Chicken Cacciatore

So it has taken this quarantine for me to get back into my cooking! Tonight’s dinner is an old family favorite from my mom’s Northern Italy side of the family. The original recipe calls for mushrooms, but since I’m not a mushroom fan, I will put those in as optional. Enjoy this beautiful decadent stew-like meal over your choice of a creamy polenta (my go-to), a pasta, or another starch of your choice. Or eat it on its own! I found myself licking the spoon after serving!

Ingredients

8-10 bone-in, skinless chicken thighs (remove skins and excess fat)

1/4 cup all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked pepper

4 tablespoons extra virgin olive oil (separated)

1 large yellow onion, diced

1 tsp minced garlic

1/4 cup Pinot Grigio (or other dry white wine of choice)

15 oz. can of tomato sauce (I love Hunt’s)

1 cup reduced sodium chicken broth

2 teaspoon dried thyme leaves

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (add more or less depending on your heat preferences)

Optional: 2 cups mushrooms (canned or fresh) – I omit because I don’t like mushrooms!

Directions:

  1. Combine the salt, pepper, and flour in a large bowl.
  2. Trim the skin / fat off of your chicken thighs, then cover each piece in flour mixture. Keep flour mixture that is left over!
  3. In a hot pan, add 2 tbsp of the olive oil. Once pan is hot, add in floured chicken and cook for about 3 minutes on each side. I season with a little Italian seasoning as they are cooking as well.
  4. Once browned, remove chicken to plate.
  5. Add additional 2 tbsp of olive oil to the pan. Lower the heat so it does not burn too quickly. Add in onions. Saute until translucent.
  6. Next, add in garlic, about 1 minute more.
  7. Add in remaining flour mixture. Stir until well combined.
  8. Then, add in wine until it is combined and somewhat evaporated.
  9. Finally, add in tomato sauce, chicken broth, Italian seasoning, crushed red pepper, and thyme leaves. Stir to combine. Add chicken back into the pan. Cover with sauce.
  10. Simmer for at least 30 minutes to allow chicken to cook through and for flavors to meld.
  11. Serve over polenta, pasta, or something else of choice!
Chicken Cacciatore

Cook Time: 1 hour

Total Time: 1 hour

Category: Chicken, Dinner, Italian

Cuisine: Italian

Servings: 4

Chicken Cacciatore

Ingredients

  • 8-10 bone-in, skinless chicken thighs (remove skins and excess fat)
  • 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 4 tablespoons extra virgin olive oil (separated)
  • 1 large yellow onion, diced
  • 1 tsp minced garlic
  • 1/4 cup Pinot Grigio (or other dry white wine of choice)
  • 15 oz. can of tomato sauce (I love Hunt’s)
  • 1 cup reduced sodium chicken broth
  • 2 teaspoon dried thyme leaves
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (add more or less depending on your heat preferences)
  • Optional: 2 cups mushrooms (canned or fresh) – I omit because I don’t like mushrooms!

Instructions

  1. Combine the salt, pepper, and flour in a large bowl.
  2. Trim the skin / fat off of your chicken thighs, then cover each piece in flour mixture. Keep flour mixture that is left over!
  3. In a hot pan, add 2 tbsp of the olive oil. Once pan is hot, add in floured chicken and cook for about 3 minutes on each side. I season with a little Italian seasoning as they are cooking as well.
  4. Once browned, remove chicken to plate.
  5. Add additional 2 tbsp of olive oil to the pan. Lower the heat so it does not burn too quickly. Add in onions. Saute until translucent.
  6. Next, add in garlic, about 1 minute more.
  7. Add in remaining flour mixture. Stir until well combined.
  8. Then, add in wine until it is combined and somewhat evaporated.
  9. Finally, add in tomato sauce, chicken broth, Italian seasoning, crushed red pepper, and thyme leaves. Stir to combine. Add chicken back into the pan. Cover with sauce.
  10. Simmer for at least 30 minutes to allow chicken to cook through and for flavors to meld.
  11. Serve over polenta, pasta, or something else of choice!
https://aspoonfulofsimple.com/2020/03/30/chicken-cacciatore/
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Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

I recently bought pizza dough with no plans on how I was going to use it. With some research and a belly full of regular pizza from the night before, I was inspired to try out this flatbread filled with notes of both savory and sweet goodness.

Ingredients

12 oz. pizza dough (I used Pillsbury)

1 red onion, chopped into thin strips

1/4 tsp crushed red pepper

1 package shredded brussel sprouts

1 tbsp maple syrup

2 tbsp flour

4 oz. shredded mozzarella cheese

1 tsp herbes de Provence seasoning

4 oz. goat cheese

Balsamic glaze

1 1/2 tbsp olive oil

These are the brussel sprouts I used – this size worked perfectly!
Freshly grate your mozzarella cheese for better melty goodness!

