I have been wanting to try this recipe FOR.EV.ER (said in Squint's voice from The Sandlot).  It's a Giada recipe, which almost never disappoints, and it has 575 reviews on Food Network with a 5 star rating.  Seriously, this is a no brainer. However, my husband thinks Chicken Cacciatore is absolutely disgusting.  He hates it at restaurants and has been scarred by previous bad experiences with this dish.  Every time I mentioned it while I was meal planning, he would make it abundantly clear that he would not eat this meal if I made it.  Finally, I decided to make it anyway and not tell him. Guess what??? I'm sure you know what comes next...HE LOVED IT.  I actually made him repeat to me at least five times that he loved it and that he was wrong for discouraging me from making it before.  I also made him swear never to question me and my cooking skills again.  I won this battle! HA!  

Try this recipe.  It's a healthier version of Giada's and its delicious and easy. 

  • 4-6 boneless skinless chicken breasts
  • 2 tsp of salt, plus more to taste
  • 1 tsp freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour
  • 3 tablespoons of olive oil 
  • 1 large bell pepper, chopped
  • 1 onion, chopped
  • 3-4 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 28 oz can diced tomatoes with juice
  • 3/4 cup reduced sodium chicken broth
  • 3 tbsp drained capers
  • 1 1/2 tsp dried oregano
  • 1/4 cup fresh basil, chopped coarsely 

Season the chicken with 1 teaspoon of salt and 1 teaspoon of pepper.  Then, dredge the chicken lightly in flour. 

In a large saucepan or dutch oven, heat the olive oil over medium high heat. Add the chicken and cook until brown, about 5 minutes per side.  Depending on the size of your pan, this could take a couple of batches.  Set the chicken aside on a plate. 

Now add the bell pepper, onion and garlic to the pan.  Add a little oil to the pan if necessary (since using skinless breasts, there may not be much grease to work with).  Cook until the onions are soft and translucent, about 5 minutes. Season with a little salt and pepper.  Add the wine to the pot and cook it until it reduces by half, about 3 to 5 minutes.  Then add the tomatoes with their juice, chicken broth, and the oregano. Return the chicken to the pan and make sure to cover with the sauce. Bring the sauce to a simmer and cook the chicken for about 20-30 minutes.  Once the chicken is cooked through, remove the chicken with tongs and place on a platter.  Cook the sauce a little longer if necessary to thicken it. Pour the sauce over the chicken and sprinkle with basil. 

I served my chicken on a bed of spaghetti with some garlic bread on the side. This is a really delicious and easy weeknight meal.  Enjoy!