I remember the moment I fell for Chicken Cacciatore like it was yesterday. It was one of those busy weeknights when I wanted something hearty but didn’t feel like spending hours fussing in the kitchen. My good friend brought over this rustic Italian chicken stew that just filled her home with the coziest aromas. This tomato garlic chicken simmered with tender chicken pieces and veggies was simple yet packed with flavor. Her family’s raves about how comforting and satisfying it was convinced me to try making my own version at home. Since then, Chicken Cacciatore has become a regular on my rotation—perfect for weeknights, casual dinners with friends, or just feeding hungry family members.
What I love about this hunter-style chicken is that it uses ingredients you probably already have on hand, making it approachable and budget-friendly. It’s that old-school braised chicken recipe that feels like a warm hug after a long day. Plus, it’s so forgiving—even if you don’t get every ingredient perfect, the layers of flavor come together beautifully. The slow simmer lets the tomatoes and garlic shine while the chicken soaks in all those rustic Italian chicken flavors.
If you’re a fellow home cook looking for something reliable, delicious, and easy to make, give this Chicken Cacciatore a try. It’s a fantastic way to enjoy a classic Italian stew right from your own kitchen without any complicated steps or fancy ingredients. Plus, it pairs well with so many sides that it’s great anytime you want a dish that brings people to the table and keeps them coming back. Ready to get cooking? Let’s dive in.
What You’ll Need:
Here’s the simple lineup for a delicious Chicken Cacciatore that’s accessible and full of flavor:
- 4 bone-in, skin-on chicken thighs (about 2 pounds) – I find thighs stay juicy and tender, but breasts work, too.
- 2 tablespoons olive oil – Adds richness and helps brown the chicken.
- 1 medium onion, sliced – Use yellow or white onions; they mellow beautifully when cooked.
- 3 cloves garlic, minced – Garlic is essential for that classic tomato garlic chicken aroma.
- 1 red bell pepper, sliced – Adds sweetness and color but feel free to swap with green pepper for a sharper bite.
- 1 cup mushrooms, sliced – Optional but adds earthy depth.
- 1 can (28 oz) crushed tomatoes – A must-have for that rustic Italian chicken stew base.
- 1/2 cup dry white wine or chicken broth – Either works; wine adds a tang that lifts the whole dish.
- 1 teaspoon dried oregano – You’ll find this in the regular spice aisle.
- 1 teaspoon dried basil – For a touch of classic Italian herb flavor.
- 1/4 teaspoon red pepper flakes (optional) – Just a little heat if you like.
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish) – My secret is adding a bit extra for brightness just before serving.
Don’t worry if you don’t have dried oregano—thyme or Italian seasoning is a fine, easy swap that still delivers those hunter-style chicken vibes. If you want to keep this a budget-friendly chicken cacciatore, frozen bell peppers and mushrooms work just as well when fresh ones aren’t available.
For prep, chopping your veggies while the chicken browns is a great multitasking tip. And if you have leftover tomato sauce or wine, save it for your next braised chicken recipe or add it to soups and pastas for an instant flavor boost.
Once you have everything ready, this Chicken Cacciatore comes together without needing any fancy equipment—just a sturdy skillet or Dutch oven will do the trick.
Let’s Cook It Together!
Here’s how I walk through making a show-stopping Chicken Cacciatore every time:
- Brown the chicken: Heat olive oil over medium-high in a large skillet or Dutch oven. Season chicken thighs with salt and pepper. Brown them skin side down first, about 5-7 minutes, until golden and crispy. Flip and cook another 3 minutes. Remove chicken to a plate and set aside.
- Sauté the veggies: Lower heat to medium. In the same pan, add the sliced onion, bell pepper, and mushrooms. Cook for 5 minutes until softened. Stir in the minced garlic and cook 1 more minute—you want it fragrant but not burnt.
- Deglaze the pan: Pour the white wine or chicken broth in and stir, scraping up browned bits from the pan. This is where so much flavor to your rustic Italian chicken gets locked in.
- Add tomatoes and herbs: Pour in the crushed tomatoes, sprinkle oregano, basil, and red pepper flakes. Season with salt and pepper to taste. Stir everything until combined.
- Return chicken to pan: Nestle chicken thighs back into the sauce, skin side up. Cover the pan, reduce heat to low, and let everything simmer gently for 35-40 minutes. The chicken should be tender, and the sauce thickened.
- Final touches: When your kitchen smells incredible and the sauce has that rich, hearty aroma, uncover and simmer a few minutes longer to thicken if needed. Sprinkle freshly chopped parsley before serving.
From start to finish, this Chicken Cacciatore takes me about an hour, but the great news is most of that is hands-off simmering. While it cooks, I usually set the table or make a simple side like garlic bread or pasta. If you want a shortcut, boneless chicken thighs can speed up the cooking time by about 10 minutes without losing flavor.
