This recipe for chicken cacciatore is a classic dish made with braised chicken and an assortment of vegetables, all cooked together in a flavorful tomato sauce. It’s an easy dinner that the whole family will love!
When it comes to dinner time, chicken dishes are always at the top of my list. My kids adore chicken and green beans, chicken casserole and this hearty chicken cacciatore.
These days, I’m totally in comfort food mode, and there’s no better way to do comfort food than a classic like Italian chicken cacciatore. This dish contains tender braised chicken and hearty vegetables in a savory tomato sauce. Add some pasta on the side and dinner is served!
What is chicken cacciatore?
The word cacciatore means “hunter” in Italian, which refers to a dish being prepared in a hunter style. Hunter style dishes typically contain onions, herbs, bell peppers, tomatoes and wine. Chicken cacciatore contain all of these ingredients, plus other flavors such as olives and mushrooms.
How do you make chicken cacciatore?
This dish starts with bone in chicken thighs, which are seared to golden brown perfection. The thighs are removed from the pan, and a combination of onions, peppers, mushrooms and olives get cooked until tender. The chicken goes back into the pan with the vegetables, along with tomatoes, white wine and tomato sauce. Everything cooks together in the oven until the chicken is tender. The finishing touch is a sprinkle of fresh parsley, then you’ll be ready to eat.
Tips for Cacciatore
- I use bone-in, skin-on chicken thighs here because I think they have the most flavor, but you could substitute boneless skinless thighs or even breasts if you prefer.
- This dish makes great leftovers and can be stored for up to 3 days in the fridge. It’s also a great meal prep option!
- While I typically serve my cacciatore over spaghetti, it’s also great served over polenta or a short pasta such as orzo.
Cacciatore Variations
There are so many different ways to customize this dish to your family’s tastes.
- Vegetables: Try orange or yellow peppers instead of the red and green, or cremini mushrooms instead of button mushrooms. You can also add other veggies such as carrots or zucchini to the mix.
- Cheese: Try adding a sprinkling of parmesan over the finished dish, or melt some fresh mozzarella over the top.
- Olives: Instead of kalamata olives, you can use ripe black olives or any variety of green olives.
- Spicy: Add 1/2 teaspoon crushed red pepper flakes if you prefer a little heat in your food.
Whether it’s bright and sunny outside or cold and dreary, this Italian chicken cacciatore always hits the spot. What’s your favorite comfort food? This cacciatore is definitely at the top of my list!
More easy dinner ideas
- Beef Noodle Casserole
- Shrimp Alfredo
- Bacon Wrapped Chicken
- Sausage and Pepper Pasta
- Honey Mustard Chicken
Chicken Cacciatore
Ingredients
- 1 tablespoon olive oil , divided use
- 4 bone-in skin-on chicken thighs (can substitute boneless skinless chicken thighs or chicken breasts)
- 1 1/2 cups thinly sliced bell peppers (I used both red and green)
- 1/2 cup thinly sliced onion
- 1 cup sliced mushrooms
- 2 teaspoons garlic minced
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup white wine
- 15 ounce can crushed tomatoes do not drain
- 8 ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- salt and pepper to taste.
- 2 tablespoons parsley chopped
Instructions
- Preheat the oven to 375 degrees,
- In a large deep pan heat 2 teaspoons of olive over medium high heat. Season the chicken generously on both sides with salt and pepper.
- Place the chicken, skin side down in the pan and cook for 5-6 minutes or until deep golden brown.
- Flip the chicken and cook on the other side until browned, 5-6 minutes.
- Remove the chicken from the pan and place on a plate.
- Add the remaining teaspoon of olive oil to the pan along with the onions, peppers and mushrooms.
- Cook for 7-9 minutes or until vegetables have softened and are starting to brown. Add the garlic and olives and cook for 30 seconds. Season the vegetables with salt and pepper.
- Add the wine to the pan and bring to a simmer. Cook for 5 minutes or until wine has reduced by half.
- Add the tomatoes, tomato sauce, tomato paste, Italian seasoning, and salt and pepper to taste. Stir until well combined.
- Place the chicken back in the pan on top of the tomato-vegetable mixture. Spoon some of the tomato mixture over the chicken.
- Cover the pan and put it in the oven. Bake for 35 minutes or until chicken is done.
- Remove the pan from the oven. Sprinkle with chopped parsley, then serve.
Nutrition
This post was originally published on March 15, 2016 and was updated on July 3, 2019 with new content.
Dezne says
Hello, I just made this recipe for dinner tonight,.
My mother fixed this dish years ago and it was amazing. Thank you for the recipe
Monica Tuite says
Made exactly as written cutting 1.4 lbs. of chicken breast into several pieces such that thickness was uniform. Also used 2 cups fresh tomatoes from our garden in place of the can of tomatoes. This was so flavorful! Love all of the veggies— I also included a carrot (yum!).
Thanks for a delicious recipe — will definitely be making this again!!
Martha says
Once again…you haven’t failed to impress me. I love your recipes and turn to them time and time again. My home smells amazing!!! Chicken cacciatore is baking in a roaster for 20 people later today. My sauce is a favorite chunky veggie jar sauce. Because of the amount of chicken and veggies I used my double burner pan to brown the meat and then to start the veggies…mushrooms and onions first and then the peppers with the garlic. then I added a pinot grigio for the wine and I couldn’t stop sampling the roasted peppers at 8 am this morning…Lol!!! And I add my tomatoes at the very end for a fresher flavor. By the way, thank you thank you thank you for the ability to adjust the recipe per the number of servings especially for a crowd of 20 or more. I will be serving this dish with penne pasta today.
Christalene says
My family has an aversion to soft vegetables (they’re crazy!) So after cooking I removed the meat & ran all the sauce/veg through the blender. They were none the wiser, it tasted great & made a nice smooth sauce for our noodles!
Tammy says
This was perfect! Thank you so much for sharing. The only thing I added was some carrots and I did throw a parmesan rind in before I put it in the oven. So delicious and easy. My boys loved it. Looking forward to leftovers for lunch.
Bea says
Omg! These were so yummy! I served them over pasta to get all the delicious sauce!
Saya says
If you omit the white wine, will it completely compromise the flavor?
Erin | Dinners,Dishes and Dessert says
I love this! This looks incredibly delicious! I have to put this on my menu!
Catalina says
I am mouthwatering! I love chicken dishes and I should try this one!
Kim Seghers says
This CHICKEN CACCIATORE recipe looks amazing. I bet my family would love this recipe. Thank you for sharing it .
Sharath says
Amazing dish… I tried it and boy was it delicious. Added some ginger garlic paste to marinate the chicken… that was the only change I made.
Sara says
So happy you enjoyed it, thanks for reporting back!
Julie M says
I made this tonight and it was great! I used boneless skinless thighs and it still turned. Thank you for the recipe!
Julie M says
Turned out*
Sam says
Great looking one pan dish with short ingredient list which puts it on my menu list!
Beatrice says
This looks so delicious.. I’m making it for my movie group potluck this weekend! Thanks for the inspiration!
Amber Edwards says
Oh my goodness, this looks so amazing! And I have almost everything in my kitchen already! And one Pot? Yes please! Little mess and amazing food! – client
Greg says
That looks amazing. I love all the big flavors from the tomatoes and veggies.
Debbie says
I just love classic comfort food recipes like this. It’s always a crowd pleaser! I also love the diced canned tomatoes which are big time savers!