"The key flavor of this guest-worthy dish is the marinade from the artichoke hearts. Feel free to add extra veggies such as spinach, zucchini, or yellow squash. Serve over fettuccine or spaghetti noodles." — Melissa Hamilton
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1 (12 ounce) jar
marinated artichoke hearts, drained and chopped (reserve marinade)
skinless, boneless chicken breast halves - cut into chunks
onion, quartered and sliced
sliced fresh mushrooms
ground black pepper
1 (14.5 ounce) can
diced tomatoes in juice
1 (15 ounce) can
sliced black olives, drained
shredded mozzarella cheese
I normally don't like to try a recipe that has no reviews but any recipe that starts with a jar of marinated artichoke hearts is worth a try! My family and I were not disappointed! I didn't have Madeira wine so I substituted Chicken broth. Also, most of the spices I had dried from my garden so I only guessed the amount I put in (I may have been a little heavy handed).
I would love to try this recipe with sausage instead of chicken and add some fresh spinach to the mix and some feta cheese along with the mozzarella. But it was very good the way it was written.
Thanks Melissa for sharing!
This is a wonderful dish with pasta. We did not have Madeira wine, we use chicken broth as other suggested. Came out perfect and very yummy!! Thanks Melissa :)
This receipe was very good. I add 1 tsp. basil and 2 bay leaves. Melissa's was the most italian of those I found.
A huge hit with my husband & teenage son! Made just as the recipe was written (used a cab instead of Madera). Served with fresh green beans & garlic parmesan biscuits. Will definitely be making again!
I thought I'd try this with hot and sweet Italian sausage (bulk meat-no casings) and substituted sliced green bell peppers for the artichokes. Delicious!
This recipe was so delicious. I have to make it again.
I added black beans and used less chicken. I added green peppers. Served it over rice.
This is a nice simple prep dish for a weeknight family meal. I prepared in the morning, covered with foil, and then just poppped in the oven at dinner time. I found it a bit on the bland side even with some doctoring. I added orange and green pepper stips to the mix, a very pretty presentation. I also marinated my chicken in italian dressing for even more flavor, and used some extra spices. Depite these efforts, this just didn't knock me out. The wine was lost, perhaps more in the sauce? Maybe some red pepper flakes, too. And I might add some chunks of hot italian sausage mixed with the chicken pieces. Hubs said this was "not up to my standard", OUCH! But I sincerely thank you for sharing this recipe, I think it was just the wrong dish for our tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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