Chicken Cacciatore

Last updated on: January 26, 2026

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Chicken Cacciatore – or “hunter’s chicken” – is that rustic Italian dish that makes you feel like you should be eating it in a little trattoria somewhere in Tuscany… but actually you’re in your kitchen in the UK, trying to get dinner on the table before everyone gets hangry.

This version keeps things light but satisfying by using lean chicken breasts instead of thighs, while still giving you that deep, rich flavour from tomatoes, mushrooms, prosciutto, olives and a splash of wine.

It’s all done in one pan, and the sauce tastes even better the next day – ideal for meal prep or “I can’t be bothered to cook” evenings.

Serve it with pasta, rice, mash or crusty bread – whatever you use, you’ll mainly be chasing the sauce round the plate.

Why you’ll love this high-protein recipe

• Around 36 g protein per serving to keep you full and stop you raiding the biscuit tin an hour later.

• One-pan magic – less washing up, more sitting down pretending you’re on holiday in Italy.

• Uses simple supermarket ingredients – nothing you’ll need to translate or order from a specialist deli.

• Lighter than the classic version thanks to lean chicken breast, but still rich, savoury and comforting.

• Perfect for batch cooking – the flavours get even better after a night in the fridge.

• Flexible with sides – keep it lighter with veg and salad or go all in with buttery mash and a mountain of carbs.

Chicken Cacciatore Key Ingredients

Chicken breasts. Chicken breasts are used instead of thigh or drumsticks as they are leaner and tender, absorbing the flavours of the sauce while adding a satisfying protein component to this hearty dish.

Mushrooms. Mushrooms bring a meaty texture and an earthy flavour, enriching the overall taste and providing a delightful contrast to the tender chicken.

Prosciutto. Prosciutto is cured sliced pork leg and it adds a hint of saltiness and a punch of umami, enhancing the depth of flavour and making the dish even more savoury. You'll find it in the cold meat section of the supermarket.

Red wine. Wine deglazes the pan, helping to incorporate all the flavorful bits stuck to the bottom, while also adding a subtle richness and complexity to the sauce. If you don't drink, use extra stock.

Mixed herbs. I use a pre-made mix that uses mixed herbs such as rosemary, oregano, and thyme. They infuse the dish with a fragrant aroma and a herby freshness, adding layers of complexity to the flavour profile.

Olives. Olives provide a briny, slightly bitter punch that contrasts beautifully with the sweetness of the vegetables and the richness of the chicken, rounding out the flavours in the dish. If you're not a fan, you can skip them.

How To Make Chicken Cacciatore

Season the chicken breasts generously, then sear them in a hot pan until golden on both sides. You’re not cooking them through here — this step is all about colour and flavour. Once browned, remove the chicken and set aside.

In the same pan, add the mushrooms, peppers, carrots and onion. Cook for a few minutes until everything starts to soften and pick up those tasty browned bits left behind by the chicken.

Tear in the prosciutto and add the garlic. Stir everything together and cook briefly until fragrant — you want the garlic cooked, not burnt, and the prosciutto just starting to melt into the veg.

Pour in the chopped tomatoes and chicken stock, scraping the bottom of the pan to lift all that flavour. This is where it starts to look like a proper cacciatore sauce.

Let the sauce bubble away gently for a few minutes so it thickens slightly and the flavours come together. Stir occasionally and season to taste.

Nestle the chicken back into the sauce and scatter over the olives. Simmer gently until the chicken is cooked through and the sauce is rich, thick and glossy. Spoon the sauce over the chicken to finish

Serving & storage

To store

Let the Chicken Cacciatore cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days. If the sauce thickens a lot in the fridge, you can loosen it with a splash of water or stock when reheating.

To reheat

Reheat gently in a pan over a low–medium heat, stirring occasionally until piping hot all the way through. Add a little water or stock if it’s looking too thick. You can also microwave it in a covered container, stirring halfway, until steaming hot.

To freeze

Portion into freezer-safe tubs, label, and freeze for up to 3 months. Defrost overnight in the fridge, then reheat on the hob or in the microwave until thoroughly hot. Avoid refreezing once it’s been defrosted.

Serving Suggestions

• Spoon over al dente pasta for a proper Italian-style bowl of comfort.

• Serve with fluffy rice or creamy mashed potato to soak up that sauce.

• Keep it lighter with steamed green veg or a simple side salad.

• Or go all-in and mop the pan clean with crusty bread – highly recommended.

