If you’ve ever dreamed of a dish that combines rustic Italian charm with hearty, comforting flavors, then this Chicken Cacciatore Recipe is exactly what you need in your kitchen repertoire. Tender chicken thighs bathed in a rich, tomato-based sauce with vibrant bell peppers, aromatic herbs, and a splash of wine create a symphony of tastes that feel both familiar and indulgent. This recipe beautifully balances simplicity with depth, making it a perfect weeknight winner or weekend showstopper you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating a delicious Chicken Cacciatore Recipe. Each component plays a key role, bringing essential flavors, textures, and colors that make this dish uniquely satisfying and visually appealing.
- 4 bone-in, skin-on chicken thighs: Opt for thighs or a mix with drumsticks for juicy, flavorful meat that stays tender during cooking.
- 1 tablespoon olive oil: Helps crisp the chicken skin and adds a fruity base to the sauce.
- 1 onion, diced: Offers natural sweetness and depth once softened.
- 1 red bell pepper, sliced: Adds a pop of color and a subtle, fresh sweetness.
- 1 green bell pepper, sliced: Balances the sweetness with a slight bitterness and bright crunch.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth that elevates every bite.
- 1 cup mushrooms, sliced (optional): Brings earthiness and additional texture to the mix.
- 1 (28 oz) can crushed tomatoes: The robust base of the sauce, offering richness and a touch of acidity.
- 1/2 cup dry white wine (or chicken broth): Adds acidity and subtle complexity while deglazing the pan’s flavorful browned bits.
- 1/2 cup chicken broth: Keeps the sauce silky and full-bodied without overpowering.
- 1 teaspoon dried oregano: An essential herb that lifts the sauce with its warm, slightly minty notes.
- 1 teaspoon dried basil: Brings sweet herbal fragrance and a classic Italian touch.
- 1/4 teaspoon crushed red pepper flakes (optional): Adds a gentle kick to enhance depth without heat overload.
- 1/4 cup fresh parsley, chopped (for garnish): Brightens the final presentation and adds a fresh finish.
- Salt and pepper, to taste: Seasonal staples that amplify all the flavors.
- Fresh basil (optional, for garnish): For an elegant, fresh note that complements the herbs inside the sauce.
How to Make Chicken Cacciatore Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Season your chicken thighs generously with salt and pepper. Place them skin-side down in the hot oil and cook for about 5 to 7 minutes until they develop a golden, crispy skin. Flip and cook the other side for an additional 4 to 5 minutes. This initial browning step locks in juices and builds the deep flavor foundation so essential to this Chicken Cacciatore Recipe. Once browned, remove the chicken from the pan and set aside.
Step 2: Sauté the Vegetables
In the same pan with those irresistible browned bits, toss in your diced onions, red and green bell peppers, and mushrooms if you’re using them. Sauté these for about 5 to 6 minutes until softened and fragrant. Next, add the garlic and cook just until you can smell its delicious aroma, about 1 to 2 minutes. This step creates a flavorful vegetable bed that infuses the sauce with sweetness and earthiness.
Step 3: Deglaze with Wine or Broth
Pour in the white wine or chicken broth to deglaze the pan, scraping up all those savory browned bits stuck to the bottom. This technique is a secret weapon for building intense flavor in your sauce. Let it simmer for 2 to 3 minutes so the alcohol evaporates and the liquid reduces slightly, concentrating the taste.
Step 4: Build the Sauce
Now it’s time to stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if you like a little heat. Season with additional salt and pepper to your taste. Return the browned chicken pieces to the pan, nestling them gently into the sauce. Bring everything to a simmer, luxuriating in the beautiful colors and inviting aroma filling your kitchen.
Step 5: Simmer to Perfection
Cover the pan, turn the heat down to low, and let the chicken simmer quietly for 30 to 35 minutes. This slow cooking allows the chicken to become tender and soak up all those incredible flavors while the sauce thickens just right. You’ll know it’s done when the internal temperature hits 165°F or 74°C and the meat is tender enough to easily pull apart with a fork.
Step 6: Garnish and Serve
Before serving your Chicken Cacciatore Recipe, sprinkle freshly chopped parsley or basil over the top to add a fresh herbaceous lift and a dash of vibrant green color. Your dish is now ready to be enjoyed!
