Chicken Cacciatore – A Rustic, Flavor-Packed Italian Classic

Chicken cacciatore is a cozy, rustic Italian dish that feels like a warm hug on a busy weeknight. It’s all about tender chicken simmered in a rich tomato sauce with peppers, mushrooms, onions, and herbs. The flavors are deep, comforting, and simple in the best way.

You can make it with pantry staples, and it tastes even better the next day. Serve it over pasta, polenta, rice, or with crusty bread, and you’ve got an easy dinner that feels special.

What Makes This Recipe So Good

• Big flavor, minimal fuss: Browning the chicken and simmering it in a tomato-wine sauce builds layers of flavor without much effort.
• Flexible and forgiving: Use thighs or breasts, fresh or canned tomatoes, and swap in the veggies you have on hand.
• One-pan friendly: Everything cooks in the same pan, which means fewer dishes and more time to relax.
• Great for leftovers: The sauce deepens overnight, making tomorrow’s lunch even better.
• Weeknight or weekend-worthy: Simple enough for Tuesday, cozy enough for Sunday dinner.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 8 ounces cremini or button mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• 1/2 cup dry red wine (or white wine)
• 1 (28-ounce) can crushed tomatoes or whole peeled tomatoes, hand-crushed
• 1/2 cup low-sodium chicken broth
• 2 tablespoons capers, drained (optional but great)
• 1/4 cup pitted Kalamata or black olives, halved (optional)
• Fresh parsley, chopped, for garnish
• Cooked pasta, polenta, or crusty bread, for serving

How to Make It

1. Season the chicken: Pat chicken dry and sprinkle with salt and pepper. Dry skin helps it brown nicely.
2. Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat.Place chicken skin-side down and sear until deeply golden, about 5–7 minutes per side. Transfer to a plate.
3. Cook the veggies: Reduce heat to medium. Add onion, peppers, and mushrooms to the pan with a pinch of salt.Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes.
4. Aromatics and spices: Add garlic, red pepper flakes, oregano, thyme, and the bay leaf. Stir for 30 seconds until fragrant.
5. Deglaze with wine: Pour in the wine and scrape up the browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
6. Add tomatoes and broth: Stir in crushed tomatoes and chicken broth.Bring to a gentle simmer.
7. Return the chicken: Nestle the chicken pieces into the sauce, skin-side up. Spoon some sauce over, but keep the skin mostly above the liquid so it stays a bit crisp.
8. Simmer until tender: Cover and cook on low for 25–30 minutes, or until the chicken is cooked through and very tender. Uncover for the last 5–10 minutes to thicken the sauce.
9. Finish the flavor: Stir in capers and olives.Taste and adjust salt and pepper. Remove the bay leaf.
10. Serve: Sprinkle with parsley. Serve over pasta or creamy polenta, or with warm bread to mop up the sauce.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.The flavor actually improves by day two.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth or water.
• Reheating: Warm on the stovetop over low heat until hot. Avoid boiling, which can toughen the chicken.
• Make-ahead tip: Brown the chicken and cook the sauce base ahead of time.Combine and simmer when you’re ready to eat.

Health Benefits

• Protein-rich: Chicken provides lean protein that supports muscle repair and steady energy.
• Loaded with vegetables: Peppers, onions, tomatoes, and mushrooms add fiber, vitamins, and antioxidants.
• Heart-friendly fats: Olive oil and olives contribute monounsaturated fats that support heart health.
• Lower-sodium potential: Using low-sodium broth and adjusting salt to taste helps keep sodium in check.
• Balanced meal: Pair with whole-grain pasta or polenta and a salad for a complete, satisfying plate.

Pitfalls to Watch Out For

• Skipping the sear: Browning the chicken adds deep flavor. Don’t rush it—get a good, golden crust.
• Watery sauce: If the sauce seems thin, simmer uncovered for a few extra minutes to reduce and concentrate.
• Overcrowding the pan: If your pan is small, brown the chicken in batches. Crowding leads to steaming, not searing.
• Underseasoning: The tomatoes and veggies need salt to shine.Taste as you go and adjust at the end.
• Overcooking breasts: If using boneless, skinless breasts, simmer gently and check earlier to avoid dryness.

