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Easy Chicken Cacciatore                                                            


  • 4 medium sized chicken breasts (about 1 pound)
  • 2 teaspoons olive oil, divided
  • 2 red bell peppers, sliced (2 cups)
  • ½ large white onion, sliced (1 cup)
  • 2 cups sliced mushrooms
  • 1 15 ounce can crushed tomatoes
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • 2 tablespoons capers 
  • 1 oz grated/shredded parmesan cheese





  1. Coat a large non-stick pan/skillet with 1 teaspoon olive oil, add the chicken breasts and brown on medium high heat, about 2-3 minutes each side. Remove from pan and set aside.
  2. Add the second teaspoon olive oil, the peppers and onions to the pan and sauté for 3-4 minutes, stirring often until lightly browned and starting to soften. 
  3. Add the mushrooms and half the can of tomatoes and continue to heat, stirring occasionally for another 3-4 minutes.
  4. Next add the browned chicken breasts, the basil, the capers, garlic powder and the second half of the canned tomatoes. Reduce heat to low-medium  and simmer, stirring occasionally for about 15 minutes until the chicken is tender and no longer pink inside. Garnish with parmesan cheese.



Add salt and pepper for seasoning as desired

Serving Suggestions

Serve with steamed broccoli or a salad and a side of rice or pasta.

Courtesy of:

Marie Feldman, RD, CDE

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 230

Total Fat 5 g

 Saturated Fat 1g
Polyunsat Fat  .4 g
Monounsat Fat 1 g
Cholesterol 100 mg
Sodium 350mg

Total Carbohydrate  16 g
Dietary Fiber 4 g

Protein 29 g