Easy Chicken Cacciatore

It’s no secret that at Oliver’s Market, we pride ourselves on having the largest selection of local, Sonoma County made products around. What you may not realize is that many of the local products on our shelves are still delivered to our stores directly by the local businesses that make them, including Rocky Chicken, and Oliver’s Own products. These are just a few of the many local products we carry that are delivered to us directly by the businesses that make them. This is a great opportunity to explore all the incredible local products we carry because at Oliver’s Market, when you support us, we support them.

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes


  • 4 Rocky Air Chilled Boneless Skinless Chicken Breasts
  • kosher salt and black pepper to taste
  • 1/2 cup flour for dredging
  • 1/4 cup olive oil
  • 1-2 large red bell peppers chopped or sliced
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 jar Oliver’s Own Marinara sauce


  1. Sprinkle each chicken thigh with salt and pepper then dredge in flour. Heat oil over medium-high heat in a large skillet and cook for about 4-5 minutes on each side or until chicken is golden-brown (it doesn’t need to be completely cooked through). Transfer chicken to a plate and set aside.

  2. In the same skillet, saute peppers, onion, and garlic until onions become soft and transparent. Reduce heat and slowly add sauce to the skillet. Add chicken back to the skillet and bring sauce to a simmer over medium-low heat. Simmer for about 25 minutes or until breasts are cooked through.

  3. Can be served with pasta, steamed vegetables, or roasted potatoes.

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