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Chicken cacciatore with chicken thighs, peppers, olives and mushrooms in tomato sauce.

Chicken Cacciatore

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!
Course Main Course
Cuisine Italian
Keyword chicken cacciatore, Italian chicken cacciatore, one pot chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 445kcal
Author Sara Welch


  • 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


  • 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.


Calories: 445kcal | Carbohydrates: 16g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 523mg | Potassium: 870mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 84.9mg | Calcium: 71mg | Iron: 2.9mg