One-Pot Roman Chicken Cacciatore With Potatoes (Easy Italian Dinner Recipe)
This one-pot Roman Chicken Cacciatore with Potatoes is a rustic, traditional dish made with tender chicken thighs, golden potatoes, bell peppers, olives, and capers simmered in a rich tomato-based sauce. Known in Italy as pollo alla cacciatore, this authentic Roman chicken recipe is full of comforting and bold Mediterranean flavors.
What makes this one-pot chicken cacciatore even better is its simplicity – everything cooks in one pot, making cleanup a breeze! Whether you’re meal prepping for the week or looking for a healthy family dinner, this dish checks all the boxes. It’s a must-try for fans of easy Italian chicken recipes, and it’s also naturally gluten-free and dairy-free.
History of Roman Chicken Cacciatore
The word “cacciatore” means “hunter” in Italian, and Chicken Cacciatore (Pollo alla Cacciatore) is a dish that originated in central Italy, especially in the countryside around Tuscany and Rome. Traditionally, it was prepared by hunters using locally sourced chicken, tomatoes, onions, herbs, and sometimes wine – simple, rustic, and deeply satisfying.
What sets Roman-style Chicken Cacciatore apart is the use of capers, olives, and white wine, which bring brightness and boldness to the dish. Unlike other regional versions that may use mushrooms or red wine, the Roman version has a lighter, more intense Mediterranean flavor – yet it still feels rich and hearty because the slow simmer and starchy potatoes soak up all the delicious sauce.
Today, it’s a simple, one-pot comfort food that’s popular around the world for bringing the flavors of old-world Italy to your table.
One-Pot Roman Chicken Cacciatore With Potatoes | Authentic Easy Dinner
Roman Chicken Cacciatore with Potatoes, an easy Italian dinner made in one pot is the ultimate comfort food! Tender chicken thighs simmered in a rich tomato sauce with potatoes, olives, and peppers - this is an authentic Italian classic that is made simply.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 medium Yukon gold potatoes, cut into large chunks
- 1 (14 oz) can crushed tomatoes
- 1/2 cup chicken broth (or dry white wine)
- 1/2 cup pitted black olives, halved
- 1 tablespoon capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional for a little heat)
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
Season chicken thighs generously with salt and pepper.
Brown the Chicken:
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add chicken thighs, skin-side down, and cook until golden brown (about 5 minutes per side).
Remove the chicken and set aside.
Sauté Vegetables:
In the same pot, add onions, garlic, and bell peppers. Cook for 4–5 minutes until softened and fragrant.
Add Potatoes and Tomatoes:
Stir in the potatoes, crushed tomatoes, chicken broth (or wine), olives, capers, oregano, thyme, crushed red pepper flakes (if using), and bay leaf. Mix well.
Return Chicken to the Pot:
Nestle the browned chicken thighs into the sauce and potatoes. Bring to a gentle simmer.
Simmer and Cook:
Cover the pot, reduce the heat to low, and let it cook for about 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are tender.
Finish and Serve:
Remove the bay leaf. Garnish with chopped fresh parsley before serving.
Notes
- For a more crispy skin: First, brown the chicken very well and place its skin side up in the boiling water.
- Instead of potatoes: You can use small new potatoes or even sweet potatoes for a little sweetness.
- Make it spicy: Add extra crushed red pepper or chopped fresh chilies for more heat.
- Add mushrooms: Sauté chopped mushrooms with the onion and peppers for a richer flavor.
