Recipes › Main Course › Lean Italian Chicken Cacciatore Recipe

Lean Italian Chicken Cacciatore Recipe High-Protein

Recipe by Pedro M. A. Neves

This authentic Italian Chicken Cacciatore features lean chicken breast braised in a tomato-based sauce with bell peppers, mushrooms, and olives. A classic hunter-style dish that delivers robust Mediterranean flavors while keeping calories and fat minimal, making it ideal for fitness-focused nutrition goals. Serve over zucchini noodles or whole grain pasta for a complete, protein-packed meal.

Ingredients

• 4 boneless skinless chicken breasts (500g / 1.1 lbs)
• 2 tablespoons extra virgin olive oil (30ml)
• 1 medium yellow onion, sliced (150g)
• 2 red bell peppers, sliced into strips (300g)
• 250g mushrooms, sliced (8.8 oz)
• 4 cloves garlic, minced (12g)
• 1 can crushed San Marzano tomatoes (400g / 14 oz)
• 120ml dry white wine (4 oz)
• 80g green olives, pitted (2.8 oz)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• 500ml low-sodium chicken broth (17 oz)
• Sea salt and black pepper to taste
• Fresh parsley for garnish (10g)

Instructions

1. Pat chicken breasts dry with paper towels and season both sides with sea salt, black pepper, and ½ teaspoon of oregano.

2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add chicken and sear 3-4 minutes per side until golden brown. Remove to a plate.

3. In the same pot, add sliced onion and bell peppers. Sauté for 4 minutes until softened, stirring occasionally.

4. Add sliced mushrooms and minced garlic, cooking for 2 minutes until fragrant and mushrooms begin to release moisture.

5. Deglaze the pot with white wine, scraping the bottom with a wooden spoon to release browned bits. Simmer for 1 minute to reduce alcohol.

6. Return chicken to the pot. Add crushed tomatoes, chicken broth, remaining oregano, basil, red pepper flakes, and olives. Stir gently to combine.

7. Bring to a simmer, then reduce heat to medium-low. Cover partially and simmer for 20 minutes until chicken reaches an internal temperature of 74°C (165°F) and sauce thickens slightly.

8. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley just before serving.

Substitutions

• Substitute chicken breast with skinless chicken thighs for a slightly higher fat content but more forgiving texture
• Use dry red wine (such as Chianti) instead of white wine for deeper, earthier notes
• Replace green olives with Kalamata olives for a more assertive, fruity flavor
• Substitute fresh mushrooms with sun-dried tomatoes for a concentrated umami element

Tips

• Do not skip the searing step; browning the chicken develops fond that enriches the entire sauce through deglazing
• For maximum protein retention, avoid overcooking chicken beyond 74°C (165°F) internal temperature, as lean breast meat dries out quickly
• Prepare vegetables ahead of time (mise en place) to manage cooking timing and prevent overcooking the chicken while assembling components
• This dish tastes even better the next day when flavors meld; store covered in the refrigerator for up to 3 days and reheat gently over low heat

Cacciatore, meaning 'hunter's style' in Italian, traditionally features game or tougher cuts of meat braised with tomatoes and vegetables. This modern adaptation honors the rustic Tuscan technique while using lean chicken breast for contemporary fitness and health-conscious dining.

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