Chicken Cacciatore is a rustic Italian-inspired dish that simmers juicy chicken in a rich tomato sauce with bell peppers, onions, garlic, and herbs. It’s hearty, flavorful, and perfect for slow-cooked comfort on a weeknight or Sunday dinner. I love how everything cooks together in one pot, creating a savory, saucy meal that’s full of depth and tradition.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet incredibly rich in flavor. The chicken becomes tender and infused with tomato, garlic, and herb goodness while the vegetables soak up all that savory sauce. It’s naturally wholesome, cozy, and perfect for pairing with pasta, rice, or crusty bread. Plus, I can make it ahead and enjoy the leftovers even more the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in or boneless chicken thighs or breasts
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Olive oil
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Onion (sliced)
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Bell peppers (any color, sliced)
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Garlic (minced)
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Crushed tomatoes or diced tomatoes
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Tomato paste (for richness)
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Dry white wine or chicken broth
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Dried oregano
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Dried basil
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Bay leaf
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Salt and black pepper
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Fresh parsley or basil (for garnish)
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Optional: mushrooms, olives, capers for extra flavor
Directions
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I season the chicken with salt and pepper, then sear it in a large skillet or Dutch oven with olive oil until browned on both sides. I remove it and set it aside.
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In the same pan, I sauté onions, garlic, and bell peppers until softened.
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I stir in tomato paste, cook for a minute, then deglaze the pan with white wine or broth.
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I add crushed tomatoes, oregano, basil, and a bay leaf, then return the chicken to the pan and nestle it into the sauce.
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I cover and simmer on low for about 35–45 minutes until the chicken is tender and cooked through.
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I uncover and let it simmer a bit longer if I want a thicker sauce. I remove the bay leaf and garnish with fresh herbs before serving.
Servings and timing
This recipe serves 4–6 people. It takes about 15 minutes to prep and 40–50 minutes to cook, so I have dinner ready in just about an hour.
Variations
Sometimes I add sliced mushrooms or pitted olives for a more traditional southern Italian flavor. I’ve also swapped the chicken for sausage or added red pepper flakes for a bit of heat. For a lighter version, I use chicken breasts; for extra tenderness and richness, I go with thighs.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much. It tastes even better the next day as the flavors develop.
FAQs
What does “cacciatore” mean?
It means “hunter-style” in Italian, referring to a rustic stew made with ingredients a hunter might gather—meat, tomatoes, herbs, and veggies.
Can I use boneless chicken?
Yes, I’ve made this with boneless thighs and breasts. They cook faster, but I simmer them gently so they stay juicy.
What’s the best side to serve with it?
I like serving it with spaghetti, polenta, mashed potatoes, or crusty bread to soak up the sauce.
Can I make this in a slow cooker?
Yes. I sear the chicken first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4.
Can I freeze Chicken Cacciatore?
Definitely. I let it cool completely, then freeze it in a sealed container for up to 3 months. I thaw overnight and reheat slowly on the stove.
Conclusion
Chicken Cacciatore is a timeless, comforting meal that fills my kitchen with mouthwatering aromas and my plate with satisfying flavor. It’s simple, wholesome, and endlessly customizable—one of those go-to dishes I always count on when I want something hearty and homemade. Whether served over pasta or with warm bread, it never disappoints.
Print
Chicken Cacciatore
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Chicken Cacciatore is a rustic Italian dish where chicken simmers in a rich tomato sauce with garlic, onions, peppers, and herbs. It’s a cozy, hearty one-pot meal perfect for weeknight dinners or family gatherings.
Ingredients
- 4–6 bone-in or boneless chicken thighs or breasts
- 2 tbsp olive oil
- 1 onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed or diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup dry white wine or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: mushrooms, olives, or capers
Instructions
- Season chicken with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat and brown chicken on both sides. Remove and set aside.
- In the same pan, sauté onions, bell peppers, and garlic until softened.
- Add tomato paste and cook for 1 minute. Deglaze with white wine or broth, scraping the bottom of the pan.
- Stir in crushed tomatoes, oregano, basil, and bay leaf. Return chicken to the pan, nestling it in the sauce.
- Cover and simmer on low for 35–45 minutes until the chicken is cooked through and tender.
- If a thicker sauce is desired, uncover and simmer for an additional 5–10 minutes. Remove bay leaf.
- Garnish with fresh parsley or basil and serve with pasta, rice, or bread.
Notes
- Thighs offer richer flavor, but breasts work well too.
- Add mushrooms, olives, or capers for extra depth.
- Great make-ahead meal—the flavors deepen overnight.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
