I still remember the first time I tried Chicken Cacciatore. It was a cool autumn evening at my friend’s place, and she whipped up this rustic Italian chicken stew that filled the entire house with the rich aroma of tomatoes and herbs. I was hooked immediately. There’s something so comforting about that tomato braised chicken, slow-cooked until the meat is tender and infused with layers of flavor. Since then, Chicken Cacciatore has become a regular on my weekly dinner rotation, perfect for feeding family and friends without any fuss.
Chicken Cacciatore is an absolute lifesaver for anyone juggling busy evenings. It’s not a dish that demands fancy ingredients or complicated techniques. Instead, it leans on simple, dependable staples like canned tomatoes, garlic, bell peppers, and basic pantry spices to create this hearty, hunter-style chicken that tastes like it simmered all day—even if it only took about an hour. I often find it’s the perfect slow-cooked poultry recipe to make in advance and enjoy over a few meals.
Why does this dish feel so special? It’s the kind of meal that brings everyone to the table, whether it’s a casual family dinner or a small celebration. When I serve Chicken Cacciatore, friends often comment on how the flavors remind them of a warm Italian trattoria. Sharing this meal has turned many weeknights into memorable gatherings, which is what good cooking is all about.
If you’re hunting for a tasty, manageable recipe that fits right into real-life cooking, this Chicken Cacciatore is your answer. Let me guide you through it so you can enjoy the magic of this rustic Italian chicken anytime you want.
What You’ll Need:
Here’s the ingredient lineup for Chicken Cacciatore—all straightforward and easy to find. This recipe uses ingredients you probably already have, so no special store runs needed.
- 4 bone-in, skin-on chicken thighs (about 2 pounds) – I prefer thighs for juicy, flavorful meat.
- Salt and black pepper, to taste – You’ll find these in the spice aisle, basics for seasoning.
- 2 tablespoons olive oil – Use good-quality olive oil; it’s essential for the authentic taste.
- 1 medium onion, thinly sliced – Yellow or white onions work just fine.
- 3 garlic cloves, minced – Fresh garlic is key for that punch.
- 1 red bell pepper, sliced into strips – Adds sweetness and color.
- 1 cup mushrooms, sliced (optional) – An easy swap if you don’t have mushrooms: chopped zucchini or eggplant also work well in Chicken Cacciatore.
- 1/2 cup dry white wine (optional) – Adds depth; if you skip it, just add a little chicken broth instead.
- 1 (28-ounce) can crushed tomatoes – Use good-quality canned tomatoes for the best flavor.
- 1 teaspoon dried oregano – Find this in the spice aisle; fresh is great, but dried does the job.
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional) – Adds a slight kick.
- Fresh parsley, chopped, for garnish
If you’re watching your budget, this Chicken Cacciatore is pleasantly affordable. Canned tomatoes and pantry spices keep costs down, and you can swap chicken thighs for drumsticks if that’s what’s on sale. I like to prep ahead by chopping veggies and measuring spices in advance to save time during cooking. Leftovers keep beautifully in the fridge for several days and taste even better as the flavors meld.
My secret to restaurant-quality taste? Adding a bit extra garlic and a splash of wine or broth really brings the tomato braised chicken to life.
Let’s Cook It Together!
Cooking Chicken Cacciatore is straightforward, and I’m here to take you through every step. From start to finish, this hunter-style chicken takes about an hour, but much of that is hands-off simmering. Perfect for multitasking or relaxing while dinner cooks.
- Season the chicken thighs generously with salt and black pepper all over. This step is important to build flavor right at the start.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. When shimmering, add the chicken skin side down. Brown each side for about 5 minutes until golden and crispy. Don’t rush this part—this crust makes a difference.
- Remove the chicken and set it aside. The pan now holds those browned bits that will boost the sauce’s richness.
- Add onions, garlic, and bell peppers to the same pan. Stir and cook for 5 minutes until softened and fragrant. Toss in mushrooms or your veggie swap if using. This mix builds the base of your Chicken Cacciatore.
- Pour in the white wine if you’re using it. Let it simmer for 3 minutes, scraping up all those tasty browned bits from the bottom.
- Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Give it a good mix, then return the chicken thighs to the pan, nestling them into the tomato mixture.
- Cover and reduce heat to low. Let your Chicken Cacciatore simmer gently for 35-40 minutes. The chicken should be tender and cooked through.
- Check seasoning before serving, adjusting salt and pepper as needed.
While your Chicken Cacciatore is finishing, pour yourself a drink or set the table. If your cacciatore looks a bit thin, you can uncover and simmer for a few minutes to thicken the sauce. The kitchen will smell incredible—trust me.
This is where I used to rush my Chicken Cacciatore—letting it simmer low and slow makes all the difference. Once, I tried tossing in olives or capers for a little twist, and it was a hit with friends.
