Chicken Cacciatore
Italian braised chicken with tomatoes, bell peppers, olives, and fresh herbs. A rustic one-pot dinner.
Italian braised chicken with tomatoes, bell peppers, olives, and fresh herbs. A rustic one-pot dinner.
Per serving · Adjust servings below to scale ingredients
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Season and sear chicken thighs in olive oil 4 min per side. Remove.
Sauté onion and peppers 5 minutes. Add garlic, cook 30 seconds.
Deglaze with white wine, scraping up browned bits.
Add tomatoes, olives, capers, and oregano. Nestle chicken back in.
Cover and simmer 25-30 min until chicken is tender. Garnish with basil.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Cacciatore delivers 36g of protein at 420 calories — that's 12 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 34% of total calories in this dish. With only 18g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 22g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Cacciatore is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 420 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Cacciatore also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