How to Serve Chicken Cacciatore Recipe
Garnishes
Fresh parsley is a classic finish to the rustic sauce, adding a bright, clean note that contrasts beautifully with the rich, savory chicken. If you want to get a little fancier, fresh basil leaves scattered on top will give your dish a fragrant, elegant touch that’s sure to impress.
Side Dishes
This Chicken Cacciatore Recipe pairs beautifully with simple staples like al dente pasta, creamy polenta, or fluffy rice which soak up the luscious sauce perfectly. For a gluten-free option, try mashed potatoes or even roasted vegetables that bring extra color and texture to your plate.
Creative Ways to Present
For a cozy family dinner, serve the skillet straight from the stove for a warm, rustic vibe. Hosting guests? Plate individual servings topped with fresh herbs and a sprinkle of grated Parmesan to elevate the meal. If you’re after a casual lunch, scoop your Chicken Cacciatore over hearty toasted bread for a delicious open-faced sandwich that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
This Chicken Cacciatore Recipe tastes fantastic even the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool the dish before refrigerating to maintain texture and freshness.
Freezing
If you want to keep this dish longer, it freezes beautifully. Transfer cooled Chicken Cacciatore to a freezer-safe container or heavy-duty zip-top bag and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
Reheat leftover Chicken Cacciatore gently on the stove over low heat or in the microwave, stirring occasionally to ensure even warmth. If the sauce has thickened too much, add a splash of broth or water to loosen it up and keep the chicken wonderfully juicy.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred in this Chicken Cacciatore Recipe because they stay moist and tender during the long simmering. Breasts may dry out, but if you use them, consider shortening the cooking time and watch closely.
Is it necessary to use wine?
The wine adds a lovely depth and acidity, but if you prefer not to cook with alcohol, substituting with extra chicken broth works perfectly well without sacrificing flavor.
Can I make this dish in a slow cooker?
Absolutely! Brown the chicken first, then add all ingredients to the slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours for tender, flavorful results that honor the spirit of this Chicken Cacciatore Recipe.
What’s the best way to thicken the sauce if it’s too runny?
Let the sauce simmer uncovered for an additional 10 to 15 minutes to reduce naturally. You can also stir in a teaspoon of tomato paste or a cornstarch slurry for a quicker fix.
Can I prepare this recipe gluten-free?
Yes! Chicken Cacciatore Recipe is naturally gluten-free as long as you check your broth and other ingredients for any hidden gluten. Serve with gluten-free pasta or a vegetable-based side for a completely gluten-free meal.
Final Thoughts
There’s something truly special about diving into a plateful of homemade Chicken Cacciatore Recipe — it feels like a warm hug from an old Italian friend. It’s simple, satisfying, and brimming with flavors that make you want to savor each bite. Whether you’re cooking it for a family dinner or sharing with friends, it promises to become one of those treasured recipes you turn to again and again. Give it a try, and enjoy every savory moment!
Print
Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Chicken Cacciatore recipe features tender, bone-in chicken simmered in a rich tomato sauce with bell peppers, onions, garlic, and herbs. Perfectly seasoned and cooked to juicy perfection, it’s a hearty Italian-inspired one-pan meal that pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
Sauce and Vegetables
- 1 tablespoon olive oil
- 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 chicken skin-side down and cook for 5-7 minutes until golden brown, then flip and cook the other side for 4-5 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same skillet, add diced onions, sliced 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 an additional 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Herbs: Stir in crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season the sauce with additional salt and pepper to taste. Return the browned chicken to the skillet, nestling it into the sauce, and bring the mixture to a simmer.
- Simmer the Chicken: Cover the skillet and reduce the heat to low. Let the chicken simmer gently in the sauce for 30-35 minutes until cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Garnish and Serve: Sprinkle fresh chopped parsley or basil on top for a fresh burst of flavor. Serve the chicken and sauce over pasta, rice, or with crusty bread for a complete meal.
Notes
- Use bone-in, skin-on chicken for the best flavor and moisture retention.
- Optional mushrooms add an earthiness to the sauce but can be omitted if preferred.
- White wine can be substituted with additional chicken broth for a non-alcoholic version.
- Adjust red pepper flakes amount or omit entirely based on desired spice level.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
