Chicken cacciatore—or chicken in the style of the hunter—is a warm and hearty stewed dish from the Italian-American culinary canon. This dish typically features browned chicken, herbs, garlic, tomatoes, mushrooms and other deeply flavorful vegetables. On a cold winter night, this chicken cacciatore recipe is perfectly wonderful and a total crowd pleaser!
More About This Recipe
- Chicken cacciatore has become a classic Italian favorite and it’s no wonder why. The combination of chicken with vegetables, like peppers and tomatoes, makes this a warming and hearty dish. In fact, cacciatore is Italian for “hunter” so this dish roughly translates to chicken cooked in the style of the hunter. This does not mean the only authentic way to make this recipe is over a campfire in the woods, your stove will do just fine! Rather, the key to making this dish is properly browning your chicken. Classic chicken cacciatore involves lightly coating chicken in a flour mixture before cooking in an oil-slicked skillet over high heat. Browning meat adds tons of flavor. As your chicken cooks, the fat from the chicken renders, which provides a flavorful base in which to cook your vegetables. Though it is recommended to drain off the fat after browning the chicken, your pan will retain flavor, which will be soaked up by the onions, peppers and tomatoes. If you’ve never tried chicken cacciatore, this five-star recipe is the perfect place to start, or make it even easier with Betty’s Slow-Cooker Chicken Cacciatore recipe. Ready for more chicken recipes? Betty’s not out of ideas yet!
Classic Chicken Cacciatore
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 6
- Ingredients 13
Ingredients
- 3- to 3 1/2-lb cut-up whole chicken
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 cup vegetable oil
- 1 medium green bell pepper
- 2 medium onions
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup sliced fresh mushrooms (3 oz)
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 2 cloves garlic, finely chopped
- Grated Parmesan cheese, if desired
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Make With
Gold Medal Flour
Instructions
-
Step1Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
-
Step2Cut bell pepper and onions crosswise in half; cut each half into fourths.
-
Step3Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve with cheese.
Nutrition
400
Calories
23g
Total Fat
30g
Protein
19g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 200
- Total Fat
- 23g
- 35%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 630mg
- 26%
- Potassium
- 680mg
- 19%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 6g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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