Cacciatore chicken

Cacciatore chicken

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(10 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4
Jazz up chicken breasts with an Italian tomato sauce with rosemary and garlic, baked like a casserole - it's a healthy choice, too

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition per serving

  • kcalories171
  • fat2g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre2g
  • protein32g
  • salt0.3g
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  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 1 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chopped tomato
  • 2 tbsp chopped rosemary leaves



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 chicken breast
  • small handful basil leaves
  • favourite seasonal vegetables, to serve (optional)

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  1. Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.

  2. Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

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Comments (12)

Strawberrysquash0's picture
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I swapped the rosemary for oregano and added chopped cherry tomatoes, a red pepper and black olives. Even though I knew that it would take longer to cook than the recipe stated (advised by previous comments), it actually took 35 minutes - I even seared the chicken first. Therefore the green vegetables were overdone by the time the chicken caught up :-(.

davidc1950's picture

Original recipe on this website for Chicken Cacciatore suggested the same cooking for the sauce but to fry the breasts on both sides until golden, transfer to baking dish, POUR the Sauce OVER the chicken and bake for 30 mins in oven at 190C. Chicken always comes out moist and fully cooked!
Ingredients were almost the same, 2 x 400g cherry tom's and handful of Basil instead of Rosemary, personally prefer to use basil.
Used this recipe many times (making it today in fact) and is a favourite of my wifes.

dorothyd's picture
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My chicken breasts were huge, so I cut them in half and it still took an extra 10 minutes to cook. Overall, I did not like this recipe very much, I thought it was to much tomato. Still it was low calorie and that was why I attempted it. Do not think I would use the recipe again, sadly.

Bigspottedcat's picture
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It took 35 min for my chicken breasts to be cooked and even then they were quite soft. There is no way that 4 breasts will cook after 15 min under all that sauce, so be very careful.

But my main issue is that the Rosemary is NOT NICE. If you are going to make this, use another herb (Thyme?) and add a bit of chilli to bring it alive.

b-ene-lin's picture

Not sure about the calorie count stated for this one. 171 calories would just about cover a approx 100g chicken breast, although admittedly the calorific values differ depending on where you look. However, taking the value on the packet of fresh Tesco chicken I had, 170 was the count for the chicken alone, then you have to add the olive oil, tomatoes etc. I calculated it to be around 212 calories.

rslade19's picture

Absolutely loved this meal! I added some red pepper, purely because it was there and I love it, and used oregano instead of rosemary. I also added some boiled chicken stock to the sauce it was delicious!

heather444's picture
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My partner and I thoroughly enjoyed this meal - will be cooking it again. Next time I may bake for a little longer but wrapped up in foil in order to keep the chicken as moist as possible.

Laurajayne31's picture

Nice and simple, I used Oregano instead of rosemary and it was delicious!!

Lorrae's picture

I used passata and added chopped fresh tomatoes and black olives - it was great.

Frantic Flapjack's picture
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This was very easy to make and tasted lovely. However, as Malika mentioned above, the amount of rosemary is far too much. I used 2tsp and it really was enough. Served with carrots, peas and jacket potatoes.

Purplepotion's picture
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Overwhelmed by the rosemary. Sorry won't be making it again.

Questions (0)

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Tips (3)

trundle's picture

This turned out well, enjoyed by all. I added red peppers and mushrooms and used 1 tsp mixed Italian herbs instead of the rosemary and basil, added 3 chicken oxo and added a glass of white wine.

azure50's picture

Try reducing the quantity of rosemary to 1tsp or use mixed Italian herbs instead ( also just 1 tsp). Using 2x cans of tomatoes gives a richer sauce and cook on top of the stove in a wide based saucepan or frying pan. Slicing chicken breast in half will also reduce the cooking time to 15 minutes. The addition of a few black olives gives this dish a bit more wow! Enjoy.

porridge93's picture
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Thought this was delicious. The chicken definitely takes longer than 15 minutes to cook though... try serving with pasta and baked asparagus. Will definitely be making this again.

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