This Chicken Cacciatore is everything you want on a busy weeknight: tender chicken thighs falling off the bone, earthy mushrooms, sweet bell peppers, and a rich tomato sauce that soaks into every bite. The first time I made this, I was trying to impress Ryan with my "Italian cooking skills," and honestly, I was shocked at how restaurant-quality it turned out with such simple ingredients.
If you're looking for more cozy dinner recipes, you'll also love The Best Vegan Red Lentil Stew Recipe and these Delicious Air Fryer Pork Chops for easy weeknight wins.
Why You'll Love This Chicken Cacciatore
This recipe checks every box. The bone-in chicken thighs stay juicy and tender, while the skin gets perfectly crispy when you brown them. The red wine chicken dish has so much depth from deglazing the pan, and those little brown bits? Pure flavor gold.
It's also flexible. You can make it on the stovetop like I do, or toss everything in a slow cooker if you want to come home to dinner already done. The tomato-based chicken stew thickens up beautifully, and it's even better the next day when the flavors have had time to get cozy with each other.
Plus, it uses ingredients you probably already have. No fancy equipment, no weird substitutions.
Jump to:
- Why You'll Love This Chicken Cacciatore
- Ingredients for Chicken Cacciatore
- How to Make Chicken Cacciatore with Peppers
- Smart Swaps and Substitutions
- Equipment For Chicken Cacciatore
- Storage and Reheating Tips
- What to Serve with This Simple Italian Chicken Dinner
- Expert Tips
- FAQ
- Related
- Pairing
- Chicken Cacciatore
Ingredients for Chicken Cacciatore
Here's what you'll need to make this comfort food Chicken Cacciatore from scratch.
See Recipe Card Below This Post For Ingredient Quantities
skin-on chicken thighs: These stay incredibly moist during cooking and give you that rich, satisfying flavor. The bone adds extra depth to the sauce.
salt: Seasons the chicken and helps draw out moisture for better browning.
freshly cracked black pepper: Adds a subtle warmth and complements the tomato sauce perfectly.
all-purpose flour: Creates a light coating on the chicken that helps it brown beautifully and thickens the sauce slightly as it simmers.
olive oil, divided: Used for browning the chicken and sautéing the vegetables. Good quality olive oil makes a difference here.
onion, chopped: Forms the flavor base of the sauce and adds natural sweetness as it softens.
garlic, minced: Brings that classic Italian aroma and deep savory flavor. Fresh garlic is always better than jarred.
baby bella mushrooms, sliced: These earthy mushrooms soak up all the sauce and add a meaty texture to every bite.
bell pepper, sliced: Adds color, sweetness, and a slight crunch that balances the tender chicken.
red wine: Deglazes the pan and adds complexity to the sauce. Don't skip this - it's what makes the dish taste special.
crushed tomatoes: The base of your sauce. Look for good quality canned tomatoes for the best flavor.
capers: These little salty bursts cut through the richness and add authentic Italian flavor.
Fresh basil or parsley (to garnish): A sprinkle of fresh herbs brightens everything up right before serving.
How to Make Chicken Cacciatore with Peppers
This sautéed Chicken Cacciatore thighs recipe comes together in one pan with simple steps.
Prepare chicken: Place the chicken thighs in a bowl and toss them with salt, pepper, and flour until every piece is evenly coated. This helps create a golden crust when you brown them.
Brown chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the chicken thighs skin-side down and cook for about 4-5 minutes per side until deeply browned. Don't rush this step - that golden color equals flavor. Transfer to a plate.
Sauté vegetables: Add the remaining 1 tablespoon of olive oil to the same pan along with the chopped onion and a sprinkle of salt. Cook for 3-4 minutes, stirring occasionally, until the onion turns soft and translucent.
Cook garlic and veggies: Toss in the minced garlic, sliced mushrooms, and red bell pepper. Season with a bit more salt and cook for 3-4 minutes, stirring now and then, until the mushrooms release their moisture and start to turn golden at the edges.
Deglaze pan: Pour in the red wine and use a wooden spoon to scrape up all those beautiful brown bits stuck to the bottom of the pan. Let it bubble for about 1 minute.
Simmer sauce: Add the crushed tomatoes and capers to the pan, stirring to combine. Nestle the browned chicken thighs back into the sauce, skin-side up. Bring everything to a gentle simmer, then cover the pan with a lid. Let it cook for 25-30 minutes until the chicken is fall-apart tender and cooked through. Remove the lid and cook for an additional 5 minutes to let the sauce thicken up nicely.
Garnish and serve: Sprinkle chopped fresh basil or parsley over the top right before serving. The herbs add a bright pop of color and fresh flavor.
Smart Swaps and Substitutions
This traditional Chicken Cacciatore is pretty flexible if you need to make changes.
Chicken: Bone-in chicken breasts or drumsticks work too, though thighs stay the most tender. Boneless chicken thighs will cook faster, so reduce the simmering time to about 15-20 minutes.
Wine: If you don't have red wine, use chicken broth with a splash of balsamic vinegar for depth. White wine works in a pinch but changes the flavor slightly.