• For extra protein, pair it with a side of high-protein pasta or a portion of garlicky butter beans.

Chicken Cacciatore

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Chicken Cacciatore: the dish that makes you feel like an Italian nonna, even if your Italian roots begin and end at a takeaway menu. Juicy chicken, rich tomato sauce, olives, and a cheeky splash of wine (for the pot, of course) make this one irresistible. It’s hearty, wholesome, and—most importantly—one-pot easy.

• Total Time: 75 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp olive oil
• Black pepper, a few grinds.
• 500 g chicken breasts
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 large carrot, chopped
• 150 g mushrooms, chopped
• 4 slices of prosciutto, fat removed
• 25 g garlic cloves, chopped
• 150 ml wine, red or white (use more stock if you don't want to use wine)
• 400 g chopped tomatoes
• 400 ml chicken stock
• 1 tbsp mixed herbs
• 40 g olives

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Instructions

Heat olive oil in a big pan. Throw in chicken breasts, season with black pepper, and sear until they’ve got some nice colour. Then remove them—don’t worry, they’ll be back.

Add onion, green pepper, carrot, mushrooms, and prosciutto to the same pan. Fry for about five minutes. Your kitchen should start smelling amazing at this point.

Chuck in the garlic and fry for another 30 seconds. Just long enough to make your neighbours jealous.

Pour in the wine and let it simmer until it reduces by about a third. Or until you’re impatient.

Add chopped tomatoes, stock, and mixed herbs. Stir. Return the chicken to the pan, cover, and let it simmer for 15 minutes.

Take the lid off and let it simmer for another 10 minutes. We’re thickening things up now—patience is key.

Finally, add the olives and simmer for a final 5 minutes.

Serve with pasta, rice, or just a large spoon and no regrets.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 60 mins
• Category: Poultry
• Method: Hob
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 242
• Fat: 6g
• Carbohydrates: 11g
• Protein: 36g

Recipe Video

Chicken Cacciatore FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work really well and will give you a slightly richer, more traditional Cacciatore. Just be aware they’ll add a bit more fat and calories, and might need a couple of extra minutes of simmering to become really tender.

Is this recipe suitable for freezing?

Absolutely. Chicken Cacciatore freezes very well. Cool it fully, portion it into containers and freeze for up to 3 months. Defrost in the fridge overnight and reheat until piping hot, adding a splash of water or stock if the sauce has thickened too much.

How can I make this even higher in protein?

You can add a tin of white beans, serve it with high-protein pasta, or pair it with a side of garlicky lentils. You’ll also find plenty of other high-protein chicken ideas in my high-protein chicken recipe collection if you want more ways to hit your daily protein target.

Do I have to use wine in the sauce?

No, you can skip the wine if you prefer not to cook with alcohol. Just replace it with extra chicken stock. You’ll lose a little bit of that classic wine depth, but it will still be rich, savoury and delicious.

Variations & tips

• Add extra protein: Stir through a tin of cannellini beans in the last 10 minutes to make it even more filling without many extra calories.

• Swap the protein: Use turkey breast or chicken thighs instead of chicken breast – thighs are richer, but will slightly increase the calories and fat.

• Boost the veg: Throw in extra peppers, courgettes or spinach towards the end of cooking if you want to sneak more veg into the pan.

• Go spicier: Add a pinch of chilli flakes if you like a bit of heat – just keep it mild if the kids are joining in.

• Brown properly: Take your time searing the chicken and browning the veg and prosciutto – all those caramelised bits on the bottom of the pan add huge flavour when you deglaze with wine or stock.

• Make it extra “Italian restaurant”: Finish with a sprinkle of fresh basil or parsley and a small grating of Parmesan if your calories allow.

If You Liked This Chicken Cacciatore, Try These…

If you like rich, tomatoey, French-style comfort food, try my Slow Cooker Chicken Chasseur – a cosy, protein-packed one-pot classic.

Fans of deep, malty, slow-cooked beef will love my Carbonnade Flammande – a Belgian stew made with beef, onions and a savoury sauce.

Need a proper winter warmer? My Slow Cooker Beef Casserole is hearty, wholesome and brilliant for batch cooking.

For something creamy, comforting and lighter than it looks, try my Chicken Fricassee – tender chicken in a silky white wine and mushroom sauce.

Or go for a restaurant-style classic: Chicken Supreme – golden chicken in a creamy mustard sauce with crispy bacon and mushrooms.

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