Directions

  1. Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
  2. While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
  3. Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
  4. Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
  5. When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
  6. Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
  7. Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!
Almost ready to eat — before the balsamic drizzle!
Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Uncategorized

Servings: 6-8

Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

Ingredients

  • 12 oz. pizza dough (I used Pillsbury)
  • 1 red onion, chopped into thin strips
  • 1/4 tsp crushed red pepper
  • 1 package shredded brussel sprouts
  • 1 tbsp maple syrup
  • 2 tbsp flour
  • 4 oz. shredded mozzarella cheese
  • 1 tsp herbes de Provence seasoning
  • 4 oz. goat cheese
  • Balsamic glaze
  • 1 1/2 tbsp olive oil

Instructions

  1. Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
  2. While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
  3. Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
  4. Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
  5. When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
  6. Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
  7. Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!

Notes

If you don’t want to serve this as a flatbread, it would make a great side dish as well!

https://aspoonfulofsimple.com/2019/12/23/maple-glazed-brussel-sprout-and-goat-cheese-flatbread-with-balsamic-drizzle/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving.

Air Fryer Chicken Parmesan

One of my absolute favorite classic Italian-American dishes is chicken parm. The one thing I hate about it is pan frying the chicken and having all that greasy mess in my house and in my food. Enter the air fryer! This air fried recipe is delicious, crispy, and flavorful!

Ingredients

2 lbs boneless, skinless chicken breast, cut into thin cutlets (about 6-8)

1 1/4 cups Italian seasoned Panko bread crumbs

1/4 cup finely grated parmesan cheese

1 egg

1/4 cup all purpose flour

Olive oil spray

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded mozzarella cheese

2 cups tomato/marinara sauce of choice

Directions

  1. Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
  2. Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
  3. Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
  4. Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
  5. Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
  6. Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
  7. Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
  8. Serve with pasta or your favorite veggie!
Ready to coat the chicken! Note: I added a little salt and pepper to my egg bowl… I just love salt and pepper!
Coated and ready for the air fryer
Once the chicken is air fried and crispy, add the sauce and shredded cheese.

Weight Watchers Freestyle SP: 5 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Air Fryer Chicken Parmesan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: Chicken

Cuisine: Italian

Servings: 6

Air Fryer Chicken Parmesan

Ingredients

  • 2 lbs boneless, skinless chicken breast, cut into thin cutlets (about 6-8)
  • 1 1/4 cups Italian seasoned Panko bread crumbs
  • 1/4 cup finely grated parmesan cheese
  • 1 egg
  • 1/4 cup all purpose flour
  • Olive oil spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 2 cups tomato/marinara sauce of choice

Instructions

  1. Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
  2. Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
  3. Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
  4. Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
  5. Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
  6. Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
  7. Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
  8. Serve with pasta or your favorite veggie!
https://aspoonfulofsimple.com/2019/08/12/air-fryer-chicken-parmesan/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Instant Pot Chicken Piccata

One of my favorite combination of flavors involves lemon, butter, olive oil, and garlic…but really, who wouldn’t like that? This Instant Pot chicken piccata recipe is a simple one pot meal that combines the functions of sautéing and pressure cooking to create the most delectable chicken and juices to pour over your favorite pasta, rice, or veggies.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)

1/4 cup all purpose flour

2 tbsp olive oil

2 tbsp butter

2 lemons

1 clove garlic, minced

2 small shallots, finely diced

1 cup chicken broth

1/4 cup capers, rinsed and drained

Salt and pepper, to taste

Directions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

**NOTE: I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!**

Season the chicken
Dredge in flour
Brown in the butter/ olive oil
Remove chicken / add shallots and garlic to the Instant Pot
Deglaze pot with chicken broth / add lemon juice and lemon slices … then mix chicken back in and pressure cook for 4 minutes!
Ready to release the pressure and add the capers!
That sauce, though…
Serve and enjoy!

Weight Watchers Freestyle SP: 6 points per serving of chicken with sauce (add more for whatever you serve it with). This recipe makes 4 servings total. Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Instant Pot Chicken Piccata

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Chicken

Cuisine: Italian

Servings: 4

Instant Pot Chicken Piccata

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)
  • 1/4 cup all purpose flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 lemons
  • 1 clove garlic, minced
  • 2 small shallots, finely diced
  • 1 cup chicken broth
  • 1/4 cup capers, rinsed and drained
  • Salt and pepper, to taste

Instructions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

Notes

I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!

https://aspoonfulofsimple.com/2019/07/10/instant-pot-chicken-piccata/

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.