This Authentic Sicilian Chicken Cacciatore is a celebration of old-world comfort in a single pot. With fall-off-the-bone chicken nestled in a rustic tomato and pepper sauce, it captures the soul of Sicily without a drop of wine. Rich with herbs, garlic, and slow-simmered depth, this dish brings together humble ingredients to create something magical—and incredibly satisfying.
Why You’ll Love This Recipe
I love this dish because it transforms basic pantry staples into a truly luxurious meal. The slow-cooked chicken becomes unbelievably tender, soaking up all the richness of the sauce. What sets this version apart is the lack of wine—it relies instead on the sweetness of green bell peppers and the brightness of tomatoes. That makes it both accessible and family-friendly. Plus, it’s a true one-pot wonder that feeds a crowd and fills your home with mouthwatering aromas. Whether I’m hosting Sunday dinner or meal prepping for the week, this recipe always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 whole chickens, cut into pieces (or a mix of bone-in thighs and drumsticks)
¼ cup all-purpose flour
2 tablespoons butter
2 large onions, chopped
2 large green bell peppers, thinly sliced
1½ teaspoons minced garlic (add more if desired)
4 cans (14.5 oz each) diced tomatoes, drained (reserve the juice)
1½ cups low-sodium chicken broth
3 tablespoons Italian seasoning
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic salt
Optional: 1 teaspoon crushed red pepper flakes
2 (16 oz) packages spaghetti or preferred pasta
Fresh basil or parsley, chopped
Grated Parmesan cheese
Directions
Sear the Chicken
I pat the chicken completely dry, then dredge it lightly in flour. In a Dutch oven, I melt butter over medium-high heat, sear the chicken skin-side down for 4–5 minutes, then flip for another 2–3 minutes. I remove the chicken and set it aside.
Build the Flavor Base
Using the same pot, I reduce the heat and sauté onions and green bell peppers for about 8 minutes until soft. Then I stir in the minced garlic for 1 minute.
Create the Sauce
I add the drained tomatoes, chicken broth, Italian seasoning, salt, pepper, garlic salt, and red pepper flakes. I stir thoroughly, scraping the bottom to release all that delicious fond.
Simmer Low & Slow
I return the chicken to the pot, nestling it into the sauce, then pour in the reserved tomato juice. I cover the pot, reduce heat to low, and let it simmer for 1½ to 2 hours. After the first hour, I stir occasionally.
Cook the Pasta
During the final 20 minutes, I boil the pasta until al dente and reserve a cup of pasta water.
Finish and Serve
Once the chicken is fall-apart tender, I adjust the sauce seasoning if needed. Then I plate the pasta, ladle sauce over it, arrange the chicken on top, and garnish with fresh herbs and Parmesan.
Servings and Timing
This recipe serves 10 hearty portions and takes about 20 minutes to prep and 1½ to 2 hours to cook. It’s ideal for family gatherings, meal prep, or cozy Sunday dinners.
Variations
Mushroom Lover’s Dream: I like to sauté a pound of sliced cremini mushrooms with the onions for a richer, earthy flavor.
Olives & Capers: I sometimes add Kalamata olives and capers near the end for a briny, coastal twist.
Creamy Style: For something indulgent, I stir in half a cup of heavy cream or coconut milk after the chicken finishes cooking.
Slow Cooker Option: I often start the searing and sautéing on the stove, then transfer everything to the slow cooker and cook on low for 6–8 hours.
Low-Carb Option: I love this over creamy polenta or mashed cauliflower instead of pasta when I’m watching carbs.
Storage/Reheating
Leftovers store beautifully. I keep them in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stove over low heat with a splash of broth to loosen the sauce. It also freezes great—up to 3 months in freezer-safe containers. I always label it because once frozen, I like to reheat it on a lazy night and let the flavors shine all over again.
FAQs
How can I thicken the sauce if it’s too watery?
If the sauce ends up thinner than I’d like, I simply remove the chicken and let the sauce simmer uncovered until it reduces. I’ve also whisked in a slurry of 1 tablespoon cornstarch with 2 tablespoons cold water to thicken it quickly.
Can I use boneless, skinless chicken?
I can, but I don’t recommend it for this recipe. The skin and bones provide flavor and richness. If I do use boneless breasts, I add them in the last 30 minutes so they don’t dry out.
What’s the best way to reheat leftovers?
I reheat leftovers slowly on the stovetop with a splash of broth or water to loosen the sauce. Microwaving works too, but I prefer the stovetop for even heating.
Why dredge the chicken in flour?
That light flour coating gives the chicken a beautiful crust, locks in juices, and helps thicken the sauce slightly as it simmers. It’s a small step that makes a big difference.
What pasta works best with this?
I usually go with spaghetti, but I love how wide pappardelle or rigatoni hold the sauce. When I want to switch things up, I serve it over polenta or even roasted potatoes.
Conclusion
This no-wine Sicilian Chicken Cacciatore has become one of my most beloved recipes. It’s hearty, humble, and deeply comforting—the kind of dish that invites people to gather around and linger just a little longer. With rich tomato-pepper sauce, tender chicken, and fragrant herbs, it brings a bit of Southern Italy into my kitchen every time I make it. I hope it brings the same warmth and joy to your table too.
This Authentic Sicilian Chicken Cacciatore is a rustic one-pot meal made with tender chicken simmered in a rich tomato and bell pepper sauce—no wine required. It’s hearty, comforting, and perfect for gatherings or weeknight meals.
Total Time:2 hours 20 minutes
Yield:10 servings
Ingredients
2 whole chickens, cut into pieces (or bone-in thighs/drumsticks)
Pat chicken dry and dredge in flour. Sear in butter in a Dutch oven over medium-high heat, 4–5 minutes per side. Remove and set aside.
In the same pot, sauté onions and bell peppers over medium heat for 8 minutes. Add garlic and cook for 1 minute.
Stir in drained tomatoes, chicken broth, Italian seasoning, salt, pepper, garlic salt, and red pepper flakes. Scrape the bottom to release any browned bits.
Return chicken to the pot and add reserved tomato juice. Cover, reduce heat to low, and simmer 1½ to 2 hours, stirring occasionally.
In the last 20 minutes, cook pasta until al dente and reserve 1 cup of pasta water.
Adjust seasoning in the sauce if needed. Plate pasta, spoon sauce over, top with chicken, and garnish with herbs and Parmesan.
Notes
Add cremini mushrooms for earthiness or olives and capers for brininess.
For a creamy twist, stir in cream or coconut milk after cooking.
Serve over polenta or mashed cauliflower for a low-carb option.
Use a slow cooker after searing for set-it-and-forget-it ease.
Reheat with broth to maintain sauce consistency and tenderness.