If your chicken looks a little dry after simmering, don’t worry—adding a splash of chicken broth and a quick reheat can bring it back to life. I’ve made this a dozen times, and sometimes I mix in olives or capers for a twist on the tomato garlic chicken. The base recipe is versatile, so feel free to add your own touch.
How to Serve & Enjoy It!
This Chicken Cacciatore shines when served over creamy polenta, buttered noodles, or even a mound of fluffy mashed potatoes. The tomato sauce soaks right into these sides, making each bite extra comforting.
My favorite way to enjoy this dish is on a cozy night in or when feeding a crowd—it’s a definite crowd-pleaser. I’ve also served it alongside a crisp green salad like my Chicken Salad Chick Grape Salad for a balanced, fresh contrast. Try that recipe if you’re looking for a light side.
For presentation, a sprinkle of fresh parsley and a drizzle of good olive oil make the rustic Italian chicken look almost as good as it tastes. Leftovers reheat beautifully in a microwave or on the stovetop and make fantastic sandwiches or pizza toppings.
If you’re celebrating a holiday or seasonal gathering, this chicken stew pairs perfectly with oven-roasted vegetables or a simple orzo pasta side like Mediterranean Chicken and Orzo. It’s a flexible dish that fits every occasion.
Guest reactions often include surprised delight. One dinner guest called it “the best tomato garlic chicken I’ve ever had,” which made me smile. I love hearing those words because this braised chicken recipe is all about straightforward, satisfying flavor.
Your Questions Answered
Can I make this Chicken Cacciatore ahead of time?
Absolutely. It actually tastes better the next day once the flavors meld. Just cool, cover, and refrigerate up to 3 days. Reheat gently on the stove.
What’s the best substitute for red bell pepper?
Green pepper works if you want a less sweet, sharper edge. Or leave peppers out altogether for a more basic stew.
Can I use chicken breasts instead?
Yes, boneless or bone-in breasts work but cook times may be shorter. Watch carefully so breasts don’t dry out.
How do I adjust Chicken Cacciatore for more servings?
Simply double the recipe and use a larger pan or Dutch oven. The flavors scale up nicely.
Is fresh garlic better than minced jar garlic?
Fresh always adds more punch but jarred garlic is fine if you’re in a hurry.
Do I have to use wine?
Nope! Chicken broth or even water can be used. Wine adds complexity, but I’ve made this without it with great results.
Can I freeze leftover Chicken Cacciatore?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge for best texture.
If you want a deeper dive into the origins and variations of this hunter-style chicken, Lidia Bastianich shares some neat background here. It’s always fun to know a bit more about these classic dishes that bring us all to the table.
Final Thoughts
This Chicken Cacciatore holds a special place in my recipe collection because it’s dependable, delicious, and brings so much warmth to the table. It’s a braised chicken recipe that’s rustic, straightforward, and always a hit with family and friends.
My Best Chicken Cacciatore Tips:
– Don’t rush browning the chicken; it locks in flavor and texture.
– Use fresh garlic and good-quality canned tomatoes—they make a big difference.
– Let it simmer low and slow for tender chicken and a rich sauce.
Three variations I’ve tested and loved:
– Adding olives for a briny punch.
– Swapping in spicy Italian sausage for half the chicken for a heartier stew.
– Using roasted red peppers instead of fresh bell peppers for smokiness.
The version my family requests most often is the straightforward tomato garlic chicken with those classic herbs—simple, comforting, and full of that hunter-style charm.
I encourage you to make this Chicken Cacciatore your own. Tweak the herbs, try different sides, or add your favorite veggies. You’ll find this stew adaptable yet reliable, perfect for feeding loved ones or just treating yourself.
I hope you fall for this rustic Italian chicken stew as much as I have. There’s nothing quite like the easy, satisfying pleasure of a good Chicken Cacciatore simmering on the stove. Happy cooking!
For more recipes that fit into your everyday cooking and taste great, check out my takes on Filipino Chicken Adobo and other family favorites. And if you want a different style of comfort, this easy Chicken Cacciatore stovetop recipe is worth bookmarking too.
Remember, in the world of rustic Italian chicken, it’s the simple, tried-and-true recipes like this that keep us coming back—and sharing. Cheers to your next batch of delicious Chicken Cacciatore!
Chicken Cacciatore
Chicken Cacciatore is a classic Italian dish featuring tender chicken simmered in a rich tomato sauce with bell peppers, onions, and herbs, perfect for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp capers (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup pitted black olives, halved
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and brown until golden, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add the onion and bell peppers. Sauté until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 2-3 minutes.
- Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes if using. Stir to combine.
- Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 35-40 minutes until the chicken is cooked through and tender.
- Stir in the capers, olives, and fresh parsley. Adjust seasoning with salt and pepper to taste.
- Serve hot with pasta, polenta, or crusty bread.
Notes
For a richer flavor, marinate the chicken in olive oil, garlic, and herbs for 1 hour before cooking. This dish pairs wonderfully with a glass of Chianti.