10 Delicious Chicken Cacciatore with Rice Recipes

Oh, the joy of discovering new ways to bring the rustic charm of Chicken Cacciatore to your dinner table! Perfect for those cozy nights in or when you’re craving a hearty, flavorful meal that feels like a hug in a bowl. Our roundup of 10 Delicious Chicken Cacciatore with Rice Recipes promises to inspire your next culinary adventure. Let’s dive into these mouthwatering variations that are sure to delight your taste buds!

Classic Chicken Cacciatore with Rice

Always a crowd-pleaser, this Classic Chicken Cacciatore with Rice combines tender chicken, rich tomatoes, and aromatic herbs for a hearty meal.

Ingredients

• For the chicken:
  • 4 chicken thighs, bone-in, skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
• For serving:
  • 2 cups cooked rice

Instructions

1. Preheat a large skillet over medium-high heat. Add olive oil.
2. Season chicken thighs with salt and pepper. Place skin-side down in the skillet. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, add onion, garlic, bell pepper, and mushrooms. Cook for 5 minutes until softened.
4. Stir in diced tomatoes, chicken broth, oregano, and basil. Bring to a simmer.
5. Return chicken to the skillet, skin-side up. Cover and simmer for 25 minutes.
6. Remove lid and simmer for another 10 minutes to thicken the sauce.
7. Serve over cooked rice.

Hearty and flavorful, the chicken falls off the bone, and the sauce is rich with a slight tang. Try garnishing with fresh parsley for a pop of color.

Spicy Chicken Cacciatore with Rice

Nothing beats the comfort of a hearty, spicy dish after a long day. This Spicy Chicken Cacciatore with Rice is a fiery twist on the classic, ready in under an hour.

Ingredients

• For the chicken:
  • 2 lbs chicken thighs, skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the sauce:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp red chili flakes
  • 1 tsp dried oregano
  • 1 tsp salt
• For serving:
  • 2 cups cooked rice
  • Fresh parsley, chopped

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat 1 tbsp olive oil in a large oven-proof skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, add 1 tbsp olive oil. Sauté onion, garlic, and bell pepper for 5 minutes until soft.
6. Stir in crushed tomatoes, red chili flakes, oregano, and salt. Simmer for 10 minutes.
7. Return chicken to the skillet, skin-side up. Spoon some sauce over the chicken.
8. Transfer skillet to the oven. Bake for 25 minutes until chicken is cooked through.
9. Serve over cooked rice. Garnish with fresh parsley.

Hearty and bold, this dish packs a punch with its spicy tomato sauce and tender chicken. Try serving it with a side of crusty bread to soak up the sauce.

Slow Cooker Chicken Cacciatore with Rice

Just when you thought your slow cooker couldn’t get any more versatile, here’s a dish that proves otherwise. This Slow Cooker Chicken Cacciatore with Rice is a hearty, flavor-packed meal that practically cooks itself, leaving you free to tackle your day.

Ingredients

For the Chicken Cacciatore:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

For the Rice:

• 1 cup white rice
• 2 cups water
• 1/2 tsp salt

Instructions

1. Heat olive oil in a skillet over medium heat. Brown chicken breasts for 3 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onion, garlic, and bell pepper until softened, about 5 minutes. Add to slow cooker.
3. Pour diced tomatoes and chicken broth over the chicken and vegetables. Sprinkle with oregano, basil, salt, and pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
5. 30 minutes before serving, cook rice with water and salt according to package instructions.
6. Shred chicken in the slow cooker using two forks. Mix well with the sauce.
7. Serve chicken cacciatore over cooked rice.

Flavorful and tender, the chicken melds beautifully with the rich tomato sauce, while the rice soaks up every last drop. For a twist, try serving it with a sprinkle of Parmesan cheese or a side of crusty bread to complete the meal.

