I first fell head over heels for Chicken Cacciatore on a rainy Friday evening when I was craving something cozy but packed with character. That first bite of this Italian chicken stew, with its rich tomato braise and chunked vegetables, felt like a warm hug straight from a rustic Italian kitchen. The recipe I’m sharing today is my personal spin on this classic—a chicken cacciatore that bursts with bold flavors but stays wonderfully approachable.
What makes this Chicken Cacciatore special? It’s all about balancing that slow-cooked poultry recipe magic with fresh herbs and a few unexpected twists that keep the flavors singing. The chicken is tender and juicy, swimming in a sauce that’s part hunter-style chicken and part tomato braised chicken comfort food. I opted to keep the sauce chunky with bright tomatoes, earthy mushrooms, and a hint of tangy olives because, honestly, texture is everything.
Over time, I played around with different ways to bring out the rustic Italian chicken vibe without spending hours in the kitchen. This version nails that —a perfect blend of hearty and fresh, with kitchen-tested techniques that anyone can pull off. If you’re a fellow food lover who craves a dish that’s both familiar and a little adventurous, I invite you to join me in making this Chicken Cacciatore. Let’s get cooking and fill your kitchen with those mouthwatering aromas that make dinner feel like an event!
Gather These Ingredients:
This Chicken Cacciatore comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need to get started:
- 4 bone-in, skin-on chicken thighs (about 2 lbs) – I always reach for thighs because they stay juicy and bring richness to this rustic Italian chicken.
- 1 medium onion, diced – adds a sweet base flavor.
- 3 cloves garlic, minced – the essential aromatic punch.
- 1 red bell pepper, sliced – for a pop of sweetness and color.
- 8 oz cremini mushrooms, sliced – earthy mushrooms are a must for that hunter-style chicken feel.
- 1 (28 oz) can diced tomatoes – Look for this in the international aisle; high-quality tomatoes are key to the tomato braised chicken sauce.
- 1/2 cup dry red wine (optional but highly recommended) – gives the sauce depth and a slight tang.
- 1/2 cup chicken broth – keeps the sauce silky and flavorful.
- 2 tbsp capers or 10 pitted green olives, sliced – this ingredient brings that signature tang and bite to your Chicken Cacciatore.
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red pepper flakes (optional for a little heat)
- Salt and freshly cracked black pepper, to taste
- 2 tbsp olive oil – for browning the chicken and veggies.
- Fresh basil or flat-leaf parsley for garnish
Want to switch things up in your Chicken Cacciatore? Try using boneless chicken breasts if you’re short on time—they cook faster but watch the timing! If you want a smokier twist, swap the red wine for a splash of balsamic vinegar. I like grabbing fresh herbs when I can, but dried oregano and thyme do wonders if you don’t have fresh.
Pro tip: To save time, dice your onions and slice mushrooms ahead of time, or buy pre-sliced mushrooms from the grocery store. Quality chicken matters here—choose fresh cuts from your local butcher or well-rated grocery brand to make your Chicken Cacciatore shine.
Let’s Make This Happen!
This Chicken Cacciatore takes about an hour from start to finish, which feels just right to build those rich, slow-cooked poultry recipe flavors without losing too much daylight.
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season your chicken thighs with salt and pepper. Brown them skin-side down until golden and crispy (about 5-7 minutes), then flip and cook another 3 minutes. This step is where the magic happens in your Chicken Cacciatore—don’t skip it! Once browned, transfer the chicken to a plate.
- Sauté the veggies: In the same pan, toss in onions, bell peppers, and mushrooms. Cook until softened and fragrant, about 5 minutes. Scrape up those lovely browned bits from the chicken—they pack tons of flavor into your rustic Italian chicken base.
- Add garlic and herbs: Stir in minced garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until the kitchen smells like heaven.
- Deglaze with wine: Pour in the red wine, if using, and let it simmer for 2–3 minutes. You’ll notice the sauce begin to thicken, bringing a tangy depth to this hunter-style chicken.
- Simmer the sauce: Add the diced tomatoes, chicken broth, and capers or olives. Stir to combine.
- Return the chicken: Nestle your browned thighs back into the sauce skin side up. Cover and reduce heat to low. Let the chicken cacciatore simmer gently for 30-40 minutes until the chicken is tender and fully cooked through.
- Check and finish: Uncover, taste the sauce, and adjust seasoning with salt and pepper. If your Chicken Cacciatore seems a bit thin, crank up the heat and let it reduce uncovered for a few minutes.
Meanwhile, prep your favorite side dish or pour a glass of wine—you deserve it! You’ll know your Chicken Cacciatore is ready when the chicken pulls away easily from the bone and the sauce is thick and chunky.
If you find your mushrooms releasing too much liquid, just keep the heat slightly higher to evaporate the moisture faster. Kitchen-tested trick: Browning the chicken well upfront gives you that depth of flavor you want in a tomato braised chicken like this.
For another take on slow-cooked poultry recipes with bold flavors, check out my favorite Cajun Chicken Pasta—it shares that comfort-food vibe perfect for any night in.
Serving Ideas & Pairings!
This Chicken Cacciatore pairs beautifully with simple sides that soak up all that saucy goodness. I’m partial to creamy polenta or a mound of buttery mashed potatoes. Rice or crusty Italian bread are also fantastic for mopping up every last drop.
