Lighter chicken cacciatore

Lighter chicken cacciatore

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(72 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

The classic Italian 'hunter's stew' gets a healthy makeover, with low-fat chicken breasts, prosciutto and a rich herby tomato sauce

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal262
  • fat6.2g
  • saturates1.3g
  • carbs6.9g
  • sugars5.2g
  • fibre2.7g
  • protein38.7g
  • salt1g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 slices prosciutto, fat removed, chopped



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 2 sage sprigs



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 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


  1. Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.

  2. Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.

  3. Lower the heat to medium, return the prosciutto to the pan, then stir in the tomatoes (breaking them up with your spoon), tomato purée and mushrooms. Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.

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Comments, questions and tips

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Maddie York's picture
Maddie York
6th Aug, 2019
Delicious. I used dried herbs instead of fresh because that’s what I had and I’m a bit tired of buying packets of fresh herbs for recipes that call for only a tiny quantity of them, and it was still really tasty. Nice with sautéed potatoes.
14th Feb, 2019
We thought that this was really good, it had loads of flavour. I halved all the ingredients as I was only cooking for two of us. I did find that it took a while for the chicken to brown as I didn’t have the heat too high as I didn’t want to burn the onion. I did use streaky bacon and tiny white button mushrooms.The sauce was thick and tasty. I served with mash and broccoli. A total keeper.
Nick carter 67
8th Feb, 2019
Made this tonight .. Delighted with the outcome. Superb meal.. I have been using these recipes for a few weeks now and have lost 10lb brilliant site , and it works..
AmandaHK's picture
23rd Nov, 2018
Wow, delicious! But..... took me a lot longer than the timings on the recipe. My chicken breasts took longer to brown, the onion caramelising took longer and the sauce thickening took longer - I got my husband to check I was following the instructions - 2 hours after starting, it was ready! Very tasty, but I will prep all before hand earlier in the day up until placing the chicken breasts back into the pan and then do that part 30 mins before needing to dish up!
1st Nov, 2017
Very tasty and easy to cook. I found the prosciutto got a bit lost and didn’t add much to the flavour. I think I’ll use a bit of smoked streaky next time. I realise that this might add slightly to the fat content, but the oil could be reduced.
19th Aug, 2017
Really easy and so full of flavour. I was cooking for myself on a diet, vege daughter and hungry husband so my daughter made a vege risotto and had that and husband had some of the risotto with his chicken and we all had broccoli on the side. Ended up with a tricolore dinner that satisfied everyone.
19th Sep, 2016
I really enjoyed this one. Very flavorsome. Would recommend serving with salad.
5th Jun, 2016
It was delicious and really appreciated by my guests. I cooked this in the oven very slowly. I used two legs and breasts. I then removed the bones from the legs when it was cooked. I always think using the bones during the cooking makes for a tastier dish. I misread the chestnut mushrooms and used chestnuts instead of mushrooms!! It was a brilliant combination.
6th Feb, 2016
Absolutely gorgeous. so full of taste. I used hiromeri instead of prosciutto and it went down like a treat
kevinrg's picture
27th Sep, 2015
Made this for Sunday lunch, we all absolutely devoured it, lovely flavours, used bacon instead of prosciutto


23rd Jan, 2018
If I were to start this recipe off as the method suggest, frying, could I then finish this off in the oven? How long would it take approximately? Thank you.
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. We would recommend sticking to the hob as this will give you greater control over the consistency of the sauce and the addition of ingredients.
6th Oct, 2016
How long would this need to be cooked for in a slow cooker? And what temperature?
goodfoodteam's picture
15th Oct, 2016
Thanks for your question. We have not tested this recipe in a slow cooker so cannot give exact timings. You could cook on either high or low for 1 - 2 hours or 4 - 6 hours respectivily. We'd suggest looking at our slow cooker tips to help you adapt the recipe.
21st Jul, 2016
what can I use instead of wine? would chicken stock or vegetable stock work/
goodfoodteam's picture
16th Aug, 2016
Thanks for your question. The wine adds a depth of flavour but if you'd prefer not to use it then chicken or veg stock is fine. There's no need to reduce it but for ease, simply follow the recipe as above. Let us know how you get on!
9th Apr, 2015
Is this dish suitable for home freezing?
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