Skillet Chicken Cacciatore; Simple Food

We have something new happening chez nous. It’s a new level of discussion.

As anyone who has been in a long relationship knows, short-cuts develop.

It could be a short-cut in cleaning or gardening.

It’s often a short-cut in conversation.

Our latest goes something like this:

Me: Would you like a skillet ~

He, interrupting at that word: Yeah, that. Walks away.

Me, following: I haven’t given the choices yet.

He: Don’t care – ‘skillet’ anything is good.

I’m not certain if he actually likes the results of my skillet recipes or just that there is only one pan to clean.

He does the dishes. (I cook.)

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Skillet Chicken Cacciatore

We love the ease of skillet dinners – minimal prep and clean-up and a relaxing 15 minutes while they cook.

  • Author: Kate
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet

Ingredients

Scale
  • 2 chicken breasts, (12oz, 360gr total weight) boneless, skinless, cut into bit-size pieces
  • 1/2 red pepper, roughly chopped
  • 1 onion, chopped
  • 1 rip celery, chopped
  • 2 cloves garlic, minced
  • 4oz (120gr) mushrooms, trimmed, chopped
  • 1 3/4 cups (15oz, 450gr) chopped tomatoes
  • 1 cup (8oz, 240ml) chicken broth
  • 1/2 cup (3.5oz, 100gr) orzo
  • 2 tbs tomato paste
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp Worcestershire sauce
  • 1 tbs olive oil

Instructions

  • Heat the oil in a large skillet over medium heat.
  • Add onion, pepper, celery, and sauté for 5 minutes.
  • Add chicken, mushrooms, garlic, paprika, and sauté for 5 minutes longer..
  • Add orzo, broth, tomatoes, tomato paste, paprika, Worcestershire and oregano. Stir to combine.
  • Reduce heat, cover and simmer for 15 minutes, stirring occasionally
  • Uncover and simmer 5 minutes longer to thicken, if needed.

Notes

You can leave the celery out if you don’t have it but I always keep some in the fridge (wrapped in foil it keeps 2 – 3 weeks)

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 495
  • Sugar: 15.8 g
  • Sodium: 846.5 mg
  • Fat: 13.4 g
  • Saturated Fat: 2.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 46.3 g
  • Fiber: 9.5 g
  • Protein: 48.5 g
  • Cholesterol: 126.6 mg

Keywords: chicken skillet, chicken cacciatore, skillet dinners

Skillet Chicken Cacciatore

Regarding skillet dinners and other easy cooking, I have added a new category to my recipes. You’ll find it in the navigation bar at the top: Simple Food.

At the moment I have 3 sub-categories: Main Courses, Side Dishes and Summer Cooking. I’ll be adding recipes from the other categories that fit. I hope they fit….

I haven’t quite gotten the parameters worked out in my mind yet as to what qualifies as a simple food.

When I had the initial idea I was thinking of a dish with fewer than 5 or 6 ingredients, minimal prep. work, and ready in 30 minutes or less.

But I have recipes for the slow cooker that fit the first 2 criteria but take 5 hours of hands-off cooking time. I think they should be included in a new category: Simple Slow Cooker.

I have recipes, like this Skillet Chicken Cacciatore, that take 14 ingredients but is really easy. I think this will have to stay in Skillet Dinners. If it had only 10 ingredients I would have added it to Simple Main Courses.

I think.

It’s very subjective…. Something that seems simple to me may not be simple to someone else.

I cook with a lot of herbs and spices – does that make it more complicated?

I don’t cook with prepared sauces, etc. Does cooking from scratch complicate things?

This is a work in progress – opinions welcome.

6 thoughts on “Skillet Chicken Cacciatore; Simple Food”

  1. I think if the time is hands off (as in slow cooker, instant pot, smoker) that it can still fit the simple category. As a cook, I don’t think from scratch is any more difficult than bottled or prepared sauces especially if you re keeping the total ingredients to 5 or 6. Herbs and spices are the life blood of simple cooking! They do need to be kept to common, easy to obtain ones because nothing more complex than trying to figure out what to sub for one you don’t have or even know the flavor palette for.

    • I agree with all of your comments – but am finding it more challenging than I thought. Maybe I’ll do ‘reverse’ substitutions for some of the spices / herbs that I like – have a dash of lemon juice in the recipe but note that sumac could be used. Requires more thought lol
      Thanks for the feedback!

  2. I love skillet dinners. Regardless of how many ingredients, I think they’re easy to do and delicious because the flavors get a chance to blend well together. I generally have more ingredients as well though because I rarely use prepared sauces, like you, and when you don’t, that one thing becomes several. But you get a better flavor when you don’t. At least, I think so.

    • I agree with the flavor – I can add what I want. But I have no idea what prepared sauces are available in the U.S. There are strange ones here that I’ve never tried – I think geared to pouring on french fries lol I’m just happy I can find green Tabasco!

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