I feel like I say this all the time - but seriously, this could possibly be the easiest and quickest to put together dish with the most flavor, ever!

Some versions of Chicken Cacciatore use heavy cream - I adapted this recipe from Alyssa Rivers at The Recipe Critic - I made this one Paleo by simply subbing the heavy cream with canned coconut milk. The sauce turned out creamy but not too rich. It has the perfect silky texture. The whole dish is hearty without being heavy and is great for dinner one night and leftovers for lunch the next day!

I served ours with spiralized zucchini noodles... But it would be great with Orzo Pasta for a not-Paleo version or simply a crusty piece of good Sourdough bread!

Buon appetito!

Yields1 Serving

 1 ½ lbs boneless, skinless chicken breast
 1 tbsp olive oil
 1 small red bell pepper, julienned
 1 small yellow pepper, julienned
 1 lb baby portabella mushrooms, thinly sliced
 2 cloves garlic, finely minced
 15 oz low sodium crushed tomatoes
 ½ cup canned coconut milk (light or full fat)
 ½ cup low sodium chicken or vegetable broth
 2 tbsp Italian seasoning, divided
 sea salt and pepper to taste
 6-8 leaves fresh basil, chopped
 raw parmesan or manchego, grated, for garnish

1

Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.

2

Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.

3

Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.

4

Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.

5

Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.

6

Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.

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Ingredients

 1 ½ lbs boneless, skinless chicken breast
 1 tbsp olive oil
 1 small red bell pepper, julienned
 1 small yellow pepper, julienned
 1 lb baby portabella mushrooms, thinly sliced
 2 cloves garlic, finely minced
 15 oz low sodium crushed tomatoes
 ½ cup canned coconut milk (light or full fat)
 ½ cup low sodium chicken or vegetable broth
 2 tbsp Italian seasoning, divided
 sea salt and pepper to taste
 6-8 leaves fresh basil, chopped
 raw parmesan or manchego, grated, for garnish

Directions

1

Add olive oil to a large skillet over medium heat. While this is heating up, season one side of the chicken with ½ tbsp Italian seasoning, salt and pepper.

2

Add the chicken, seasoned side down, to the skillet and cook approx. 4-5 minutes. While the first side is cooking, season the other side with ½ tbsp Italian seasoning, salt and pepper. Flip the chicken and cook an additional 4-5 minutes, or until a thermometer reads 160 degrees. Remove the chicken from the pan and place on a plate – set aside.

3

Add the bell pepper and mushrooms with a pinch of salt and sauté 2-3 minutes. Add the garlic, stirring constantly so it does not burn. Sauté 2 more minutes.

4

Add the crushed tomatoes, coconut milk, broth, 1 tbsp Italian seasoning, salt and pepper, to taste. Let simmer until thickened – approx. 5 minutes.

5

Add the chicken back to the skillet and cover with sauce. Cook until heated through – approx. 3 minutes.

6

Serve over spiralized zucchini “noodles” and garnish with basil and raw parmesan or manchego.

Paleo Chicken Cacciatore