Description

Craving a bold, satisfying sandwich that’s packed with Italian flavors but quick enough for a busy night? What if you could transform tender chicken breasts into a rich cacciatore-style filling with mushrooms, peppers, and a tangy tomato sauce, all piled into cheesy subs in under half an hour? Chicken Cacciatore Subs is your answer—a fast, flavorful dish with a 4.7-star rating from 92 reviews, perfect for weeknight dinners, game-day gatherings, or a fun family meal

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Boneless skinless chicken breasts (4, 6-8 ounces each): Lean, tender protein that cooks quickly. Sub: Chicken thighs or plant-based chicken cutlets for vegetarian.
Extra-virgin olive oil (2 tablespoons, plus extra for drizzling): Adds richness for grilling and sautéing. Sub: Avocado oil or vegetable oil.
Grill seasoning blend (or salt and pepper): Enhances chicken flavor with a savory, smoky kick. Sub: Italian seasoning or a mix of paprika, garlic powder, and salt.
Sub rolls (4, split): Sturdy base for holding the hearty filling. Sub: Hoagie rolls, ciabatta, or gluten-free rolls.
Garlic (2 cloves, cracked): Adds bold, aromatic depth to the sauce. Sub: 1/2 teaspoon garlic powder.
Red crushed pepper flakes (1 teaspoon): Brings a spicy kick to the sauce. Sub: Cayenne for more heat or omit for milder taste.
Portobello mushroom caps (2 large, sliced): Add meaty texture and umami flavor. Sub: Cremini or button mushrooms.
Green bell pepper (1, seeded and sliced): Provides crunch and mild sweetness. Sub: Red or yellow bell pepper for a sweeter flavor.
Onion (1 large, white or brown, sliced): Adds savory depth and slight sweetness. Sub: Red onion or shallots.
Dried oregano (1 teaspoon): Brings earthy, Italian flavor. Sub: Dried basil or Italian seasoning.
Dry red wine (1/2 cup) or chicken/beef stock: Deglazes the pan and adds depth (alcohol cooks off). Sub: Grape juice with a splash of vinegar or extra stock.
Crushed tomatoes (14-ounce can): Forms the tangy, robust sauce base. Sub: Diced tomatoes or tomato puree.
Flat-leaf parsley (2-3 tablespoons, chopped): Adds fresh, herby brightness. Sub: Fresh basil or cilantro.
Deli-sliced provolone (1/3 pound): Melts into gooey, smoky goodness. Sub: Mozzarella, cheddar, or vegan cheese.

These ingredients are widely available, and the mix of lean protein, nutrient-rich veggies, and flavorful sauce makes this a wholesome, satisfying meal.

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Instructions

Cook the chicken: Heat a grill pan or large skillet over medium-high heat. Drizzle 4 chicken breasts with olive oil and season with grill seasoning blend (or salt and pepper). Grill or pan-fry for 6 minutes per side until cooked through (165°F internally). Set aside. Tip: Pat chicken dry for a better sear, and don’t move it while cooking for grill marks.
Toast the rolls: Heat the broiler. Place 4 split sub rolls on a cookie sheet and lightly toast under the broiler, about 1-2 minutes. Remove and set aside. Tip: Watch closely—rolls burn fast.
Make the sauce: Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add 2 cracked garlic cloves, 1 teaspoon red pepper flakes, 2 sliced portobello mushrooms, 1 sliced green bell pepper, 1 sliced onion, and 1 teaspoon dried oregano. Season with salt and pepper. Sauté, stirring, until veggies soften, about 5 minutes. Tip: Slice veggies evenly for consistent cooking.
Deglaze and simmer: Pour in 1/2 cup red wine or stock, scraping up browned bits with a wooden spoon or heat-safe spatula, and cook until mostly evaporated, about 1 minute. Add 14 ounces crushed tomatoes and 2-3 tablespoons chopped parsley. Stir and simmer for 1-2 minutes to heat through. Tip: Scrape thoroughly to incorporate flavorful bits.
Assemble the subs: Slice the cooked chicken breasts on an angle. Add chicken to the sauce and stir to coat. Pile chicken and veggies into the toasted sub rolls. Top each with deli-sliced provolone. Tip: Layer chicken evenly to ensure every bite has filling.
Melt the cheese: Place subs under the broiler until the cheese is melted and bubbly, about 1 minute. Serve hot. Tip: Keep subs close to the broiler for quick melting but watch to avoid burning.