This is my Mom’s Chicken Cacciatore recipe. It is a long time favorite meal since when I was a little girl. My kid’s love it as well and we always refer to it as Grandma’s Chicken Cacciatore. It’s so easy and so delicious and now I tend to make it quite a bit. Especially for Sunday Dinners!
Chicken Cacciatore Recipe
It’s a bit different from the “classic” Chicken Cacciatore because we cut up the boneless chicken versus most Chicken Cacciatore recipes that cook the chicken on the bone! It makes the meal way easier to eat and honestly you get more of the yummy sauce on every bite! We also always serve this with pasta & bread – but you can just make the chicken and serve this some veggies on the side if you like.
First chop up boneless chicken into bit size pieces. The recipe calls for 3 pounds of chicken but this is an easy recipe to make smaller or larger and is great for feeding a crowd.
Next chop up the onions and the garlic and saute them in a little bit of olive oil until they are soft. Stop for a second and smell the goodness cause there is nothing like the smell of onions and garlic cooking. Yum!
then add the chicken. Stir it up and let it cook until the chicken is no longer pink.
Add in the tomato sauce, water and seasoning. Then reduce it to low and let is simmer for a few hours.
You can adapt this recipe easily to a crockpot or even an instant pot. It’s a simple recipe that has great flavor.
Don’t forget about my other awesome Italian recipes including my Meatball Recipe and my Spaghetti Sauce Recipe. They are da bomb (in mine and my families opinion).
This is my mom's recipe that she has been making for years! It is a family favorite!
- 3 lbs chicken breast
- 1/2 large onion
- 1 Tbsp garlic minced
- 2 cans plain tomato sauce 15 oz 1 1/2 cans water – not Pasta Sauce
- salt
- pepper
- oregano
- basil
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Chop chicken into bite size cubes
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Chop up onion
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In a large pot saute onion and garlic until soft
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Add chicken and cook until no longer pink
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Pour in the 2 cans of sauce. Then add 1 and 1/2 cans filled with water (the sauce just needs to cover all of the chicken.)
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Add salt, pepper, oregano, and basil to taste. About a tbsp each of basil and oregano works well.
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Simmer for about 1 hour or until chicken is tender and breaks apart easily (note: the sauce will look a little bit watery at first but it will get a little thicker as it simmers )
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Serve with penne pasta and enjoy with some parmesian cheese on top!
This recipe is courtesy of my mom aka “Grandma Marie”
