Easy Dutch Oven Chicken Cacciatore is an easy and incredibly delicious recipe! Packed with so much flavor, this will be a fan favorite across the board!
Do you ever have those meals that you forget how good they are? I know I sure do, and this chicken cacciatore is one of them!
My mom made this a lot growing up and I LOVED it!
I wasn't a fan of mushrooms and green peppers (still not really TBH) so I remember picking around them but still loving this dish so much whenever my mom made it.
I often forget about it. I was rummaging through my recipe binder not too long ago to try and get new dinner inspo - because hello, I get tired of eating the same things for dinner all the time - and I ran across this recipe my mom printed out for me when I moved out for college.
I decided to make it for dinner, and when we ate it that night I remembered every reason why I love this recipe!
AND MAJOR PLUS....
It is super easy! The ingredient list may be long, and it may need to cook for an hour, but don't be fooled - it is really simple.
And so stinking good!
Let's get cooking saw we!
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Ingredients You Will Need
Like I said - don't let this list scare you. A lot of these are pantry ingredients and staple spices!
- Chicken breasts (boneless & skinless)
- salt
- pepper
- flour
- olive oil
- onion
- cloves
- mushrooms
- canned whole tomatoes
- jarred pimientos
- vermouth*
- bay leaves
- thyme
- oregano
- black pepper
- green bell peppers
- spaghetti
Instructions for How to Make Easy Dutch Oven Chicken Cacciatore
- Sprinkle the chicken with salt and pepper and dredge in flour, shaking off the excess.
- Heat the olive oil in a dutch oven over medium-high heat and add the chicken, sauteing for 4-5 minutes on each side or until golden brown.
- Remove chicken from Dutch oven; drain on paper towels.
- Add onion and garlic to dutch oven; saute over medium heat for 5 minutes.
- Stir in mushrooms and the next 7 ingredients.
- Add chicken, and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.
- Add in the green peppers and stir. Cook for an additional 30 minutes, stirring occasionally.
- Make spaghetti according to package directions.
- Remove bay leaves and serve over spaghetti.
Is there a Substitute to Use for Vermouth?
If you do not have Vermouth on hand, you can sub out for equal parts dry white wine such as sauvignon blanc.
If you prefer not to use alcohol, just omit it from the recipe all together.
Frequently Asked Questions
Cacciatore sauce is made of whole tomatoes, pimentos, mushrooms, green peppers, and a bunch of spices.
Usually, I serve this as a stand-alone meal. Since you serve this over spaghetti, it is a very filling and healthy meal to serve to your family or dinner party guests.
Yes, you can most certainly make this ahead of time! Make according to directions, minus the spaghetti. Place in the fridge for up to 24 hours before needed. Place back on the stove on medium for 10-15 minutes to heat back up and then serve over hot and fresh spaghetti.
You most certainly can! Easy dutch oven chicken cacciatore makes great leftovers! Just pop your servings in the microwave to warm back up. Or if you are heating up a large quantity, you can place everything back on the stove on medium heat for 10-15 minutes until warmed through again.
This will keep for 3-4 days covered tightly in the fridge.
Traditionally this is served with spaghetti. But feel free to use any type of pasta shape you want - it really doesn't matter. For gluten-free options, try lentil or brown rice pasta, or serve over rice.
More Dinner Recipes You Will Love
- Easy Southwestern Chicken Soup
- Grilled Lemon and Herb Chicken Skewers
- Easy Chicken and Spinach Skillet Pasta
- Instant Pot White Chicken Chili
- Instant Pot Chicken Noodle Soup
- Greek Salad with Roasted Chicken
- Herbed Grilled Chicken
- Quick and Easy Chicken Stir Fry
Easy Dutch Oven Chicken Cacciatore
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
Description
Easy Dutch Oven Chicken Cacciatore is an easy and incredibly delicious recipe! Packed with so much flavor, this will be a fan favorite across the board!
Ingredients
- 8 Chicken Breasts, halved, boneless & skinless
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- Flour
- ½ Cup Olive Oil
- 1 Large Onion, chopped
- 3-4 Garlic Cloves, minced
- ½ Pound Mushrooms, sliced in half
- 2 - 16 Ounce Cans of Whole Tomatoes, undrained and quartered
- 1 - 4 Ounce Jar Pimentos, undrained
- ½ Cup Vermouth*
- 3 Bay Leaves
- 1 Teaspoon Thyme
- 1 Teaspoon Oregano
- ¼ Teaspoon Black Pepper
- 2 Medium-Sized Green Bell Peppers, thinly sliced
- Hot Cooked Spaghetti
Instructions
- Sprinkle the chicken with salt and pepper and dredge in flour, shaking off the excess.
- heat the olive oil in a dutch oven over medium-high heat and add the chicken, sauteing for 4-5 minutes on each side or until golden brown.
- Remove chicken from the dutch oven; drain on paper towels.
- Add onion and garlic to dutch oven; saute over medium heat for 5 minutes.
- Stir in mushrooms and the next 7 ingredients.
- Add chicken, and bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.
- Add in the green peppers and stir. Cook for an additional 30 minutes, stirring occasionally.
- Make spaghetti according to package directions.
- Remove bay leaves and serve over spaghetti.
Notes
- If you do not have vermouth, you can sub dry white wine (like sauvignon blanc), or omit it if needed or desired.
- Nutrition facts do not include spaghetti.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4.3 g
- Sodium: 190.4 mg
- Fat: 11.9 g
- Carbohydrates: 11.3 g
- Fiber: 1.9 g
- Protein: 21.4 g
- Cholesterol: 62.1 mg
Keywords: Chicken Cacciatore
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