Chicken Cacciatore

A healthy spin on Italian night
Chicken Cacciatore

Dr. Josh Axe

Recipe Courtesy of Dr. Josh Axe

“Italy is one of my favorite places on earth, and when my wife I can’t make it to Europe for a relaxing vacation, one of our favorite things to do is cook Italian food at home. Surprisingly, a lot of recipes are less intimidating than they seem, especially my super easy version of chicken cacciatore.

Chicken cacciatore has always been one of my favorite meals—Italian or otherwise—because it’s based around healthy protein and veggies. I opt for free range chicken breast that’s healthy and lean and add in handfuls of veggies. The nutrition benefits of mushrooms are vast and not celebrated enough, and tomatoes are a great anti-inflammatory food. Add in the red wine—which can actually be good for you—and you have a dish that is both nourishing and delicious. And unlike other Italian favorites that are loaded with gluten and dairy, this dinner won’t cause digestive distress, leave you feeling fatigued or contribute to leaky gut.

One more thing: Chicken cacciatore is traditionally served over pasta, but if you have celiac or gluten sensitivity, you can always choose a gluten-free pasta or creamy polenta. Want to go totally grain-free? This dish is just as tasty over a plate of greens or cauliflower rice.”

Ready in
25 m
4
Servings
Deliver Ingredients

Ingredients

For the Chicken Cacciatore

  • 2 Pounds boneless chicken breast
  • 2 Large tomatoes, chopped
  • 1 Large onion, thinly sliced
  • 2 Cups sliced mushrooms
  • 3/4 Cups red wine
  • 3 cloves garlic, minced
  • 1 Tablespoon coconut oil
  • Sea salt
  • Italian seasoning, to taste

Directions

For the Chicken Cacciatore

On a medium setting, heat oil in a large skillet.

Add chicken, onion, garlic and red wine. Cook for 15 minutes.

Turn down heat to med-low. Add mushrooms, tomatoes, sea salt and Italian seasoning.

Cook until chicken is white throughout and vegetables are tender.

Serve over pasta or other side dish.