Chicken Cacciatore

This easy chicken cacciatore recipe cooks tender chicken in a rich tomato sauce with peppers, onions, and Italian seasoning. Make it for a quick family dinner or cozy weekend meal everyone will love.

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This hearty chicken cacciatore simmers tender chicken, tomatoes, and peppers into one cozy, home-cooked dinner. Everything cooks in one pot, so cleanup stays easy. The rich tomato sauce adds bold flavor and tastes even better the next day. Serve it with pasta or rice to soak up every bite.

This recipe comes together fast, and you can follow the simple step-by-step guide below. We’ve added clear photos, helpful pro tips, and smart tricks to make it foolproof. Plus, you’ll find answers to the most frequently asked questions, so you never have to guess.

You can make this easy Italian chicken cacciatore in under an hour with just one pot and simple pantry ingredients. The chicken turns juicy, and the tomato sauce gets rich and hearty with every stir.

It’s perfect for busy weeknights, cozy dinners, or even a casual potluck with friends. Serve it over pasta, rice, or mashed potatoes for a warm and filling meal everyone loves.

What you'll need to make this chicken cacciatore recipe:

• 2 tablespoons of olive oil
• 2 tablespoons of salted butter
• 6 chicken thighs (boneless and skinless are used here, but bone-in and with or without the chicken skin are all great options)
• Salt and black pepper, as needed
• 1 to 2 teaspoons of dried basil
• 1 to 2 teaspoons of dried oregano
• 1 to 2 thinly sliced shallots or ½ small yellow onion, sliced
• 3 to 4 cloves of garlic, minced
• 1 cup of sliced mushrooms
• 1 tablespoon of all-purpose flour
• ½ cup sherry or dry white wine
• 1 can of diced tomatoes
• ½ red bell pepper, diced

Make your chicken cacciatore recipe your own by switching up a few ingredients or tossing in something extra. These quick swaps boost flavor and keep dinner feeling fresh every time you make it. Here are some top substitutions and additions:

• Substitute Chicken Thighs: Swap chicken thighs with drumsticks or bone-in chicken breasts for a different texture and flavor.
• Add Mushrooms: Stir in sliced mushrooms for a rich, earthy flavor that goes great with the tomato sauce.
• Substitute Green Peppers: Use red, yellow, or orange bell peppers if you want a sweeter, milder flavor.
• Add Black Olives: Toss in sliced black olives for a salty, bold kick that pairs well with the savory sauce.
• Substitute Diced Tomatoes: Swap crushed tomatoes or fire-roasted tomatoes for a deeper, smokier flavor in the sauce.

Follow our step-by-step instructions and pictures to make this Italian chicken dish easy from start to finish. Check out the tips and tricks below to cook it like a pro. Let’s get started and make dinner simple tonight!

FIRST STEP: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat.

SECOND STEP: Pat the boneless skinless chicken thighs with paper towels to remove as much moisture as possible. Add to the heated skillet.

THIRD STEP: Brown the chicken thighs, adding salt and pepper to them while they cook.

FOURTH STEP: When the chicken pieces are browned on each side, add the basil and oregano to the pan and sauté for 30 seconds longer.

FIFTH STEP: Remove the browned chicken from the pan and set it aside. 

Add the shallots and minced garlic to the pan and cook over medium heat for one to two minutes or until soft and fragrant.

Add the mushrooms to the pan and sauté for an additional one to two minutes until soft.
SIXTH STEP: Sprinkle the flour over the mushroom/shallot mixture and sauté for one to two minutes.
SEVENTH STEP: Slowly add in the sherry or chicken broth. Scrape the browned bits from the bottom of the pan, letting it simmer for about two to three minutes.

EIGHTH STEP: Return the chicken to the pan and then add the canned tomatoes, including the juice and diced bell pepper.

NINTH STEP: Bring the mixture to a simmer. Reduce the heat to low heat, cover with a lid, and cook for 20 minutes, stirring occasionally. 

