Easy Chicken Cacciatore

To make this classic dish quicker, we've used skinless bone-in breast halves instead of calling for cutting up a whole chicken. Cacciatore is often served over cooked pasta.

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 11g
  • Saturated fat: 1.7g
  • Protein: 48.2g
  • Carbohydrate: 22.3g
  • Cholesterol: 105mg
  • Iron: 3.3mg
  • Sodium: 702mg
  • Calories from fat: 26%
  • Fiber: 5.9g
  • Calcium: 163mg


  • 2 tablespoons olive oil
  • 4 (8-ounce) bone-in chicken breast halves, skinned
  • 1 (8-ounce) package pre-sliced mushrooms
  • 3 cups sliced green bell pepper
  • 2 tablespoons chopped shallots
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 (26-ounce) jar tomato-basil pasta sauce (such as Classico)
  • 2 tablespoons chopped fresh basil


  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove from pan, and set aside.
  2. . Add mushrooms and next 5 ingredients to pan; cook 8 minutes or until mushrooms are tender. Add pasta sauce; bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 35 minutes or until chicken is done. Stir in basil.
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