- Use wine: For an authentic Roman touch, use dry white wine instead of chicken broth when deglazing the pan.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 379mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 9g
Tips and Tricks for the Best Roman Chicken Cacciatore with Potatoes
- Use bone-in, skin-in chicken thighs for a richer flavor
Bone-in chicken thighs stay tender and juicy during the long simmering process, while the skin crisps up nicely before braising. This is the secret to a truly authentic Roman Chicken Cacciatore! - Cook the chicken properly before broiling
Don’t skip the browning step! Broil the chicken until it’s golden brown and the juices are bubbling, adding a deep savory flavor to the sauce. - Choose waxy potatoes (like Yukon golds)
Waxy potatoes hold their shape better during slow cooking. They absorb the tomato-based sauce and become incredibly flavorful without falling apart. - Use a heavy-duty Dutch oven or deep skillet
To cook this one-pot chicken cacciatore recipe evenly, use a heavy-bottomed pan. This distributes heat more evenly and prevents burning. - Add red wine for extra depth (optional)
Want more flavor? After browning the chicken, deglaze the pan with a splash of dry red wine. This adds a delicious complexity to the cacciatore sauce. - Adjust the seasoning to your taste
Like a little heat? Add a pinch of red pepper flakes. Prefer a sweeter touch? Add a few cherry tomatoes or balsamic vinegar for balance. - Don’t overcrowd the pan
If necessary, divide the chicken into batches to create the perfect golden crust. Overcrowding will steam it. - Garnish just before serving
Sprinkle freshly chopped parsley or basil just before serving. This enhances the aroma and adds color to your one-pot Italian chicken recipe. - Let it rest for a few minutes
After cooking, let the chicken cacciatore rest covered for 5 minutes. This helps redistribute the juices and deepen the flavor. - Make ahead for meal prep
This Roman chicken cacciatore actually tastes even better the next day! Store in the refrigerator for up to 4 days — it reheats beautifully, making it ideal for easy meal prep.
🍽 Variations of Roman Chicken Cacciatore With Potatoes
Customize your One-Pot Roman Chicken Cacciatore with these delicious variations:
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1. Boneless Chicken Cacciatore
Use boneless, skinless chicken breasts or tenders for a faster version with the same rich flavors.
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2. Spicy Roman Chicken Cacciatore
Add crushed red pepper flakes or chopped fresh chilies to turn up the heat.
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3. Vegetarian Roman Cacciatore
Replace the chicken with hearty vegetables like cauliflower, mushrooms, and chickpeas.
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4. Slow Cooker Version
Brown the chicken, then transfer all ingredients into a slow cooker for an easy hands-off meal.
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5. Low-Carb Cacciatore
Skip the potatoes and serve with cauliflower rice or sautéed spinach for a lighter dish.
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6. Olive Lover’s Twist
Add extra kalamata or green olives for a bold, Mediterranean flavor punch.
✨ Pro Tip: Simmer low and slow for tender, flavor-packed chicken every time!
🍷 Serving Suggestions for Roman Chicken Cacciatore With Potatoes
Make your meal complete with these perfect side ideas:
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1. Crusty Bread or Garlic Bread
Use bread to soak up the rich tomato sauce — don’t let it go to waste!
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2. Creamy Polenta
Soft, buttery polenta pairs perfectly with the tender chicken and rich sauce.
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3. Steamed Rice or Herbed Quinoa
Fluffy and light, perfect for absorbing all the savory flavors.
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4. Pasta Night Twist
Serve the cacciatore over penne, fettuccine, or spaghetti for a hearty Italian feast.
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5. Light Green Salad
Freshen up the meal with a simple arugula or spinach salad with lemon vinaigrette.
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6. Red Wine Pairing
Enjoy with a glass of Chianti, Sangiovese, or any dry Italian red wine for ultimate flavor harmony.
📝 Pro Tip: Sprinkle freshly chopped parsley or basil before serving for extra flavor and color!
Frequently Asked Questions About Roman Chicken Cacciatore With Potatoes
1. What is Roman Chicken Cacciatore?
2. Can I make Chicken Cacciatore ahead of time?
3. What kind of chicken is best for Roman Chicken Cacciatore?
4. How do you thicken the sauce for Chicken Cacciatore?
5. Is Roman Chicken Cacciatore gluten-free?
6. Can I freeze Chicken Cacciatore?
7. What can I serve with Roman Chicken Cacciatore?
8. Can I make this dish spicy?
9. What’s the difference between Roman Chicken and regular Chicken Cacciatore?
10. How can I add more vegetables to the recipe?
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