This rustic stew brings bold Italian flavors to your kitchen with minimal effort. Chicken breast stays tender in a rich tomato sauce with olives, herbs, and a touch of wine.
The traditional hunter’s style comes alive through slow simmering, allowing the flavors to meld perfectly. Each bite delivers a balance of savory, tangy, and aromatic notes.
With simple ingredients and a one-pot method, this dish is both practical and deeply satisfying. The olives and herbs add complexity without complicating the process.
Serve over pasta or with crusty bread to soak up every drop of the rich, herb-infused sauce. A meal that feels like home.
Ingredients for Chicken Cacciatore Recipe with Chicken Breast
Tender chicken breast, briny olives, and fresh herbs come together for this rustic Italian stew.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into strips |
| All-Purpose Flour 🌾 | ¼ cup | For light coating |
| Olive Oil 🫒 | 2 tbsp | Divided for cooking |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Red Bell Pepper 🌶️ | 1 whole | Sliced into strips |
| Canned Diced Tomatoes 🍅 | 1 can | 28 oz, with juices |
| Tomato Paste 🍅 | 2 tbsp | For richness and thickness |
| Dry White Wine 🍷 | ½ cup | Optional, deglaze pan |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Kalata Olives ⚫ | ½ cup | Pitted, briny depth |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, aromatic earthiness |
| Fresh Oregano 🍃 | 1 tbsp | Chopped, robust flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken breast must stay juicy, so buy thick-cut pieces—thin ones dry out fast. Look for skinless, boneless to save prep time. For the olives, Kalata or oil-cured add that essential salty punch. Fresh herbs are key here—Whole Foods or a local market usually has the best selection. The rosemary and oregano should be vibrant green, not wilted or yellowing.
No white wine? Extra chicken broth with a splash of lemon juice works fine. Out of Kalata olives? Green olives or capers (about half the amount) bring similar brininess. Dried herbs can replace fresh at one-third the quantity. For a deeper sauce, San Marzano whole tomatoes crushed by hand are superior to pre-diced.
This keeps well—actually improves—overnight. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently to avoid toughening the chicken. Always serve with something to soak up that velvety sauce.
Why You’ll Love This Recipe
- One Pan Meal: I love that everything cooks together—just sear the chicken, sauté the onion and garlic, and let it simmer.
- Garlicky Richness: The garlic cloves and olive oil create a deep, savory sauce that soaks right into the tender chicken breast.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings—ready before the kids start asking what’s for dinner.
- Budget Stretcher: Chicken breast stays affordable, and this dish makes it taste like a million bucks. Leftovers? Even better the next day.
Step-by-Step Instructions for Chicken Cacciatore With Chicken Breast
Here’s the method. Straightforward, tested, works every time.
Step 1: Coat and Brown the Chicken
Pat the 1.5 lb chicken breast strips dry with paper towels, then season with 1 tsp salt and 0.5 tsp black pepper. Dredge each piece lightly in 0.25 cup all-purpose flour, shaking off any excess. This creates a thin, even coating that will thicken the sauce later.
Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. When the oil shimmers, add the floured chicken in a single layer. Cook undisturbed for 3-4 minutes until the bottoms are golden brown. Flip and cook another 3 minutes until just cooked through. Transfer to a plate and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining 1 tbsp olive oil. Add the finely diced 1 whole yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the sliced 1 whole red bell pepper and cook for another 3 minutes until it begins to soften.
Add the minced 4 cloves garlic cloves, chopped 1 tbsp fresh rosemary, and chopped 1 tbsp fresh oregano. Cook for 30 seconds until fragrant—don’t let the garlic burn. This builds the aromatic base that defines the dish.
Step 3: Deglaze and Simmer the Sauce
Pour in 0.5 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes until the liquid reduces by half. The alcohol cooks off, leaving behind a rich, concentrated flavor.
Stir in 2 tbsp tomato paste and cook for 1 minute to deepen its color and remove the raw taste. Add 1 can canned diced tomatoes (with juices), 1 cup chicken broth, and 0.5 cup Kalamata olives. Bring to a simmer and cook for 5 minutes until slightly thickened.
Step 4: Finish and Serve
Return the chicken and any accumulated juices to the skillet. Reduce heat to medium-low and let everything simmer together for 5-7 minutes until the chicken is heated through and the flavors meld. Taste and adjust seasoning if needed.
Serve hot, spooning the thick, rustic sauce over the chicken. The olives should be plump and briny, the peppers tender, and the sauce rich with the depth of tomatoes and herbs. This dish tastes even better the next day as the flavors continue to develop.
Pro Tips For Making Chicken Cacciatore Recipe With Chicken Breast
- Pound the Breasts: Chicken breast cooks unevenly if left thick—pound them to an even ½-inch thickness so they brown properly and finish at the same time.
- Heat the Oil First: I learned this the hard way—get the olive oil shimmering hot before adding the floured chicken, otherwise it’ll stick and tear instead of forming that golden crust.
- Skip Raw Garlic: After burning three batches, I finally figured out that adding minced garlic with the onions (not at the end) mellows it just enough so it doesn’t turn bitter in the sauce.
- Deglaze with Wine: Sounds weird, but it works: after browning the chicken, pour in a splash of white wine to scrape up those browned bits—it builds flavor fast without extra effort.
Serving Suggestions for This Dish
Over Pasta
I love serving this over pappardelle or fettuccine—the wide noodles capture that rich sauce perfectly. Cook 8 oz pasta al dente, then toss with a ladle of sauce before plating. The starch helps thicken the sauce slightly. 🍝
With Crusty Bread
A warm ciabatta loaf or baguette is perfect for soaking up every last drop. I slice mine thick, toast with olive oil, and rub with a raw garlic clove for extra flavor. The contrast of textures makes every bite satisfying.
Polenta Base
Creamy polenta adds a comforting, hearty element. I use 1 cup polenta cooked in 4 cups chicken broth for extra depth. The soft polenta balances the bold, briny flavors of the stew beautifully.
Garnish Ideas
Fresh parsley or basil adds a bright pop of color and freshness. A sprinkle of Pecorino Romano provides a salty finish. For heat, add red pepper flakes—about ¼ tsp gives a nice kick. 🌿
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead?
Thighs stay juicier and hold up better to long simmering. Reduce cooking time by 5 minutes since they cook faster than breasts.
What if I don’t have white wine?
Use extra chicken broth with 1 tbsp lemon juice or vinegar. The acidity mimics wine’s brightness without overpowering the dish.
Why is my sauce too thin?
Simmer uncovered for 5-10 extra minutes to reduce. For quick fixes, mix 1 tsp cornstarch with cold water and stir in.
Can I make this in a slow cooker?
Yes! Brown chicken first, then add all ingredients. Cook on low for 4-6 hours or high for 2-3 hours.
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