Classic chicken cacciatore — the Italian “hunter’s stew” — usually means an hour of braising while you wait. This skillet version keeps all of it: juicy chicken, sweet peppers, earthy mushrooms, and a tomato sauce deepened with red wine. The difference is strategy. Bite-size chicken pieces cook through in minutes instead of a full braise, and everything lands in one skillet, simmering together while you warm the polenta. Thirty minutes later, you’re spooning it straight from the pan.
Why you’ll love it
- Weeknight-fast hunter’s stew. Bite-size chicken pieces replace the hour-long braise — that’s what makes this cacciatore weeknight-possible.
- One skillet. Chicken, vegetables, and sauce all cook and simmer in the same pan.
- ~35g protein per serving (estimated), thanks to chicken breast plus a Parmesan finish.
- Spoonable comfort. Serve it over polenta, pasta, or mashed potatoes — the sauce begs for something to soak into.
Ingredients
- 1 1/4 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine, or low-sodium chicken broth
- 1 (15 oz) can crushed tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 1/4 cup sliced Kalamata olives, optional
- 1/3 cup grated Parmesan, plus more for serving
- 1/4 cup torn fresh basil, for serving
- Hot cooked polenta, pasta, or crusty bread, for serving
Equipment
A large deep skillet with lid (12-inch), and a wooden spoon or spatula.
Instructions
- Sear the chicken (6 minutes). Pat the chicken pieces dry and season with 1/2 teaspoon of the salt and the pepper. Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear, turning once, until golden on two sides, about 6 minutes. (It doesn’t need to be cooked through yet.) Transfer to a plate.
- Soften the vegetables (4 minutes). Add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion, both bell peppers, and the mushrooms; cook until softened and the mushrooms have given up their liquid, about 4 minutes. Add the garlic and cook 30 seconds more, until fragrant.
- Bloom the paste and deglaze (3 minutes). Stir in the tomato paste and cook 1 minute, until it darkens slightly and coats the vegetables. Pour in the red wine (or broth), scraping up every browned bit from the bottom of the pan, and simmer 2 minutes to cook off the raw alcohol edge.
- Simmer the stew (8 minutes). Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, and olives (if using), plus the remaining 1/2 teaspoon salt. Return the chicken and any accumulated juices to the pan. Bring to a lively simmer, then reduce to a steady bubble and cook, uncovered, 7–8 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Finish with Parmesan (1 minute). Remove from the heat and stir in the Parmesan until melted into the sauce. Taste and add another pinch of salt if needed — the olives and cheese both add saltiness, so go easy.
- Serve it up. Spoon generously over hot polenta, pasta, or mashed potatoes. Shower with torn basil and extra Parmesan, and bring the skillet to the table.
Doneness cues: Chicken pieces must reach 165°F internally — check the thickest piece with an instant-read thermometer. The sauce is ready when it coats a spoon and the peppers are tender but still have a little bite.
30-Minute Chicken Cacciatore Skillet
Ingredients
Equipment
Method
- Pat the chicken pieces dry and season with 1/2 teaspoon of the salt and the pepper. Heat 1 tablespoon of the olive oil in a large deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear, turning once, until golden on two sides, about 6 minutes. (It doesn’t need to be cooked through yet.) Transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion, both bell peppers, and the mushrooms; cook until softened and the mushrooms have given up their liquid, about 4 minutes. Add the garlic and cook 30 seconds more, until fragrant.
- Stir in the tomato paste and cook 1 minute, until it darkens slightly and coats the vegetables. Pour in the red wine (or broth), scraping up every browned bit from the bottom of the pan, and simmer 2 minutes to cook off the raw alcohol edge.
- Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, and olives (if using), plus the remaining 1/2 teaspoon salt. Return the chicken and any accumulated juices to the pan. Bring to a lively simmer, then reduce to a steady bubble and cook, uncovered, 7–8 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Remove from the heat and stir in the Parmesan until melted into the sauce. Taste and add another pinch of salt if needed — the olives and cheese both add saltiness, so go easy.
- Spoon generously over hot polenta, pasta, or mashed potatoes. Shower with torn basil and extra Parmesan, and bring the skillet to the table.
Notes
Nutrition note
Protein is estimated at about 35g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken thighs swap in 1:1 — cut them into 1-inch pieces and sear the same way. They’re a little more forgiving if you overshoot the simmer.
- No wine? Use low-sodium chicken broth plus a teaspoon of red wine vinegar for the same bright, savory depth.
- Skip the olives if they’re not your thing — the stew is complete without them.
- Dairy-free: omit the Parmesan and finish with a drizzle of olive oil and extra basil.
- Don’t skip drying the chicken before searing — wet chicken steams instead of browning, and browning is where the flavor starts.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The peppers soften a little after freezing but the stew is just as good.
Frequently asked questions
Is this real cacciatore or a shortcut version? It keeps the cacciatore essentials — peppers, mushrooms, onion, tomato, Italian seasoning, and wine — but swaps the traditional hour-long braise for bite-size chicken pieces that cook through in under 10 minutes of simmering.
What should I serve it over? Creamy polenta is the classic match, but it’s just as good over rigatoni, mashed potatoes, or a chunk of crusty bread for mopping up the sauce.
Is this good for meal prep? Very — it reheats beautifully and the flavors deepen overnight. Portion over polenta or rice in separate containers.
Can I use frozen peppers or mushrooms? Fresh is better here since the vegetable texture is half the dish, but thawed-and-drained frozen peppers work in a pinch. Add a minute or two to the simmer.
More one-skillet chicken dinners
For another one-pan chicken dinner, try our 30-Minute Creamy Cajun Chicken Pasta. If you like 30-minute Italian-style chicken, 25-Minute Honey Garlic Chicken & Green Beans is a reader favorite. For a takeout-style bowl night, Teriyaki Salmon Bowls are ready in 30 minutes.