Ingredients and Weight:
- 6 boneless, skinless chicken breasts (about 3 pounds)
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped (1 cup)
- 3 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can tomato sauce
- 1 cup dry white wine (optional)
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with 1/2 teaspoon salt and black pepper. Dredge in flour.
- Heat olive oil in a large Dutch oven or oven-proof skillet over medium heat. Brown chicken on all sides, about 3-4 minutes per side. Remove chicken and set aside.
- Add onion and garlic to the same pot. Sauté until softened, about 5 minutes.
- Stir in tomatoes, tomato sauce, white wine (if using), chicken broth, and remaining 1/2 teaspoon salt. Bring to a simmer.
- Return chicken to the pot, nestling it in the sauce. Cover and bake for 30-45 minutes, or until chicken is cooked through.
- Remove from oven, sprinkle with parsley, and grate Parmesan cheese over top, if desired.
Nutritional Information:
- Serving size: 1 chicken breast with 1/2 cup sauce
- Calories: 350
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Tender and juicy chicken
- Rich and flavorful tomato sauce
- Aromatic with herbs and garlic
- Perfect for a comforting and satisfying meal
User Comments:
- "This is my go-to chicken cacciatore recipe. It's easy to make and always a crowd-pleaser." - John D.
- "The chicken is so tender and the sauce is delicious. I like to add a bit more white wine for extra flavor." - Mary B.
- "This dish is perfect for a cozy dinner with friends and family. I highly recommend it!" - Sarah W.
Special Precautions and Tips:
- If you don't have white wine, you can substitute with additional chicken broth.
- Make sure the chicken is cooked through before serving. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
- Serve with your favorite pasta or polenta.
