Creating Stovetop Chicken Cacciatore With Shredded Chicken is simple if you follow these steps:

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper on both sides.
2. Brown the Chicken: In a large skillet over medium heat, add a bit of olive oil. Once hot, add the chicken and brown on both sides for about 5–7 minutes. Remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sliced bell peppers. Sauté for about 3–4 minutes until they start to soften. Add the minced garlic and cook for another minute.
4. Add Tomatoes and Oregano: Pour in the can of diced tomatoes and sprinkle the dried oregano over the mixture. Stir to combine.
5. Return Chicken to Skillet: Place the browned chicken back into the skillet, nestling it into the tomato mixture.
6. Simmer: Cover the skillet and allow the chicken to cook in the sauce for about 15–20 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C).
7. Shred the Chicken: Once cooked, remove the chicken from the skillet and shred it using two forks.
8. Combine: Return the shredded chicken to the skillet, mixing it with the sauce and vegetables. Adjust seasoning with salt and pepper as needed.
9. Serve: Let it simmer for an additional 5 minutes to combine the flavors before serving.