This past week I enjoyed making this delicious Chicken Cacciatore with Classico Canned Tomatoes. When I was first ask to try the tomatoes I had a recipe in mind that I wanted to develop, but then I saw a recipe by Classico for Chicken Cacciatore that I just had to try!
I’m not sure what it is about this dish but as soon as I made it, I thought it would be perfect for a Valentine’s Day Dinner at home. It’s so light and delicious. The taste was perfect because it was not a heavy dish, so it was filling without the calories!
I was even more shocked that my husband nearly ate the entire dish, he ate FOUR SERVINGS! Yes, that is right, FOUR and he ate it right after one another. I’m not sure how he did that! I went to make myself a plate and to my surprise we barely had enough for me. I had already planned to use this for two nights of meals utilizing the leftovers but it was so good it only lasted one night!
I started off this meal by gathering my ingredients. I did alter the recipe a bit and opted to use boneless, skinless chicken breast as opposed to the whole chicken. I also used crushed tomatoes instead of whole tomatoes.
Lastly, I decided to add in some sauteed asparagus as a side dish to this meal.
Next up, it was time to make this delicious meal! I started off by browning the chicken in a cast iron skillet. I decided to use the skillet instead of a dutch oven.
Once the chicken was browned, I added in the garlic. I reduced the amount of garlic down to about 5 cloves since I was using less chicken. I also thought that 10 cloves seemed to be a bit much considering I used garlic on the asparagus too. Let me just add you may want mints if you use this for a Valentine’s Day meal…garlic breath! At this point, you will add in the remaining ingredients and let it simmer for about 45 minutes.
Once it was done cooking, I removed the chicken with a slotted spoon then used a ladle to pour the sauce over the chicken. I put it in a large casserole dish. This looks simply beautiful in the middle of the table at dinner time and even better it taste fabulous. Remember…FOUR servings for just my husband?
I thought the crushed tomatoes were perfect for this dish as it gave a nice sauce to the meal as opposed to whole tomatoes. The chicken breast also made this a very low calorie meal perfect for getting healthy in the new year!
Are you hungry for dinner yet? I am!
Be sure and check out more great recipes on Classico Website or on Twitter at #CookClassico!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Classico #cbias #SocialFabric #CookClassico All thoughts and opinions are my own.
Classico Chicken Cacciatore
- 1/2 Cup Olive Oil
- 1 1/2-2 Lbs Boneless Skinless Chicken Breast
- 5 Whole Garlic Cloves Crushed
- 1 15 Oz Can Black Olives Drained
- 2 Cups Chicken Broth
- 1 28 Oz Can Classico™ Crushed Tomatoes
- 3 Rosemary Springs
- Asparagus Optional
- Heat oil in a large wide dutch oven, then add chicken. When chicken is golden brown, flip and brown opposite side.
- Next, add in the garlic and let brown for 4-5 minutes.
- Lastly, add in all remaining ingredients and bring to a boil. Once boiling reduce to a low simmer and cook for 35-45 minutes or until the chicken reaches the internal temperature of 165*.
- Arrange the chicken in a large casserole dish or serving bowl and ladle the sauce over the chicken.
- If you choose to make asparagus, I sauteed the asparagus in olive oil and garlic in a separate skillet for 10 minutes or until tender.
- This can be made in a dutch oven or in a large skillet with high sides.