Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users. Here is the Coumadin Safe Chicken Cacciatore recipe.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"No man is lonely eating spaghetti; it requires so much attention." -Christopher Morley, Journalist

The refrigerator light goes on...

Cacciatore means "hunter" in Italian and the dish is generally one that contains at least onions, garlic, and tomatoes with chicken braised in the sauce. There are so many variations on this recipe it's amazing. If you look across the internet, you will find dozens of different recipes with many different ingredients. Some have mushrooms in addition to the onions and peppers, there are a variety of different pastas, and the chicken may be bone-in or boneless, skin-on or skin-off.

This recipe is as simple as possible for you to make and to eat. Peppers, onions, but no mushrooms. Dried herbs and great parmesan and it all comes together to be warm and comforting. It does not cook as long as other cacciatore recipes you might find, but that's great for a weeknight meal. The flavors and textures of the onions and peppers are fresher and crisper.


Chicken Cacciatore

Servings: 4 | Serving size: 4 ounces chicken with sauce and 2 ounces pasta

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes great leftovers.

Chicken Cacciatore recipe from Dr. Gourmet


  • 1 lb boneless skinless chicken thighs
  • 2 tsp olive oil
  • 1 large onion (sliced)
  • 1 large green bell pepper (sliced)
  • 2 15-ounce cans no salt added diced tomatoes
  • 1/4 tsp salt
  • fresh ground black pepper to taste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 4 cloves garlic (thinly sliced)
  • 1/3 cup white wine
  • 4 quarts water
  • 8 ounces whole wheat or gluten-free pasta (shape of your choice)
  • 1/2 cup flat leaf parsley (chopped coarsely)
  • 2 ounces Parmigiano-Reggiano (grated)

Preheat the oven to 350°F.

Trim any excess fat from the chicken. Cut into pieces about 2 ounces each.

Place 1 teaspoon of olive oil in a large skillet over high heat.

When the oil is hot add the chicken. Cook, turning occasionally, until all sides are lightly browned. Remove the chicken to a plate.

Add the second teaspoon olive oil to the pan.

Add the sliced onion and cook for about 5 minutes stirring frequently.

Add the peppers and cook for about three minutes.

Add the tomatoes, salt, pepper, basil, oregano, garlic and white wine. Stir well.

Cover and place the pan in the oven. Cook for about 15 minutes and stir.

While the chicken is cooking place the water in a medium stock pot over high heat.

When it boils add the pasta and cook until the pasta is done (about 12 – 15 minutes).

Drain the pasta and serve topped with the chicken and sauce.

Top with the grated parmesan.

Nutrition Facts

Serving size: 4 ounces chicken with saucer and 2 ounces pasta

Servings: 4

Amount Per Serving

Calories 490 Calories from Fat 108
% Daily Value
Total Fat 12g 15%
  Saturated Fat 4g 21%
  Monounsaturated Fat 2.5g
  Trans Fat 0g
Cholesterol 95mg 32%
Sodium 400mg 17%
Total Carbohydrates 55g 20%
    Dietary Fiber 10g 37%
    Sugars 9g
Protein 42g
Vitamin A 10% Vitamin C 77%
Calcium 9% Iron 25%
Vitamin K 140mcg Potassium 1200mg