Chicken Cacciatore is a beloved Italian dish that’s as comforting as it is delicious. With tender chicken thighs cooked in a flavorful sauce of tomatoes, bell peppers, garlic, and a blend of herbs, this recipe is a hearty meal perfect for any night of the week. Whether paired with pasta or a piece of crusty bread to soak up the sauce, this dish never disappoints!
Ingredients
4 bone-in, skinless chicken thighs
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
½ cup dry white wine
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley, chopped (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by heating the olive oil in a large skillet or Dutch oven over medium heat.
I season the chicken thighs with salt and pepper, then brown them in the skillet for about 4-5 minutes per side. Once they’re browned, I remove the chicken from the skillet and set it aside.
In the same skillet, I add the sliced onion and bell peppers. I sauté them for 3-4 minutes until they soften.
Next, I add the minced garlic and cook for another minute until it’s fragrant.
I pour in the white wine, scraping up any browned bits from the bottom of the skillet. Letting it simmer for 2-3 minutes helps the flavors come together.
Then, I stir in the diced tomatoes (with their juices), chicken broth, oregano, basil, and red pepper flakes (if using). I bring the mixture to a simmer.
I return the browned chicken thighs to the skillet, nestling them into the sauce. After covering the skillet, I let it cook for 30-35 minutes, or until the chicken is fully cooked and tender.
Before serving, I taste the sauce and adjust the seasoning with salt and pepper if needed.
To finish, I garnish with fresh basil or parsley.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 280 kcal per serving
Variations
Chicken Breasts: If you prefer chicken breasts, you can swap them for the thighs. Just make sure to adjust the cooking time since breasts cook faster than thighs.
Add Mushrooms: For an extra depth of flavor, I like to add sliced mushrooms along with the bell peppers. They absorb the sauce beautifully and add a rich, earthy taste.
Herbs: If you don’t have dried oregano or basil, feel free to use fresh herbs. I also like to sprinkle a bit of thyme for a different twist.
Spicy: To make the dish spicier, I add more red pepper flakes or even a chopped jalapeño for an extra kick.
Storage/Reheating
I love how well Chicken Cacciatore stores. Once the dish has cooled down, I keep it in an airtight container in the fridge for up to 3 days. The flavors get even better the next day! To reheat, I warm it gently in a skillet over low heat, adding a splash of chicken broth or water if needed to keep the sauce from thickening too much. If you prefer, you can also microwave it, but I recommend covering it to keep the chicken moist.
FAQs
Can I use boneless chicken for Chicken Cacciatore?
Yes, you can! I recommend using boneless, skinless chicken thighs for a quicker cooking time. Just be sure to adjust the cooking time so the chicken doesn’t dry out.
What should I serve with Chicken Cacciatore?
I love serving it with a side of pasta, rice, or even a slice of crusty bread to soak up the delicious sauce. A simple salad on the side works great too!
Can I make Chicken Cacciatore in a slow cooker?
Yes, you can! To make it in a slow cooker, brown the chicken first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
Can I freeze Chicken Cacciatore?
Absolutely! I freeze it in an airtight container for up to 3 months. When ready to reheat, thaw it in the fridge overnight and then warm it up as you normally would.
What other vegetables can I add to Chicken Cacciatore?
Feel free to experiment with other vegetables like zucchini, carrots, or even olives. The sauce is versatile, so you can add whatever you have on hand!
Conclusion
Chicken Cacciatore is a timeless Italian classic that’s both hearty and flavorful. The combination of tender chicken, savory vegetables, and aromatic herbs creates a meal that’s perfect for family dinners or cozy nights in. Whether you’re serving it with pasta, rice, or bread, this dish is sure to become a staple in your kitchen. I hope you enjoy it as much as I do!
Recipe:
Chicken Cacciatore
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Chicken Cacciatore is a flavorful Italian dish made with tender chicken thighs simmered in a savory tomato-based sauce with bell peppers, garlic, and aromatic herbs. This hearty one-pot meal is perfect for family dinners or cozy nights in. Whether paired with pasta, rice, or crusty bread, it’s an easy, comforting recipe that will become a favorite in your kitchen!
Ingredients
4 bone-in, skinless chicken thighs
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
½ cup dry white wine
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley, chopped (for garnish)
Instructions
-
Heat the olive oil in a large skillet or Dutch oven over medium heat.
-
Season the chicken thighs with salt and pepper, then brown them in the skillet for about 4-5 minutes per side. Remove the chicken and set it aside.
-
In the same skillet, add the sliced onion and bell peppers. Sauté for 3-4 minutes until softened.
-
Add the minced garlic and cook for another minute until fragrant.
-
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
-
Stir in the diced tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
-
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook for 30-35 minutes, until the chicken is tender.
-
Taste and adjust the seasoning with salt and pepper if needed. Garnish with fresh basil or parsley.
Notes
To make it spicier, add more red pepper flakes or a chopped jalapeño.
For a deeper flavor, consider adding mushrooms along with the bell peppers.
This dish can also be made in a slow cooker. After browning the chicken, add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 280 kcal
