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Who said Chicken Cacciatore was difficult to make? This is a simple Chicken Cacciatore recipe that you can make any weeknight when you’re looking for a tasty chicken dish in under 30 minutes.
I serve this chicken cacciatore over brown rice. You can do it over pasta as well, but brown rice keeps it on the healthier side and gives the tomato sauce a nice place to settle in.
My family doesn’t like chicken on the bone (I’m the only one who will eat it!), but boneless, skinless chicken thighs work very well here. They cook quick and are very tender. I like to tear the chicken into smaller pieces too…just to keep this recipe under 30 minutes.
Fresh basil is such a nice touch in this tomato sauce. Locally grown, non-GMO, and simply fresh!
CENTO crushed tomatoes are my go to when making my sauce…my fav!
Tools I used in this recipe:
- Lodge 7.5 Quart Dutch Oven
- Cento Crushed Tomatoes
Chicken Cacciatore and Brown Rice
- Dutch oven
- 1 cup brown rice
- 1 lb chicken breasts boneless, skinless
- 3 cloves garlic chopped
- 1 large onion chopped
- 1 bell pepper chopped
- 28 oz crushed tomatoes canned
- 1 cup white wine dry, crisp
- 2 cup chicken broth low-sodium
- 2 tsp basil dry or fresh
- ½ tsp salt
- ½ tsp pepper
- ⅛ tsp red pepper optional
- 12 oz tomato sauce or diced tomato optional
- Cook the rice per the instructions. Fluff with a fork, set aside and cover.
- Pat the chicken dry and season with salt and pepper. Heat 2 tbsp of olive oil in a large pot or Dutch oven. Add chicken and cook for 3-4 minutes on one side and then flip.
- When flipped, add the garlic, onion and pepper. Cook until the vegetables are soft. About 5 minutes.
- Start ripping or cutting the chicken into little chunks. Once ripped, add the tomatoes, salt, pepper, basil, and red pepper (if using).
- Bring to a boil then simmer for about 10 minutes.
- Serve the chicken and sauce hot over brown rice in bowls. Sprinkle with some Parmesan cheese if you’d like!