If you’re looking for a dinner that comes together quickly, packs big flavor, and uses just a few ingredients, this easy chicken cacciatore is for you.
I hadn’t planned to share this recipe today, but when my husband asked for “CHICKEN CACCIATORE” I realized I had everything on hand for a fast, flavorful version. This easy chicken cacciatore uses boneless, skinless chicken breasts simmered in a tomato-based sauce with peppers, onions, garlic and olives. It’s a one‑pan dinner that’s family-friendly and ideal served over rice, egg noodles, or your favorite pasta. It comes together quickly and makes great leftovers.
What is Chicken Cacciatore?
Chicken cacciatore is a traditional Italian “hunter-style” dish—braised chicken in a tomato sauce with vegetables like mushrooms, onions, and peppers. The name cacciatore means “hunter” in Italian and reflects simple, rustic ingredients. This recipe is a streamlined, one-pan adaptation using boneless chicken for a quicker weeknight version without sacrificing the classic cacciatore flavors.
What to Serve with Chicken Cacciatore
This easy chicken cacciatore is delicious spooned over steamed rice, egg noodles, or any pasta you enjoy. It also pairs nicely with buttered egg noodles or ricotta gnocchi. Finish with plenty of freshly grated Parmesan and a simple side salad or steamed green vegetable for a complete meal.
How to Make Boneless Chicken Cacciatore
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Heat olive oil over medium-high heat. Add sliced bell peppers and onion with kosher salt and cook until just barely tender. Stir in minced garlic and cook for about 1 minute until fragrant.
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Add drained whole tomatoes (quartered), your favorite pasta sauce, and drained black olives. Stir to combine and bring the sauce to a gentle simmer.
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Nestle boneless, skinless chicken breasts into the sauce, making sure each piece is submerged. Return the pan to a simmer, then reduce heat to low, cover, and cook for about 20 minutes, until the chicken is cooked through and tender.
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Remove the chicken from the sauce and shred or slice as desired. Return the chicken to the sauce and stir to coat. Adjust seasoning to taste.
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Serve the chicken and sauce over rice, pasta, or egg noodles with ample freshly grated Parmesan.
Tips for Making the Best One-Pan Chicken Cacciatore
- Thaw your chicken: If you use frozen chicken breasts, thaw them completely before adding to the sauce so they cook evenly and in the expected time.
- Choose a low-sugar tomato sauce: Some jarred sauces are quite sweet. This recipe benefits from a sauce that leans toward savory and bright tomato flavor rather than sweet.
- Keep it at a gentle simmer: Cook the chicken over low heat with small bubbles. Rapid boiling can make chicken tough or dry.
- Cook until tender: Chicken breasts vary in size; cook until they are very tender and easily shredded or sliced.
Other Chicken Recipes You Might Like
- Chicken lo mein recipe
- Pesto Parmesan Chicken
- Barbecue Chicken
- Smothered Chicken Breast
- Honey Dijon Chicken Thighs
- Garlic chicken thighs
- Ranch Chicken Marinade
- Simple Grilled Chicken Recipe
- Chicken Keto Soup
- Wingers Sticky Fingers copycat
- Sweet Chili Sauce Chicken
- Oven Fried Chicken Breast
- Chicken Ricotta
- Chicken Curry with Coconut Milk
📖 Recipe
One Pan Easy Chicken Cacciatore
Ingredients
- 1 tablespoon olive oil
- 2 whole bell peppers, sliced
- 1 whole yellow onion, sliced
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 28 ounces whole tomatoes, drained and quartered
- 24 ounces favorite pasta sauce
- 14 ounces black olives, drained
- 4 boneless skinless chicken breast halves
Instructions
- Heat the olive oil over medium-high heat. Sauté the sliced peppers and onion with salt until just tender. Add the minced garlic and cook about 1 minute until fragrant.
- Add the drained, quartered tomatoes, the pasta sauce, and the drained olives to the pan. Stir to combine and bring the mixture to a simmer.
- Nestle the chicken breasts into the sauce so they are submerged. Bring back to a simmer, reduce the heat to low, cover, and cook for about 20 minutes, or until the chicken is cooked through and tender. Remove from heat.
- Remove the chicken from the sauce, shred or slice as desired, return it to the sauce, and serve over rice, pasta, or egg noodles. Finish with grated Parmesan if desired.
Chef’s Notes:
This recipe was originally posted in April of 2016 and has been updated in text while keeping the recipe itself the same. It’s an easy, reliable weeknight dinner that reheats well.
Nutrition Facts
Nutrition and Food Safety Disclosure