Stuffed Chicken Cacciatore
This Italian style chicken cacciatore is lightly stuffed with spinach and parmesan and baked in a garlic, onion, and tomato sauce. This recipe generally pleases every family member, regardless of age. The chicken can be dredged in flour or panko for a more traditional dish, but I prefer the lightness of the dish without it. Looking for a crockpot version? Check out my crockpot Chicken Cacciatore made by slow cooking chicken thighs. Lookin’ for a low carb dish? Switch out the spaghetti for spiralized zucchini noodles or zoodles.
- Prep Time: 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: Italian
- 6 chicken breasts, butterflied
- 1/2 cup onions, diced
- 2 tsp garlic, minced
- 6 ounces (6 cups) spinach
- 1/2 cup Parmesan cheese, grated
- sea salt
- black pepper
- 12 small or 6 large slices fresh Mozzarella – as garnish
- 1 Tbsp olive oil
- 1/2 cup onion, diced
- 1 Tbsp garlic, minced
- 28 ounce can crushed tomatoes
- 1 tsp dried Italian Seasoning (any combo of basil, oregano, thyme, parsley, etc…)
- 1/4 cup fresh basil, chiffonade as garnish
- 16 ounces (1 lb) spaghetti
Preheat oven to 375F.
Butterfly chicken breasts (some stores will do this for you at the meat counter) and set aside. Butterflying is cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book). You can pound the chicken between plastic to make it flatter if you need/want to. Check out Eat Simple Food’s video showing you how to butterfly chicken. Season the chicken with salt and pepper and set aside open faced.
For Stuffing: Bring a medium sized pan to medium high heat and add olive oil to lightly coat the pan. Add the chopped onions and cook ~ 3-4 minutes or until onions are translucent. Add minced garlic and cook an additional 1-2 minutes or until fragrant. Add spinach and cook an additional 2-3 minutes or until wilted. Spoon inside the butterflied chicken and lightly fold over. You will not need string or toothpicks to hold this together – just a gentle touch.
For Sauce: Bring a medium sized pan to medium high heat and add olive oil to lightly coat the pan. Add the chopped onions and cook ~ 3-4 minutes or until onions are translucent. Add minced garlic and cook an additional 1-2 minutes or until fragrant. Add the crushed tomatoes and seasoning. Bring to a boil, reduce heat, and simmer uncovered on low for ~ 20 minutes. Taste and add more seasoning, salt, and pepper as desired.
Transfer the sauce to a large baking dish and place the chicken on top of the sauce. Top with fresh Mozzarella slices. Bake for ~25-30 minutes or until internal temperature of chicken reaches 165F and juices run clear. The sauce should be hot and bubbling. Turn the oven to broil for 2-3 minutes (watching carefully) if your cheese is not browning.
Add spaghetti to boiling salted water and cook ~ 10-12 minutes or until desired doneness. Serve over spaghetti and garnish with basil. Happy Eating! Beckie
- If you are not watching calories add some more olive oil to the sauce for additional flavor.
- Trying to get rid of that extra red wine that’s been sitting around? Add it to the sauce and cook it down with the sauce.
Things In My Kitchen:
- 3 quart baking dish to bake the chicken & sauce.
- Spiralizer – Lighten up this dish with some zucchini noodles instead of pasta.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Gluten Free, Chicken, Cacciatore, Spaghetti