This Simple Chicken Cacciatore combines juicy chicken breasts with crispy prosciutto and a rich, flavorful sauce.

This dish is not only easy to make but also packed with comforting flavors that will make your taste buds dance.

Whether you’re a cooking newbie or just looking for a hassle-free dinner option, this recipe is sure to become a favorite in your kitchen.

Let’s dive into this deliciously straightforward meal!

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Ingredients

• 1 tablespoon olive oil
• 3 slices prosciutto (fat removed and chopped)
• 1 medium onion (chopped)
• 2 garlic cloves (finely chopped)
• 2 sprigs sage
• 2 sprigs rosemary
• 4 skinless chicken breasts (about 550g in total, organic if possible)
• 150ml dry white wine
• 1 can (400g) plum tomatoes in natural juice
• 1 tablespoon tomato purée
• 225g chestnut mushrooms (quartered or halved if large)
• A small handful of fresh flat-leaf parsley (chopped, for garnish)

Free

MINESTRONE COOKBOOK

Grab your FREE cookbook with our
10 Favorite Minestrone Soup Recipes

Send Me The Cookbook

Instructions

Step 1: Start with the prosciutto

• Heat a tablespoon of olive oil in a large, non-stick frying pan.
• Add the chopped prosciutto and fry for about 2 minutes until it’s crispy.
• Use a slotted spoon to remove the prosciutto from the pan and set it aside, allowing any extra oil to stay in the pan.

Step 2: Cook the aromatics

• In the same pan, add the chopped onion, garlic, sage, and rosemary.
• Let them fry for about 3-4 minutes until they begin to soften and release their aromas.

Step 3: Prepare the chicken

• Push the onion mixture to the sides of the pan and lay the chicken breasts on top.
• Season the chicken with some pepper.
• Cook on medium heat for about 5 minutes, turning the chicken once, until both sides are slightly browned and the onions are caramelized.

Step 4: Simmer the sauce

• Remove the chicken and set it aside on a plate.
• Turn up the heat and stir the onions quickly, then pour in the white wine.
• Let it bubble for 2 minutes to reduce slightly.

Step 5: Add the rest of the ingredients

• Lower the heat to medium again.
• Return the crispy prosciutto to the pan, then add the canned tomatoes (break them up with a spoon), tomato purée, and mushrooms.
• Pour 4 tablespoons of water into the empty tomato can, swirl it around, and add it to the pan.

Step 5: Finish cooking

• Cover the pan and let everything simmer for 15-20 minutes until the sauce thickens slightly.
• Then, return the chicken to the pan and cook uncovered for another 15 minutes until the chicken is fully cooked through.

Step 6: Serve and garnish

• Taste the dish and add seasoning if needed.
• Sprinkle with chopped parsley before serving.

FAQs

Can I use a different type of meat instead of chicken?

Yes, you can substitute chicken with other meats like pork or turkey. Just adjust the cooking time accordingly to ensure the meat is fully cooked.

What if I don’t have dry white wine?

If you don’t have dry white wine, you can use chicken broth or even a splash of water. White wine adds depth to the flavor, but the dish will still be tasty without it.

Simple Italian Chicken Cacciatore

This easy chicken dish features tender chicken breasts simmered in a flavorful tomato and wine sauce with prosciutto, herbs, and mushrooms, perfect for a hearty and satisfying meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 3 slices prosciutto (fat removed and chopped)
• ▢ 1 medium onion (chopped)
• ▢ 2 cloves garlic (minced)
• ▢ 2 sprigs sage
• ▢ 2 sprigs rosemary
• ▢ 4 skinless chicken breasts (around 550g total)
• ▢ 150 ml dry white wine
• ▢ 1 can (400g) plum tomatoes in juice
• ▢ 1 tbsp tomato purée
• ▢ 225 grams chestnut mushrooms (quartered or halved if large)
• ▢ A small handful of chopped flat-leaf parsley (for garnish)

Instructions

Start with the prosciutto

1. Heat a tablespoon of olive oil in a large, non-stick frying pan.

   Add the chopped prosciutto and fry for about 2 minutes until it’s crispy.

   Use a slotted spoon to remove the prosciutto from the pan and set it aside, allowing any extra oil to stay in the pan.

Cook the aromatics

1. In the same pan, add the chopped onion, garlic, sage, and rosemary.

   Let them fry for about 3-4 minutes until they begin to soften and release their aromas.

Prepare the chicken

1. Push the onion mixture to the sides of the pan and lay the chicken breasts on top.

   Season the chicken with some pepper.

   Cook on medium heat for about 5 minutes, turning the chicken once, until both sides are slightly browned and the onions are caramelized.

Simmer the sauce

1. Remove the chicken and set it aside on a plate.

   Turn up the heat and stir the onions quickly, then pour in the white wine.

   Let it bubble for 2 minutes to reduce slightly.

Add the rest of the ingredients

1. Lower the heat to medium again.

   Return the crispy prosciutto to the pan, then add the canned tomatoes (break them up with a spoon), tomato purée, and mushrooms.

   Pour 4 tablespoons of water into the empty tomato can, swirl it around, and add it to the pan.

Finish cooking

1. Cover the pan and let everything simmer for 15-20 minutes until the sauce thickens slightly.

   Then, return the chicken to the pan and cook uncovered for another 15 minutes until the chicken is fully cooked through.

Serve and garnish

1. Taste the dish and add seasoning if needed.

   Sprinkle with chopped parsley before serving.

More Recipes You'll Love

Creamy Italian Butternut Squash Soup

Easy Quinoa

Easy White Chicken Chilli Crockpot