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Deconstructed Chicken Cacciatore

In an attempt to take some of my favorite recipes and make them a little cleaner in format, I’m making deconstructed chicken cacciatore. My regular cacciatore recipe is made all in one pot: the tomato sauce, chicken, bell peppers, onions, mushrooms, and garlic. The vegetables add a special flavor to the sauce.

In deconstructed chicken cacciatore, I’m cooking all of the vegetables separately, so the flavors are in their own section of the dinner plate. I’m serving this with a side of spaghetti. I hope you enjoy the recipe.

Deconstructed Chicken Cacciatore

boneless chicken breast, cut into thin medallions
28 oz. can of whole peeled tomatoes
3 small onions, cut into chunks
6 cloves of garlic, rough-chopped
1 red bell pepper, cut into strips
Cremini mushrooms (or baby Bellas), cut in half
hot red pepper flakes
dried oregano
dried basil
black pepper
extra virgin olive oil

Preheat oven to 350 degrees F.

Pour the juice from the tomatoes into a food processor or blender. I also included two of the smaller peeled tomatoes. Add two cloves of garlic, red pepper flakes, oregano, basil, salt, pepper, olive oil, and blend to a thick puree.

Pour the marinade over the chicken in a medium-sized bowl. Stir, cover, and place in the refrigerator for several hours.

Chicken and Vegetables
Cover a baking sheet in foil. Make two small compartments for the onions and garlic. Arrange the marinated chicken onto the rest of the baking sheet. Spoon some of the marinade over the top. Bake for 20 minutes at 350 degrees. Crank up the oven to 400 degrees and bake for another 10-15 minutes.

While the chicken is baking, cook the red bell pepper in a small frying pan with a little salt and olive oil. You may need to add a little water if it starts to dry out. In a separate frying pan, cook the mushrooms with a little olive oil, salt, and pepper.

Pasta Sauce
Put water on to boil for the spaghetti.

Put the remaining whole tomatoes in the food processor and pulse a few times. You want to leave the tomatoes a little chunky, not blended smooth.

Pour the tomatoes into a wide pan, add some olive oil, red pepper flakes, oregano, salt, pepper, and garlic. Cook over low heat.

When the spaghetti is cooked, add to the tomato mixture with a little of the pasta water and toss.

Serve the chicken on a plate with a side portion of spaghetti, surrounded by the peppers, mushrooms, onions, and garlic.

As you eat the chicken, you can pull in the flavors that you want into each bite.

You can watch the recipe in the video below. Enjoy!

You can download a printable PDF of the recipe by clicking the button below.

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