Hunter-Style Chicken

Hunter-Style Chicken

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"This one-pot dish features bone-in chicken breasts, peppers, onion and tomatoes simmered in a delicious sauce and served over a bed of brown rice. It's hearty, full of flavor and guaranteed to be a hit with your whole family!"
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1 h 10 m servings 511 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 49.7 g
  • 99%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 563 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season the chicken with the salt and black pepper.
  2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the saucepot.
  3. Reduce the heat to medium. Add the onion and pepper strips to the saucepot and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
  4. Increase the heat to medium-high. Add the wine to the saucepot and heat to a boil, stirring to scrape up the browned bits from the bottom of the saucepot. Cook for 1 minute or until the wine is reduced by half.
  5. Stir in the tomatoes and soup. Return the chicken to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce over the rice. Sprinkle with the parsley.


  • Alternate Preparation: You can also make this dish in a slow cooker! Omit the oil. Season the chicken as directed above. Stir the onion, peppers, garlic, wine, tomatoes and soup in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve the chicken and sauce over the rice. Sprinkle with the parsley.



Made this recipe as directed, without substitutions. I served it over basmati rice. For a week night dinner, it's a good choice -- easy and quick, and made with ingredients that are usually on...

Good. Use a head of chopped cauliflower- add at end and cook through. Added extra onion and celery...although the celery wasn't delicious...used chicken stock in place of wine.