From start to finish my one-pot Chicken Cacciatore recipe is ready in about 45 minutes so it's a great option for a weeknight meal. This recipe uses San Marzano tomatoes that really adds to the flavor of this rustic and one of my favorite chicken dinner recipes.
I got a little impatient because I made this later in the day and didn't have time to photograph better, I was hungry! I probably should have plated the dish and added some flowers or something pretty but honestly, this is what the finished dish looks like in the pan.
The Main Ingredients
- Chicken - I prefer to use Steakhouse Chicken Breast which is a de-boned chicken breast with the bone-in leg attached. These are very similar to chicken quarters. The recipe can be made with your favorite chicken parts.
- Peppers - I use a frozen pepper medley, it's easy, tastes great, and less expensive. You can use fresh peppers if you prefer.
- Herbs - A classic Italian duo of basil and oregano give this dish that Italian flavor and the red pepper flakes add a bit of heat to the dish. I'm a fan of Morton and Basset herbs and spices.
- Garlic - I use garlic like water! Use 4 teaspoons of a stir in garlic paste or 4 cloves of finely minced garlic.
- Tomatoes - The crushed San Marzano tomatoes have a little sweetness to them and have their own tomato sauce, no need to add additional tomato sauce or paste. You can also use your favorite jarred marinara.
This is a great recipe to add to your emergency pantry meal list. All the ingredients are stored in the pantry and freezer or have a long shelf life in the refrigerator.
How to Make Chicken Cacciatore
For an easy chicken dinner try this Dutch Oven Chicken Cacciatore recipe. It's perfect for any night of the week. I made this recipe in my 3.5-quart french oven, however, it's just as easily made in skillet . Whichever way you choose to prepare this recipe, it's one of the best easy chicken recipes for dinner.
First heat the oil in the dutch oven or even a heavy skillet. Buy bone-in chicken and remove the skin yourself, then season with the basil, oregano, salt, and pepper.
Squeeze the garlic paste over the chicken and then pour in the crushed tomatoes. Sprinkle with the red pepper flakes and cook on low for about 30 minutes.
I always have a little sauce leftover and use it as a topping for Crostini.
What to serve with Chicken Cacciatore
Serve over pasta, rice, egg noodles, or with garlic mashed potatoes. I usually make this recipe when I have leftover spaghetti.
- 2 Chicken quarters bone-in, skin removed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup mixed pepper yellow, red, green chopped
- 4 teaspoons chunky garlic paste
- 1 14.5 ounces can crushed San Marzano tomatoes
- 1 teaspoon red pepper flakes
- Season chicken with the basil, oregano, salt, and pepper.
- Heat the olive oil in t a 3.5 quart Dutch or French Oven over medium heat and brown the chicken. Saute the onion and bell pepper.
- Squeeze the garlic paste on top of the chicken.
- Pour crushed tomatoes over the chicken.
- Add the red pepper flakes.
- Cover and simmer on low heat for 30 minutes or until chicken is fully cooked. periodically check and if needed add a little water or chicken broth to keep the sauce from thickening too much.
So many great ways to serve chicken, you might like this rustic chicken stew.