If there’s one dish that brings the heart of Italy straight to your dinner table, it’s Chicken Cacciatore. Rich in tradition and bursting with flavor, this rustic chicken stew is a true comfort food hero. Tender chicken thighs are braised with vibrant bell peppers, onions, garlic, tomatoes, and a splash of white wine, creating a sauce that begs to be sopped up with crusty bread or poured over your favorite pasta. It’s a one-pan wonder that always delivers, whether you’re revisiting cherished family recipes or cooking it for the first time.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Chicken Cacciatore lies in its straightforward ingredients—every single one brings something special to the table. From the juicy chicken and sweet bell peppers to the aromatic herbs, each component works in harmony to create a memorable meal.
- Chicken Thighs (bone-in, skin-on): Use these for the juiciest, most flavorful results—bone and skin add depth to the stew.
- Olive Oil: Adds richness and helps get those perfectly golden, crispy bits on the chicken.
- Onion, sliced: Provides sweetness and savory flavor as the backbone of the sauce.
- Red Bell Pepper, sliced: Brings a hint of sweetness and gorgeous color.
- Green Bell Pepper, sliced: Adds a bit more bite and contrast to the sauce.
- Garlic, minced: The aromatic superstar that elevates everything around it.
- Crushed Tomatoes (28 oz can): The heart of the sauce—rich, tangy, and packed with flavor.
- Dry White Wine: Lends a special brightness and depth; use something you’d happily drink.
- Chicken Broth: Thins and flavors the sauce without overpowering.
- Dried Oregano: Delivers essential Italian herb flavor that feels homey and familiar.
- Dried Basil: Infuses the sauce with classic herbaceous notes.
- Crushed Red Pepper Flakes (optional): For those who love a gentle kick of spice.
- Salt and Black Pepper: Balances and enhances every ingredient—don’t be shy!
- Fresh Parsley, chopped: Adds the final burst of freshness and beautiful color right before serving.
How to Make Chicken Cacciatore
Step 1: Season and Sear the Chicken
Start by patting the chicken thighs dry and seasoning them generously with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken, skin side down, and sear for about 4 to 5 minutes per side. The goal here is a deep, golden crust that locks in the juices and delivers loads of flavor. Transfer the browned chicken to a plate—don’t worry, we’ll bring it back soon!
Step 2: Sauté the Vegetables
In the same flavorful pan, add your sliced onion and both kinds of bell peppers. Sauté for 5 to 6 minutes, stirring occasionally, until they’ve softened and the onions turn translucent. Toss in the minced garlic and let it cook for another minute, just until fragrant. The veggies pick up all those tasty browned bits left behind by the chicken, adding a new layer of depth to your Chicken Cacciatore.
Step 3: Deglaze and Build the Sauce
Pour in the dry white wine—it will bubble up and release all those golden, caramelized bits from the bottom of the pan. Scrape with a wooden spoon to make sure nothing gets left behind! Then, stir in the crushed tomatoes, chicken broth, dried oregano, basil, and red pepper flakes if you enjoy a bit of heat. Taste the sauce and adjust the seasoning as needed.
Step 4: Simmer Everything Together
Now it’s time to nestle the seared chicken thighs back into the pan, spooning some sauce over the top so every piece is coated. Reduce the heat to low, cover, and let your Chicken Cacciatore simmer gently for 35 to 40 minutes. This slow braise lets the flavors truly meld, and the chicken becomes fork-tender. In the last 10 minutes, remove the lid to thicken the sauce slightly—a little patience here pays off in rich, luscious texture.
Step 5: Garnish and Serve
Once the chicken is cooked through and the sauce is just perfect, sprinkle chopped fresh parsley generously over the top. Serve piping hot, ladling your Chicken Cacciatore over a bed of pasta, fluffy rice, or creamy polenta. Trust me, everyone will want seconds.
