Rich, tender chicken thighs simmered in a deeply savory tomato sauce with mushrooms, olives, and bell peppers. I first tasted this dish at my mom’s kitchen table on a rainy Sunday afternoon, and the way those tomatoes bubbled away on the stove made the whole house smell like an Italian grandmother’s kitchen. This Chicken Cacciatore is surprisingly simple to make with everyday ingredients, and it’s one of those rustic chicken dinners that feels special without any fuss.
If you’re looking for more cozy dinner ideas, try my Best Homemade Tuna Melt Recipe or this Delicious Split Pea Soup Recipe for those chilly evenings.
Why You’ll Love This Chicken Cacciatore
This Chicken Cacciatore is the kind of meal that makes your kitchen smell incredible and fills everyone up without a lot of work. The chicken gets so tender it nearly falls off the bone, and the sauce is rich and full of flavor from the olives, capers, and Italian seasoning. It’s a family-friendly chicken dinner that works just as well on a busy weeknight as it does for Sunday supper. Plus, you probably have most of these ingredients in your pantry already.
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Chicken Cacciatore Ingredients
Let me walk you through what you’ll need to make this Italian braised Chicken Cacciatore.
See Recipe Card Below This Post For Ingredient Quantities
Chicken thighs: Bone-in, skinless thighs stay moist and tender during the long simmer. They’re more forgiving than chicken breasts and add great flavor to the sauce.
Kosher salt: Seasons the chicken and brings out all the other flavors in the dish.
Black pepper: Adds a gentle heat and depth.
All-purpose flour: A light coating helps create a golden crust on the chicken and slightly thickens the sauce as it simmers.
Vegetable oil: Provides a neutral base for searing the chicken without burning.
Unsalted butter: Adds richness to the searing process and helps develop those beautiful browned bits on the bottom of the pan.
Onion: Thinly sliced onion melts into the sauce and adds sweetness.
Green bell pepper: Brings a fresh, slightly sweet flavor and traditional Italian touch. You can use red or yellow peppers too.
Mushrooms: Sliced mushrooms soak up the sauce and add an earthy, meaty texture.
Garlic: Minced garlic adds aromatic depth. It should go in after the vegetables so it doesn’t burn.
Dry white wine: Deglazes the pan and adds acidity that brightens the whole dish. Don’t skip this step.
Crushed tomatoes with basil: The base of your sauce. The basil adds a hint of herbiness right from the start.
Chicken stock: Thins the sauce just enough and adds savory richness.
Tomato paste: Concentrates the tomato flavor and gives the sauce body.
Black pitted olives: Briny and salty, they’re a classic in chicken with olives and capers. They add a Mediterranean touch.
Capers: Small, tangy, and slightly salty. They pop with flavor in every bite.
Italian seasoning: A blend of dried herbs like oregano, basil, and thyme that makes this taste authentically Italian.
Fresh parsley: Optional garnish that adds color and a fresh herbal note.
Parmesan cheese: Optional for serving. A sprinkle on top adds nutty, salty goodness.
How To Make Chicken Cacciatore
Here’s how to make this savory Chicken Cacciatore dinner from start to finish.
Season the chicken: Pat the chicken thighs dry and season both sides generously with the salt and pepper. Sprinkle the flour over both sides and press it gently into the meat so it sticks. This light coating will help create a nice golden crust.
Sear the chicken: Heat the vegetable oil and butter together in a Dutch oven over medium heat until the butter melts and starts to shimmer. Add the chicken thighs in a single layer, being careful not to crowd the pan. Sear for about 3 to 4 minutes per side until they’re lightly golden brown. Work in batches if you need to. Once browned, transfer the chicken to a plate and set it aside.
Cook the vegetables: In the same pan with all those lovely browned bits, add the sliced onion, bell pepper, and mushrooms. Cook for 5 to 8 minutes, stirring now and then, until the vegetables have softened and started to release their moisture. Toss in the minced garlic and cook for another 30 seconds until it smells fragrant and amazing.
Deglaze the pan: Pour in the white wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. This is where so much flavor lives. Let the wine bubble for a minute or two.
Make the sauce: Stir in the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning. Mix everything together until it’s well combined and the sauce looks rich and smooth.
Simmer the chicken: Nestle the seared chicken thighs back into the Dutch oven, spooning some of the sauce over the top so they’re mostly covered. Reduce the heat to low, cover the pot with a lid, and let everything simmer gently for 30 minutes. Stir the sauce occasionally to keep it from sticking. The chicken is done when it reaches an internal temperature of at least 165°F and the meat is tender and pulls away from the bone easily.
Serve: Ladle the chicken and sauce onto plates or shallow bowls. Sprinkle with fresh chopped parsley and grated Parmesan cheese if you like. Serve alongside pasta, rice, or some crusty bread to soak up all that incredible sauce.
Equipment For Chicken Cacciatore
You don’t need much to make this hearty Chicken Cacciatore.
Dutch oven or large skillet: A heavy-bottomed pot holds the heat evenly and gives you enough room for the chicken and sauce. If you don’t have a Dutch oven, a deep skillet with a lid works great too.
