Speedy Skillet Chicken Cacciatore

Speedy Skillet Chicken Cacciatore

Made  times

"Twenty minutes is all you will need to make this classic Italian dish. Serve over curly egg noodles."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan; brown chicken, turning once, for about 2 min per side. Transfer to a plate. Add garlic, mushrooms, green pepper and Italian seasoning to pan and saute for about 3 min or until mushrooms start to brown.
  2. Add tomatoes and bring to a boil, scraping up brown bits stuck to pan. Arrange chicken in pan in a single layer, turning to coat in sauce. Reduce heat and simmer, turning chicken once, for about 8 min or until chicken is no longer pink inside and sauce is thickened.
  3. Meanwhile, in a large pot of boiling salted water, cook noodles for about 5 min or until just tender or according to package directions. Drain well.
  4. Using tongs, transfer chicken to a cutting board. Stir cream into sauce; increase heat to high and bring to a boil. Season to taste with salt and pepper. Divide noodles among serving bowls; slice chicken and arrange chicken on top of noodles. Spoon sauce over top and sprinkle with Canadian Parmesan cheese.


  • If only large chicken breasts are available, use 1 lb (500 g) and cut them in half or slices horizontally so the pieces are 1/2 to 3/4 inch (1 to 2 cm) thick. This ensures they cook quickly in the sauce.
  • For the Adventurous: Add 1/4 cup (50 ml) drained pickled hot peppers after stirring in the cream and garnish each serving with black olives.


Most helpful
Most positive
Least positive

Tasted great and my kids loved it too, which is a big plus! So easy and fast to prepare.

I tried this recipe for dinner and thought the taste was just ok. The fact I didn't have cream may have been a factor. So I am giving it three stars because The amount of time required far exce...

I'm giving 4 stars for family approval. I did make so

Other stories that may interest you