrooms, artichoke hearts, bell pepper, onion, and garlic. Sauté until the veggies are tender.
  • Stir in the marinara sauce, spinach, coconut milk, and spices. Add the chicken back to the dish. Allow it to simmer until the sauce thickens to your liking.
  • Serve hot, alone or over spaghetti squash or roasted veggies (I like eggplant & zucchini with this dish).

Nutrition Facts : Calories 352 kcal, Carbohydrate 18 g, Protein 30 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1361 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

CREAMY SKILLET CHICKEN



Creamy Skillet Chicken image

One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
One 8-ounce container sliced mushrooms
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 10-ounce package of baby spinach (about 8 cups)
Warm egg noodles, for serving

Steps:

  • Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
  • Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
  • Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CHICKEN CACCIATORE WITH CREAMY ANGEL HAIR



Chicken Cacciatore with Creamy Angel Hair image

Our classic chicken cacciatore, served over a bed of creamy, cheesy angel hair, can be made-start to finish-in just 20 minutes.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 small boneless skinless chicken breasts (1 lb.)
1 cup sliced fresh mushrooms
1/2 cup green pepper strips
1/2 cup slivered onions
1 can (14 oz.) Italian-style diced tomatoes, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
8 oz. angel hair pasta, uncooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
2 Tbsp. milk
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Cook chicken in large nonstick skillet on medium heat 3 to 4 min. on each side or until browned. Remove to plate; keep warm. Add vegetables to skillet; cook and stir 5 min. Add tomatoes; bring to boil. Add chicken; cover and simmer on low heat 8 min. or until chicken is done (165ºF).
  • Meanwhile bring broth and water to boil in medium saucepan. Add pasta, stirring constantly until all pasta is moistened and soft. Cover. Remove from heat; let stand 10 min. Stir in half the cream cheese spread.
  • Stir remaining cream cheese spread and milk into skillet until blended. Serve chicken and sauce over pasta. Sprinkle with Parmesan.

Nutrition Facts : Calories 540, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1090 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 10 g, Protein 38 g

CREAMY SKILLET CHICKEN CACCIATORE RECIPE



Creamy Skillet Chicken Cacciatore Recipe image

Creamy Skillet Chicken Cacciatore has the most amazing creamy red sauce with peppers, mushrooms, and fresh basil. The chicken is tender and juicy and on the dinner table in 30 minutes!

Provided by Tonya Moore

Categories     Pan-Fry & Skillet

Number Of Ingredients 15

4 boneless skinless chicken breasts
1 teaspoon Italian seasoning
salt and pepper
2 tablespoon olive oil (divided)
2 cloves garlic (minced)
1/2 red bell pepper
1/2 yellow pepper
8 ounce mushrooms (sliced)
15 ounce crushed tomatoes
1/4 cup heavy cream
1/2 cup chicken broth
1 Tablespoon italian seasoning
1/2 cup fresh basil (chopped)
salt and pepper to taste
freshly grated parmesan cheese for garnish

Steps:

  • Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high.
  • Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate.
  • Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender.
  • Add the crushed tomatoes, heavy cream, chicken broth, Italian seasoning, and salt and pepper to taste. Let simmer until thickened.
  • Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.

Nutrition Facts : ServingSize 1, Cholesterol mg

CREAMY SKILLET CHICKEN



Creamy Skillet Chicken image

Make and share this Creamy Skillet Chicken recipe from Food.com.

Provided by TooheyMomster

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
1 (1 1/4 ounce) envelope lipton recipe secrets vegetable soup mix
1 cup milk
1 cup water
4 ounces cream cheese, cubed

Steps:

  • In 12 inch skillet, heat oil over medium-high heat and brown chicken, turning once. Remove chicken; keep warm
  • In same skillet, bring soup mix blended with milk and water to a boil. Reduce heat and simmer uncovered 4 minutes.
  • Stir in cream cheese until melted and simmer 3 minutes. Add chicken and cook 5 minutes or until chicken is thoroughly cooked. Serve with biscuits, rice or noodles.
  • 4 servings.
  • Prep Time: 5 minutes.
  • Cook Time: 20 minutes.

Nutrition Facts : Calories 326.4, Fat 17.4, SaturatedFat 8.7, Cholesterol 108.4, Sodium 787.3, Carbohydrate 8.9, Fiber 0.3, Sugar 0.4, Protein 32.4

CHICKEN CACCIATORE WITH CREAMY MASHED POTATOES



Chicken Cacciatore with Creamy Mashed Potatoes image

Freshen up your chicken routine with mushrooms, peppers and tomatoes atop creamy mashed potatoes. This easy, flavorful meal is low-fat, too!

Provided by My Food and Family

Categories     Herbs

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 9

3/4 lb. red potatoes (about 2), cut into 1-inch chunks
1-1/2 cups small fresh cauliflower florets
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
1 pkg. (8 oz.) sliced fresh mushrooms
1 each green and yellow pepper, chopped
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup chopped fresh basil

Steps:

  • Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
  • Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
  • Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165ºF).
  • Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and basil.

Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g

SKILLET CHICKEN CACCIATORE



Skillet Chicken Cacciatore image

This is one of the easiest, quickest recipes I've found for chicken cacciatore. I don't remember where I got it, but it makes a great week-night meal served over noodles, with a salad on the side.

Provided by His Servant

Categories     Chicken Breast

Time 31m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup Italian dressing
1 medium onion, sliced
1 medium green bell pepper, sliced
1 1/2 lbs boneless skinless chicken breast halves, cut into bite-sized chunks
2 teaspoons italian seasoning
2 teaspoons sugar
1 (14 1/2 ounce) can stewed tomatoes

Steps:

  • In a large skillet, heat italian dressing. Add onion, bell pepper, and chicken. Mix well to combine, and cook over moderate heat for approximately 6 minutes, stirring occasionally.
  • In a small bowl, combine italian seasoning, sugar, and undrained stewed tomatoes. Spoon this over the chicken evenly, and lower heat so chicken is just simmering. Simmer for about 12-14 minutes, stirring occasionally. When chicken is fork-tender, it is ready to be served over hot noodles.

Nutrition Facts : Calories 189.7, Fat 4.4, SaturatedFat 0.8, Cholesterol 65.8, Sodium 400.3, Carbohydrate 9.8, Fiber 1.3, Sugar 6.7, Protein 27.3

CHICKEN CACCIATORE SKILLET



Chicken Cacciatore Skillet image

In her Douglas, Arizona kitchen, Norma Lavanchy cooks up hearty helpings of this easy entree. I"m always experimenting with different ways to fix chicken," she says. "This was an instant success the first time I tried it."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup chopped onion
2 garlic cloves, minced
1-1/2 cups low-sodium chicken broth, divided
3/4 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup uncooked long grain rice
1 cup meatless spaghetti sauce

Steps:

  • In a large skillet, cook the chicken, onion and garlic in 3 tablespoons broth until chicken juices run clear. Stir in the green pepper, mushrooms, bay leaf, oregano, basil, pepper and remaining broth. Bring to a boil. Add the rice. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Add the spaghetti sauce; heat through. Discard bay leaf.

Nutrition Facts : Calories 250 calories, Fat 1g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 641mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

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