Vegetable Loaded Chicken Cacciatore with Rice

Here’s a hearty dish that combines tender chicken, vibrant vegetables, and aromatic herbs for a comforting meal. Perfect for weeknight dinners or meal prep.

Ingredients

• For the chicken: 2 lbs chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 cup diced tomatoes, 1/2 cup chicken broth, 1/4 cup sliced bell peppers, 1/4 cup sliced onions, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp red pepper flakes
• For serving: 2 cups cooked rice, 1/4 cup chopped parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.
2. Add chicken to the skillet. Cook for 5-7 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add bell peppers, onions, and garlic. Sauté for 3 minutes until softened.
4. Stir in diced tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer.
5. Return chicken to the skillet. Cover and simmer on low heat for 25 minutes.
6. Uncover and cook for an additional 5 minutes to thicken the sauce.
7. Serve over cooked rice. Garnish with chopped parsley.

Best enjoyed hot, this dish offers a juicy texture with a slightly spicy kick. Try topping with grated Parmesan for extra flavor.

One Pot Chicken Cacciatore with Rice

Vibrant flavors come together in this one-pot chicken cacciatore with rice, a hearty dish that’s as easy to make as it is delicious.

Ingredients

• For the chicken: 4 chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 onion (diced), 2 garlic cloves (minced), 1 bell pepper (sliced), 1 cup mushrooms (sliced), 1 can (14.5 oz) diced tomatoes, 1/2 cup chicken broth, 1 tsp dried oregano, 1/2 tsp red pepper flakes
• For the rice: 1 cup white rice, 2 cups water

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with salt and pepper, then brown in the pot for 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until soft, about 3 minutes.
4. Add bell pepper and mushrooms, cook for another 5 minutes until vegetables start to soften.
5. Stir in diced tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer.
6. Return chicken to the pot, cover, and simmer for 20 minutes.
7. Add rice and water, stir well. Cover and cook on low heat for 18 minutes, until rice is tender.
8. Let sit covered for 5 minutes off the heat before serving.

Note the tender chicken and rice, perfectly infused with the rich, tomato-based sauce. Serve with a sprinkle of fresh parsley for a colorful finish.

Gluten Free Chicken Cacciatore with Rice

Always a crowd-pleaser, this gluten-free chicken cacciatore brings bold flavors to your table with minimal fuss. Pair it with rice for a complete meal that satisfies.

Ingredients

• For the chicken:
  • 2 lbs chicken thighs, bone-in, skin-on
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1 medium onion, diced
  • 1 bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
• For serving:
  • 2 cups cooked rice

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, sauté onion and bell pepper for 3 minutes until softened.
6. Add garlic and mushrooms, cook for 2 minutes until fragrant.
7. Stir in diced tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer.
8. Return chicken to the skillet, skin-side up. Transfer to oven.
9. Bake for 25 minutes until chicken is cooked through.
10. Serve over cooked rice.

Key to this dish’s appeal is the tender chicken and rich, tomato-based sauce. For an extra touch, garnish with fresh basil before serving.

Keto Chicken Cacciatore with Cauliflower Rice

This keto-friendly twist on a classic Italian dish swaps out pasta for cauliflower rice, keeping it low-carb without sacrificing flavor.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup diced tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup sliced black olives
  • 1 tbsp capers
  • 1 tsp dried oregano
• For the cauliflower rice:
  • 2 cups riced cauliflower
  • 1 tbsp butter
  • 1/4 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper, then add to the skillet. Cook for 5 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, add diced tomatoes, chicken broth, black olives, capers, and oregano. Stir to combine.
4. Return chicken to the skillet, cover, and simmer for 20 minutes, until chicken is cooked through.
5. Meanwhile, melt butter in a separate pan over medium heat. Add riced cauliflower and garlic powder. Cook for 5 minutes, stirring occasionally, until tender.
6. Serve chicken cacciatore over cauliflower rice.

One bite and you’ll love the tender chicken paired with the tangy, briny sauce. For an extra kick, sprinkle with red pepper flakes before serving.

