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Chicken Cacciatore

Our chicken cacciatore recipe is loaded with fresh vegetables. This “hunter style” dish is a classic in Italian cooking and after one bite, you’ll understand why.

Chicken Cacciatore

Chicken Cacciatore

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By: Team Beachbody
4 servings
Prep Time
10 min.
Cook Time
21 min.


  • 1 tbsp. olive oil
  • 1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 1 medium celery stalk, sliced
  • 1 clove garlic, finely chopped
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 8 oz. sliced mushrooms
  • 1 (14.5 oz.) can whole tomatoes
  • 1½ tsp. dried basil, crushed
  • Ground black pepper (to taste; optional)
  • 2 medium zucchini, sliced
  • 1 medium eggplant, peeled, cut into 1-inch cubes
  • 6 fresh parsley sprigs, finely chopped (for garnish, optional)


Here are your instructions:

  1. Heat oil in large nonstick skillet over medium high heat.

  2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.

  3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.

  4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.

  5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.

  6. Garnish with parsley if desired.

Recipe Notes

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

Chicken Cacciatore

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Chicken Cacciatore Nutritional Data

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