While you can easily double this Chicken Cacciatore recipe for more people, this one is made just for two. Hello date night at home!
When we’re in the mood for a good-for-your-soul comfort food, I usually lean towards whipping up something rustic, warm, and extra saucy. Chicken is a staple in our house, as it pairs with so many flavor profiles. We love it in this One Skillet Cheesy Chicken Tamale Pie, these Mediterranean Sheet Pan Chicken Thighs, and My Grandma June’s Home-Style Chicken Meatloaf.
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INGREDIENTS FOR THIS CHICKEN CACCIATORE RECIPE:
If you’ve been to my little slice of the internet before, you know I love to make fusion recipes. I had a few ingredients on hand that I wanted to include… and I kid-you-not, the end result was fantastic! Slightly spicy, little pops of tangy, creamy, and totally satisfying.
FOR THE CHICKEN:
- Chicken Breasts
- Salt
- Pepper
- All Purpose Flour
- Butter
- Olive Oil
CREATING THE SAUCY GOODNESS:
- Red Onion
- Red Bell Pepper
- Garlic Cloves
- Dried Oregano
- Fresh Thyme
- Red Wine
- Chicken Stock
- Tomatoes
- Calabrian Peppers
- Capers
- Heavy Cream
- Grated Parmesan
- Parsley
FOR SERVING:
- Cooked Pasta
- Pesto
- Red Pepper Flakes
While a traditional Chicken Cacciatore recipe is served with fresh basil on top for garnish, I mixed things up a bit (per the usual 😉 ). I only had Italian parsley on hand so I thought serving over pesto pasta would somewhat bring this recipe back to its roots. Alternatively you could also serve the Cacciatore over creamy polenta, rice, on top of crusty bread as a sandwich, or with Garlic Bread on the side for mopping up all the yummy sauce.
MORE RECIPES YOU’LL SWOON OVER:
Easy Chicken Bacon Ranch Pasta
Peruvian Whole Chicken with Aji Verde Sauce
Mini Chicken Pot Pies with Mushroom Gravy
Italian Sausage Pasta with Brown Butter and Herbs
Italian Stuffed Stromboli Pizza
Chicken Parmesan French Bread Pizza
Cobb Salad Grilled Chicken Sandwiches
Incredibly Yummy Buffalo Chicken Meatballs
Easy Chicken Noodle Soup with Lemon and Thyme
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- 3 Chicken Breasts
- ½ tsp. Salt
- ½ tsp. Pepper
- 2 tbsp. All Purpose Flour
- 1 tbsp. Butter
- 1 tbsp. Olive Oil
- ½ Red Onion, sliced
- ½ Red Bell Pepper, sliced
- 2-3 Garlic Cloves, minced
- ½ tsp. Dried Oregano
- 1 sprig Thyme
- ½ cup Red Wine
- ½ cup Chicken Stock
- 14 oz. Diced or Crushed Tomatoes
- 1 tbsp. Crushed Calabrian Peppers
- 1 tbsp. Drained Capers
- ¼ cup Heavy Cream
- ¼ cup Grated Parmesan
- 1 tbsp. Chopped Parsley, for garnish
- 8 oz. Pasta, cooked
- 4 tbsp. Pesto
- Red Pepper Flakes, if desired
- Coat the chicken breasts with salt, pepper, and flour. Heat a large skillet on medium-high and brown the chicken on both sides. Remove and set aside on a plate.
- Add the butter and olive oil to the same skillet. Once the butter has melted, saute the onion, bell pepper, and garlic for 4 - 5 minutes. Sprinkle with dried oregano, nestle-in the thyme sprig, and deglaze with red wine. Bring to a simmer for 5 minutes.
- Stir in the chicken stock, tomatoes, Calabrian peppers, capers, and bring to a boil. Reduce heat and carefully place the chicken on top. Simmer for 20 minutes, or until internal temperature of the chicken is 165F.
- Meanwhile, cook the pasta according to al dente on the packaged directions. Mix the cooked pasta with pesto, cover, and set aside for plating.
- Once the chicken is fully cooked, remove and stir-in the heavy cream and parmesan into the sauce.
- Divide the pesto pasta among two plates, top each with a chicken breast and pour over desired amount of cacciatore sauce. Serve with a sprinkle of Italian parsley and red pepper flakes, if desired. (Note: You will have one chicken breast + sauce to split for a second helping if needed.)
NOTES ON THIS RECIPE:
- Any shape of pasta will taste great with this dish. I’m always stocking up on a variety of shapes for certain meals (ahem, elbow or shells for my Southern Baked Macaroni and Cheese), but this recipe turns out great with any shape you have on hand.
- You can totally swap the chicken breasts for chicken thighs if you’d like. Just remember that the breasts cook faster than thighs, so you might need to add a little more cooking time at step 3.
- I prefer diced tomatoes in this recipe for extra texture, but some people like crushed so it’s smoother. Whichever you choose is totally up to you – they both work!
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