Serves 6
40 min
Cacciatore Chicken
Recipe GLPR60f215e1025c84
A classic Italian hunter-style chicken dish featuring tender chicken breasts topped with a rich, aromatic tomato sauce infused with rosemary. The chicken is baked until perfectly cooked through and finished with fresh basil, creating an elegant yet simple main course that celebrates Mediterranean flavors.
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Ingredients
1 medium onion, sliced into thin rings
2 garlic cloves, thinly sliced
1 teaspoon extra virgin olive oil
400 grams canned diced tomatoes
2 tablespoons fresh rosemary leaves, finely chopped
4 boneless, skinless chicken breasts
1 small handful fresh basil leaves
Salt and black pepper to taste
Directions
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and garlic, and cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Avoid browning to maintain the delicate flavor.
Pour in the canned tomatoes with their juices, and stir in the chopped rosemary. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes until it thickens slightly and the flavors meld together.
While the sauce is simmering, preheat your oven to 350°F (180°C / 160°C fan / gas mark 4).
Arrange the chicken breasts on a baking tray in a single layer. Season them lightly with salt and pepper. Spoon the warm tomato-rosemary sauce evenly over each chicken breast, ensuring they are well coated.
Transfer the baking tray to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part of the chicken, and the meat should no longer be pink inside.
Remove the baking tray from the oven. Scatter the fresh basil leaves over the warm chicken. Serve immediately, accompanied by your choice of seasonal vegetables if desired.
