Chicken Cacciatore

Enjoy a lean version of your favorite ‘hunter-style’ chicken in this Chicken Cacciatore with mushrooms, onions, and red bell pepper.

We have another great chicken recipe for you today perfect for dinner – savory Chicken Cacciatore! It’s right up there with our Chicken Parmesan recipe.

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Great Flavor and Texture

For this version of Chicken Cacciatore we are using good ole boneless skinless chicken breasts. Great flavor, texture, and lean!

With the addition of mushrooms, onions and bell peppers, this recipe is very flavorful and hearty.

Serve on top of your favorite pasta, rice, or even cauliflower rice.

how to make chicken cacciatore

1. Heat oil in a large oven safe skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper and then dredge in the flour. Brown chicken for 2-3 minutes on each side until golden. Set aside on a plate.
2. Add the mushrooms to the skillet and cook for 5-8 minutes until browned. Then, add the onion, bell pepper, and cook for another 5 minutes or until they begin to soften. Add the garlic and cook another minute.
3. Pour in the wine and bring to a simmer. Add the broth, crushed tomatoes, diced tomatoes, and all the spices. Bring to a simmer, add the chicken, spoon a little of the sauce over the tops and then place the pan in the oven.
4. Cook for 35-45 minutes until internal chicken temperature is 165 degrees.
5. Sprinkle with chopped parsley and serve over pasta or rice.

in an instant pot

Using an Instant Pot will cut down the cooking time dramatically and still create a fully cooked delicious dish.

• Put the Instant Pot on “Saute”  follow the recipe instructions using the instapot as the saute pan.
• Once all the ingredients have been sauted and added to the pot cover with the lid. Select “Meat & Stews”. Set for 10 minutes. The 10 minutes will begin once the pressure builds up.
• Release pressure according to manufacturer’s instructions. Remove lid carefully allowing steam to be released away from you. Chicken should have an internal temperature of 165 degrees F.

Storing, Freezing, and Reheating

How do I reheat chicken cacciatore?

• Microwave: Place leftovers in a microwave safe container. Cover with damp paper towel. Heat for 1 minute then in 20 second intervals until hot.
• Oven: Preheat oven to 325 degrees F. Place leftovers in an oven safe baking dish. Cover with foil and bake 10-20 minutes depending on the amount of leftovers.
• Stove top: Place leftovers in a cooking pan and cover with lid. Cook over medium heat until hot. Stirring occasionally.

How to store leftover chicken cacciatore? Store leftovers in an airtight container in the fridge for 3-4 days.

Can I freeze chicken cacciatore? Yes! However, be aware that skipping the sauteing step and freezing some of these ingredients may change the texture of the finished dish.

With that said, combine all the raw ingredients in an airtight freezer safe container. Label with recipe name, baking instructions and date packaged. Freeze for up to 3 months. To bake: Thaw overnight in the fridge. preheat oven to 350 degrees F and bake for 45 minutes to an hour.

Make It Work For You

If you need to substitute fresh herbs for dried herbs: Dried herbs are more concentrated and usually carry a lot more flavor than their fresh counterpart. A good rule of thumb is dried herbs are 3 times more potent so you’ll need 3 times less dried herbs than fresh herbs. For example for 1 tablespoon of fresh herbs you’ll only need 1 teaspoon of dried herbs.

If you find the sauce is too thin for your taste try adding flour or cornstarch.

• Flour: In a separate bowl add ½ cup sauce (or warm water) and mix in 1 tablespoon of flour. Stir until combined and return to the pan. 
• Cornstarch: In a separate bowl mix 1 tablespoon cornstarch and 1 tablespoon cold water. Mix and add to the sauce. Continue adding until you’ve reached the desired thickness.

For more chicken recipes, check out:

• Chicken Divan
• Baked Chicken Parmesan
• Spinach Artichoke Stuffed Chicken

4.80 from 5 votes

Chicken Cacciatore Recipe

By: Lil’ Luna

Enjoy a lean version of your favorite ‘hunter-style’ chicken in this Chicken Cacciatore with mushrooms, onions, and red bell pepper.

Servings: 4

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 3 tbsp vegetable oil
• ▢ 4 boneless skinless chicken breasts cut in two
• ▢ salt and pepper to taste
• ▢ 1/3 cup all-purpose flour
• ▢ 8 oz cremini mushroom quartered
• ▢ 1 small yellow onion sliced
• ▢ 1 red bell pepper sliced
• ▢ 5 cloves minced garlic minced
• ▢ 1/2 cup white wine or ginger ale
• ▢ 15 oz crushed tomatoes
• ▢ 15 oz diced tomatoes drained
• ▢ 1 tsp dried oregano
• ▢ 1/2 tsp dried rosemary
• ▢ 1/2 tsp thyme
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 1/4 cup fresh parsley chopped for Garnish

Instructions 

• Preheat oven to 350 degrees F.
• Heat oil in a large oven safe skillet over medium-high heat.
• Sprinkle both sides of chicken with salt and pepper and then dredge in the flour. Brown chicken for 2-3 minutes on each side until golden. Set aside on a plate.
• Add the mushrooms to the skillet and cook for 5-8 minutes until browned. Then, add the onion, bell pepper, and cook for another 5 minutes or until they begin to soften. Add the garlic and cook another minute.
• Pour in the wine and bring to a simmer. Add the broth, crushed tomatoes, diced tomatoes, and all the spices. Bring to a simmer, add the chicken, spoon a little of the sauce over the tops and then place the pan in the oven. Cook for 35-45 minutes until internal chicken temperature is 165 degrees.
• Sprinkle with chopped parsley and serve over pasta or rice.

Nutrition

Calories: 502kcal, Carbohydrates: 28g, Protein: 53g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 144mg, Sodium: 855mg, Potassium: 1758mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1670IU, Vitamin C: 67.8mg, Calcium: 113mg, Iron: 4.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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