Quick Chicken Cacciatore is a saucy, flavorful and cozy family dinner that's ready in about 30 minutes. Serve with spaghetti or rice and get ready to dig in to this delicious dish!
This post is sponsored by Harris Teeter. As always, all thoughts and opinions are my own.
Today I'm excited to share with you this quick chicken cacciatore.
It's something I've made for years. It was on the regular rotation until I somehow forgot about it and we went a long time without. Sad.
Thankfully, last year I rediscovered many of my old go-to recipes, and I've been bringing them to you as quickly as I can so you can share in the goodness as well.
Chicken cacciatore is saucy, flavorful, and warm and cozy all the way through.
It makes a fantastic family dinner that even my kids gobble up. That's saying something!
AND, this recipe is ready in about 30 minutes.
(You might also want to check out this slow cooker chicken cacciatore for a hands-off version.)
We're cutting the chicken pieces into strips so they cook more quickly and we're building a delicious, but simple, sauce.
(All in the same pan. Easy clean-up for the win!)
Cause many nights, 30 minutes is about all I'm willing to give over to making dinner.
Anyone else feel me on that?
Some of our other favorite chicken recipes in under 30 minutes are this easy chicken Florentine, skillet salsa chicken and healthy chicken Alfredo with broccoli. Oh and this creamy Tuscan chicken is easy but impressive.
I even have a collection of chicken recipes in under 15 minutes. Cause, you know, Mondays. Or maybe Fridays.
Whatever mood I'm in though, we are definitely chicken dinner lovers through and through.
I'm also thrilled to be partnering with Harris Teeter for today's recipe.
Harris Teeter is the grocery store I grew up with. My mom shopped there exclusively, and I was her frequent shopping buddy.
When I returned to live in Charlotte, N.C., as an adult, it became my go-to store as well. It's big, bright, clean and everyone is so friendly. I love their huge selection of quality produce and meats, too.
Almost every week, I buy a large pack of the Harris Teeter brand chicken - usually 6 breasts.
Pro tip: If you order your chicken at the meat counter, you can get exactly how many breasts you need. It's also often on sale and even less expensive than what is set out in the poultry section pre-packaged.
Also, this recipe is really budget friendly. You can even add sides like spaghetti or bakery bread and a bagged Caesar salad and have a complete and hearty dinner that can feed a family of 4 for under $30. Totally winning at life.
So let's get cooking!
First, let's clarify what we're talking about.
What is chicken cacciatore?
Cacciatore means a dish that is prepared "hunter-style" with onions, herbs, tomatoes, often bell peppers and sometimes wine. It's usually made with braised chicken, but also sometimes with rabbit.
I'm thinking most of us don't have easy access to rabbit, so chicken it is.
(Oh, and this version is made without wine since we're skipping the hour-plus long simmer time. But feel free to pour yourself a glass to sip while cooking and eating!)
Ingredient Notes:
Chicken: We are cutting our chicken breasts into strips to help them cook more evenly - and more quickly. We'll sear them in the skillet first and then return them to the pan later to finish cooking in the sauce.
Butter:I love the flavor from the butter and olive oil together, but if you need this to be dairy-free, you can certainly use all olive oil.
Tomatoes: A can of whole peeled tomatoes gives the texture and rustic vibe I love in this dish. I prefer to cut up the tomatoes while they are still in the can. I literally take a pair of kitchen shears and just chop them in the can as best I can. You can also break them up with a spoon while the sauce is simmering if you prefer.
Tomato sub: Or you could substitute a can of diced tomatoes if you'd rather. You either need two 14.5 ounce cans or one large 28 ounce can.
The recipe below is written as a quick version and it's ready in about 30 minutes.
However, you can let the sauce hang out and simmer away for longer if you'd like - up to a half hour or more. I've done this before and it works great.
Just wait to put the chicken back in to finish cooking until you're 7-10 minutes from eating, so they chicken doesn't get overcooked.
Serving Ideas:
- Serve over hot cooked spaghetti.
- Or pair with steamed brown or white rice.
- You could also serve this with creamy mashed potatoes or polenta.
- Or serve it with some crusty bread to dip into the sauce.
- Add another veggie if you'd like, too: side salad or green beans go well.
So many delicious ways to enjoy this dish!
Last thing, let's talk leftovers. They keep well, so be sure to save them for a hot lunch another day!
How to store leftover chicken cacciatore:
- Store the leftover chicken and sauce, once cooled, in a covered container in the refrigerator for up to 4-5 days.
- Reheat the chicken on the stove or in the microwave.
- You can also freeze the leftover chicken and sauce. Store in a freezer-safe bag or container for up to 5-6 months. (Be sure to label and date it.)
- Thaw overnight in the refrigerator and then reheat on the stove or in the microwave.
The last time I made this, I took some of the extras to my parents and they loved it, too! So it's definitely a good one to take to family, friends or neighbors.
Saucy chicken is always a hit.
I hope you give it a try soon for an easy family dinner everyone will want to gobble up.
Enjoy!
XO,
Kathryn
Quick Chicken Cacciatore
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 ½ lbs. boneless skinless chicken breasts, cut into strips
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 small onion, chopped
- 1 green bell pepper, cut into thin strips
- 2 cloves garlic, minced
- 1 (28 oz.) can whole tomatoes (undrained, tomatoes cut, see notes)
- 1 (8 oz.) can tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
For serving (optional):
- Grated Parmesan cheese
- Chopped fresh parsley
Instructions
- In a large skillet over medium-high heat, add the butter and olive oil. Season the chicken strips with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes per side, until lightly browned. Remove from pan. (They will finish cooking in a bit.
