If you’ve ever longed to capture the heart of Italian comfort food in one delightful dish, then this Chicken Cacciatore Recipe is exactly what you need. Picture tender, juicy chicken simmered slowly in a vibrant sauce of crushed tomatoes, bell peppers, garlic, and fragrant herbs. Each bite bursts with rustic charm, blending savory and slightly tangy flavors that make every mouthful feel like a warm hug from an Italian Nonna. Whether it’s a busy weeknight or a weekend feast, this recipe promises an enchanting experience that’s simple to prepare yet endlessly satisfying.
Ingredients You’ll Need
The magic of this Chicken Cacciatore Recipe lies in its straightforward and wholesome ingredients. Each component plays a vital role, creating layers of taste, texture, and color that come together beautifully without fuss.
- 4 bone-in, skin-on chicken thighs: They stay juicy and develop a golden, crispy skin that adds amazing texture.
- 1 tablespoon olive oil: For that classic, rich flavor and perfect browning of the chicken.
- 1 onion, diced: Adds sweetness and depth to the sauce as it softens.
- 1 red bell pepper, sliced: Brings vibrant color and a mild sweetness that balances the acidity.
- 1 green bell pepper, sliced: Offers a slight bite and fresh, bright flavor contrast.
- 3 cloves garlic, minced: Infuses the dish with robust aroma and a subtle spicy warmth.
- 1 cup mushrooms, sliced (optional): Gives an earthy richness that enhances the sauce’s complexity.
- 1 (28 oz) can crushed tomatoes: The hearty tomato base that makes the sauce luscious and satisfying.
- 1/2 cup dry white wine (or chicken broth): Adds acidity and depth, helping to deglaze and lift flavors.
- 1/2 cup chicken broth: Keeps the sauce moist and flavorful without overpowering.
- 1 teaspoon dried oregano: Classic Italian herb adding warmth and a slight bitterness.
- 1 teaspoon dried basil: Brings sweet and fragrant herbal notes that brighten the dish.
- 1/4 teaspoon crushed red pepper flakes (optional): For a gentle kick that awakens the palate.
- 1/4 cup fresh parsley, chopped (for garnish): Adds a fresh finish and vibrant color to the plated dish.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors together perfectly.
- Fresh basil (optional, for garnish): A fragrant, fresh touch right before serving.
How to Make Chicken Cacciatore Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken generously with salt and pepper. Place the chicken skin-side down and let it cook undisturbed for 5 to 7 minutes until the skin turns a gorgeous golden brown. Flip the pieces and cook for another 4 to 5 minutes. This initial browning locks in flavor and gives you that irresistible crispy skin. When done, remove the chicken and set it aside for the sauce stage.
Step 2: Sauté the Vegetables
In the same skillet, toss in the diced onion, red and green bell peppers, and mushrooms if you’re using them. Let them sauté for about 5 to 6 minutes until they soften and start to release their sweetness. Then add the minced garlic and cook for an additional 1 to 2 minutes until the garlic becomes fragrant and golden, filling your kitchen with a delicious aroma.
Step 3: Deglaze with Wine
Pour the white wine (or chicken broth) into the skillet to deglaze. Use a wooden spoon to scrape up those wonderful browned bits clinging to the pan—the secret to rich flavor in this Chicken Cacciatore Recipe. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
Step 4: Add Tomatoes and Seasonings
Now stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes if you like a little heat. Give everything a good mix, taste, and season with extra salt and pepper as needed. Nestle the browned chicken back into the sauce, making sure each piece is well-coated and submerged as much as possible.
Step 5: Simmer the Chicken
Lower the heat to a gentle simmer and cover the skillet. Let the chicken cook slowly for 30 to 35 minutes until it reaches an internal temperature of 165°F (74°C) and becomes fall-off-the-bone tender. This slow braise ensures the flavors meld beautifully, and the chicken soaks up all that savory sauce.
