Chicken Cacciatore is an easy to make, low carb, rustic skillet dinner recipe made with one chicken thigh simmering in a rich and hearty tomato based sauce.
Many years ago, I was given The Joy of Cooking as a wedding present and throughout the early days of my marriage and while raising our children, it became my go-to cookbook. Over the years, I think I must have made just about every recipe from that book but chicken cacciatore has always been one of my favorites.
This single serving chicken cacciatore recipe is based on the recipe I’ve been using for years. It’s real Italian comfort food and the ingredients have been scaled down so that it is the perfect amount to serve one person.
This incredibly flavorful chicken stew comes together quickly and is delicious served alone or over pasta or rice.
What Is Chicken Cacciatore?
Cacciatore means “hunter” in Italian. Alla cacciatora refers to a meal prepared “hunter-style”. Chicken cacciatore is typically made with onions, bell peppers, herbs, tomatoes, and wine.
It’s a simple dish that was likely developed to satisfy the appetites of hunters who had been out hunting all day and needed a tasty, hearty stew that could easily be cooked.
See recipe box below for ingredient amounts and full recipe instructions.
- olive oil
- chicken thigh
- salt and black pepper
- green bell pepper
- fresh or dried rosemary
- white wine
- canned diced tomatoes
See below for ways to use leftover ingredients.
Feel free to substitute other vegetables for the onions and green peppers. Red, yellow or orange bell peppers, carrots, and celery all make great substitutions.
Can I Use A Boneless Skinless Chicken Breast?
Yes, you can use a chicken breast in this recipe. However, I recommend using a chicken thigh over the breast. Chicken thighs contain more fat and helps make a thicker, more flavorful sauce.
Pro Tip: Consider keeping chicken pieces in the freezer so you can easily pull one out, defrost it, and cook it when ready. Look for chicken thighs (or breasts) and purchase them when they’re on sale. Then, immediately divide, individually wrap, and freeze pieces for later use. The USDA recommends freezing chicken breasts no longer than nine months for optimal quality.
Do I Have To Use Wine?
Traditionally, wine is used in chicken cacciatore recipes and it gives the dish great flavor. You can replace the wine with chicken broth if necessary.
If you choose to use wine, I suggest using a dry white wine such as Sauvignon Blanc, Pinot Grigio or an Alsace wine produced in the Alsace region of France. Be sure to pick a wine that you would like to drink.
Pro Tip: If you have wine leftover, you can freeze it by pouring it into ice cube trays and placing the trays in the freezer. When you want to use a little wine in a recipe, pop out one of the frozen wine cubes and add it to your recipe.
How To Make Chicken Cacciatore
- Brown the chicken: Season and brown the chicken. Transfer to a plate, cover and set aside.
- Soften the vegetables.
- Add the wine: Simmer until almost all wine has evaporated.
- Add tomatoes and chicken: Cover and simmer until done.
What To Serve With Chicken Cacciatore
There are many ways to serve chicken cacciatore. I think it’s pretty perfect on it’s own and if you’re looking for a low carb meal, this is a great one to enjoy. It’s also delicious served with a chunk of crusty bread on the side which is good to dip in the sauce. You could also serve it over pasta, rice, mashed potatoes or polenta.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this chicken cacciatore recipe, you might like to consider using them in any of these single serving and small batch recipes.
- Chicken thighs: Chicken Margherita, Slow Cooker Italian Chicken, Chicken Chili
- Onions: Baked Beans, Lentil Stew, Beef Tacos
- Bell pepper: Chicken Fajitas, Gumbo, Shrimp Creole
- Garlic: Ratatouille, Meatloaf, Pasta Carbonara
- Wine: Baked Fish, Shrimp Scampi
- Diced tomatoes: Tomato Sauce, Jambalaya, Minestrone Soup
Pro Tip: Transform leftover canned tomatoes into a quick salsa! Just add chopped onions, chopped green peppers, a touch of salt, lime juice and black pepper.
Slow Cooker Chicken Cacciatore
If you’d like to make this chicken dish in a slow cooker, I recommend using a 1.5-quart or a 2-quart slow cooker or Crockpot and follow these steps:
- Spray the inside of the slow cooker with an oil spray to prevent sticking.
- Season both sides of the chicken thigh with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper and place on the bottom of the slow cooker.
- Add 1/4 cup of chopped onions (1-ounce), 1/4 cup chopped bell peppers (1-ounce), 1 minced garlic clove or 1/8 teaspoon of garlic powder. Top with 1/3 cup of diced tomatoes, 1/2 cup of tomato sauce, and 1/2 teaspoon of dried rosemary.
- Cook on low for 7 hours or high for 4.
- Season with additional salt, if needed.
For this chicken cacciatore recipe, I use a 10-inch skillet. For best results use a pan of similar size.
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- 1 6-ounce boneless, skinless chicken thigh
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped green bell peppers
- 1 clove garlic , minced
- 1/2 teaspoon dried rosemary
- 1/4 cup dry white wine
- 1/3 cup canned diced tomatoes , with their juices
- Sprinkle both sides of the chicken breast with salt and pepper. Set aside.
- In a 10-inch skillet over medium-high heat, heat oil 30 seconds.
- Add chicken to the skillet and cook 4 minutes on each side. Transfer chicken to a large plate, cover, and set aside.
- Add chopped onions, bell peppers, garlic, and rosemary to the pan and cook, stirring occasionally, 2 minutes.
- Add wine and bring to a boil. Cook 2 to 3 minutes, stirring occasionally until almost all of the wine has evaporated.
- Stir in the tomatoes and add the chicken back to the pan. Reduce heat to low, cover and simmer 25 minutes until chicken is cooked through.
- Taste and add additional salt, if needed.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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