Lighter Chicken Cacciatore Recipe

Introduction

This lighter chicken cacciatore is a flavorful and satisfying dish that brings the classic Italian flavors to your table with less fat. Tender chicken breasts simmered in a rich tomato sauce with mushrooms, herbs, and crispy prosciutto make for a comforting meal any night of the week.

Ingredients

• 1 tbsp olive oil
• 3 slices prosciutto, fat removed, chopped
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 2 sage sprigs
• 2 rosemary sprigs
• 4 skinless chicken breasts (550g total weight), preferably organic
• 150ml dry white wine
• 400g can plum tomatoes in natural juice
• 1 tbsp tomato purée
• 225g chestnut mushrooms, quartered or halved if large
• Small handful chopped flat-leaf parsley, to serve

Instructions

1. Step 1: Heat the olive oil in a large non-stick frying pan over medium heat. Add the chopped prosciutto and fry for about 2 minutes until crisp. Remove the prosciutto with a slotted spoon, allowing any fat to drain back into the pan, then set aside.
2. Step 2: Add the chopped onion, garlic, sage, and rosemary to the pan. Cook for 3 to 4 minutes, stirring occasionally, until softened.
3. Step 3: Spread the onion mixture evenly in the pan. Place the chicken breasts on top and season with pepper. Cook over medium heat for 5 minutes, turning the chicken once, until the chicken starts to brown and the onions begin to caramelise. Remove the chicken and set aside on a plate.
4. Step 4: Increase the heat and stir the contents of the pan. When sizzling, pour in the white wine and let it bubble for about 2 minutes to reduce slightly.
5. Step 5: Lower the heat back to medium. Return the prosciutto to the pan, then stir in the canned tomatoes, breaking them up with a spoon, tomato purée, and mushrooms. Use 4 tablespoons of water to rinse the tomato can and add this to the pan.
6. Step 6: Cover the pan and simmer gently for 15 to 20 minutes, until the sauce thickens and reduces slightly.
7. Step 7: Return the chicken to the pan and cook uncovered for about 15 minutes, or until the chicken is thoroughly cooked through.
8. Step 8: Taste and adjust seasoning if needed, then sprinkle with chopped flat-leaf parsley before serving.

Tips & Variations

• For a richer flavor, substitute the white wine with a dry vermouth or dry sherry.
• Add a few sliced bell peppers or olives for extra color and taste.
• Use chicken thighs instead of breasts for a juicier result.
• If you prefer a thicker sauce, remove the lid for the last 10 minutes of simmering to help it reduce further.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This dish is not recommended for freezing as the tomato sauce and chicken texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe and can add more juiciness and flavor. Adjust cooking time as thighs may take slightly longer to cook through.

What can I serve with chicken cacciatore?

This dish pairs nicely with cooked pasta, polenta, rice, or crusty bread to soak up the delicious sauce.

Lighter Chicken Cacciatore Recipe

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★★★★★

4.7 from 109 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This lighter chicken cacciatore recipe offers a wholesome and flavorful twist on the classic Italian dish. Made with tender skinless chicken breasts, aromatic herbs, prosciutto, mushrooms, and a rich tomato sauce slowly simmered with dry white wine, this meal is both comforting and health-conscious. The method emphasizes sautéing and simmering to develop deep flavors without excess fat, making it perfect for a nutritious weeknight dinner.

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Ingredients

Scale 1x2x3x

Protein and Meat

• 4 skinless chicken breasts (550g total weight), preferably organic
• 3 slices prosciutto, fat removed, chopped

Vegetables and Herbs

• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 2 sage sprigs
• 2 rosemary sprigs
• 225g chestnut mushrooms, quartered or halved if large
• small handful chopped flat-leaf parsley, to serve

Liquids and Canned Goods

• 150ml dry white wine
• 400g can plum tomatoes in natural juice
• 1 tbsp tomato purée
• 4 tbsp water (from empty tomato can)

Other

• 1 tbsp olive oil

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Instructions

1. Fry the prosciutto: Heat the olive oil in a large non-stick frying pan over medium heat. Add the chopped prosciutto and fry for about 2 minutes until crisp. Remove the prosciutto with a slotted spoon and set aside, letting any rendered fat drain back into the pan.
2. Sauté the aromatics: Add the chopped onion, garlic, sage sprigs, and rosemary sprigs to the pan. Fry gently for 3-4 minutes until the onion softens and the herbs release their fragrance.
3. Cook the chicken: Spread the onion mixture evenly across the pan bottom, then place the chicken breasts on top. Season with freshly ground pepper. Fry the chicken for around 5 minutes, turning once, until both sides start to brown and the onion caramelizes on the pan base. Remove the chicken and set aside on a plate.
4. Deglaze with wine: Increase the heat and stir the pan to loosen any browned bits. When the pan is hot and sizzling, pour in the dry white wine and let it simmer for about 2 minutes to slightly reduce and concentrate the flavor.
5. Add prosciutto and tomato ingredients: Lower heat to medium and return the crisped prosciutto to the pan. Stir in the canned plum tomatoes, breaking them up with your spoon, along with the tomato purée and mushrooms. Rinse the empty tomato can with 4 tablespoons of water, pouring this into the pan as well.
6. Simmer the sauce: Cover the pan and let the sauce simmer gently for 15-20 minutes, allowing it to thicken and reduce slightly. This step develops a rich and balanced tomato-based sauce.
7. Finish cooking the chicken: Uncover the pan, return the chicken breasts to the sauce, and cook uncovered for about 15 minutes until the chicken is fully cooked through and tender.
8. Serve: Taste and adjust seasoning if necessary. Scatter the chopped flat-leaf parsley over the dish just before serving for a fresh, herbal finish.

Notes

• Using skinless chicken breasts keeps the dish lighter while maintaining tenderness.
• Removing fat from prosciutto and frying it until crisp adds texture and depth of flavor without excess grease.
• Simmering the sauce covered helps meld the flavors while retaining moisture in the chicken.
• Serve with crusty bread, polenta, or a light salad for a balanced meal.
• White wine can be substituted with chicken broth or grape juice for a non-alcoholic version.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: chicken cacciatore, lighter chicken recipe, Italian chicken dish, healthy chicken cacciatore, tomato chicken recipe, stovetop chicken, low fat chicken dinner