Chicken Cacciatore Recipe

This Chicken Cacciatore Recipe features tender chicken thighs slowly simmered in a rich tomato sauce with bell peppers, onions, and mushrooms. Packed with rustic Italian flavor, this hearty one-pan meal is the definition of comfort food, making it perfect for family dinners, cozy weekends, or anytime you’re craving a satisfying home-cooked meal.

Easy Chicken Cacciatore Recipe

This Chicken Cacciatore is a hearty, down-home classic that brings big flavor to the table with very little fuss. Tender, perfectly seasoned chicken thighs are simmered low and slow in a rich, savory tomato sauce with peppers, onions, and mushrooms until everything is melt-in-your-mouth delicious. It’s the kind of comforting, stick-to-your-ribs meal that’s synonymous with Italian cooking that feels right at home on a busy weeknight or a slow Sunday supper.

Serve this delicious braised chicken dish over a bed of pasta, creamy grits, rice, polenta, or buttery mashed potatoes to soak up every bit of that flavorful sauce. When you’re craving a comforting chicken dinner that tastes like it’s been simmering in a Southern kitchen all afternoon, this easy classic is fool proof and one you’ll want to keep in regular rotation.

Key ingredients to make Chicken Cacciatore: (Scroll down for full printable recipe card and quantities.)

Chicken – Bone in skin-on chicken thighs are juicy and flavorful in this dish.
Flour – A light dusting of all purpose flour to coat the chicken pieces for frying.
Liquid – Chicken broth or chicken stock for moisture.
Oil – Olive oil for browning the chicken adds flavor.
Vegetables – Yellow onion, green bell pepper and red bell pepper enhances the taste.
Mushrooms – Baby portabella mushrooms or cremini mushrooms for texture.
Spices – Salt and black pepper, dry Italian seasoning, garlic cloves, crushed red pepper flakes,.
Tomatoes – Italian seasoned canned tomatoes for the sauce and tomato paste to thicken. I like to use San Marzano tomatoes for this dish.
Capers – Capers add a salty bite.
Fresh Herbs – Fresh parsley or basil.
Wine – White wine or red wine for depth of flavor.

How to Make Chicken Cacciatore Recipe

Chicken Thighs -Season chicken pieces on all sides with salt and black pepper. Dredge the chicken pieces in the flour to coat.
Heat Oil – Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the pan and sauté just until browned on each side. Remove to a platter and set aside.
Saute Vegetables – Saute onion, green bell peppers, red bell peppers and mushrooms until tender, then add garlic.
Deglaze the Pan – Add wine, scraping any brown bits from the bottom of the pan.
Make the Sauce – Add the canned tomatoes (don’t drain), chicken stock, capers, and seasonings per the recipe. Return the chicken pieces to the pan and turn them to coat in the sauce.
Simmer – Bring the sauce to a gentle simmer. Simmer per the cooking time in the recipe until chicken has reached an internal temperature of 165°F and juices run clear.
Thicken the Sauce – Thicken the sauce with tomato paste at the end of cooking. (this is optional!)
Serve – Serve chicken drizzled with sauce, garnished with fresh parsley or basil over a bed of hot pasta.

Kitchen Equipment to Make Chicken Cacciatore

Large skillet, dutch oven, pot or stovetop casserole with lid.
Sharp knife and cutting board.
Garlic press.
Measuring cups and measuring spoons.
Platter.

Recipe Variations, Tips and Substitutions

Wine – You can use red wine or white wine in this recipe depending on your personal preference. Please use real wine and not cooking wine which is essentially vinegar. You could also replace the wine with chicken stock, vegetable stock or chicken broth.
Protein – You can use whole cut up chicken parts for this dish. When doing so, keep in mind that dark meat and white meat have different cooking times. Begin with the dark meat, and always check the pieces at intervals using an instant read thermometer looking for an internal temperature of 165°F. The original recipe utilizes chicken drumsticks but thighs are my go-to for this hunter-style dish. You could also use chicken breasts in this Italian staple.
Mushrooms – You can use button mushrooms, porcini mushrooms, cremini mushrooms or baby portabella mushrooms.
Add Olives – You can add kalamata olives to the chicken cacciatore dish in the final few minutes of cooking. Add the amount that’s to your liking.
Alternate Vegetables – You may enjoy adding carrot or celery to the sauce.
Fresh Herbs – You can garnish with fresh basil, parsley, chives or rosemary.
Anchovies – Some cooks like to use the oil from anchovies to cook the vegetables.
Serving Options – A terrific side dish for Chicken Cacciatore is angel hair pasta or thin spaghetti, cheesy cheddar grits, polenta, double cheddar macaroni and cheese or creamy mashed potatoes.

Storage and Leftovers

Leftovers – Store cooked Chicken Cacciatore in the refrigerator for up to 3 days.
Reheating – Reheat over medium heat in a saucepan on the stovetop just until heated through or in single servings in the microwave.
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

Make chicken parmesan the easy way with this Chicken Parmesan Casserole.
This Southern Fried Chicken recipe is the only one you’ll ever need.
My recipe for Spatchcock Chicken will have you enjoying roast chicken any day of the week.
This General Tso’s Chicken is better than takeout.
The family will love these Barbecue Chicken Sliders for game day and casual meals.
Lemon Chicken Orzo Soup will warm you up from the inside out.
Creamy Cajun Chicken Pasta is a copycat on Chili’s that’s even better at home!
Greek Chicken Kabobs from Damn Delicious.

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