Low Fat Chicken Cacciatore
Indulge in the hearty flavors of Italian cuisine with this **Low Fat Chicken Cacciatore**, a lighter twist on the classic comfort dish. Packed with tender boneless, skinless chicken breasts, vibrant bell peppers, earthy mushrooms, and a rich, herb-infused tomato sauce, this recipe is both wholesome and satisfying. Perfect for busy weeknights, this dish comes together in under an hour and uses health-conscious ingredients like a touch of olive oil and low-sodium chicken broth to keep it light without skimping on flavor. Serve it over whole-grain pasta or brown rice for a balanced, nutrient-packed meal your whole family will adore. Ideal for anyone looking to enjoy a guilt-free, heart-healthy take on an Italian classic, this easy, one-skillet recipe is sure to become a dinnertime favorite! Keywords: low fat chicken cacciatore, healthy chicken recipes, Italian comfort food, easy one-skillet recipes, heart-healthy dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 ounces mushrooms, sliced
- 28 ounces diced tomatoes with juice
- 0.5 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large non-stick skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic and sauté for about 2 minutes until the onion becomes translucent.
Add the sliced red and green bell peppers and mushrooms to the skillet. Cook and stir for about 5 minutes until the vegetables begin to soften.
Stir in the diced tomatoes with juice and low-sodium chicken broth. Bring the mixture to a simmer.
Add the oregano, basil, and red pepper flakes to the skillet. Stir to combine.
Return the chicken breasts to the skillet, submerging them in the sauce and vegetables.
Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes until the chicken is tender and the flavors have melded.
Before serving, sprinkle the chopped fresh parsley over the dish.
Serve hot, perhaps alongside a serving of whole-grain pasta or brown rice for a complete meal.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 41.1 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4608 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
