Heart Healthy Chicken Cacciatore
Savor the rich, comforting flavors of our *Heart Healthy Chicken Cacciatore*, a wholesome Italian-inspired dish that's as nutritious as it is delicious! Tender, seared chicken breasts are nestled in a vibrant, low-sodium tomato sauce brimming with fresh vegetables like bell peppers, onions, and mushrooms, all enhanced by fragrant oregano and basil. This lighter take on a classic recipe uses heart-healthy olive oil and swaps out refined grains with an optional side of whole-grain spaghetti, making it perfect for maintaining a balanced diet. Ready in under an hour, this one-skillet meal is ideal for busy weeknights or an elegant dinner that's gentle on the heart. Garnished with fresh parsley for a burst of brightness, it’s a satisfying dish rich in flavor, nutrients, and love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 3 cloves garlic cloves, minced
- 1 28-ounce can crushed tomatoes (no salt added)
- 1 cup low-sodium chicken broth
- 8 ounces sliced mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 8 ounces whole-grain spaghetti (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts lightly with black pepper. Add the chicken to the skillet and sear on both sides until golden, about 3-4 minutes per side (do not fully cook). Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion, red bell pepper, and green bell pepper until softened, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook for another 2 minutes, stirring frequently to prevent burning.
Stir in the crushed tomatoes, low-sodium chicken broth, oregano, and basil. Bring the mixture to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and let it simmer over medium-low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Meanwhile, cook the whole-grain spaghetti (if using) according to the package instructions. Drain and set aside.
Once the chicken is cooked through, taste the sauce and adjust seasoning with additional black pepper as needed.
Garnish the finished dish with fresh chopped parsley and serve warm. Serve the chicken and sauce over the cooked whole-grain spaghetti, or enjoy as a stand-alone dish.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 58.3 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 418 mg | 32% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6394 mg | 136% | |
*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.