Mushrooms: Regular button mushrooms or cremini mushrooms are perfect substitutes for baby bellas.
Bell pepper: Use any color bell pepper you like, or swap in roasted red peppers from a jar.
Tomatoes: Diced tomatoes work if you don't have crushed, though the sauce will be slightly chunkier.
Capers: If you're not a caper fan, leave them out or use sliced olives instead for that salty bite.
Equipment For Chicken Cacciatore
You really only need one good pan for this Chicken Cacciatore.
Large skillet or braiser: A 12-inch skillet with a lid works perfectly. Cast iron holds heat beautifully, but any heavy-bottomed pan will do the job.
Wooden spoon: Essential for scraping up those flavorful brown bits when you deglaze.
Tongs: Makes flipping the chicken thighs easy without tearing the skin.
Sharp knife and cutting board: For prepping all your vegetables.
Storage and Reheating Tips
This stewed Chicken Cacciatore in red wine keeps wonderfully in the fridge.
Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen overnight, so day-two cacciatore is a real treat.
Freeze: This freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat individual portions in the microwave.
What to Serve with This Simple Italian Chicken Dinner
This Chicken Cacciatore served with pasta is classic, but here are a few more cozy ideas.
Over pasta: Spaghetti, pappardelle, or rigatoni all soak up that gorgeous sauce. Toss the pasta right in the pan if you want.
With crusty bread: A warm baguette or ciabatta is perfect for mopping up every last drop of sauce.
Creamy polenta: The smooth, buttery polenta pairs beautifully with the rich tomato sauce.
Simple side salad: A crisp green salad with a light vinaigrette balances the richness of the dish.
You could also serve it alongside the Best Macaroni Salad Recipe for a potluck-style dinner.
Expert Tips
Don't skip browning the chicken. That crispy, golden skin and those brown bits in the pan create layers of flavor you can't get any other way.
Use bone-in, skin-on thighs. They stay so much more tender and juicy than breasts, and the bones add richness to the sauce.
Let it simmer low and slow. Rushing this step means tough chicken and thin sauce. Give it the full 25-30 minutes covered.
Taste and adjust. Before serving, taste the sauce and add more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.
Fresh herbs matter. That final sprinkle of basil or parsley really brightens everything up. Don't skip it.
FAQ
What exactly is a Chicken Cacciatore?
Chicken cacciatore is a classic Italian dish that means "hunter-style chicken." It features chicken braised in a rustic tomato sauce with vegetables like bell peppers, onions, and mushrooms. The dish gets its depth from red wine and aromatics, creating a hearty, comforting stew. My mom always said it's the kind of food that makes your house smell like home.
What's the secret to a great Chicken Cacciatore?
The secret is really in the browning. When you take the time to get that chicken skin deeply golden and let the vegetables caramelize slightly, you're building flavor in layers. Also, don't rush the simmer - letting it cook low and slow for the full time makes the chicken incredibly tender and allows all those flavors to meld together into something special.
What is traditionally served with Chicken Cacciatore?
Traditionally, Chicken Cacciatore is served over pasta or with crusty Italian bread to soak up the sauce. Polenta is another classic pairing. Some families serve it with roasted potatoes or a simple green salad on the side. There's no wrong answer - whatever helps you get every drop of that delicious sauce is the right choice.
How to make the perfect Chicken Cacciatore?
Start with quality ingredients, especially good canned tomatoes and bone-in chicken thighs. Brown the chicken well on both sides before simmering. Don't skip the wine - it adds complexity you can't get anywhere else. Let it simmer covered for the full 25-30 minutes so the chicken becomes fall-apart tender, then uncover to thicken the sauce. Taste and adjust seasoning before serving, and always finish with fresh herbs.
Related
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Pairing
These are my favorite dishes to serve with Chicken Cacciatore
Chicken Cacciatore
Ingredients
- 6 bone-in skin-on chicken thighs (provides flavor and moisture)
- 1 teaspoon salt for seasoning
- ¼ teaspoon freshly cracked black pepper to taste
- ¼ cup all-purpose flour for coating the chicken
- 3 tablespoon olive oil divided (used for frying and sautéing)
- ½ onion chopped (adds sweetness and depth)
- 4 cloves garlic minced (aromatic base)
- 8 oz. baby bella mushrooms sliced (earthy flavor)
- 1 red bell pepper sliced (adds sweetness and color)
- ½ cup red wine adds acidity and depth of flavor
- 1 28 oz. can crushed tomatoes the base of the sauce
- 1 ½ tablespoon capers for a tangy, briny flavor
- Fresh basil or parsley for garnish
Instructions
- Place the chicken thighs in a bowl. Toss with the salt, pepper, and flour until fully coated.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
- Add in 1 tablespoon of olive oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened.
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Add in the garlic, mushrooms, and red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
- Pour in the red wine and scrape up the brown bits from the bottom of the pan.
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Add in the crushed tomatoes and capers.
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Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes.
- Garnish with chopped fresh basil or parsley.
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