Chicken Cacciatore Recipe

Chicken Cacciatore Recipe

5 from 10 reviews

This Chicken Cacciatore Recipe is lightly breaded chicken breasts with tomatoes, bell peppers, onions, mushrooms and garlic in a blend of Italian spices.




  1. Combine flour, salt and pepper in large seal-able plastic bag.  Dunk the chicken in the beaten egg.  Then toss it in the flour and shake to coat.
  2. Heat 2 tablespoons vegetable oil in dutch oven or heavy ovenproof skillet over medium heat. Add chicken and brown on both sides.  Once browned move to plate and set aside.
  3. Add olive oil to same pan over medium heat.  Add onion and bell peppers; cook for 2-3 minutes. Add garlic, parsley, basil and onion powder. Cook for additional 1 minute; stirring continuously.
  4. Return chicken to pan.  Add fire roasted tomatoes, red wine and marinara.  Cover pan and place in 325 degree oven for 70 minutes.  If cooking on the stove top cover and simmer for 25-30 minutes.
  5. Meanwhile add butter to skillet over medium heat.  Cook mushrooms until golden brown and add to the pot about 10-15 minutes before the dish is scheduled to be done.


The safe internal temperature for cooked chicken is 165 degrees.

Keywords: chicken cacciatore, chicken dish, Italian chicken, baked Italian chicken,

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