On weekends when I want a lighter meal, serving this rustic Italian chicken over buttery pasta or zucchini noodles feels just right and keeps the kitchen relaxed.
My favorite way to dig into this Chicken Cacciatore is on lazy weekends or when I’m feeding hungry friends. It’s an easy crowd favorite that gets rave reviews—and bonus, it reheats like a dream. Leftovers turn into a perfect lunch, or you can shred the chicken for a flavorful sandwich or a topping for salads like this Chicken Salad Chick Grape Salad I adore.
For a seasonal twist, try adding roasted red peppers or fresh green beans into the sauce in spring and summer. Or swap mushrooms with eggplant for an earthier flavor. This recipe has a similar vibe to the classic Easy Chicken Cacciatore recipe found on The Mediterranean Dish site, if you want a stovetop or slow cooker spin!
Because this chicken dish loves bold accompaniments, a crisp green salad with lemon vinaigrette or a peppery arugula side rounds out the meal perfectly. Food lovers that encounter this one for the first time always ask for seconds!
Common Questions About This Recipe
Can I prep this Chicken Cacciatore in advance?
Absolutely! This dish tastes even better the next day once the flavors have melded. I often make it a day ahead and reheat gently on the stove. Just keep it covered so the chicken stays moist.
What can I use instead of red wine in this Chicken Cacciatore?
If you’re skipping alcohol, extra chicken broth with a splash of balsamic vinegar or even a bit of grape juice works well. It keeps that tang and richness alive.
Is boneless chicken okay here?
Yes! Boneless, skinless thighs or breasts can be used for a quicker cooking time. Just reduce simmering to 20-25 minutes to prevent drying out.
How do I scale this Chicken Cacciatore recipe for a crowd?
This recipe doubles easily—just use a larger pan or slow cooker if you prefer. I’ve served it for family gatherings and it always impresses.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stovetop or in the microwave.
Can I add other veggies to the sauce?
Yes! Bell peppers and mushrooms are classics, but zucchini, eggplant, or even artichoke hearts add fun twists. Just add them during the simmering stage.
Are there vegetarian Chicken Cacciatore options?
I’ve tested versions swapping chicken for hearty mushrooms or seitan, simmered in tomato sauce. It’s a great alternative that satisfies the same rustic, hunter-style vibe.
If this recipe speaks to you, you’ll want to try my gluten-free chicken tenders and the Cajun Chicken Pasta for more flavor-packed recipes.
You might also enjoy this lively thread on the best ways to make chicken cacciatore on Facebook for ideas and community tips.
My Final Take
This Chicken Cacciatore recipe earned its spot on MilaBites because it’s a true recipe keeper—embracing the rich tradition of the Italian chicken stew while adding playful tweaks that fit modern kitchens. From the browned, crispy skin to the garlicky tomato sauce with a hint of briny olives, every bite delivers that perfect balance of hearty and fresh.
My Top Chicken Cacciatore Tips:
- Don’t rush browning the chicken—it builds the foundation of flavor.
- Use quality canned tomatoes; they make all the difference in the sauce.
- Simmer low and slow for tender chicken that falls right off the bone.
I’ve tested versions with extra spicy red pepper flakes, different mushroom varieties, and substituting white wine instead of red. While the classic tomato braised chicken flavor wins all the compliments, I love the slight heat the red pepper flakes add.
This rustic Italian chicken dish feels like a cozy weekend project but cooks up quickly enough for busy weeknights. It’s one of those slow-cooked poultry recipes that calls you back to the kitchen with smiles and full plates.
If you’re ready for a flavorful, fun cooking adventure, dive into this Chicken Cacciatore—you’ll love how the bold, comforting flavors come together effortlessly in your own kitchen.
For more inspiration, after you try your hand at this, swing by my fun takes on chicken like the Chicken Salad Chick Grape Salad or my always-popular Gluten-Free Chicken Tenders.
And if you want to see how the French do rustic poultry, this recipe shares cousins with the classic Chicken Chasseur (Hunter’s Chicken), another hunter-style chicken that’s worth a try!
Happy cooking, fellow food lovers! Your new favorite Chicken Cacciatore adventure awaits.
Chicken Cacciatore
Chicken Cacciatore is a classic Italian dish featuring tender chicken simmered in a savory tomato sauce with bell peppers, onions, and herbs for a comforting and flavorful meal.
- 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
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- 1 tablespoon capers (optional)
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add onions and bell peppers; sauté until softened, about 5 minutes.
- Add garlic and mushrooms; cook for another 2-3 minutes until mushrooms release moisture.
- Pour in white wine, scraping the bottom of the skillet to loosen browned bits, and simmer until wine reduces by half.
- Add crushed tomatoes, oregano, basil, red pepper flakes, and capers if using. Stir to combine and bring to a simmer.
- Return chicken to the skillet, cover, and reduce heat to low. Simmer for 30-35 minutes until chicken is cooked through and tender.
- Sprinkle with fresh parsley before serving. Serve hot with crusty bread, pasta, or polenta.
Notes
For extra depth of flavor, marinate the chicken in olive oil, garlic, and herbs for 1-2 hours before cooking. This dish pairs beautifully with a side of creamy polenta or rustic Italian bread.