How to Serve & Enjoy It!
Chicken Cacciatore shines best when served over creamy polenta, buttery mashed potatoes, or simple pasta. The rich tomato braised chicken sauce beautifully coats any of these sides. For an extra fresh touch, I like to serve a crisp green salad or steamed broccoli alongside.
This Italian chicken stew feels right for cozy family dinners, weekend get-togethers, or when you want a comforting, yet uncomplicated meal. Guests often remark on how rustic and hearty it tastes—like a real home-cooked Italian classic.
Leftovers? Great news—they freeze well or can be reheated for quick lunches. I also sometimes shred leftovers and stuff into sandwiches or wraps, turning this hunter-style chicken into new, easy meals.
Seasonally, this Chicken Cacciatore works with a comforting autumn vibe or brightened up with a splash of fresh basil in summer. It pairs beautifully with a glass of red wine or even a simple Italian soda for a crowd.
If your family loves this, they’ll also enjoy my favorite chicken salad with grapes and nuts, which you can check out here. For a gluten-free option that’s just as crowd-pleasing, try these Chicken Tenders.
Your Questions Answered
I get asked a lot of questions about Chicken Cacciatore at home. Here are answers to some of the most common ones—from one busy cook to another.
Can I make this Chicken Cacciatore ahead of time?
Absolutely. In fact, it tastes even better the next day because the flavors have more time to meld. Just reheat gently on the stove. This makes it a perfect slow-cooked poultry recipe to prep in advance.
What’s the best substitute for white wine?
No wine? No problem. Using extra chicken broth or a splash of apple cider vinegar works well to keep the acidity and depth.
Can I use chicken breasts instead of thighs?
You can. Chicken breasts cook faster, so reduce simmer time to around 20-25 minutes to keep them juicy.
How do I adjust this Chicken Cacciatore for more servings?
Double or triple the ingredients and use a larger pot. The cooking time stays about the same, but make sure the chicken pieces aren’t crowded.
Can I make this in a slow cooker?
Yes! Brown the chicken and sauté veggies first, then add to your slow cooker with the tomatoes and herbs. Cook on low for 6-7 hours. Here’s a reliable slow cooker version I’ve tried from The Mediterranean Dish if you want to check it out.
Why is my sauce too watery?
If your Chicken Cacciatore looks thin, just simmer uncovered for a bit to thicken it up. I’ve seen many beginners get worried here—don’t stress!
Have you tried any variations?
One time, I added olives and capers for a salty tang—my guests loved it! Another friend shared that adding a splash of balsamic vinegar gave her Chicken Cacciatore a nice brightness. You could even experiment with different herbs, like rosemary or thyme.
For more chatter on perfecting your hunter-style chicken, this Facebook group has great tips and ideas: What’s the best way to make chicken cacciatore?
Final Thoughts
Chicken Cacciatore holds a special place in my recipe collection for its dependable flavor and effortless prep. It’s a rustic Italian chicken that makes me feel connected to homestyle cooking every time I make it.
My Best Chicken Cacciatore Tips:
- Brown the chicken well before adding the sauce—it locks in flavor and texture.
- Don’t rush the simmer. Low and slow brings the best tender, juicy meat and rich sauce.
- Use good canned tomatoes—they make a big impact on your tomato braised chicken.
I’ve tested several variations over the years. My go-to favorite stays classic, but sometimes I add olives or mushrooms for a little twist. The version that gets requested most by friends is the one with extra garlic and a little red pepper flake for gentle heat.
I encourage you to make this recipe your own. Try different herbs or veggies and find the balance that feels right for you. What I hope you’ll love most about this Chicken Cacciatore is how it feels like a warm meal everyone can gather around, simple enough for weeknights but special enough for company.
If you want more simple, tasty chicken ideas, here are some family favorites from my kitchen: cajun chicken pasta that’s a crowd hit here, and a lightly dressed gluten-free option found at gluten-free chicken tenders.
Now, it’s your turn to bring this trusty Chicken Cacciatore into your kitchen and enjoy those hearty, comforting flavors anytime. You’ve got this!
Chicken Cacciatore
Chicken Cacciatore is a classic Italian hunter-style stew featuring tender chicken simmered with tomatoes, bell peppers, onions, and herbs for a rich, comforting dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 (14-ounce) can diced tomatoes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper.
- Add chicken thighs skin-side down and brown for 5-7 minutes on each side until golden; remove and set aside.
- In the same skillet, add onions, bell pepper, and mushrooms. Sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in white wine to deglaze the pan, scraping up browned bits. Let it reduce by half.
- Add diced tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir to combine.
- Return chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is cooked through.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
Serve Chicken Cacciatore over cooked pasta, polenta, or crusty bread for a complete meal. Adding olives or capers can enhance the flavor.