Name: Quick Chicken Cacciatore
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 4 slices bacon, chopped; 1 lb chicken tenders, sliced into thin strips; 1 1/2 salt, divided; 1 tsp black pepper, divided; 1 medium onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 tbsp fresh thyme, minced; 1 tbsp fresh rosemary, minced; 1/4 tsp red pepper flakes; 4 large cloves garlic; 1/2 cup white wine; 1 cup beef stock; 1 (28 oz) can whole San Marzano tomatoes, crushed with your hands; 1/4 cup fresh parsley, finely chopped; 1 lb short cut pasta, cooked according to package instructions; grated parmesan cheese for serving

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Quick Chicken Cacciatore is a richly flavored pasta dish that’s so easy to make, family friendly, and a great meal for entertaining.

Quick Chicken Cacciatore served in a bowl

A Quick and Easy Chicken Cacciatore Recipe

If you’re craving a cozy, Italian-inspired dinner without spending hours in the kitchen, this quick chicken cacciatore is just the thing! Tender chicken simmers in a flavorful, rich tomato sauce with tender peppers, onions, garlic, and fresh herbs for a hearty, comforting meal that tastes like it’s been cooking all day.

It’s simple enough Italian dish for a busy weeknight but delicious enough to serve when you want something a little special. It really doesn’t take long at all to get this going (i.e., quick prep). Then, it simmers for about 30 minutes to allow all of the ingredients to come together to create a rich, deeply flavored sauce.

And, even though this quick version of chicken cacciatore simmers for a half hour, it’s still doable on a weeknight. Those 30 minutes are a great time for you to sit down and relax for a few minutes, before you and your family treat yourself to all of its deliciousness.

Grab some crusty bread, serve it over pasta, and you’ve got a classic recipe everyone will love!

The sauce simmering on the stove before stirring in the cooked pasta

What Makes This Recipe Great

✅ Big flavor without the fuss – Crispy bacon, garlic, fresh rosemary, thyme, and red pepper flakes build layers of savory, deep flavor, while tomatoes, white wine, and beef stock create a rich, delicious sauce.

✅ A great recipe for busy weeknights – The prep is simple, and the sauce simmers for just 30 minutes, giving the flavors time to come together without making this an all-day cooking project.

✅ A complete, family-friendly meal – Served over short pasta with freshly grated parmesan cheese, it’s a hearty, comfort food dinner that’s easy to love.

What To Serve With Quick Chicken Cacciatore

Parmesan Puffs
These parmesan puffs are an incredibly easy and tasty morsel. The parmesan cheese gives them a wonderful, cheesy flavor, the black pepper gives them a little bite, and they take almost no time to prepare.

Field Greens Salad
This simple green salad with a homemade balsamic complements this hearty chicken dish without competing with its flavors.

Oven Roasted Broccoli
When I want to pair something with one of my main dishes but I’m not sure what to do, this oven roasted broccoli recipe is a go-to for me.

Wine
I’m not big on convention in terms of specific wines to serve with specific types of meals. I go with what I like. For this recipe I like a medium-body red wine (like a Pinot Noir) or a dry white wine (such as a Chardonnay).

Overhead photo of Quick Chicken Cacciatore in a bowl

Freezing and Storing Leftovers

To Store:
If I have leftovers of the chicken and pasta and will be eating them soon, I will put an individual serving of the chicken and pasta in an airtight container and put in the fridge. Repeat for as many individual servings you have leftover.

You can store for 3-5 days in the fridge.

To Freeze:
If you have leftovers you want to freeze, I would only freeze the chicken and the sauce and make fresh pasta when ready to serve. There are few dishes where I like pasta reheated from frozen.

Again, I would put the chicken and sauce either in separate airtight containers for individual servings or in a larger container if you are freezing for another full meal.

For a larger container, make sure you put the chicken pieces in a single layer, to make it easier to reheat. Store for up to three months.

How to Reheat

Oven Method
From frozen, I let thaw to room temperature. Once thawed, I transfer the chicken to an oven safe pan and put into a non-preheated oven. Turn oven to 350 degrees and they should be warm by the time the oven comes to temperature.

Microwave Method
I find this works best for the chicken cacciatore coming from the fridge. Put the container in the microwave on high and check in one minute increments. I find it usually takes 2-3 minutes total to reheat.

Close up overhead of finished Quick Chicken Cacciatore

Recommended Equipment

Cutting board
Sharp knife
Measuring spoons and cups
Dutch oven
Spatula

Tips and Tricks

Let the chicken develop a golden brown color in the pan before adding the sauce ingredients. Those browned bits on the bottom of the dutch oven are a good thing and add wonderful flavor to the finished dish.
Use a large enough pan. If you’re browning the chicken in batches, give each piece enough room to sear properly. Crowding the pan can cause the chicken tenderloins to steam instead of brown.
I like to use fresh garlic and herbs when possible. Fresh garlic, rosemary, and thyme are a nice addition and add wonderful aroma and depth to the sauce. Dried herbs work, too, so use what you have on hand (see substitutions below).
Don’t forget the simmer! Even a short simmer helps the flavor meld together and gives the sauce a richer taste. Keep it at a gentle bubble rather than a rapid boil.

Ingredients Needed to Make Quick Chicken Cacciatore

Full instructions can be found below in the printable recipe card

Olive oil – I love the flavor that olive oil imparts on this dish. But, if you don’t have any on hand, substitute vegetable oil.
Bacon – This adds a slightly smoky flavor to the dish.
Chicken tenders – Chicken breast or shredded rotisserie chicken can be substituted.
Salt
Black pepper
Onion – I prefer red onion, but yellow onion can also be used.
Red bell pepper – I like the sweetness that red pepper adds versus green pepper.
Fresh thyme – 1 tsp dried thyme can be substituted.
Fresh rosemary – 1 tsp dried rosemary can be substituted,
Red pepper flakes – Add more or less depending on your taste.
Garlic – Fresh garlic is preferable but 1/2 tsp garlic powder can be substituted.
White wine – If you prefer not to cook with wine, a 1/2 cup of chicken stock can be substituted.
Beef stock – Beef adds an extra depth of flavor to the dish.
Whole San Marzano tomatoes – If you can’t find San Marzano, any canned whole tomato will work.
Fresh parsley – This add brightness to the flavor.
Short cut pasta – I like to use bow tie pasta, but any short cut pasta can be used.
Grated parmesan cheese – This adds some extra flavor to the finished dish.

How to Make Quick Chicken Cacciatore

Heat olive oil in a dutch oven over medium heat.
Add bacon and cook until bacon is crispy.
Remove bacon from pan and drain on paper towels.
Add chicken to pan and season with salt and pepper.
Sauté until chicken is no longer pink.
Remove from pan and set aside.
Add onion, bell pepper, thyme, rosemary and red pepper flakes to pan.
Season with salt and pepper.
Saute until onion and bell pepper are tender, about 5 minutes.
Stir in white wine, bring to a boil and cook until wine has reduced by half.
Stir in beef broth and bring to a boil.
Return chicken and bacon to the pan.
Stir in tomatoes and remaining salt and pepper.
Bring to a boil, reduce heat to low and simmer, uncovered stirring occasionally.
Before serving, stir in parsley.
Serve sauce with cooked pasta and parmesan.

Yield: 6 servings