Enjoy a lean version of your favorite ‘hunter-style’ chicken in this Chicken Cacciatore with mushrooms, onions, and red bell pepper.
Great Flavor and Texture
Well guys, to tell you the truth, this recipe was somewhat of a challenge for me. The first time I tried making chicken cacciatore, I followed the recipe to the T! I used chicken thighs with the skin ON. Now, I usually never cook with skin on… and I was reminded why.
The texture of the skin is something I can’t handle… and I don’t want to eat calories of something I’m not really enjoying. So for this version of Chicken Cacciatore I am using good ole boneless skinless chicken breasts. Great flavor, texture, and lean!
This recipe is pretty similar to my recipe for Napa Valley Chicken. The only difference is that it has less sugar, and the addition of mushrooms, onions, red bell pepper. Both are so yummy!
how to make chicken cacciatore
I used dried herbs because that’s what I always have but you can definitely use fresh especially if you grow your own. One day I’ll have a wall in my kitchen with little jars of herbs growing, just waiting to flavor my dishes. Now all I need is the perfect wall (and kitchen) and time to make it.
To make this dish, 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.
in a slow cooker
The easiest way is to toss all the ingredients into the slow cooker. If you have extra time I’d recommend searing the ingredients as per recipe instructions before adding them to the crockpot. This adds a great texture to the dish. Cook on low for 6-8 hours or high for 3-4 hours.
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
You can eat the chicken and vegetables alone or serve them on top of pasta or rice, or even cauliflower rice. Since this is more of an American-Italian dish I serve it over pasta, but as always, a recipe is more like a guideline and you should 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 serate bowl mix 1 tablespoon cornstarch and 1 tablespoon cold water. Mix and add to the sauce. Comtune adding until you’ve reached the desired thickness.
What to serve with chicken cacciatore?
For more chicken recipes, check out:
- Chicken Zucchini Indonesian Coconut Rice
- Chicken Divan
- Baked Chicken Parmesan
- Spinach Artichoke Stuffed Chicken
Chicken Cacciatore Recipe
- 3 tbsp oil
- 4 boneless skinless chicken breasts cut in two
- salt and pepper
- 1/3 cup flour
- 8 oz cremini mushroom quartered
- 1 small yellow onion sliced
- 1 red bell pepper sliced
- 5 cloves 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
- 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.