30-Minute Chicken Cacciatore

Ingredients

• 6boneless, skinless chicken cutlets (thinner than chicken breasts, so they cook more quickly)
• 30 ml (2 tbsp)olive oil
• 120 ml (½ cup)chicken stock or white wine
• 397 g (1 × 14 oz can)diced tomatoes, mostly drained (a little liquid is fine)
• 120 ml (½ cup)tomato sauce
• 1 largecourgette, sliced
• 75 g (½ cup)green pepper, sliced
• 75 g (½ cup)red pepper, sliced
• 65 g (½ cup)carrot, diced
• 75 g (½ cup)yellow grape tomatoes, halved
• 10 ml (2 tsp)dried Italian herbs
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)pepper

Instructions

1. 1

   Brown the chicken

   Warm the olive oil in a large frying pan over a medium heat. Season the chicken with 2.5 ml (½ tsp) each of the salt, pepper and dried Italian herbs. Brown the cutlets for 2–3 minutes on each side, then lift them out and leave to rest. If needed, slice the vegetables while the chicken cooks.

2. 2

   Cook the vegetables

   Keep the pan over a medium heat and cook the courgette, carrot and peppers for 1–2 minutes. Stir in the remaining 2.5 ml (½ tsp) each of the salt and pepper, along with 7.5 ml (1½ tsp) of the dried Italian herbs.

3. 3

   Simmer the sauce

   Add the stock or wine, tinned tomatoes and tomato sauce to the vegetables. Bring to the boil and cook for 1 minute, then lower the heat to a simmer. Return the chicken to the pan and simmer for about 20 minutes, until the vegetables are tender and the chicken is thoroughly cooked. Add the yellow tomatoes and serve.

4. 4

   Serve the cacciatore

   Enjoy the chicken and vegetables straight from the pan.

What is chicken cacciatore?

Cacciatore means “hunter-style” in Italian, and the name is used for rustic dishes made with meat, vegetables and a savoury sauce. Chicken cacciatore is commonly associated with Italian home cooking, though recipes vary from one kitchen to another.

This quick version builds its sauce from tinned tomatoes, tomato sauce and stock or wine. Thin cutlets help the chicken cook in the same pan as the vegetables within the short cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 48g protein, 20g carbs, 19g fat.

The chicken provides most of the protein, while the tomatoes, peppers, carrot and courgette contribute carbohydrates and fibre. Olive oil supplies much of the fat; serve with extra vegetables or a salad, and choose a moderate portion of bread, rice or pasta to round out the plate.

Why thin chicken cutlets work

Chicken cutlets: their thinner shape lets them brown quickly before simmering in the sauce. If yours are uneven, arrange them in a single layer so they cook at a similar pace.

Brown in batches if the pan is crowded; the cutlets need contact with the hot surface to colour rather than steam.

Building the tomato sauce

Tinned tomatoes: draining away most of the liquid helps keep the sauce from becoming too thin, while the remaining tomato liquid still adds flavour.

Stock or wine: either works as the liquid base. The brief boil before simmering brings the mixture together, while the tomato sauce adds body.

Keeping the vegetables tender

Early additions: courgette, carrot and peppers go in first, giving them time to soften during the simmer. Slice and dice them to reasonably even sizes for more consistent results.

Yellow tomatoes: these are added at the end, so they retain more of their shape and bring a fresher finish to the dish.

How to check doneness

Chicken: simmer for about 20 minutes as directed, then check that the thickest part is thoroughly cooked before serving. The exact time can vary with the cutlets’ thickness and the heat under the pan.

Vegetables: they should be tender when pierced, but need not be falling apart. Keep the pan at a gentle simmer rather than a rapid boil.

What to serve alongside

For a simple meal, serve the chicken and sauce with crusty bread, rice or pasta to catch the tomato juices. A green salad or steamed greens make a fresh contrast to the rich, savoury sauce.

If serving with pasta, cook it separately and spoon the cacciatore over the top rather than adding it to the pan.

Recipe notes & tips

• Prepare and slice the vegetables before you start if you want to keep the cooking moving smoothly.
• Use a large frying pan so the cutlets can brown without crowding.
• Keep the drained tomatoes slightly juicy rather than trying to remove every drop of liquid.
• Use either chicken stock or white wine according to what you have on hand.
• Add the yellow tomatoes just before serving so they keep their shape.

Variations

• Add olives: stir in a handful during the simmer for a briny note.
• Use mushrooms: slice them and cook them with the other vegetables.
• Make it spicier: add a pinch of chilli flakes with the dried herbs.
• Swap the herbs: use dried oregano and basil in place of the Italian herb blend.
• Choose chicken thighs: use boneless, skinless thighs and allow extra time for them to cook through.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than brown, so cook it in batches if needed.
• Cutting vegetables unevenly: larger pieces take longer to soften, so aim for similar sizes.
• Boiling hard throughout: a rolling boil can overcook the chicken, so reduce the heat after the first minute.
• Adding the yellow tomatoes too early: they can lose their shape, so stir them in at the end.
• Skipping the doneness check: cooking time depends on cutlet thickness, so check the thickest piece before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions