Chicken cacciatore

Total Time
45 min
15 min
30 min
In Italian, Cacciatore refers to a hunter-style way of cooking and typically involves braising and slow cooking bone-in chicken in a tomato sauce. Our simplified version uses boneless chicken breasts and comes together in around 45 minutes, which is mostly hands-off work. The long simmer time is responsible for developing the tomato sauce’s robust flavor. Pounding the chicken breasts ensures the chicken will cook quickly and evenly and delivers a juicy, tender bite. Toss any veggies you have on hand into this great dish, and use your favorite red wine to enhance the flavor. Branch out beyond pasta and serve it over polenta.


Uncooked boneless skinless chicken breast

1 pound(s), four 4-oz pieces, pounded

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

1 tsp


1 medium, chopped

Green bell pepper

1 medium, chopped

Yellow bell pepper

1 medium, chopped


1 clove(s), minced

Table wine

½ cup(s), dry, red

Canned stewed tomatoes

29 oz, Italian-style

Italian seasoning

1 tsp, or to taste

Fresh parsley

2 Tbsp, snipped

Cooked spaghetti

3 cup(s)


  1. Season chicken with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Add olive oil and heat. Add chicken breasts and cook over medium heat until browned and juices run clear, about 5 minutes on each side.
  2. Add onions, pepper and garlic to skillet. Cook until vegetables are softened, about 2 minutes.
  3. Stir in wine, tomatoes and Italian seasoning. Bring to boil, then reduce heat to medium-low. Cover and simmer 20 minutes. Sprinkle with parsley and serve with pasta.