Tongs or spatula: For flipping the chicken while it sears without tearing the skin or losing that crispy coating.
Meat thermometer: Optional, but helpful if you want to be sure your chicken has reached a safe internal temperature of 165°F.
Substitutions and Variations
Chicken options: You can use boneless, skinless Chicken Cacciatore thighs if you prefer. They’ll cook a bit faster, so check them around the 20-minute mark. Bone-in thighs have more flavor and stay juicier, but boneless works in a pinch.
Wine substitute: If you don’t have white wine or prefer not to use it, swap it for more chicken stock with a splash of white wine vinegar or lemon juice for acidity.
Vegetables: Feel free to add zucchini, carrots, or even a handful of spinach in the last few minutes of cooking. This is a forgiving recipe that welcomes extra veggies.
Spice it up: Add a pinch of red pepper flakes to the sauce if you like a little heat.
Make it creamier: Stir in a splash of heavy cream at the end for a richer, creamier sauce.
Storage Your Chicken Cacciatore
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day after everything has had time to meld together.
Freezer: This dish freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Reheating: Warm it over low heat on the stove, adding a splash of chicken stock or water if the sauce has thickened too much.
Serving Suggestions
This Italian Chicken Cacciatore recipe pairs wonderfully with so many sides.
Over pasta: Toss it with spaghetti, penne, or rigatoni. The sauce clings to the pasta and makes every bite rich and satisfying.
With crusty bread: A thick slice of sourdough or Italian bread is perfect for soaking up all that tomato-based goodness.
Over rice or polenta: Both soak up the sauce beautifully and make the meal even heartier.
Alongside a simple salad: A fresh green salad with a tangy vinaigrette cuts through the richness and adds a nice crunch.
For more comforting sides, check out my Easy Homemade Tomato Butter Recipe to spread on warm bread.
Expert Tips
Don’t skip the searing: That golden crust on the chicken adds so much flavor and keeps the meat from falling apart during the simmer.
Use a good wine: You don’t need anything fancy, but use a wine you’d actually drink. The flavor concentrates as it cooks.
Let it simmer low and slow: Rushing this step means tough chicken and a sauce that hasn’t had time to develop. Low heat and patience are key.
Scrape the pan: Those browned bits stuck to the bottom are packed with flavor. Make sure you scrape them up when you deglaze.
Adjust the seasoning: Taste the sauce before serving and add a pinch more salt or a crack of pepper if needed. The olives and capers are salty, so go easy at first.
For fall-off-the-bone chicken: Let it simmer for an extra 15 to 20 minutes. Just be sure to remove any bones before serving since they’ll slide right out.
FAQ
What exactly is a Chicken Cacciatore?
Chicken cacciatore is a rustic Italian dish where chicken is braised in a rich tomato sauce with vegetables, wine, and herbs. The name means “hunter’s chicken,” and it’s a classic example of Italian comfort food that’s hearty, flavorful, and simple to make.
What’s the secret to a great Chicken Cacciatore?
The secret is in the searing and the slow simmer. Browning the chicken creates deep flavor, and letting it simmer gently in the sauce allows the meat to become tender while the flavors meld together. Don’t rush it, and make sure to deglaze the pan with wine to capture all those tasty browned bits.
What is usually served with chicken cacciatore?
This dish is traditionally served over pasta, but it’s also delicious with rice, creamy polenta, or crusty bread for soaking up the sauce. A simple side salad or roasted vegetables round out the meal nicely.
How to make the perfect chicken cacciatore?
Start by searing the chicken until it’s golden, then build your sauce in the same pan to capture all the flavor. Use good-quality crushed tomatoes, don’t skip the wine, and let everything simmer on low heat until the chicken is tender. Taste and adjust the seasoning at the end, and you’ll have a perfect, restaurant-quality meal at home.
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Pairing
These are my favorite dishes to serve with Chicken Cacciatore
Chicken Cacciatore
A hearty, flavorful Chicken Cacciatore with tender chicken thighs and a savory tomato-based sauce, perfect for a family dinner.
Ingredients
Method
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Season both sides of the chicken thighs with salt and pepper.
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Sprinkle flour over both sides of the chicken and gently pat to ensure it sticks.
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Heat the oil and butter over medium heat in a Dutch oven. Once hot, sear the chicken thighs in batches, cooking until lightly golden brown. Transfer the chicken to a plate and set aside.
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Add the sliced onion, bell pepper, and mushrooms to the pot. Cook for 5-8 minutes, stirring occasionally, until the vegetables soften.
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Add the minced garlic and cook for another 30 seconds until fragrant.
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Pour the white wine into the pot to deglaze, scraping the bottom to release any browned bits.
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Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning. Stir to combine.
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Return the chicken thighs to the Dutch oven, nestling them into the sauce. Cover the pot and reduce heat to low. Let it simmer for 30 minutes or until the chicken reaches an internal temperature of at least 165°F, stirring occasionally.
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Garnish with fresh parsley and grated parmesan cheese, if desired.
Nutrition
Notes
This dish is perfect for Sunday dinners and pairs wonderfully with crusty bread or pasta. It’s easy to prepare and can be simmered longer for more tender chicken.
