Chicken Cacciatore Recipe
Chicken Cacciatore is a cozy Italian favorite, perfect for weeknights or special occasions. This dish brings together juicy boneless chicken thighs, sautéed mushrooms, and a variety of colorful vegetables, all simmered in a rich, wine-kissed tomato sauce. With its deep flavors and vibrant ingredients, this stovetop Chicken Cacciatore recipe delivers a hearty and comforting meal that feels like a warm embrace.
This recipe keeps things simple without sacrificing taste, thanks to a combination of pantry staples and fresh ingredients. While the chicken simmers in the savory sauce, the vegetables and mushrooms absorb the flavors, creating a beautifully layered dish. The result is a tender and flavorful chicken, enhanced by the aromatics and herbs that evoke authentic Italian cooking.
With minimal prep time and just under an hour to make, this Chicken Cacciatore is a perfect match for busy days when you still crave a homemade Italian classic. Pair it with pasta, rice, or even zucchini noodles to complete this delicious meal.
Key Ingredients for Chicken Cacciatore
- Boneless chicken thighs – Provides a tender and juicy base, perfect for absorbing the rich tomato sauce.
- Extra-virgin olive oil – Adds a fragrant, silky quality to the dish and helps brown the chicken.
- Dry white wine – Balances the sauce with acidity, depth, and a slight hint of sweetness; substitute with chicken broth if preferred.
- Yellow onion and green bell pepper – Brings aromatic sweetness and a pop of color.
- Italian seasoning – A classic blend that adds authentic Italian flavors.
- Baby bella mushrooms – Earthy and tender, they soak up the flavors of the sauce.
- Garlic – Adds a robust, aromatic layer to the dish.
- Crushed tomatoes – Forms the rich and flavorful base of the sauce.
- Balsamic vinegar – Adds a hint of acidity and sweetness to balance the sauce.
Easy Steps to Make Chicken Cacciatore
- Heat a Dutch oven with 2 tablespoons of olive oil over medium-high. Season the chicken with salt and pepper, then add it in a single layer to the hot oil. Sear without moving for about 3 to 4 minutes until golden, then flip and cook the other side for 2 minutes. Transfer chicken to a plate.
- Lower the heat to medium and add the remaining olive oil. Add the chopped onion and bell pepper, stirring and cooking until they soften, about 4 minutes. Stir in the minced garlic for an additional minute.
- Pour in the white wine, scraping up any browned bits from the pot’s bottom, and let it reduce by half, about 3 minutes.
- Add the crushed tomatoes, sliced mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Let the sauce simmer uncovered for 10 minutes to thicken.
- Return the chicken thighs to the pot, nestling them into the sauce and adding any juices from the plate. Partially cover and let the dish simmer for 15-20 minutes, until the chicken is cooked through, and the sauce is rich.
- Adjust the seasoning to taste. Serve the Chicken Cacciatore over pasta, rice, or vegetable noodles, topping with fresh parsley or basil and a sprinkle of grated Parmesan.
Recipe Tips for the Perfect Chicken Cacciatore
- For best flavor, sear the chicken thoroughly before adding it back to the sauce. This step enhances the chicken’s texture and deepens the dish’s flavor.
- Choose fresh herbs if possible for garnish. Parsley and basil add brightness and freshness that complement the rich tomato sauce.
- Control the acidity by adjusting the balsamic vinegar to taste. If you prefer a less tangy sauce, reduce the balsamic vinegar slightly.
- Add a pinch of red pepper flakes if you want a bit of heat in the sauce for an extra depth of flavor.
Recipe Variations
For a slightly different take on this classic, consider swapping boneless chicken thighs for bone-in for a richer flavor. You can also add olives or capers for an additional savory note, or substitute the white wine with Marsala wine for a sweeter twist. For a healthier option, serve over spaghetti squash or cauliflower rice.
How to Store and Reheat Leftovers
Leftover Chicken Cacciatore stores well, making it an ideal meal prep option. Place leftovers in an airtight container in the refrigerator for up to four days. When ready to enjoy, reheat on the stovetop over medium-low heat, stirring occasionally. To freeze, transfer the cooled dish into a freezer-safe container, and freeze for up to three months. Thaw overnight in the fridge before reheating gently on the stove.
Chicken Cacciatore Recipe
Ingredients
For the Chicken Cacciatore:
- 2 pounds boneless skinless chicken thighs
- 1 medium yellow onion chopped
- 3 tablespoons extra-virgin olive oil divided
- ¾ cup dry white wine or low-sodium chicken broth
- 1 medium green bell pepper chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 8 ounces baby bella cremini mushrooms, sliced
- 3 cloves garlic minced
- 1 28- ounce can crushed tomatoes
- ½ tablespoon balsamic vinegar
For Serving:
- Whole wheat pasta brown rice, polenta, or zucchini noodles
- Freshly grated Parmesan cheese
- Chopped fresh parsley or basil
Instructions
- Warm 2 tablespoons of olive oil in a Dutch oven or a sturdy, deep pot over medium-high heat. Season the chicken thighs on both sides with kosher salt and black pepper.
- Once the oil is shimmering, add the chicken in a single layer. Sear the chicken for 3 to 4 minutes without moving to achieve a golden crust. Flip and cook for an additional 2 minutes on the other side, then transfer the chicken to a plate. It doesn’t need to be fully cooked at this stage.
- Lower the heat to medium, adding the remaining tablespoon of olive oil. Introduce the chopped onion and bell pepper to the pot, cooking until they start to soften, about 4 minutes.
- Add the minced garlic, stirring for 1 minute until aromatic.
- Pour in the white wine, stirring to loosen any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, approximately 3 minutes.
- Stir in the crushed tomatoes with juices, sliced mushrooms, Italian seasoning, and balsamic vinegar. Bring the mixture to a gentle simmer, allowing the sauce to cook uncovered for 10 minutes to thicken.
- Nestle the partially cooked chicken thighs into the simmering tomato sauce, adding any accumulated juices from the plate. Ensure the chicken is mostly submerged.
- Partially cover the pot and let simmer for 15 to 20 minutes, until the chicken is cooked through, the sauce thickens, and mushrooms are tender.
- For serving, either shred or dice the chicken if desired. Return it to the sauce to warm through, or leave the thighs whole. Adjust seasoning with additional salt and pepper as preferred.
- Serve hot over pasta, rice, or vegetables, topped generously with sauce, fresh parsley or basil, and grated Parmesan.
Notes
- To Store: Refrigerate leftovers in an airtight container for up to 4 days.
- To Reheat: Rewarm gently on the stovetop over medium-low heat.
- To Freeze: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.