- Add the onion and pepper to the pan and sauté for 6-8 minutes, until tender. Add the garlic and sauté for 30 more seconds.
- Add the canned tomatoes, tomato sauce and remaining seasonings to the pan and bring to a boil. Reduce heat to medium-low and maintain a simmer. Continue cooking the sauce for at least 10 minutes (but you can let it hang out here for longer if you'd like).
- Return the chicken to the pan, turn to get it coated, and cook over medium-low until the chicken is cooked through, about 5-7 minutes.
- Serve hot with pasta or rice. Sprinkle with Parmesan cheese and parsley, if desired.
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Notes
- Serve over hot cooked spaghetti.
- Or pair with steamed brown or white rice.
- You could also serve this with creamy mashed potatoes or polenta.
- Or serve it with some crusty bread to dip into the sauce.
- Store the leftover chicken and sauce, once cooled, in a covered container in the refrigerator for up to 4-5 days. Reheat the chicken on the stove or in the microwave.
- You can also freeze the leftover chicken and sauce. Store in a freezer-safe bag or container for up to 5-6 months. (Be sure to label and date it.) Thaw overnight in the refrigerator and then reheat on the stove or in the microwave.
Suzanne Brenton says
I made this last night and it was very easy and ready in 30 minutes, as described.
It was a nice quick meal however, nothing extraordinary in flavour.
LT says
Thank you for your candid feedback! Add sliced black olives and/or mushrooms to add another flavor dimension.
Kay says
I cheat and use tomato sauce and I add big green olives. Omg so yummy! Thank you!
Holly says
I always had a big squeeze of lemon juice at the end and top with capers. It really help the flavors pop
Kathryn Doherty says
Love those ideas Holly! Thanks for sharing! : )
CATHY C TARR says
I thought this was great. It was easy and very good. My family loved it!. Only change I had to make was to cut down on the bell pepper. I love them but they don't love me. Thanks for your recipes!
Kathryn Doherty says
I'm so happy to hear this was a hit for your family, Cathy! Thanks so much for sharing! 😊
Vikki says
So quick and easy, but really tasty! A quality dinner
Kathryn Doherty says
I'm glad you enjoyed it Vikki! Thanks for sharing! 😊
Tina Seymour says
This was a very big hit for me. I had a very large onion instead of a small one and I used half of A green bell pepper, and then a small yellow bell and one large jalapeño pepper. I was the only substitute I made, but she use, which of gotten the house! Oh, maybe a little more garlic than in the recipe, but I’m that kind of a cook!. I’m always looking for ways to increase my protein, so I paired it with Barilla protein plus pasta, which has 10 g of protein in one serving! This is such a great recipe for those of us who are looking to reduce fat increase protein and, I did add extra salt because I’m on a low salt diet, very healthy. Thanks for the recipe.
Kathryn Doherty says
I'm so happy to hear you loved this! Thank you so much for sharing!
katerina @ diethood.com says
I love how easy and delicious this is! The perfect weeknight meal!
Kathryn Doherty says
Yay! It's a favorite in our house! 😊
Beti | easyweeknightrecipes says
We loved this Chicken Cacciatore! It was incredibly delicious!! I will definitely be making this again and again!
Kathryn Doherty says
I'm so happy to hear you all loved it! Thanks for sharing! 😊
Allyson Zea says
These flavors came together wonderfully! I can't wait to make this again!
Kathryn Doherty says
I'm so happy to hear it Allyson! Thanks so much for sharing! 😊
Cathy says
LOVE Chicken Cacciatore! This version looks delicious!
Catalina says
I am drooling over this chicken dish. I need to try some new recipe for my family!
Kathryn Doherty says
I think it will be a hit! Hope you enjoy it!
Carmen VanVliet says
Could I adapt this recipe for a slow cooker?
Kathryn Doherty says
Yes! Here's the recipe I use for the slow cooker version: https://www.familyfoodonthetable.com/slow-cooker-chicken-cacciatore/
Dee says
This was delicious and easy to make. I upped the garlic a little and added a splash of red wine to the sauce. Thank you for the recipe!
Kathryn Doherty says
Excellent! I'm so happy to hear you loved it - thank you for sharing!!
Patricia S Baker says
I used one red and one orange bell pepper, sliced mushrooms, and sun dried tomatoes and it tasted amazing!
Kathryn Doherty says
I'm so glad you loved this! Thanks so much for sharing! : )
Karen Mills says
In a pinch ..... could you use a jar of Mainara?
Kathryn Doherty says
I think so... it'll change it a little but nothing drastic. I'm also of the mind that in a pinch you can try a lot of things to make it work. You might not have quite as much sauce since the recipe otherwise calls for a 28 oz can of whole tomatoes plus an 8 oz can of tomato sauce. Would love to hear if you try it and how it worked out!!
Cathy Meyer says
Made this last night for the first time. Definitely a keeper. Excellent just the way the recipe is. We loved it.
Kathryn Doherty says
Oh yay, I'm so happy to hear you loved this chicken cacciatore recipe Cathy! Thank you so much for sharing! : )