How to Serve Chicken Cacciatore
Garnishes
Don’t overlook the simple magic of a fresh herb garnish! A generous shower of chopped parsley livens up the colors and brings a hint of brightness that balances the dish. For extra flair, a little grated Parmesan or a few shavings of lemon zest never hurt.
Side Dishes
Chicken Cacciatore shines with classic sides like al dente spaghetti, creamy polenta, or warm, crusty bread—each one acts as the perfect partner to help savor every drop of that savory sauce. For a lighter touch, try steamed green beans or a simple Italian salad on the side.
Creative Ways to Present
For a special twist, serve your Chicken Cacciatore over a bed of garlicky mashed potatoes or nestled into individual ramekins for a dinner party. Leftovers make an amazing filling for sandwiches or can be tucked into a warm pita with a handful of arugula. However you present it, let that glorious sauce shine front and center.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld overnight, making tomorrow’s lunch even tastier than dinner!
Freezing
Chicken Cacciatore freezes beautifully. Allow the dish to cool completely before transferring to freezer-safe containers or zip-top bags. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To reheat, place the Chicken Cacciatore in a covered saucepan or skillet over low heat, adding a splash of broth or water if the sauce needs loosening. Warm gently until heated through, stirring occasionally. You can also microwave individual portions, just be sure to cover to prevent splatters.
FAQs
Can I use boneless chicken for Chicken Cacciatore?
Absolutely! Boneless thighs or breasts are both delicious alternatives, and they make the dish a little quicker to cook. Just remember to adjust the simmer time down by about 10 minutes since boneless cuts cook faster.
What kind of wine is best for Chicken Cacciatore?
Choose a dry white wine that you love to drink—Sauvignon Blanc, Pinot Grigio, or even a dry Italian white are all wonderful. Avoid anything overly sweet or oaky so the wine can brighten the sauce without overpowering it.
Is Chicken Cacciatore gluten-free?
Yes, this version is naturally gluten-free, making it great for anyone with dietary restrictions. Just be sure to serve with gluten-free sides like rice or polenta if needed.
Can I make Chicken Cacciatore in a slow cooker?
Definitely! Brown the chicken and sauté the vegetables first, then add everything to your slow cooker and cook on low for 6 to 7 hours or on high for about 3 to 4. It turns out deliciously tender every time.
What can I substitute for wine in Chicken Cacciatore?
If you prefer not to use wine, simply replace it with more chicken broth. The dish will still be rich and savory, with plenty of flavor from all the herbs and vegetables.
Final Thoughts
I can’t think of a more cozy, satisfying meal than a bubbling pan of Chicken Cacciatore on the stove. It’s warm, hearty, and brimming with classic Italian charm—just right for a weeknight family dinner or an easy gathering with friends. Give it a try, and you might just find it becoming a beloved favorite in your kitchen, too!
Print
Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A classic Italian dish, Chicken Cacciatore is a rustic stew featuring tender chicken thighs simmered in a flavorful tomato sauce with bell peppers and aromatic herbs. This hearty and comforting dish is perfect for a satisfying family meal.
Ingredients
Chicken Cacciatore:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Season the chicken thighs: Season the chicken thighs with salt and black pepper on both sides.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for about 4–5 minutes per side until browned, then remove from the pan and set aside.
- Sauté vegetables: In the same pan, add sliced onion and bell peppers. Sauté for 5–6 minutes until softened, then add garlic and cook for another minute.
- Add remaining ingredients: Pour in the white wine and scrape the bottom of the pan to deglaze. Stir in crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes if using.
- Simmer: Return the chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer for 35–40 minutes, or until the chicken is tender and cooked through.
- Thicken and serve: Remove lid in the last 10 minutes to let the sauce thicken slightly. Garnish with chopped parsley and serve hot over pasta, rice, or polenta.
Notes
- For a deeper flavor, use bone-in, skin-on chicken. You can substitute boneless thighs or breasts, but reduce the cooking time slightly.
- This dish can also be made in a slow cooker or baked in the oven at 350°F for about 1 hour.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 340
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
