Chicken Cacciatore
This authentic Chicken Cacciatore simmers juicy chicken thighs in a rich tomato, pepper, and herb sauce for the ultimate easy Italian dinner recipe straight from the Italian kitchen.
A Cozy Trip to the Italian Kitchen
There is something deeply comforting about a pot of Chicken Cacciatore bubbling away on the stove. This is one of those dinner recipes Italian grandmothers have been making for generations, and it earns its place among the best healthy dinner recipes Italian cooking has to offer. The name literally means "hunter's style," and the dish traditionally combines whatever the hunter brought home with tomatoes, peppers, onions, and herbs from the garden. The result is a rustic, soul warming stew that tastes like it took all day, even though it comes together in under an hour.
If you love authentic Mediterranean food that feels like a warm hug, this is exactly the kind of easy Italian recipe you will want in your regular rotation.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed Dutch oven distributes heat evenly so the chicken sears properly and the sauce simmers without scorching, and using good quality canned San Marzano tomatoes gives the sauce a naturally sweet, rich base that cheaper brands cannot match.
What Makes This Chicken Cacciatore So Good
Unlike some heavier dinner ideas Italian cooks might reach for, Cacciatore is naturally lighter while still feeling indulgent. The chicken thighs stay juicy thanks to a hard sear followed by a slow simmer, and the vegetables melt into the tomato sauce until every bite is layered with flavor.
A few things set a great Cacciatore apart:
- Searing the chicken first builds a deep, savory base for the sauce.
- A splash of dry white wine deglazes the pan and adds brightness.
- Low and slow simmering lets the peppers, mushrooms, and tomatoes turn into a thick, glossy sauce.
Chef's Tip: Do not rush the searing step. Those golden brown bits stuck to the bottom of the pan are pure flavor, and deglazing with wine pulls all of it back into the sauce.
Tips for the Best Results
This is one of those easy dinner recipes stovetop cooks love because it is mostly hands off once the sauce starts simmering. A few tips to keep in mind:
- Use bone-in, skin-on thighs for the juiciest, most flavorful result. Boneless works in a pinch, but you will lose some richness.
- Do not skip patting the chicken dry before searing. A dry surface means a better, crispier sear.
- If the sauce looks too thin after simmering, remove the lid for the last 10 minutes to let it reduce and thicken naturally.
This recipe also fits nicely alongside other healthy Italian meals if you are meal planning for the week, since it reheats beautifully and the flavors only get better with time.
Ready to make it? Here is the full step by step recipe:
Chicken Cacciatore
This authentic Chicken Cacciatore simmers juicy chicken thighs in a rich tomato, pepper, and herb sauce for the ultimate easy Italian dinner recipe straight from the Italian kitchen.
Ingredients
- 8 bone-in, skin-on chicken thighs, trimmed of excess fat
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
- 3 tbsp olive oil, extra virgin, divided
- 1 yellow onion, diced
- 2 bell peppers, red and yellow, sliced into strips
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine, or substitute chicken broth
- 28 oz crushed tomatoes, canned, San Marzano if available
- 1/2 cup chicken broth, low sodium
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 2 tbsp capers, drained, optional
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Pat the chicken thighs dry with paper towels, then season all over with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Working in batches, sear the chicken thighs skin side down for 5 to 6 minutes until golden brown, then flip and sear 3 more minutes. Transfer to a plate.
Reduce heat to medium and add the remaining tablespoon of olive oil. Add the onion and bell peppers, cooking for 5 minutes until softened.
Add the mushrooms and cook for another 5 minutes until they release their liquid and start to brown.
Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes.
Add the crushed tomatoes, chicken broth, oregano, basil, and bay leaf. Stir to combine.
Nestle the seared chicken thighs back into the sauce, skin side up. Bring to a gentle simmer.
Cover, reduce heat to low, and simmer for 30 to 35 minutes until the chicken is cooked through and tender.
Stir in the capers during the last 5 minutes of cooking, if using.
Remove the bay leaf, taste and adjust seasoning with salt and pepper as needed.
Garnish with fresh chopped parsley and serve hot.
Equipment
- Large heavy skillet or Dutch oven
- Tongs
- Cutting board
- Chef's knife
- Wooden spoon
Notes
Serving Suggestions and Variations
Chicken Cacciatore is wonderfully versatile at the table. Serve it over creamy polenta, alongside crusty bread for soaking up the sauce, or spooned over one of your favorite Italian pasta recipes easy enough for a weeknight, like simple buttered tagliatelle. Mashed potatoes or a scoop of rice are also classic pairings that soak up every drop of that rich tomato sauce.
A few ways to make it your own:
- Swap mushrooms for zucchini or add olives for extra briny depth.
- Use chicken breasts instead of thighs for a leaner version, just watch the cooking time so they do not dry out.
- Add a pinch of red pepper flakes if you like a little heat.
Chef's Tip: Leftover sauce freezes beautifully on its own. Keep a container in the freezer and you will have a head start on your next batch of dinner recipes Italian style whenever the craving hits.
Why This Recipe Belongs in Your Rotation
Between the tender chicken, the silky tomato and pepper sauce, and the way the whole kitchen smells while it simmers, Chicken Cacciatore earns its spot as a staple in The Italian Kitchen. It is comforting without being complicated, impressive enough for guests, yet simple enough for a Tuesday night. Give it a try this week and you will understand why this dish has stood the test of time.
