Chicken Cacciatore

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

I’m baaack! Melanie here again from Garnish & Glaze. I have another great chicken recipe for you today perfect for dinner – savory Chicken Cacciatore!

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Finished Chicken Cacciatore served over pasta on grey plate

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!

The Perfect winter Meal

Chicken Cacciatore is such a perfect winter meal. The breaded chicken and rich tomato sauce adds to the comfort feel and the browned mushrooms, onion, and bell pepper give it a deep flavor.

boneless chicken being cooked in crushed tomatoes in skillet for chicken cacciatore recipe

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.

Can I make chicken cacciatore in a slow cooker?

Yes! 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.

Can I make chicken cacciatore in an instapot?

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

  • Put the Instapot 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.

red bell pepper, onions and mushrooms being sautéed in skillet with wooden spoon

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.

Easy Chicken cacciatore on grey plate served over pasta

Make It Work For You

You can eat the chicken and vegetables alone or serve them on top of pasta or 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.

What to serve with chicken cacciatore?

For more chicken recipes, check out:

Chicken cacciatore on grey plate served over pasta

Chicken Cacciatore Recipe

4.67 from 3 votes

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

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 502 kcal
Author on lilluna.com

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.

  2. Heat oil in a large oven safe skillet over medium-high heat.
  3. 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.
  4. 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.

  5. 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.
  6. Sprinkle with chopped parsley and serve over pasta or rice.

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

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Author

Melanie Dueck

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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Comments

  1. A really good recipe but 1/2 a teaspoon of black pepper is too much. I had people complain that the dish was too spicy. Anyway, I think the dish would be better with the addition of black olives and maybe some capers.