The Best Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best!
Authentic Chicken Cacciatore is an Italian classic and makes for an incredible dinner. Easy to make and loved by the entire family, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove or in the oven! You can also make our slow cooker chicken cacciatore recipe
Why This Recipe Works
This is one of those recipes I found years ago in an old, tattered Italian cookbook. Every time I’d remake it through the years, I’d adjust something in it to eventually reach a cacciatore recipe so perfect, it’s one recipe your entire family will look forward too! If you love Italian recipes you need to try my Turkey, Spinach and Ricotta Cannelloni with a Creamy Tomato Sauce
Why You’ll Love This Recipe
- Easy Preparation: This Chicken Cacciatore recipe is simple enough for home cooks of all skill levels. With straightforward steps, you’ll have a satisfying meal on the table with minimal fuss.
- Family Favorite: The rich flavors and comforting essence of this dish make it a hit with everyone, ensuring that it earns a place in your dinner rotation just like my baked meatballs recipe, another family favourite
- Make-Ahead Goodness: The flavors deepen and improve when left to meld overnight. Plus, it freezes well, making it ideal for meal prep!
Ingredients
- Skinless Chicken Thighs Opt for bone-in chicken thighs for their juicy meat and rich flavor, which pairs perfectly with the sauce. The bones help infuse the dish with extra depth as it simmers. These are usually called ‘chicken thigh cutlets‘
- Mushrooms, sliced add umami flavor and a wonderful earthy note to the dish. Brown mushrooms work particularly well, as they hold their shape and absorb the flavors beautifully. I use them in my chicken stroganoff recipe and its delicious
- Red Wine, a dry red wine (like Chianti) enriches the sauce, adding acidity and depth that help balance the rich flavors. It also helps deglaze the skillet, capturing the fond from the chicken.
- Dried Oregano brings a warm, slightly bitter flavor that complements the other herbs and enhances the dish’s rustic profile.
- Red Pepper Flakes adds a subtle heat, enhancing the overall flavor without overpowering the dish.
- Roma Tomatoes add extra flavor and texture to the dish, bringing in a burst of freshness just like in my caprese grilled cheese recipe
- Crushed Tomatoes are the star of the sauce! Crushed tomatoes create the base, imparting sweetness, acidity, and a luscious texture. Opt for quality Italian canned tomatoes for the best flavor.
*NOTE See recipe card at the bottom for full list of ingredients and measurements
For a twist on Chicken Cacciatore, consider adding ingredients like zucchini or eggplant for extra vegetables, or swapping in chicken breasts for a leaner and more protein rich option.
How Do You Make Chicken Cacciatore?
This Chicken Cacciatore recipe is an easy throw-together-meal with the most delicious sauce full of incredible flavours!
Simply heat a couple of tablespoons of oil in a skillet and sear chicken thighs until golden. It takes about 3-4 minutes on each side, then you’ll finish them off in the beautiful rustic cacciatore sauce. If you like cooking with a skillet, be sure to try my delicious thai chicken thighs and noodles recipe made in the one skillet
- Season The Chicken: Begin by seasoning six bone-in, skinless chicken thighs with a generous pinch of salt and pepper. Properly seasoning the chicken is crucial and adds a savory base to the dish. Ensure each piece is evenly seasoned, and let the chicken sit for a few minutes to absorb the flavors.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a heavy-duty cast iron skillet over medium heat. Once the oil is hot but not smoking, add the chicken thighs skin-side down. Sear for about 3-4 minutes on each side until a golden crust forms Transfer the chicken to a plate and set aside.
- Build a Flavorful Base by Sautéing: Add the remaining tablespoon of olive oil to the skillet. Sauté 1 medium diced onion until it becomes soft and translucent, roughly 3-4 minutes. Stir in 2 tablespoons minced garlic and cook briefly (about 30 seconds) until aromatic.
- Vegetables and Fresh Herbs: Mix in the diced yellow and red bell peppers, carrot, mushrooms, fresh thyme, chopped parsley, fresh basil and dried oregano. Cook this mixture for about 5 minutes, allowing all the ingredients to meld together as they soften and release their natural juices.
- Deglaze the Skillet with Red Wine: Pour dry red wine (such as Chianti) into the skillet. The wine not only deglazes, lifting all those flavorful browned bits from the skillet’s bottom, but also adds depth with acidity. Allow the wine to simmer (2 minutes) reducing slightly and intensifying the flavors while forming a rich base for the sauce.
- Craft the Sauce: Stir in crushed tomatoes and tomato paste. The tomato paste thickens while the crushed tomatoes provide body and tanginess. Add halved Roma tomatoes Red Pepper Flakes if you desire a bit of heat.
- Reintroduce the Chicken: Return the seared chicken thighs to the skillet, ensure they are well submerged. This step is crucial for infusing the chicken with the sauce’s rich flavors, ensuring every bite is succulent and flavorful.
- Finish Cooking: Cover the skillet with a lid. Reduce heat to low and allow the dish to simmer gently for 40 minutes, stirring occasionally. This ensures the chicken becomes tender enough to fall off the bone. About 10 minutes before completion, add black olives, garnish with parsley and serve.
Prefer to finish the dish in the oven?
Oven Method:
If using the oven, preheat it to 375°F (190°C). Transfer the covered skillet to the oven and cook for 50 minutes.
Uncover, stir in the black olives, and bake for an additional 20 minutes. This method helps thicken the sauce and ensures the chicken is exquisitely tender.