How to Serve Chicken Cacciatore Recipe
Garnishes
A sprinkle of freshly chopped parsley brings a lively pop of green and freshness that contrasts beautifully with the rich sauce. You can also add a handful of torn fresh basil leaves for a fragrant hint of sweetness that lifts the whole dish.
Side Dishes
Chicken Cacciatore tastes incredible served over your favorite pasta, like tagliatelle or spaghetti, so the sauce clings beautifully to every strand. Or, pair it with fluffy rice or creamy polenta to soak up every bit of that luscious sauce. Don’t forget a crusty loaf of bread for mopping up the last traces—trust me, it’s a game changer.
Creative Ways to Present
For a fun twist, try serving the chicken and sauce inside hollowed-out bell peppers or petite cast iron skillets for an intimate, rustic vibe. A sprinkle of grated Parmesan or a swirl of good-quality extra virgin olive oil just before serving can also elevate the dish to something special you’ll be proud to share at the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful.
Freezing
This Chicken Cacciatore Recipe freezes beautifully. Transfer cooled leftovers into freezer-safe containers and freeze for up to 3 months. When you’re ready, simply thaw overnight in the fridge to preserve texture and taste.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from sticking and to warm the chicken evenly. If reheating from frozen, allow extra time to thaw and warm through completely, ensuring juicy chicken every time.
FAQs
Can I use boneless chicken for this Chicken Cacciatore Recipe?
Absolutely! Boneless chicken thighs or breasts work fine, but bone-in, skin-on pieces keep the chicken juicier and add more flavor to the sauce during cooking.
Is it necessary to use white wine, or can I substitute it?
White wine adds lovely acidity and complexity, but chicken broth is a perfect substitute if you prefer to cook without alcohol or don’t have wine on hand.
Can I make this meal gluten-free?
Yes! This recipe is naturally gluten-free as long as you avoid pairing it with pasta containing gluten. Serve it over rice, polenta, or gluten-free pasta instead.
What vegetables can I add or swap in this Chicken Cacciatore Recipe?
Feel free to experiment with vegetables like zucchini, eggplant, or even olives to vary flavors and textures. Just add them during the vegetable sauté step.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C), or make sure the juices run clear when pierced with a fork. The chicken should feel tender and come away easily from the bone.
Final Thoughts
There’s something truly special about a Chicken Cacciatore Recipe that fills your kitchen with warmth and your plate with bold, comforting flavors. It’s one of those timeless dishes that invites you to slow down, savor every bite, and share moments around the table with people you love. I can’t wait for you to try it and make it your own go-to Italian classic. Trust me, you’ll be coming back for seconds!
Print
Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken thighs simmered in a rich tomato sauce with aromatic herbs, bell peppers, onions, and mushrooms. It’s a comforting Italian dish perfect for a hearty family meal, served best over pasta, rice, or alongside crusty bread.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables and Sauce
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, red and green bell peppers, and mushrooms if using. Sauté for 5-6 minutes until the vegetables are softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Deglaze with Wine: Pour the white wine or chicken broth into the skillet to deglaze the pan, scraping up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season with additional salt and pepper to taste. Nestle the browned chicken pieces back into the sauce.
- Simmer the Chicken: Cover the skillet or Dutch oven with a lid and reduce heat to low. Let the chicken simmer gently for 30-35 minutes, or until it is cooked through and tender. The internal temperature should reach 165°F (74°C).
- Serve: Garnish the chicken and sauce with fresh chopped parsley or basil. Serve hot over your choice of pasta, rice, or with crusty bread alongside.
Notes
- Using bone-in, skin-on chicken enhances flavor and keeps the meat juicy.
- White wine can be substituted with extra chicken broth for a non-alcoholic version.
- Mushrooms are optional but add an earthy depth to the sauce.
- Adjust red pepper flakes to control the heat level.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- For a thicker sauce, simmer uncovered for an additional 10 minutes before serving.
