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Rustic Italian Chicken Cacciatore

Rustic Italian Chicken Cacciatore is a hearty comfort food, made with Bertolli tomato & basil sauce, red wine and loads of vegetables. Served over brown rice, it is a dinner the whole family will love and you can feel good about!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Italian
Servings: 8
Author: Danielle Green


  • 2 Tbsp. olive oil
  • 2 lb. split chicken breasts and thighs do NOT used boneless chicken breasts, they will be very dry
  • salt and pepper to taste
  • 1 c. mushrooms sliced
  • 1 1/2 c. cherry tomatoes halved
  • 1 sweet bell pepper julianned
  • 1/2 red onion diced
  • 2 cloves garlic diced
  • 1 tsp salt
  • 1/3 c. red wine
  • 24 oz. jar Bertolli Tomato & Basil sauce
  • rice for serving


  • Add the olive oil to a large dutch oven and heat over high. Season all sides of the chicken breasts with salt and pepper and arrange them in the pan. Cook over high heat for 5-6 minutes, flipping midway through, so both sides of the chicken breasts are browned.
  • Remove the chicken from the pan and place on a plate. Add all of the vegetables, garlic and 1 tsp. salt to the pan. Saute the vegetables for 1-2 minutes and add the red wine to deglaze the pan. Using a wooden spoon, scrap the bottom of the pan as you stir the vegetables to lift up all the browned bits. Stir in the pasta sauce.
  • Add the chicken back to the pan, covering the chicken with some sauce mixture. Cover the pan and simmer over low for 20-25 minutes until the chicken is cooked through and no longer pink in the center.
  • Serve the chicken and sauce over brown rice. Enjoy!