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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.

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.

Finished Chicken Cacciatore served over pasta on grey plate

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.

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

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

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.

Easy Chicken cacciatore on grey plate served over pasta

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:

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Chicken cacciatore on grey plate served over pasta
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
Cook: 50 minutes
Total: 1 hour

Ingredients 

  • 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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

Additional Info

Course: Main Course
Cuisine: American, Italian
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Head to Garnish & Glaze for even more recipes.

About Melanie

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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4.80 from 5 votes

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Recipe Rating




10 Comments

  1. judi Chlebus says:

    5 stars
    Delicious, but the directions mention broth and there was none listed in the recipe. MY bifocals may have missed It! Is broth required?

    1. Kristyn Merkley says:

      You are right..I am sorry about that. This recipe is from Melanie at http://garnishandglaze.com/. You will get a quicker response if you leave a comment over on her site & she can let you know how much to add. I will have to find out, too. Thanks for catching that!

  2. Amy L Huntley says:

    5 stars
    Absolutely Delicious. My kids raved about this dinner!

  3. Rebekah says:

    4 stars
    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.

    1. Rebekah says:

      Woops misread the recipe. Anyway it was still good just got carried away with the black pepper. lol

      1. Kristyn Merkley says:

        LOL..no worries! Adding olives & capers would be a great addition!

  4. Aashish Choudhary says:

    5 stars
    Hey Melanie,
    I Love This Recipe, I Will Try It At Home, Thank You For This Recipe,

    1. Kristyn Merkley says:

      Let us know what you think! Hope you like it!!

  5. Vikas Khanna says:

    5 stars
    It looks yummy and delicious. I would surely try this dish at home.

    Thanks for sharing.

    1. Lil' Luna says:

      You are so welcome! Let me know what you think! I hope you like it, as much as I did!