Simple dish that packs a punch! Traditionally chicken cacciatore is made with chicken thighs as the fat content in this cut means it can be slow cooked and remain super tender. As delicious as that sounds I’m far too time poor to be cooking all afternoon so I have come up with a much quicker version of this dish using chicken breast.


  • 600 grams of Chicken breast
  • 2 x 400g tins of Diced tomatoes
  • 1 x Red Capsicum
  • 1/2 x cup of Basil
  • 1/2 cup of Parsley
  • 2 tsp of Dried Oregano
  • 2 x Dried bay leaf
  • 6 x slices of Pancetta
  • 1 x Chicken stock cube (I use Massel as it is gluten free with no onion or garlic)
  • Small tub of mixed olives
  • Garlic infused oil


  • 1 x Large Sweet potato
  • 1/2 a Jap pumpkin
  • 50g of Good quality grass fed butter


  • Cut the capsicum and pancetta into strips
  • Cut chicken into large chunks (one breast into 3-4 pieces)
  • Put frypan on medium heat and add a decent splash of garlic oil
  • Put the capsicum and pancetta into the pan and cook for a few minutes
  • Add the chicken to the pan and cook until all sides are slightly browned (80% cooked)
  • Pour in the tomatoes, bay leaves, oregano and olives
  • Using your hands, sprinkle the stock cube over the dish and stir well
  • Cover with a lid, turn heat to low and simmer for approx 15 mins so all of the flavours really start to come out
  • Whilst chicken is simmering, peel the sweet potato and cut into rough chunks about 4cms
  • Place the potato into a microwave safe dish, cover and cook for 5 minutes oh high in the microwave
  • Cut the skin off the pumpkin and again, cut into rough chunks like the potato
  • Add the pumpkin to the dish and put back in the microwave for another 10 minutes
  • Once the potato and pumpkin are soft to touch, get a masher and squash the veggies until you have a nice mash consistency
  • Add butter, stir through and set aside
  • Roughly chop the parsley and basil
  • Remove lid of the frypan, add herbs and continue to cook for another 5 minutes before serving


  • Traditionally, cacciatore is made with chicken thighs so you could definitely use that cut, I just find breast easier to eat and faster to cook
  • I find there is more flavour in whole olives but if you’re making this for kids or just prefer pitted olives/ another variety then just do a straight swap!
  • The stock cube can be swapped out for one cup of chicken bone broth if you’re after some extra health benefits
  • Rice is another good side for this dish

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