There’s nothing quite like an authentic Chicken Cacciatore — tender chicken simmered in a savory tomato sauce infused with herbs, garlic, and bell peppers. This Italian “hunter’s style” dish is a timeless comfort meal that fills your kitchen with warmth and aroma. Whether you serve it over pasta, rice, or crusty bread, every bite tastes like home-cooked perfection.
Table of Contents
🍗 What Is Chicken Cacciatore?
The word cacciatore translates to “hunter,” referring to the rustic way this meal was originally prepared — using whatever fresh ingredients were available after a hunt. Traditional versions often include chicken, onions, bell peppers, tomatoes, mushrooms, and wine.
Over time, each Italian region developed its own variation. In the north, cooks often use white wine and mushrooms, while in the south (especially Sicily), you’ll find richer tomato sauces flavored with olives or capers.
The beauty of this dish is how it balances earthy, savory, and tangy notes. Every bite combines juicy chicken with the sweetness of slow-cooked onions and the acidity of crushed tomatoes — a true symphony of rustic Italian flavor.
🥣 Ingredients for Chicken Cacciatore
To make the best chicken cacciatore, use fresh, high-quality ingredients.
🧂 For the Chicken:
- 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
🍅 For the Sauce:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sliced mushrooms (cremini or white button)
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- ½ cup dry white wine (optional but authentic)
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- Fresh parsley or basil for garnish
🔪 Step-by-Step Instructions
Step 1: Season and Sear the Chicken
Pat the chicken pieces dry with a paper towel — this helps them brown beautifully. Season both sides with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and sear for 5–6 minutes per side, until golden brown. Remove and set aside.
🔥 Pro Tip: Browning the chicken first is key — it locks in flavor and gives your sauce that deep, caramelized richness that makes authentic cacciatore unforgettable.
Step 2: Sauté the Aromatics
In the same pan (don’t clean it — those brown bits are gold), add a drizzle more olive oil if needed. Add onions and cook until translucent, about 4 minutes. Stir in garlic and cook just until fragrant.
Add sliced bell peppers and mushrooms. Sauté for another 5–6 minutes until softened and slightly browned.
Step 3: Build the Sauce
Pour in crushed tomatoes, chicken broth, and white wine. Stir gently to combine. Add oregano, thyme, bay leaf, and crushed red pepper.
Scrape the bottom of the pan to release all those caramelized bits — this is where the flavor lives!
Step 4: Simmer the Chicken
Return the browned chicken to the pan. Spoon some sauce over the top to coat.
Cover and reduce heat to low. Let it simmer gently for 35–40 minutes, until the chicken is tender and cooked through (internal temperature 165°F / 74°C).
If you prefer a thicker sauce, remove the lid halfway through and let it reduce.
Step 5: Taste and Adjust
Taste the sauce and adjust seasoning with salt, pepper, or a pinch of sugar if needed to balance acidity. Remove bay leaf.
Finish with a handful of chopped fresh parsley or basil.
🍝 Serving Suggestions
Chicken Cacciatore is delicious on its own, but pairing it with a starch helps absorb all that flavorful sauce. Try serving it with:
- Fresh pasta (tagliatelle or pappardelle)
- Creamy polenta
- Steamed rice
- Garlic mashed potatoes
- Crusty Italian bread for dipping
🧄 Optional: Sprinkle grated Parmesan or Pecorino Romano on top for a rich, savory finish.
🌟 Variations & Substitutions
One of the best things about this dish is how flexible it is:
- Sicilian Style: Add green olives, capers, or anchovies for a briny twist.
- White Wine Cacciatore: Skip the tomatoes and use extra wine and broth for a lighter sauce.
- Vegetable Boost: Add zucchini, carrots, or spinach for extra nutrients.
- Creamy Version: Stir in a splash of heavy cream at the end for a velvety sauce.
- Slow Cooker Option: Combine everything in a slow cooker and cook on low for 6–7 hours.
💡 Expert Tips for Perfect Chicken Cacciatore
- Don’t rush the browning. Those crispy bits on the bottom make your sauce incredible.
- Use bone-in chicken. It adds depth of flavor during simmering.
- Deglaze with wine. If you don’t use wine, substitute with a splash of balsamic vinegar for acidity.
- Let it rest. After cooking, let the chicken sit covered for 5 minutes before serving — it helps the juices redistribute.
- Make ahead! Like many Italian stews, Chicken Cacciatore tastes even better the next day as flavors meld.
❓ Frequently Asked Questions (FAQ)
What are the ingredients of chicken cacciatore?
Chicken thighs or drumsticks, tomatoes, bell peppers, mushrooms, garlic, onion, herbs, and sometimes white wine.
What’s the secret to a great cacciatore?
Proper browning, low simmering, and balancing acidity with a touch of sweetness.
What is traditionally served with chicken cacciatore?
It’s most often served over pasta or polenta, but rice or mashed potatoes work beautifully.
Can I make this recipe ahead of time?
Absolutely. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to avoid drying the chicken.
🧠 Health & Nutrition
This dish offers a balance of lean protein, vegetables, and healthy fats from olive oil. It’s naturally gluten-free, and if you skip the wine, it’s also family-friendly.
Approximate per serving:
- Calories: 370
- Protein: 35g
- Fat: 18g
- Carbohydrates: 14g
💬 Conclusion
This Chicken Cacciatore recipe captures the soul of Italian home cooking — hearty, fragrant, and bursting with flavor. Every spoonful of its tomato-herb sauce brings a taste of Tuscany or Sicily straight to your kitchen.
Serve it with fresh pasta and a glass of red wine for a dinner that feels both rustic and refined. Once you make this once, it’ll quickly become part of your weekly rotation.
If you love this recipe, try next:
Delicious Chicken Cacciatore
Ingredients
Equipment
Method
- Season & Sear: Pat chicken dry. Season all over with salt and black pepper. Heat olive oil in a Dutch oven over medium-high. Sear chicken, skin-side down first, 5–6 minutes per side until deep golden. Transfer to a plate.
- Sauté Aromatics: In the same pot (leave the flavorful brown bits), add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant. Add sliced bell peppers and mushrooms; sauté 5–6 minutes until softened and lightly browned.
- Build the Sauce: Pour in crushed tomatoes, chicken broth, and white wine. Scrape the bottom to deglaze. Stir in oregano, thyme, bay leaf, and red pepper flakes. Bring to a gentle simmer.
- Simmer Chicken: Return chicken and any juices to the pot, nestling pieces into the sauce. Cover and simmer on low for 30–35 minutes, until chicken is tender and reaches 165°F (74°C). For a thicker sauce, uncover for the last 10 minutes.
- Finish & Rest: Remove bay leaf. Taste and adjust salt and pepper (add a pinch of sugar if the tomatoes taste sharp). Let rest 5 minutes. Garnish with chopped parsley or basil.
- Serve: Spoon over pasta, creamy polenta, rice, or with crusty bread. Optional: finish with grated Parmesan.
Notes
- Browning the chicken deeply builds a richer, restaurant-quality sauce.
- For a Sicilian twist, add 2 tbsp capers and a handful of green olives.
- Make-ahead friendly: flavors improve overnight. Refrigerate up to 3 days or freeze up to 3 months.
- Slow cooker: assemble all ingredients and cook on LOW 6–7 hours.