Chicken Cacciatore (Electric Skillet)
Submitted by pepperpot
Golden flour-dredged chicken breast simmered in Italian plum tomatoes with mushrooms, peppers, onion, and oregano in an electric skillet. Served over spaghetti, this one-pan cacciatore is a reader favourite.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
With over 100 reviews, this electric skillet cacciatore has earned its spot as a go-to dinner for good reason.
Chicken breasts get a light flour coating and a quick sear until golden, then they simmer in a chunky sauce of Italian plum tomatoes, sliced mushrooms, green pepper strips, onion rings, and garlic, all seasoned with oregano and basil.
The electric skillet keeps the heat steady and even, which means you don’t have to babysit the stove or worry about hot spots.
Pile it over a plate of hot spaghetti and let the sauce do the talking.
Kitchen Tips
- Let the sauce simmer uncovered for 10 minutes before adding the chicken back. This thickens it up and concentrates the tomato flavour.
- Break up the plum tomatoes with a spoon right in the skillet. You want chunky, not smooth.
- The flour coating on the chicken does double duty: it creates a golden crust and helps thicken the sauce as everything simmers together.
- If you don’t have an electric skillet, a heavy-bottomed Dutch oven or large cast-iron pan works just as well.
Ingredients
Directions
Preheat 12-inch electric skillet to 350℉ (180℃).
Combine flour, salt and pepper; dredge chicken.
Add 2 tablespoons oil to skillet; sauté chicken for 4 minutes on each side, until golden brown.
Remove chicken and set aside.
Add remaining oil to skillet; sauté onion and the next 3 ingredients until onions are translucent, about 4 minutes.
Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225F and simmer, uncovered, for 10 minutes stirring occasionally.
Add the chicken; cook for 15 minutes longer until chicken is done.
Serve over hot cooked spaghetti.
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