If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.

TENTH STEP: Add additional salt and pepper to taste and serve hot over spaghetti noodles.

ELEVENTH STEP: Fresh parsley is not included in the ingredients list, but it can be used as a garnish.

You can serve chicken cacciatore all year long for all kinds of meals. It works for family dinners, cozy weekends, and even casual get-togethers.

• Serve for busy weeknight dinners: This chicken cacciatore cooks in one pot and makes cleanup fast. Kids love the tender chicken, and everyone gets full. Pair it with cheesy mashed potatoes or baked macaroni and cheese.
• Bring it to a potluck or family gathering: It stays warm in a slow cooker, so it’s great for potlucks or family meals. Serve it with baked ziti or buttery corn casserole.
• Make it for a cozy fall or winter meal: This recipe feels extra comforting on chilly days. Serve it over parmesan noodles with creamy broccoli rice or warm sweet cornbread.

Cacciatore chicken thighs has stayed a reader favorite for good reason. It’s quick, cozy, and feels like dinner done right. Whether you're cooking for one or feeding the whole crew, this easy recipe just works every single time.

• Easy to Make: One pot, simple steps, and dinner’s on the table without a big mess.
• Great for Any Season: It’s warm for winter but light enough for spring, so you can cook it all year long.
• Family Approved: Even picky eaters ask for seconds when this chicken recipe hits the table.
• Budget Friendly: You only need a few affordable ingredients you probably already have on hand.
• Crowd Pleaser: Friends and family always go back for more, so it’s perfect for gatherings and potlucks.
• Tastes Even Better the Next Day: The flavors get richer overnight, so leftovers never feel boring.

Cacciatore is that one dinner you’ll make again and again—because it’s just that easy to love.

Can I use boneless chicken for chicken cacciatore?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor and keeps the meat juicy while it cooks.

How long does chicken cacciatore take to cook?
Chicken cacciatore takes about fifty-five minutes total, including prep and simmer time, for a flavorful and hearty dinner.

Do I need to brown the chicken first?
Yes, browning the chicken before simmering helps lock in flavor and gives the sauce a richer taste and color.

What kind of tomatoes work best for chicken cacciatore?
Use canned diced tomatoes or crushed tomatoes. Both break down well and help build a rich tomato-based sauce.

Can I cook chicken cacciatore in a slow cooker?
Yes, you can make chicken cacciatore in a slow cooker. Just brown the chicken first, then cook on low for six hours.

Do I need to cover the pot while it simmers?
Yes, keep the pot partially covered to let steam escape while the sauce thickens and the chicken finishes cooking.

How do I know when the chicken is done?
The chicken is done when it reaches 165°F and feels tender enough to pull apart with a fork.

Can I use fresh herbs instead of dried ones?
Yes, you can use fresh herbs in chicken cacciatore. Just double the amount since fresh herbs are less concentrated.

Should I stir the sauce while it simmers?
Yes, stir the sauce occasionally while it simmers so nothing sticks to the bottom and the sauce thickens evenly.

Can I add veggies to chicken cacciatore?
Yes, you can add mushrooms or zucchini to chicken cacciatore for extra texture and flavor during the last twenty minutes.

What’s the best way to serve chicken cacciatore for dinner?
Spoon the chicken and sauce over pasta, rice, or mashed potatoes for a hearty and filling dinner.

Can I serve chicken cacciatore at a potluck?
Yes, keep it warm in a slow cooker and let guests scoop their own servings for an easy potluck dish.

Is chicken cacciatore a good option for kids?
Yes, kids enjoy the tender chicken and mild sauce, especially when it’s served with noodles or buttery mashed potatoes.

Can I serve chicken cacciatore for a special occasion?
Yes, it works great for birthdays or family dinners when you want a homemade meal that feels cozy and filling.

What’s the best time of year to serve chicken cacciatore?
You can serve it year-round, but it feels extra cozy during fall and winter with its warm sauce and hearty texture.

