If you’re craving a soul-warming dish that’s packed with vibrant flavors and rustic charm, this Classic Chicken Cacciatore Recipe is your new best friend in the kitchen. Combining tender chicken simmered in a rich, tomato-based sauce with hints of garlic, bell peppers, and herbs, this Italian favorite offers a hearty, comforting meal that feels like a warm hug on a plate. Perfect for weeknight dinners or weekend gatherings, this recipe is simple to follow yet impressive enough to delight anyone lucky enough to dig in.
Ingredients You’ll Need
Each ingredient in this Classic Chicken Cacciatore Recipe has its own special role, building layers of flavor and texture that make every bite memorable. From the golden chicken thighs to the earthy mushrooms and bright bell peppers, these essentials come together effortlessly to create true Italian magic.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully and keeps the meat juicy while cooking.
- 1 tablespoon olive oil: Adds a subtle fruitiness and is perfect for browning the chicken.
- 1 onion, diced: Brings sweetness and depth as it softens in the pan.
- 1 red bell pepper, sliced: Provides a pop of color and a mild sweetness.
- 1 green bell pepper, sliced: Contributes a hint of bitterness that balances the dish.
- 3 cloves garlic, minced: Adds an aromatic punch and layers of savoriness.
- 1 cup mushrooms, sliced (optional): Brings umami and meaty texture for added richness.
- 1 (28 oz) can crushed tomatoes: The tangy, thick tomato base that defines cacciatore sauce.
- 1/2 cup dry white wine (or chicken broth): Deglazes the pan and infuses subtle acidity and depth.
- 1/2 cup chicken broth: Keeps the sauce luscious and tenderizes the chicken.
- 1 teaspoon dried oregano: Adds savory, earthy notes characteristic of Italian cuisine.
- 1 teaspoon dried basil: Imparts sweet and herbal fragrance.
- 1/4 teaspoon crushed red pepper flakes (optional): Offers just a whisper of heat if you like a little kick.
- 1/4 cup fresh parsley, chopped (for garnish): Brings freshness and vibrant color to finish the dish.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors together.
- Fresh basil (optional, for garnish): Adds an extra aromatic flourish when serving.
How to Make Classic Chicken Cacciatore Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Pat the chicken dry and season generously with salt and pepper. Place the chicken skin-side down and cook until golden brown—about 5 to 7 minutes. Then flip and brown the other side for 4 to 5 minutes. This step locks in the juices and gives you that irresistible crispy skin. Once browned, remove the chicken and set it aside for now.
Step 2: Sauté the Vegetables
In the same skillet, toss in the diced onion, red and green bell peppers, and mushrooms if you’re using them. Let them cook down for 5 to 6 minutes until they soften and start to release their sweetness. Then add the minced garlic and cook just for another 1 to 2 minutes until the wonderful garlic aroma fills your kitchen. This creates the flavorful base for your cacciatore sauce.
Step 3: Deglaze the Pan
Pour in the white wine or chicken broth to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom. This not only adds amazing flavor but also ensures nothing is wasted. Let the liquid simmer for 2 to 3 minutes so it reduces slightly, concentrating the flavors.
Step 4: Build the Sauce
Now stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if you want a hint of heat. Taste and season the sauce with extra salt and pepper as needed. Nestle the browned chicken thighs back into the rich sauce, making sure they’re nicely coated and partially submerged.
Step 5: Simmer to Perfection
Cover your skillet and reduce the heat to low. Let everything gently simmer for 30 to 35 minutes, until the chicken is fully cooked through and gloriously tender. The sauce thickens, and all those flavors mingle beautifully, turning this dish into a comforting masterpiece. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Step 6: Garnish and Serve
Just before serving, sprinkle the dish with fresh parsley and, if you like, some fresh basil leaves. These garnishes add a burst of color and a fresh herbal note that lightens the hearty flavors. Now you’re ready to enjoy your Classic Chicken Cacciatore Recipe!
