Chicken cacciatore with cauliflower mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Chicken cacciatore with cauliflower mash

Dairy-Free, Paleo, Gluten-Free, Soy-Free

2 Servings, 680 Calories/Serving

35 – 45 Minutes

Chicken cacciatore served on a bed of cauliflower mashed and drizzled with olive oil (if you’d like) puts an earthy, paleo twist on an Italian favorite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 3 ounces cremini mushrooms
  • 1 red bell pepper
  • ¼ cup pitted Kalamata olives
  • 1 cup vegetable broth
  • ⅓ cup mirepoix (onions - carrots - celery)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red chile flakes (optional)
  • Cacciatore sauce base (tomatoes - tomato paste - fresh garlic)
  • 10 ounces cauliflower
  • 3 or 4 sprigs fresh flat-leaf parsley

Nutrition per serving

Calories: 680, Protein: 40g (80% DV), Fiber: 7g (28% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 52g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 95mg (32% DV), Sodium: 710mg (30% DV), Carbohydrates: 25g (8% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the sauce ingredients.


Start the sauce

  • Thinly slice the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the pepper.
  • Cut the olives in half lengthwise.
  • Set aside ¼ cup vegetable broth for the cauliflower mash.
In the same pan used for the chicken, cook the mirepoix over medium heat until starting to soften, about 1 minute. Add the mushrooms, bell pepper, thyme, and as many chile flakes as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Stir in the sauce base, olives, ¾ cup vegetable broth, and 2 tablespoons white or red wine, if using.


Finish cooking the chicken and sauce

Nestle the chicken, skin side up, in the sauce; add any accumulated juices. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes, depending on thickness.
While the chicken and sauce simmer, prepare the cauliflower.


Cook the cauliflower

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the remaining ¼ cup vegetable broth and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until tender, 4 to 5 minutes.


Finish the cauliflower

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the cauliflower from the heat, add half the parsley, and drizzle with 1 to 2 teaspoons oil, if desired. Using a masher or the back of a spoon, coarsely mash the cauliflower. Season to taste with salt and pepper.



Transfer the chicken and sauce to individual bowls and garnish with the remaining parsley. Serve the cauliflower mash on the side.

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