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Easy Chicken Cacciatore recipe

Easy Chicken Cacciatore recipe

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A 'back to basics' version of the classic chicken cacciatore. Serve over pasta or rice, if desired.

92 people made this

IngredientsServes: 2

  • 5 tbsp chopped onion
  • 1 clove garlic, chopped
  • 5 tbsp chopped green pepper
  • 350g cubed chicken, cooked
  • 120g whole peeled tomatoes
  • 50g green beans
  • 1/4 teaspoon dried oregano

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. In a large frying pan, saute onion, garlic and pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
  2. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (64)

Something else.i used fresh chicken,fresh beans and tinned whole tomatos and left it in the slow cooker.i also used a few pinches of salt (for the salt concious you can use the low salt)-23 Feb 2010

easy to make and quite adjustable-23 Feb 2010

by lschepisi

This is perfect if you are searching for low-fat or low-carb recipes. My husband is doing low- carbs and I am doing low-fat/calories. I made these changes: 1 C. each peppers and onions, 14 oz. can of diced tomatoes with juice, 1C. spinach instead of green beans, (the green beans seemed out of place to me). Served mine over rice, his over low-carb pasta. We topped it with Parmesan cheese. We both really enjoyed this but thought it could have been a little "saucier". Next time will try adding 1/2 C. chicken broth and 1/2 C. tomato sauce and see if that does the trick, but there definitely will be a next time.-27 Apr 2004

Crock Pot Chicken Cacciatore

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This easy and healthy Crock Pot Chicken Cacciatore is a tender and flavorful Italian chicken dinner recipe made in a slow cooker. Chicken thighs or chicken breasts are simmered in a rich and mouth-watering cacciatore sauce, absorbing all the delicious flavors!

There’s something about this authentic Italian classic: succulent chicken is braised with onions, bell pepper, mushroom, and tomatoes in a savory and tangy sauce. It’s so comforting and warms you up in a delicious way. It’s also a great weight-watchers’ recipe that’s low in carbs with only 346 calories per serving.

Chicken Cacciatore means “hunter’s style” chicken in Italian. The traditional recipe calls for the chicken to be dusted with flour and fried in oil first, and then cooked on the stove or in the oven. But this easy version skips this step, making it healthier with just as much delicious flavor!

So I turn to my slow cooker, which makes an impressive chicken cacciatore with minimal effort. It takes less than 10 minutes to prepare and you can just “dump and go”!

  • ⅓ cup all-purpose flour
  • 2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
  • ¼ teaspoon kosher salt or sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 small carrots, peeled and cut crosswise into thirds
  • 3 stalks celery, cut crosswise into quarters
  • 1 medium onion, coarsely chopped
  • 8 cloves garlic, peeled and thinly sliced
  • ¼ cup tomato paste
  • 1 cup reduced sodium chicken broth
  • 1 cup dry red wine or cranberry juice
  • 2 tablespoons white wine vinegar
  • 6 medium plum tomatoes, coarsely chopped
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons snipped fresh flat-leaf parsley

Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.

In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces cook about 6 minutes or until browned, turning occasionally.

Remove chicken from Dutch oven set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.

Stir in tomato paste. Add broth, wine, and vinegar bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.

To serve, place chicken, vegetables, and cooking juices on a serving platter. Sprinkle with Parmesan cheese and parsley.

Let's make easy chicken cacciatore recipe

For this recipe which is enough for 5 people, you will need the following ingredients:

  • 1 Whole chicken 1.2 kg (or 10 chicken thighs)
  • 500 g Tomato sauce
  • 250 g Quartered chestnuts mushrooms
  • 250 g Peppers
  • 200 g Diced carrots (2 carrots)
  • 150 g Diced celery (2 sticks)
  • 150 g Diced onions (1 small)
  • 150 g Olives
  • 125 ml Red wine
  • 25 g Tomato pasta
  • 20 ml Olive oil
  • 10 g Chopped garlic (2 cloves)
  • 3 g Chopped thyme
  • 3 g Chopped Rosemary
  • 2 Bay leaves
  • Salt and Pepper to taste

How to make this easy chicken cacciatore

  • Cook the veggies &ndash In a large pan with olive oil, add bell peppers, mushrooms and garlic. Cook for 4-5 mins then set aside.
  • Pan sear the chicken &ndash To the pan, add your seasoned chicken, cook for 5-6 mins per side until cooked through.
  • Combine your ingredients &ndash Add the veggies and sauce into the pan with the chicken, along with the olives. Simmer for 5 mins.
  • Sprinkle with parsley, serve and enjoy!

