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This easy chicken cacciatore recipe is a beloved Italian classic. Browned chicken is braised in a rich tomato sauce until it’s tender and then served over pasta or polenta for a comforting one pot meal, perfect for a family dinner.
There is never a shortage of delicious chicken recipes over here, I can assure you. Some of our all time easy and favorite recipes are balsamic chicken, pomegranate chicken and of course, Italian skillet chicken. This classic chicken cacciatore is the definition of comfort in a pan and I’ve worked hard to perfect it to what it is here. Tender chicken and rich tomato sauce, who can ever say no to that?
Table of Contents
What Is Chicken Cacciatore
Simply put, chicken cacciatore is a classic Italian dish made of fall off the bone tender chicken braised in a hearty and delicious tomato sauce. The chicken is typically browned before being simmered in the sauce, allowing it to absorb the flavors of the sauce. The rich tomato sauce is made with whole tomatoes, peppers and mushrooms, then deglazed with red wine, making this into a delicious one pot meal that the whole family loves.
The word “cacciatore”, pronounced “ka·chuh·taw·ree” means hunter in Italian, therefore chicken alla cacciatore means a rustic hunter-style chicken that’s made in a pot with vegetables that are on hand such as mushrooms, onions and peppers.
Like many other rustic and classic dishes, cacciatore comes in different variations. Some use olives or add other vegetables such as carrots. Today I’m shoring you one that’s made with peppers and tomatoes. Let’s go!
Ingredients For Chicken Cacciatore
- Olive oil: You can use extra virgin olive oil or light olive oil to make this recipe.
- Chicken: I used bone-in, skinless chicken thighs. It’s also common to use up a whole chicken cut into pieces.
- Spices: Salt, pepper and oregano.
- Onion and garlic: I usually use yellow onion for this recipe and thinly slice it. As for the garlic, use 2-4 cloves and finely mince them.
- Bell pepper: Use a combination of red and yellow bell peppers for chicken cacciatore. The subtle sweetness from the peppers works well with the rest of the ingredients.
- Mushrooms: You can use baby bella or white button mushrooms.
- Red wine: Any dry red wine such as merlot would work.
- Tomatoes: I always use a 28-oz can of whole San Marzano tomatoes and crush them with my hands or a wooden spoon. These tomatoes end up working with the vegetables to make the most delicious sauce for the chicken to cook in.
How To Make Chicken Cacciatore
- Prepare the chicken: Season the chicken with salt, pepper and oregano on both sides. Heat a deep pan over medium high heat and sear the chicken thighs for about 5 minutes on each side until they are golden. Remove from the pan and set aside.
- Prepare the sauce: Add more olive oil to the pan and add the onions. Cook for 5-10 minutes until they start to soften. Add the garlic followed by the peppers and mushrooms. Cook for a few minutes so the vegetables start to soften. Add the red wine and stir to deglaze the pan, then add the tomatoes with the juice. Using the back of a wooden spoon, crush the tomatoes.
- Cook the chicken: Place the seared chicken thighs back into the pan and nestle them in the sauce. Bring to a simmer, cover and cook for 45 minutes to one hour, until the chicken if fall-off-the-bone tender and the sauce has thickened.
- Finishing touches: Top with chopped basil and parsley and serve warm with your favorite side dish.
What To Serve With Chicken Cacciatore?
You can serve this delicious Italian chicken cacciatore with cooked pasta or a simple pasta dish as spaghetti aglio e olio. Creamy polenta or mashed potatoes make a great side for this dish as well since their mild flavor and smooth texture work beautifully with the robust flavors of the chicken and sauce.
I love serving chicken cacciatore with some crusty bread such as baguette or focaccia, the best part is dipping the bread in the sauce! Finally, a simple salad such as my favorite Mediterranean salad would be a nice addition to your Italian dinner table.
Leftovers
Let the chicken cacciatore cool completely to room temperature before storing it. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat for 10-15 minutes.
To freeze chicken cacciatore, allow the dish to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible from the container before sealing it tightly. Freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in a pan over medium heat.
Frequently Asked Questions
Yes, sear the chicken as mentioned in the recipe. Place all the ingredients for the sauce in the slow cooker and add the chicken. Cover and cook on high for 4 hours. Then uncover and cook on high for 30 minutes so the sauce thickens a bit.
Traditionally, this dish uses dry red wine. However, you can simply leave it out and use chicken stock instead. These days you can also find nonalcoholic wine in many places, which would work for this recipe.
Yes, if you don’t like chicken thighs, use chicken legs or breast. It’s also common to use up a whole chicken that’s been cut into pieces. My advice is to make sure to use skinless chicken because it would get rubbery as it simmers in the sauce.
More Chicken Recipes
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Chicken Cacciatore
Ingredients
- 4 tbsp olive oil
- 2 lbs chicken thighs, bone-in skinless
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 lb baby bella mushrooms, sliced
- 1/2 cup dry red wine
- 28 oz whole tomatoes
- 1/3 cup chopped parsley
- 1/3 cup chopped basil
Instructions
- Heat 2 tbsp olive oil in a deep pan over medium high heat. Season the chicken with salt, pepper and oregano on both sides. Sear the chicken thighs for about 5 minutes on each side until they are golden. Remove the browned chicken thighs from the pan and set aside.
- Add the rest of the olive oil to the pan and saute the onions for 5-10 minutes until they start to soften. Add in the garlic, red and yellow bell peppers followed by the mushrooms. Cook for a few minutes so the vegetables start to soften.
- Pour in the red wine and stir to deglaze the pan. Add in the tomatoes with the juice. Using the back of a wooden spoon, crush the tomatoes.
- Place the browned chicken thighs back into the pan and nestle them in the sauce. Bring to a simmer and lower the heat to medium. Cover and cook for 45 minutes to one hour, until the chicken if fall-off-the-bone tender and the sauce has thickened.
- Top the chicken cacciatore with chopped basil and parsley and serve warm with your favorite side dish.
Video
Notes
- You can use chicken legs or breast as well as long as they are skinless. It’s also common to use a whole chicken that’s been cut into pieces.
- Storage: Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan or a saucepan over medium heat until warm.
- To freeze: allow the chicken to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible from the container before sealing it tightly. Freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in a pan over medium heat.
- Optional: Some add other vegetables such as carrots or olives to this dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken cacciatore recipe was so good. It reminded me of my moms old recipe. I’m making it again to make freezer meals because everyone loved it!
Your Chicken Cacciatore recipe was an instant hit at my dinner table, striking the perfect balance between hearty and comforting. The depth of flavor you’ve achieved with the sauce and the tender chicken was remarkable, making it clear that this dish was crafted with care and expertise. It’s refreshing to find a recipe that feels both rustic and refined, proving that classic dishes can shine with the right approach. This one will definitely be repeated in my kitchen, especially during those cooler months when comfort food is a must.
The sauce for this recipe was incredible, and the chicken was perfectly cooked. YUM!
The flavors were rich and the chicken was tender. The recipe was easy to follow and the end result was a big hit with my family. I will definitely make it again!
This is such a comforting recipe! Turned out beautifully, so tender and flavorful. Thank you!
I made this chicken cacciatore for dinner last night and it was incredible! The whole family loved it
This chicken cacciatore looks glorious. Love that it’s a simple, easy to follow recipe. My family are going to love this.
Wonderful! This is one of my favorite recipes – it’s so easy yet still has so much flavor. Great for a weeknight dinner, the whole family loved it!