Weeknight Chicken Cacciatore


Weeknight dinners are always a challenge for me since I almost never buy frozen foods, canned products, and even pre-made sauces. But last night I have sinned… As I was walking out of a supermarket I grabbed a can of Rao’s marinara sauce on the go.

I didn’t know whether I did the right thing until after my chicken cacciatore came out of the oven. It turns out that some brands still care about the quality and flavor and I’m happy I made it.

Chicken cacciatore is an Italian dish made the “hunter style” way. It’s basically a stew with tomatoes, basil, onions, garlic and peppers thrown together and stewed for an hour or so. It can also be baked or prepared with lamb or beef.

Pro tip:

To prevent the sauce from getting all over your oven, cover the dish with foil for the first 10 minutes in the oven.


Serving size:

4 servings


  • 2 chicken breasts
  • 1 jar of Rao’s marinara sauce
  • 3 tbsp of toasted pistachios
  • A quarter of a sweet onion
  • 2 tbsp of olive oil
  • 100 g of Green olives
  • Thyme
  • Salt
  • Pepper

Nutritional value per serving:

  • 515 Calories
  • 24g Fat
  • 15.3g Carbs
  • 3g Fiber
  • 56.2g Protein

How to make:

Preheat oven to 375F/200C

Cut chicken breast in half and sprinkle with salt and pepper.

Heat olive oil in a pan over high heat and quickly fry chicken on both sides for 1-2 minutes and set aside.

Pour marinara sauce into a baking dish, cut olives in halves and add them to the sauce.

Put chicken breast on top, gently pour some sauce over it and put a few sprigs of thyme on top.

Bake the dish for 25-30 minutes.

Take the dish out and turn the broiler on.

Cut sweet onion into the strips, mix with a splash of olive oil and broil for 5-6 minutes until slightly darkened.

Add sweet onions to the dish and serve.

Bon Appetit!





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