Name: Chicken Cacciatore Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 2 pounds boneless skinless chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 medium yellow onion, chopped; 1 medium green bell pepper, chopped; 3 cloves garlic, minced; 3/4 cup dry white wine or low sodium chicken broth; 1 28-ounce can crushed tomatoes; 8 ounces sliced baby bella (cremini) mushrooms; 2 teaspoons Italian seasoning; 1/2 tablespoon balsamic vinegar; Whole wheat pasta, or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash; Chopped fresh parsley or basil; Freshly grated Parmesan cheese

Jump to Recipe

Introduction

Chicken Cacciatore is a comforting Italian classic featuring tender chicken simmered in a rich tomato sauce with mushrooms, peppers, and herbs. It’s a hearty, flavorful dish perfect for family dinners and pairs beautifully with pasta or rice.

The image shows a metal pan filled with a rich, chunky tomato sauce as the base layer, deep red in color with pieces of green bell peppers and browned mushrooms mixed throughout. On top, there are several golden-brown, cooked chicken pieces slightly submerged in the sauce, their edges crisped and seasoned with black pepper. Scattered finely grated white cheese and thin strips of fresh green basil leaves are sprinkled over the chicken and sauce, adding texture and freshness to the dish. The pan is placed on a white marbled textured surface with some loose basil pieces around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil (divided)
2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium yellow onion (chopped)
1 medium green bell pepper (chopped)
3 cloves garlic (minced)
3/4 cup dry white wine or low sodium chicken broth
1 28-ounce can crushed tomatoes
8 ounces sliced baby bella (cremini) mushrooms
2 teaspoons Italian seasoning
1/2 tablespoon balsamic vinegar
Whole wheat pasta (or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
Chopped fresh parsley or basil
Freshly grated Parmesan cheese

Instructions

Step 1: Heat 2 tablespoons of olive oil in a Dutch oven or a deep, sturdy pot over medium-high heat. Season both sides of the chicken thighs with salt and pepper.
Step 2: When the oil is hot but not smoking, add the chicken in a single layer. Cook for 3 to 4 minutes on the first side, without moving, until browned. Flip and brown the other side for about 2 minutes. Transfer the chicken to a clean plate; it does not need to be cooked through yet.
Step 3: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, chopped onion, and bell pepper. Cook for about 4 minutes until the vegetables soften.
Step 4: Add minced garlic and cook for 1 minute until fragrant.
Step 5: Pour in the white wine (or chicken broth). Stir and let simmer until reduced by half, approximately 3 minutes.
Step 6: Add the crushed tomatoes with their juices, sliced mushrooms, Italian seasoning, and balsamic vinegar. Stir to combine and bring the sauce to a simmer. Cook uncovered for 10 minutes.
Step 7: Nestle the chicken thighs into the sauce, including any juices that have collected on the plate. Make sure the chicken is mostly submerged but some pieces may peek out.
Step 8: Partially cover the pot and let simmer for 15 to 20 minutes, or until the chicken is cooked through, the sauce thickens, and mushrooms become tender.
Step 9: If desired, remove the chicken to a cutting board. Once cool enough to handle, dice or shred the chicken and return it to the pot. Alternatively, serve the thighs whole.
Step 10: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Toss shredded chicken in the sauce to warm through.
Step 11: Serve hot over your choice of whole wheat pasta, rice, polenta, or veggie noodles. Finish with a generous spoonful of sauce, a sprinkle of chopped fresh parsley or basil, and freshly grated Parmesan cheese.

Tips & Variations

For a richer flavor, use boneless skin-on chicken thighs, browning the skin side first.
Substitute white wine with low sodium chicken broth if you prefer a non-alcoholic version.
Add a pinch of red pepper flakes with the garlic for a subtle spicy kick.
Try using other mushrooms like shiitake or porcini for a different earthy taste.
Serve with creamy polenta or roasted vegetables instead of pasta for a low-carb option.

Storage

Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A dish on a white plate with two main layers: on one side, golden-yellow penne pasta sprinkled with grated white cheese, showing a slight shine and soft texture; on the other side, several pieces of meat covered with thick, red tomato sauce with visible herbs and chunks, topped with thin green basil strips and some grated white cheese; a fork rests on the pasta side, the plate set on a white marbled surface with a gray and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. Adjust cooking time accordingly and consider shredding the chicken after cooking to keep it moist.

What can I serve with Chicken Cacciatore?

This dish pairs wonderfully with whole wheat pasta, brown rice, polenta, or vegetable-based noodles like zucchini noodles. Fresh herbs and Parmesan cheese on top enhance the flavors.