Chicken Cacciatore (30 Minutes)

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Chicken Cacciatore is a classic Italian dish that combines tender chicken with a rich and flavorful tomato sauce, infused with aromatic herbs and vegetables. The dish is traditionally served over pasta or accompanied by crusty bread to soak up all the delicious flavors. Quick, simple, and delicious, this timeless dish may just become a family staple!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil leaves or parsley, for garnish

Instructions

  1. Season the chicken breasts with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté for about 4-5 minutes until the vegetables are softened.
  4. Add the diced tomatoes, chicken broth, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Stir well to combine.
  5. Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes until the chicken is cooked through and tender.
  6. Serve the Chicken Cacciatore hot, garnished with fresh basil or parsley leaves.

Notes

Feel free to swap in bone-in chicken if desired but just know the cooking time may be slightly longer. For added depth of flavor, you can deglaze the skillet with a splash of red or white wine after sautéing the vegetables. Experiment with other veggies such as mushrooms, zucchini, or olives as desired. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 6g
  • Sodium: 470mg
  • Fat: 12g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 85mg

Pair this with...

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

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