Recipe Variations

• White wine and rosemary: Swap red wine for white and use fresh rosemary and lemon zest for a lighter, brighter version.
• Boneless, skinless: Use boneless thighs for faster cooking and easier shredding. Reduce simmer time by 5–10 minutes.
• Spicy Calabrian twist: Add chopped Calabrian chiles or extra red pepper flakes for heat and depth.
• Veggie-forward: Add zucchini or eggplant cubes. Sauté until browned before adding the tomatoes.
• Slow cooker: Brown the chicken and sauté the veggies first, then transfer everything to a slow cooker on Low for 4–6 hours.
• Olive lovers’ version: Double the olives and capers and finish with a splash of red wine vinegar for tang.

FAQ

Can I make chicken cacciatore without wine?

Yes.

Replace the wine with extra chicken broth and a tablespoon of red wine vinegar or balsamic vinegar for brightness. You’ll still get a rich, balanced sauce.

What cut of chicken works best?

Bone-in thighs are ideal because they stay juicy and add flavor to the sauce. Drumsticks work too.

If using breasts, simmer gently and reduce cooking time so they don’t dry out.

How do I thicken the sauce?

Simmer uncovered for a few extra minutes to reduce. You can also mash a few of the tomato chunks with a spoon. Avoid flour or cornstarch—reduction keeps the flavor clean.

Is chicken cacciatore spicy?

It’s not inherently spicy, but you can add crushed red pepper flakes or spicy chiles to taste.

Start small and build up.

What should I serve it with?

Pasta, creamy polenta, rice, or mashed potatoes all work well. A simple green salad and crusty bread make it a complete meal.

Can I use fresh tomatoes?

Yes. Use about 2 pounds of ripe tomatoes, peeled and chopped, or grate them.

You may need to simmer a bit longer to reach the same richness.

In Conclusion

Chicken cacciatore is a classic for good reason. It brings bold flavor, tender chicken, and a hearty, herby tomato sauce to the table with minimal stress. It’s flexible, dependable, and perfect for both weeknights and slow Sunday suppers.

Keep it simple, taste as you go, and let the sauce do the heavy lifting. Once you make it, it’ll become a regular in your rotation.

Chicken Cacciatore - A Rustic, Flavor-Packed Italian Classic

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 4 servings

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 8 ounces cremini or button mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• 1/2 cup dry red wine (or white wine)
• 1 (28-ounce) can crushed tomatoes or whole peeled tomatoes, hand-crushed
• 1/2 cup low-sodium chicken broth
• 2 tablespoons capers, drained (optional but great)
• 1/4 cup pitted Kalamata or black olives, halved (optional)
• Fresh parsley, chopped, for garnish
• Cooked pasta, polenta, or crusty bread, for serving

Instructions

• Season the chicken: Pat chicken dry and sprinkle with salt and pepper. Dry skin helps it brown nicely.
• Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until deeply golden, about 5–7 minutes per side. Transfer to a plate.
• Cook the veggies: Reduce heat to medium. Add onion, peppers, and mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes.
• Aromatics and spices: Add garlic, red pepper flakes, oregano, thyme, and the bay leaf. Stir for 30 seconds until fragrant.
• Deglaze with wine: Pour in the wine and scrape up the browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
• Add tomatoes and broth: Stir in crushed tomatoes and chicken broth. Bring to a gentle simmer.
• Return the chicken: Nestle the chicken pieces into the sauce, skin-side up. Spoon some sauce over, but keep the skin mostly above the liquid so it stays a bit crisp.
• Simmer until tender: Cover and cook on low for 25–30 minutes, or until the chicken is cooked through and very tender. Uncover for the last 5–10 minutes to thicken the sauce.
• Finish the flavor: Stir in capers and olives. Taste and adjust salt and pepper. Remove the bay leaf.
• Serve: Sprinkle with parsley. Serve over pasta or creamy polenta, or with warm bread to mop up the sauce.