One Dish Easy Chicken Cacciatore Pasta Bake

Do you love traditional Italian chicken cacciatore, but want things to be quick in the kitchen? This easy chicken cacciatore pasta casserole recipe comes together fast in one dish and is baked for a hands-off dinner idea.

There’s no need to pre-cook the noodles, they go in dry with the sauce and meat and cook entirely in the oven.

This best of all family comfort foods then gets topped with mozzarella for an extra cheesy one pot meal!

Did you know that cacciatore means hunter? Well, I didn’t.

I didn’t even know chicken cacciatore existed until a few weeks ago.

I was looking for easy dinners and came across this Italian/American dish. We love things drenched in tomato sauce so I thought it couldn’t hurt to try it.

One thing that often stresses me out when I’m preparing our meals is that I have a noisy darling little thing clutching my legs while I’m trying to handle the meat, the side dish and the baby food.

So I thought – why not add the flavors of the easy chicken cacciatore to a pasta bake?

Let me just say, it tastes brilliant. Brilliant doesn’t even do it justice.

It’s huntingly good (see what I did there? So clever cheesy whoops, did it again).

The first time round I pre-cooked the pasta but I found it turned out a bit too mushy that way.

So I tried adding it uncooked and it was just perfect.

You get those browned crunchy pieces just under the layer of cheese and the rest of the pasta is cooked exactly right.

And the best thing? You only have one dish to wash! No extra pan to boil the pasta, not even a colander to drain it.

I have already added this recipe to our regular dinner routine – and let me just say this: You should do so as well. It’s easy, it’s simple and everyone will love it!

This recipe for Easy Chicken Cacciatore uses spaghetti sauce along with bell peppers, onions that’s simmered until rich and thick.

I’m trying to include more chicken into my family’s diet, so this recipe for Chicken Cacciatore is the perfect solution.

It offers a rich tomatoey sauce that offers chicken that is not only juicy but also loaded with fresh vegetables like onions, bell peppers and mushrooms, which are great for one’s waistline.

It’s a rustic hunter’s stew that has it’s roots with Italians. It was made originally with rabbit, but since I don’t have access to this meat, chicken will do.

Some traditional recipes include olives, carrots, capers, and wine. For simplicity’s sake, I’ve pared down the ingredients, although you can definitely include these in your own stew.

And, don’t forget to add some fresh herbs like basil, thyme or rosemary, if you’d like.

What I love about this dish is that it feeds two to a crowd, just by adding more ingredients. It’s also a potluck favorite.

Start with skin-on, bone-in chicken thighs. Cook first skin side down for approximately five minutes.

For this recipe, I like to use my Cuisinart Electric Skillet. Not only does it keep the temperature at a constant, it also provides a larger but deep pan to cook the stew down quicker than a standard fry pan.

After five minutes, turn the chicken thighs over and cook for another five minutes.

While the chicken is cooking, prep your vegetables into chunks. I like to place everything into a large bowl for ease of moving it from where I’m cutting to where I’m cooking.

This is a one pot meal, so everything goes into the skillet at the same time.

Time to add the marinara. Stir well to incorporate.

For this recipe, I recommend using Rao’s Homemade Marinara Sauce. You will need approximately 32 ounces (two jars) in total.

Cook the Chicken Cacciatore for 10-15 minutes, allowing the sauce to thicken and everything cook through.

To keep this recipe on the lean side (think low-carb), serve with spiralized zucchini, steamed vegetables, cauliflower rice or even cooked spaghetti squash. Otherwise, you could serve pasta, gnocchi or even cooked polenta—Yum!

For more delicious stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.

See recipe box below for ingredient amounts and full recipe instructions.

