Chicken Cacciatore

Chicken Cacciatore
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.3
  • Total Fat: 11.5 g
  • Cholesterol: 42.1 mg
  • Sodium: 1,712.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 19.2 g

View full nutritional breakdown of Chicken Cacciatore calories by ingredient
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Recipe courtesy Giada De Laurentiis

Substituted the two Chicken Breasts and 4 thighs with bone in and skin on for chicken breasts.
Recipe courtesy Giada De Laurentiis

Substituted the two Chicken Breasts and 4 thighs with bone in and skin on for chicken breasts.

Number of Servings: 4



    * 4 skinless chicken breasts
    * 2 teaspoons salt, plus more to taste
    * 1 teaspoon freshly ground black pepper, plus more to taste
    * 1/2 cup all purpose flour, for dredging
    * 3 tablespoons olive oil
    * 1 large red bell pepper, chopped
    * 1 onion, chopped
    * 3 garlic cloves, finely chopped
    * 3/4 cup dry white wine
    * 1 ( 28-ounce) can diced tomatoes with juice
    * 3/4 cup reduced-sodium chicken broth
    * 3 tablespoons drained capers
    * 1 1/2 teaspoons dried oregano leaves
    * 1/4 cup coarsely chopped fresh basil leaves



Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Serving Size: Serves about 4

Number of Servings: 4

Recipe submitted by SparkPeople user JBERNARDO81.

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