Instant Pot Chicken Cacciatore with Rice

Bold flavors and quick prep make this Instant Pot Chicken Cacciatore with Rice a weeknight winner. It’s a hearty, one-pot meal that’s ready in under an hour.

Ingredients

• For the chicken: 1.5 lbs boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the sauce: 1 cup diced onions, 1 cup diced bell peppers, 3 cloves minced garlic, 1 cup mushrooms, 1 can (14.5 oz) diced tomatoes, 1/2 cup chicken broth, 1 tsp dried oregano, 1/2 tsp dried basil
• For the rice: 1 cup white rice, 1 1/4 cups water

Instructions

1. Set Instant Pot to ‘Sauté’ mode. Heat olive oil.
2. Season chicken thighs with salt and pepper. Brown in Instant Pot for 3 minutes per side. Remove and set aside.
3. Add onions, bell peppers, and garlic to the pot. Sauté for 2 minutes until softened.
4. Stir in mushrooms, diced tomatoes, chicken broth, oregano, and basil. Return chicken to the pot.
5. Layer rice evenly over the chicken and sauce. Pour water over the rice.
6. Secure the lid. Set to ‘Manual’ high pressure for 8 minutes. Quick release pressure.
7. Fluff rice with a fork. Let sit for 5 minutes to thicken slightly.

Perfectly tender chicken and fluffy rice soak up the rich, tomato-based sauce. Serve with a sprinkle of fresh parsley for a pop of color.

Healthy Chicken Cacciatore with Brown Rice

Great for a weeknight dinner, this Healthy Chicken Cacciatore with Brown Rice packs flavor without the guilt. Simple ingredients come together for a hearty meal.

Ingredients

• For the chicken:
  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup sliced bell peppers
  • 1/4 cup sliced onions
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
• For the rice:
  • 2 cups cooked brown rice

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper.
3. Add chicken to the skillet. Cook for 5 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove chicken from skillet. Set aside.
5. In the same skillet, add bell peppers, onions, and garlic. Sauté for 3 minutes until softened.
6. Stir in diced tomatoes, chicken broth, oregano, and basil. Bring to a simmer.
7. Return chicken to the skillet. Cover and simmer for 20 minutes. Tip: Check occasionally to prevent sticking.
8. Serve chicken and sauce over cooked brown rice. Tip: Garnish with fresh basil for extra flavor.

Zesty and comforting, this dish offers a perfect balance of tender chicken and rich sauce. Try it with a sprinkle of Parmesan for an extra layer of flavor.

Quick and Easy Chicken Cacciatore with Rice

Get ready to whip up a comforting meal that’s both simple and satisfying. Quick and Easy Chicken Cacciatore with Rice brings rustic flavors to your table in no time.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup sliced bell peppers
  • 1/4 cup sliced onions
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
• For serving:
  • 2 cups cooked rice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet, seasoning with salt and pepper. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove chicken from skillet and set aside on a plate.
4. In the same skillet, add diced tomatoes, chicken broth, bell peppers, onions, garlic powder, and oregano. Stir to combine.
5. Bring the sauce to a simmer over medium heat, then reduce heat to low. Cook for 10 minutes, stirring occasionally. Tip: Letting the sauce simmer slowly deepens the flavors.
6. Return the chicken to the skillet, covering it with the sauce. Cook for an additional 5 minutes, or until the chicken is cooked through. Tip: The chicken is done when it reaches an internal temperature of 165°F.
7. Serve the chicken cacciatore hot over cooked rice.

Chicken cacciatore boasts tender pieces of chicken in a rich, herb-infused tomato sauce. For a twist, try serving it over polenta or with a sprinkle of fresh basil.

Conclusion

Mastering the art of Chicken Cacciatore with rice has never been easier, thanks to these 10 mouthwatering recipes. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy every palate. We’d love to hear which recipe becomes your go-to—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!