Should I serve chicken cacciatore with anything on top?
Top it with fresh parsley or a sprinkle of parmesan cheese to add color and a little extra flavor before serving.

Follow the tips, tricks, and step-by-step directions below to store your chicken cacciatore the right way. We’ll show you exactly how to keep it fresh, reheat it the right way, and save every last bite for later.

Can I make chicken cacciatore ahead of time?
Yes, you can cook chicken cacciatore a day early. Let it cool, then store it in the fridge in an airtight container for up to three days.

What’s the best way to store leftover chicken cacciatore?
Store leftovers in a sealed container in the fridge. Eat them within three days for the best flavor and texture.

Can I freeze cooked chicken cacciatore?
Yes, you can freeze this chicken cacciatore. Let it cool first, then freeze in a container for up to three months.

How do I thaw frozen chicken cacciatore?
Thaw frozen chicken cacciatore in the fridge overnight. This keeps the texture and flavor from getting watery or mushy.

How should I reheat chicken cacciatore?
Warming up chicken cacciatore is easy, and you’ve got a few ways to do it:

Stovetop:
Add your portion to a skillet or pot and heat it over medium-low. Stir now and then until it’s hot. Add a splash of water or chicken broth to keep the sauce from drying out.

Oven:
Set the oven to 350°F. Place the chicken cacciatore in an oven-safe dish, cover with foil, and bake for twenty to thirty minutes.

Microwave:
Microwave single servings in a covered, microwave-safe dish. Heat in thirty-second bursts, stirring between each, until it’s fully warmed.

Chicken Cacciatore

This easy chicken cacciatore recipe cooks tender chicken in a rich tomato sauce with peppers, onions, and Italian seasoning. Make it for a quick family dinner or cozy weekend meal everyone will love.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4

Calories 550 kcal

Ingredients

  

1x2x3x

• 2 tablespoons of olive oil
• 2 tablespoons of salted butter
• 6 chicken thighs (boneless and skinless are used here, but bone-in and with or without the chicken skin are all great options)
• Salt and black pepper (as needed)
• 1 to 2 teaspoons of dried basil
• 1 to 2 teaspoons of dried oregano
• 1 to 2 thinly sliced shallots or ½ small yellow onion (sliced)
• 3 to 4 cloves of garlic (minced)
• 1 cup of sliced mushrooms
• 1 tablespoon of all-purpose flour
• ½ cup sherry or dry white wine
• 1 can of diced tomatoes
• ½ red bell pepper (diced)

DIRECTIONS

 

• In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
• Pat the chicken thighs with paper towels to remove as much moisture as possible. Add to the heated skillet.
• Brown chicken thighs, adding salt and pepper while cooking.
• When chicken thighs are browned on each side, add basil and oregano to the pan and saute for 30 seconds longer.
• Remove the chicken from the pan and set aside. Add the shallots and minced garlic to the pan and cook over medium heat for 1 to 2 minutes or until soft and fragrant. Add mushrooms to the pan and saute for an additional 1 to 2 minutes until soft.
• Sprinkle the flour over the mushroom/shallot mixture and saute for 1 to 2 minutes.
• Add the sherry or chicken broth and scrape the browned bits from the bottom of the pan, simmering for 2 to 3 minutes.
• Return the chicken to the pan. Add the canned tomatoes, including the juice, and diced bell pepper.
• Bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and cook for 20 minutes, stirring occasionally. If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.
• Add additional salt and pepper to taste and serve hot over spaghetti noodles.
• Parsley is not included in the ingredients list, but can be used as a garnish.

Notes

• Batch cook the chicken if needed to help brown the chicken quickly. It’s best not to overcrowd the pan though.
• Instead of spaghetti, you can use orzo pasta for this dish as well.

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 11g | Protein: 30g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 181mg | Sodium: 327mg | Potassium: 710mg | Fiber: 2g | Sugar: 4g | Vitamin A: 903IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 3mg

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