Chicken Cacciatore With Red Peppers, Tomato, and Onion Recipe
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Category
Mains
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Cusine
Italian
What do you need?
How to make?
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 red bell pepper, sliced into strips
1 onion, sliced into thin wedges
2 cloves garlic, minced
1 can diced tomatoes with juice
1/2 cup dry white wine or chicken broth
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
Directions
Preheat oven to 375 degrees F . Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until lightly browned, about 5 minutes per side. Remove from skillet and set aside. Add garlic, onion, and bell pepper to the same skillet and cook until vegetables are softened, about 5 minutes. Add capers, parsley, wine or broth, and diced tomatoes with juice; stir to combine. Bring mixture to a simmer and cook for 3 minutes more. Place chicken breasts in an oven-safe baking dish or roasting pan; pour vegetable mixture over top of chicken breasts. Cover baking dish with aluminum foil and bake in preheated oven for 25 minutes or until chicken is cooked through . Serve hot with cooked pasta or rice if desired. Enjoy!.