Name: Italian Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 6 bone-in chicken thighs; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 garlic cloves, minced; 1 can crushed tomatoes; 1/2 cup chicken broth; 1/2 cup pomegranate juice; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes; 1 tablespoon tomato paste; 1/2 cup sliced mushrooms; 2 tablespoons chopped fresh parsley

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Italian Chicken Cacciatore is a hearty and rustic Italian classic that I enjoy making whenever I want a comforting homemade meal. I simmer tender chicken in a rich tomato sauce with sweet bell peppers, onions, garlic, mushrooms, and fragrant herbs to create a flavorful dish that tastes like it has been cooking all day. I love serving it over pasta, creamy mashed potatoes, or with warm crusty bread to soak up every bit of the delicious sauce.

Italian Chicken Cacciatore

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in chicken thighs

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 garlic cloves, minced

1 can crushed tomatoes

½ cup chicken broth

½ cup pomegranate juice

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes

1 tablespoon tomato paste

½ cup sliced mushrooms

2 tablespoons chopped fresh parsley

Directions

I season the chicken thighs evenly with the salt and black pepper.

I heat the olive oil in a large skillet or Dutch oven over medium-high heat and sear the chicken on both sides until golden brown. Then I remove the chicken and set it aside.

In the same pan, I sauté the onion, bell peppers, and mushrooms for about 5 minutes until they become soft.

I stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.

I pour in the pomegranate juice and let it simmer for about 2 minutes so it reduces slightly.

I add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes, stirring everything together until well combined.

I return the chicken to the pan, cover it, and let it simmer over low heat for 35 to 40 minutes until the chicken is tender and fully cooked.

I finish the dish by sprinkling fresh parsley over the top before serving.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Calories: Approximately 410 kcal per serving

Variations

I sometimes replace the chicken thighs with bone-in chicken drumsticks or chicken breasts for a different texture. I like adding black or green olives for a more traditional Italian touch. When I want extra richness, I stir in a splash of red wine before adding the tomatoes. I also enjoy including zucchini or carrots for additional vegetables. If I prefer a milder version, I simply leave out the red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 3 months and thaw them overnight in the refrigerator before reheating. I reheat the chicken gently in a covered skillet over medium-low heat with a splash of chicken broth if the sauce has thickened. I can also warm individual servings in the microwave until heated through.

FAQs

Can I use boneless chicken instead?

I can use boneless chicken thighs or breasts if I prefer. I simply reduce the cooking time slightly to prevent the meat from drying out.

Can I make this recipe ahead of time?

Yes. I often prepare it a day in advance because the flavors become even richer after resting overnight in the refrigerator.

What can I serve with Chicken Cacciatore?

I enjoy serving it with pasta, mashed potatoes, creamy polenta, rice, or fresh crusty bread to soak up the flavorful sauce.

Can I freeze Chicken Cacciatore?

Yes. I let it cool completely before placing it in freezer-safe containers. It keeps well for up to 3 months.

Why is pomegranate juice used in this recipe?

I like using pomegranate juice because it adds a gentle sweetness and subtle tanginess that balances the rich tomato sauce and enhances the overall depth of flavor.

Conclusion

I love making this Italian Chicken Cacciatore because it combines simple ingredients into a comforting meal that feels both rustic and elegant. The tender chicken, rich tomato sauce, colorful vegetables, and fragrant herbs create a satisfying dish that is perfect for family dinners or special occasions. Whether I serve it with pasta, potatoes, or fresh bread, I always end up with a delicious meal that is full of classic Italian-inspired flavors.

📖 Recipe:

Italian Chicken Cacciatore

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Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Halal

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Description

Italian Chicken Cacciatore is a hearty, rustic dish featuring tender chicken simmered in a rich tomato sauce with bell peppers, mushrooms, garlic, and herbs. It's a comforting one-pan meal perfect for serving over pasta, mashed potatoes, polenta, or crusty bread.

Instructions

Season the chicken thighs evenly with the salt and black pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, then remove and set aside.
In the same pan, sauté the onion, bell peppers, and mushrooms for about 5 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the pomegranate juice and simmer for about 2 minutes to reduce slightly.
Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir until well combined.
Return the chicken to the pan, cover, and simmer over low heat for 35 to 40 minutes until the chicken is tender and fully cooked.
Sprinkle with fresh parsley before serving.