Fast Skillet Chicken Cacciatore!
1 1/2 tablespoons olive oil, divided 1 1/2 teaspoons finely chopped fresh rosemary 1 teaspoon finely chopped garlic 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1 cup thinly sliced onion 1 cup thinly sliced red bell pepper 1/2 cup thinly sliced green bell pepper 1 (8-ounce) package presliced cremini mushrooms 1/2 cup dry red wine (such as Chianti) 1/2 cup coarsely chopped fresh basil, divided 1/4 teaspoon crushed red pepper 1 (15-ounce) can crushed tomatoes
How to Make It
Combine 1 1/2 teaspoons oil, rosemary, garlic, salt, and black pepper in a small bowl, stirring with a whisk. Rub oil mixture evenly over chicken. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 2 minutes on each side (chicken will not be cooked through). Remove chicken from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell peppers, and mushrooms; cook 4 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid is reduced by half. Stir in 1/4 cup basil, crushed red pepper, and tomatoes; cook 1 minute. Return chicken to pan; turn to coat. Reduce heat; cover and simmer 15 minutes or until chicken is done. Sprinkle with remaining 1/4 cup basil.