  • Olive oil: I use extra virgin olive oil in this chicken cacciatore recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Chicken: Use 1 boneless, skinless chicken thigh. You can use a boneless, skinless chicken breast in this recipe but I recommend using a thigh over a breast. Chicken thighs contain more fat and helps make a thicker, more flavorful sauce.
  • Seasonings: Fresh or dried rosemary, salt and black pepper.
  • Vegetables: onions, green bell pepper, and garlic. Feel free to substitute other vegetables for the onions and green peppers. Red, yellow or orange bell peppers, carrots, and celery all make great substitutions.
  • Wine: Traditionally, wine is used in chicken cacciatore recipes and it gives the dish great flavor. You can replace the wine with chicken broth if necessary. If you choose to use wine, I suggest using a dry white wine such as Sauvignon Blanc, Pinot Grigio or an Alsace wine produced in the Alsace region of France. Be sure to pick a wine that you would like to drink.
  • Tomatoes: I use canned diced tomatoes with some of the juice from the can.

Easy Chicken Cacciatore

Easy Chicken Cacciatore is a delicious Italian one-dish meal, packed with tender potatoes and green beans.

It’s been a few months since I’ve shared with you here at Real Housemoms, and I’m happy to say that I’m now a regular contributor, so you’ll be seeing me sharing recipes once a month. Let’s do a quick refresh on what I’m all about.

I’m Rachel, a no-pattern-sewing, eye-ball-it-crafting, shortcut-recipe-making kind of girl. I’m a sucker for old missions, Snickers candy bars, babies, cocktails and puppies . I’ve been married for 20+ years, we have 5 children and 2 grand children. I love to travel and one day hope to see other countries like Italy, Austria, and France, just to name a few. My readers are awesome and love to connect with them on Facebook, Instagram, Twitter& G+. My life can be crazy and unpredictable, but that’s OK, because I love my disorganized life.

I love easy meals, and that includes cleanup. It’s not that I mind doing dishes, but the less time I have to spend on them, the better. That’s just one thing I love about this dish, it’s made in one pan. Plus, it’s my mom’s recipe and brings back childhood memories. I can recall her making it and the smell floating throughout the house was amazing.

Just a few simple ingredients, a little bit of time and you’ve got yourself a hearty meal that your family will enjoy.

Authentic Italian Chicken Cacciatore

Chicken cacciatore is an easy one-skillet meal the whole family will love. You can serve it up plain by itself or over rice or pasta.

How To Make Chicken Cacciatore

Get 2 tablespoons of olive oil heating in a large skillet over medium-high heat.

You’ll also want to melt 1 tablespoon of butter.

Add in 6 boneless skinless chicken breasts, season these with salt and black pepper, I do about 1/2 teaspoon of each.

Then you also want to dust the chicken thighs with 1/4 cup of flour, and of course, be sure to get both sides.

Brown off the chicken for about 3-4 minutes per side.

It won’t be all the way cooked through yet, but you want to pull it out from the pan, put it on a plate, and set it aside.

Then add in 1 sliced yellow bell pepper, 1 red sliced bell pepper, and about 8 ounces of sliced mushrooms.

The last veggie is 1 white diced onion.

Then saute for about 7-10 minutes until tender. There’s no need to clean out the pan or anything in between the chicken and veggies.

You want to be sure you don’t lose any of that flavor that’s been building up on the bottom of the pan.

Once the veggies start to get soft, add in 6 ounces of tomato paste, 2 teaspoons of minced garlic, 1 tablespoon of Italian seasoning, and if you want to give a little kick, 1/4 teaspoon of red pepper flakes.

let all cook and mix in that tomato paste.

Let it cook for about 2 minutes. Then pour in 15 ounces of crushed tomatoes, 8 ounces of tomato sauce, or it’s also called pasta in some parts of the world, use chicken broth, and 1/4 cup of heavy cream.

Give it a quick stir to combine and reduce the heat so it’s just simmering.

Then return our chicken into the sauce.

Let simmer over low heat until the chicken reaches an internal temperature of 165 degrees Fahrenheit, which should take somewhere around 15 minutes.

Add spoon the sauce over the top of each chicken thigh. Just before serving garnish with 2 tablespoons of grated parmesan cheese, and 2 tablespoons of freshly chopped parsley.