Side Dish for Chicken Cacciatore
If you’re wondering what to serve alongside Chicken Cacciatore, there are plenty of delicious options. For a classic pairing, consider serving it with Creamy Shrimp Pasta, Black Beans & Rice, or Easy Creamy Mashed Potatoes. For a low-carb option, try Cauliflower Fried Rice, Singapore Zoodles, or simply steamed vegetables.
RECIPE FAQ’s
Bone-in, skinless chicken thighs are ideal for Chicken Cacciatore as they provide rich flavor and remain tender after simmering in the sauce. However, you can also use chicken breasts or even a whole chicken cut into pieces.
Yes, Chicken Cacciatore can be made in a slow cooker. Follow the initial steps of searing the chicken and sautéing the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
If you prefer not to use wine, you can substitute it with chicken broth or a mix of red grape juice and a splash of vinegar to mimic the acidity and flavor profile wine brings to the sauce.
Chicken Cacciatore pairs well with pasta, garlic butter rice, or creamy mashed potatoes. For a low-carb alternative, serve it with cauliflower rice, zucchini noodles, or steamed vegetables.
Brown mushrooms, such as cremini or baby bella, work well in Chicken Cacciatore as they add a deep, earthy flavor and maintain their texture after cooking. If you love mushrooms as much as I do try my garlic mushrooms recipe which you can serve with everything.
Chicken Cacciatore
Ingredients
- 3 tablespoons olive oil divided
- 6 bone-in skinless chicken thighs
- 1 pinch salt to season
- 1 pinch pepper
- 1 medium onion diced
- 2 tablespoons garlic minced, or 6 cloves
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1 large carrot peeled and sliced
- 10 ounces mushrooms sliced
- ½ cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons fresh parsley plus more to garnish
- 2 tablespoons fresh basil chopped
- 1 teaspoon dried oregano
- 150 ml red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 7 ounces Roma tomatoes halved
- ½ teaspoon red pepper flakes
Instructions
- Season chicken with salt and pepper.
- Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
- Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
- Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.
FOR STOVE TOP:
- Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:
- Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.
Notes
If the sauce is too thin for your liking, add 2 tablespoons of extra tomato paste while it’s simmering to thicken. TO MAKE AHEAD:
This chicken cacciatore can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low-medium heat. TO FREEZE:
Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a skillet / pan and reheat over low-medium heat until warmed through. SELECT THE RIGHT CHICKEN
Use bone-in, skinless chicken thighs for deeper flavor and juiciness. If using other cuts like breasts, keep an eye on cooking times to avoid dryness, as breast meat can cook faster than thighs. FOR THE PERFECT SEAR
Ensure the skillet and oil are hot before adding the chicken so you achieve a good sear. This step is crucial for developing flavor, so don’t overcrowd the pan, as this can cause steaming instead of browning.
Pensieve says
Very delicious. I used an iron skillet through the step where I added in the crushed tomatoes, paste and Roma tomatoes, then poured everything into a larger metal casserole dish tha has a lid. I added the chicken, cooked it in the oven, and served it with vermicilli. By the way, I haven’t had chicken cacciatore since I was a kid when Mom made it many Sundays. I make so many of her dishes, but why cacciatore fell by the wayside, I don’t know. It was so good to enjoy that aroma and those flavors again.
Kate says
This was a fabulous recipe! Definitely goes on my rotation for our dinner. Thanks so much!
Mark Konst says
I made this last night and the flavor was incredible. I halved the recipe for 2 people and used chicken breast instead of thighs. I didn’t have the peppers or carrots, but it didn’t matter. Served with a side of Jasmin rice. Used the oven method and the chicken came out so tender. Enough leftovers to take for my work lunch.
Emma says
I adore this recipe. I cook it at least once a month and the whole family eat every last bit.
I omit the mushroom, carrot and olives though haha.
I serve it with crushed boiled baby potatoes, sprayed with oil and roasted for 20 mins in the oven.
Delish!!!!
Alphonse-Louis says
I tried your chicken cacciatore recipe last night. It was terrific! Thank you. I served on a mound of grits.
Emanuela says
I’ve made the recipe mostly as-is many, many times. Tonight, I just adapted it to include farro and sweet Italian turkey sausage (instead of chicken), and it came out great! Instead of 28 oz of crushed tomato, I added 4 cups of chicken broth (no other salt) and 1 cup of farro and simmered it all uncovered on the stove until mostly reduced, at which point I added 15 oz of tomato sauce and the mostly-cooked turkey sausage back in for 15 minutes at a gentle simmer covered. Done. So good.
Jill says
I made today but used chicken leg meat from baking 15 legs earlier in the day. Added four peeled chopped potatoes like my mom used to, cooking for seven of us. Served over rice. I save the bones for overnight crock pot chicken soup. I just figured i give my two cents for large families…
Krista Mozina says
Has anyone tried this with polenta? What are your thoughts if you did? I have guests with celiac disease and I don’t want to use pasta. I see many have used rice, but not sure if I will. Thank you!
Emmy says
Haven’t tried it with polenta, but I’m sure it’d be delicious! I’ve had it with rice, pasta, quinoa, and farro, so I imagine any neutral-ish side would go great with it.
D. Swanson says
The best with polenta, of course! This is an excellent recipe. Delicious!
Jennifer K. says
This was a fantastic recipe! We used leg quarters, so it took a little longer to cook, but that just gave time for the flavors to develop. I love the addition of olives and mushrooms. This will be a make-again, for sure!