How to Serve Classic Chicken Cacciatore Recipe
Garnishes
Fresh herbs like parsley or basil are the perfect finishing touch—they brighten the rich sauce and add a touch of elegance. A drizzle of good olive oil or even some shaved Parmesan can elevate the presentation and taste even further.
Side Dishes
This dish shines served over a bed of al dente pasta, creamy polenta, or fluffy rice to soak up that incredible sauce. Crusty bread is another fantastic companion, perfect for mopping up every last bit.
Creative Ways to Present
For a fun twist, serve your Classic Chicken Cacciatore Recipe in individual ramekins or cast-iron skillets for an effortlessly rustic look. You can also layer it over roasted vegetables or mashed potatoes for an extra comforting meal that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Chicken Cacciatore tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before refrigerating.
Freezing
This recipe freezes beautifully. Transfer cooled leftovers into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over low-medium heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened too much. You can also reheat in the microwave, covered, but be careful not to dry out the chicken. Just warm until steaming hot and delicious.
FAQs
Can I use boneless chicken for this Classic Chicken Cacciatore Recipe?
Absolutely! Boneless chicken thighs work well and will cook a bit faster, but bone-in chicken tends to be juicier and more flavorful. Adjust cooking time accordingly so the chicken doesn’t dry out.
What can I substitute for white wine in the recipe?
If you prefer not to use wine, chicken broth is an excellent substitute. It keeps the sauce flavorful and moist without altering the essence of the dish.
Is it necessary to brown the chicken first?
Browning the chicken adds valuable flavor and texture, creating a beautiful golden crust that makes the final dish extra special. Skipping this step will still yield tasty results, but it’s a worthwhile step for deeper taste.
Can I make this dish vegetarian?
While this Classic Chicken Cacciatore Recipe highlights chicken, you can make a vegetarian version by omitting the meat and using hearty vegetables or plant-based protein like tofu or tempeh. Just simmer them in the sauce until tender.
How spicy is the dish with crushed red pepper flakes?
The red pepper flakes add just a subtle warmth, not overwhelming heat. If you’re sensitive to spice, feel free to leave them out or adjust the amount to suit your taste.
Final Thoughts
This Classic Chicken Cacciatore Recipe is truly one of those treasures you’ll keep coming back to. It’s comforting, delicious, and surprisingly simple to make, delivering fantastic flavor with every bite. So grab your skillet, gather the ingredients, and give this timeless Italian classic a try—you’ll be so glad you did!
Print
Classic Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A classic Italian Chicken Cacciatore recipe featuring tender bone-in chicken thighs simmered in a flavorful tomato sauce with bell peppers, onions, garlic, and herbs. This rustic dish is perfect served over pasta, rice, or with crusty bread for a comforting and hearty meal.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
- 1 tablespoon olive oil
Vegetables and Sauce
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken broth
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place chicken skin-side down and cook for 5-7 minutes or until golden brown, then flip and cook the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add diced onion, red and green bell peppers, and mushrooms if using. Sauté for 5-6 minutes until the vegetables are softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the pan: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits stuck to the bottom. Allow the liquid to simmer for 2-3 minutes to reduce slightly.
- Add sauce ingredients: Stir in crushed tomatoes, chicken broth, dried oregano, dried basil, and crushed red pepper flakes if using. Season with additional salt and pepper to taste. Return the browned chicken to the skillet, nestling it into the sauce. Bring the mixture to a gentle simmer.
- Simmer chicken: Cover the skillet and reduce heat to low. Let it simmer for 30-35 minutes, or until the chicken is cooked through and tender, with an internal temperature reaching 165°F (74°C).
- Garnish and serve: Sprinkle freshly chopped parsley or basil over the dish before serving. Serve the Chicken Cacciatore hot over pasta, rice, or accompanied by crusty bread for soaking up the delicious sauce.
Notes
- You can substitute chicken thighs with drumsticks or a mix as preferred.
- For a vegetarian version, substitute chicken with hearty vegetables or plant-based protein and adjust cooking times accordingly.
- If white wine is not available, use additional chicken broth as a substitute.
- Adjust the amount of crushed red pepper flakes based on your spice preference or omit completely for a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste great reheated.
