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. Our clean-and-lean version of the traditional recipe makes four very hearty servings that will keep you warm in winter. Freeze leftovers in individual portions for an easy dinner on a busy weeknight.

Pro tip: Chicken cacciatore can be served over brown rice or whole-wheat pasta.



  • 1 Tbsp olive oil

  • 1 lb raw, boneless, skinless, chicken breasts 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 crushed dried basil

  • 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)


  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.