My recipe for Chicken Cacciatore is made with boneless, skinless chicken breasts for a lighter version of this classic Italian dish.
Like many people I eat with my eyes as much as my stomach. And this Chicken Cacciatore is pretty easy on the eyes. It contains colorful peppers, red tomato sauce and fresh green basil leaves. The separate parts of the dish take a bit of patience to build flavor, but otherwise my version of Chicken Cacciatore is a simple meal to make.
What is Chicken Cacciatore?
Cacciatore means “hunter” in Italian. Likely the original version of this dish included rabbit instead of chicken. Hunters needed a simple and filling stew to keep them going. This Chicken Cacciatore filled with lean chicken and lots of fresh vegetables is most definitely a satisfying dinner to feed your family.
What to Serve with Chicken Cacciatore
I served my Chicken Cacciatore over angel-hair pasta. If you are following a low-carb diet you could serve it over riced cauliflower or just eat the stew on its own. As far as side dishes and desserts go, here’s some other delicious recipes to try:
- Copycat Lou Malnati’s Salad
- Spinach Strawberry Salad
- The Best Garlic Bread
- Tiramisu Brownie Bites
- White Chocolate Lemon Cheesecakes
- I use a non-stick pan similar to this for cooking
- Use a kitchen thermometer to make sure your chicken is cooked to 165 degrees F before serving
- Use a brush like this for cleaning your mushrooms
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- 4 boneless, skinless chicken breasts
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 orange pepper chopped
- 1/2 sweet onion chopped
- 2 cups baby bella mushrooms stems removed and sliced
- 1 28 oz can crushed tomatoes
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 jar (2.5 oz) capers
- 1/2 tsp black pepper
- salt to taste
- Add one tablespoon of butter and one tablespoon of olive oil to a large, non stick skillet over medium heat. Add the chopped onion and bell peppers and cook until starting to soften and brown, about 6 - 8 minutes. Remove the peppers and onion from the pan to a clean bowl.
- Add the remaining tablespoon of butter to the pan over medium heat and cook the mushrooms until browned, about 10 minutes.
- Remove the mushrooms from the pan. Add the remaining tablespoon of oil to the pan over medium heat. Add the chicken breasts and brown each side of the chicken, about 3-4 minutes per side.
- Add the garlic to the pan with the chicken and cook until fragrant, about one minute.
- Stir in the cooked peppers, onions and mushroom. Stir in the crushed tomatoes, 1 teaspoon of salt and black pepper. Cover the pan and simmer until the chicken is fully cooked and is at least 165 degrees F.
- Stir in the capers. Taste and add more salt if needed. Serve over pasta.