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Chicken Cacciatore for Four

 Chicken Cacciatore for Four
This is probably one of my favorite recipes. Olives and pearl onions make it a little different from the traditional dish.—R. K Richardson, Indianapolis, Indiana
4 ServingsPrep: 35 min. Bake: 1 hour


  • 1/4 cup all-purpose flour
  • 4 bone-in chicken breast halves
  • 2 tablespoons olive oil
  • 1/4 pound sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup frozen pearl onions, thawed
  • 1/2 cup chicken broth
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup whole pitted ripe olives
  • Hot cooked pasta


  • Place flour in a large resealable plastic bag; add chicken and shake
  • to coat. In a large skillet, brown chicken in oil on both sides.
  • Remove chicken to a greased 13-in. x 9-in. baking dish.
  • In the same skillet, saute the mushrooms, onion and garlic until
  • tender. Add the tomatoes, pearl onions, broth, tomato paste and

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Chicken Cacciatore for Four (continued)

Directions (continued)

  • seasonings. Bring to a boil; pour over chicken.
  • Cover and bake at 350° for 45-50 minutes or until chicken juices
  • run clear. Add olives; bake 15 minutes longer. Discard bay leaf.
  • Serve with pasta. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.