When dinner feels like a puzzle on a busy weeknight, this Chicken Cacciatore has been my go-to solution more times than I can count. I remember one evening when I was juggling work emails and a hungry family, this recipe came through perfectly. The tomato braised chicken melds with peppers and mushrooms to create that classic hunter-style chicken flavor that feels both hearty and comforting. It’s the kind of Italian chicken stew that fills the kitchen with inviting aromas and gives you more time to relax instead of worrying about what’s for dinner.
This Mediterranean chicken dish fits easily into my regular cooking routine. What makes Chicken Cacciatore such a dependable dish is how it turns simple ingredients into something that feels special without needing any fuss. Whether it’s a weeknight meal or when friends pop over unexpectedly, I can count on this stew-style chicken to hit the spot.
If you’re a home cook looking for a dependable, crowd-pleasing recipe, you’ll find this Chicken Cacciatore offers that satisfying balance. No fancy ingredients or techniques—just honest, delicious cooking that keeps your kitchen smelling amazing. I’m happy to share all my tips and tricks so you can make this hunter-style chicken your own. Let’s get cooking!
What You’ll Need:
- 4 bone-in, skin-on chicken thighs (about 2 pounds) – I prefer thighs for their rich flavor and tenderness in this Chicken Cacciatore. You can use boneless chicken breasts if that’s what you have; just reduce cooking time slightly.
- 2 tablespoons olive oil – Found in the regular grocery aisle. Use extra virgin for better flavor.
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced – I like mixing colors for the Mediterranean chicken dish look and taste.
- 8 ounces sliced mushrooms – Button or cremini work well here.
- 3 garlic cloves, minced
- 1 cup dry white wine – If you want a shortcut, use chicken broth; it still tastes great.
- 1 (28-ounce) can crushed tomatoes – This tomato braised chicken really shines with good-quality canned tomatoes, but no worries if you have diced tomatoes instead.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional for a little kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish (optional but adds a nice fresh touch)
This Chicken Cacciatore recipe keeps costs reasonable because it uses pantry staples like canned tomatoes and dried herbs. No special trip to the market needed if you keep a few basics on hand, perfect for easy preparation. I like to have all my vegetables prepped before starting to make the process flow nicely. Any leftovers store beautifully in the fridge for up to 3 days, making for easy midweek meals.
Let’s Make It Together:
- Heat the olive oil over medium heat in a large skillet or Dutch oven. When it’s shimmering, add the chicken thighs skin-side down. Cook until golden brown, about 5 minutes per side. This step builds flavor for your Chicken Cacciatore, so don’t rush it.
- Remove the chicken and set it aside. In the same pan, add sliced onions and bell peppers. Sauté until softened, about 5-7 minutes. The colors and aroma at this point will remind you why this Italian chicken stew feels so comforting.
- Add mushrooms and garlic to the pan. Cook for another 4 minutes until mushrooms turn golden and fragrant. Nothing like the smell of garlic with mushrooms to make your kitchen feel inviting.
- Deglaze the pan with white wine, scraping up the brown bits from the bottom. Let it simmer for 2 minutes, which helps balance the flavors in this tomato braised chicken base. If you don’t use wine, skip this step and just add chicken broth.
- Pour in canned crushed tomatoes, then stir in oregano, basil, crushed red pepper flakes, salt, and pepper. This brings the heart of the hunter-style chicken to life with those bold, Italian flavors.
- Return the chicken to the pan, skin-side up, nestling it into the tomatoes and veggies. Cover and reduce heat to low. Simmer gently for 35-40 minutes, or until chicken is tender and cooked through. You’ll notice the sauce thickens as it cooks, coating the chicken beautifully.
- Taste and adjust seasoning before serving. If the sauce feels too tart, a pinch of sugar can balance it out.
From start to finish, this Chicken Cacciatore takes about 1 hour, with plenty of time to multitask—while it simmers, I often make a simple salad or set the table. The kitchen will smell amazing, filling your home with warmth. Don’t worry if your Chicken Cacciatore looks rustic—that’s part of the charm! Sometimes I add olives or capers for a little twist, but the classic hunter-style chicken flavors are always there.
How to Serve & Enjoy:
This Chicken Cacciatore shines when served over creamy polenta, mashed potatoes, or your favorite pasta. The rich tomato sauce clings perfectly to any of these sides, making every bite a treat. I’ve also enjoyed it with rustic crusty bread, great for soaking up the sauce.
For side dishes, a green salad with a bright vinaigrette helps balance the meal. Roasted vegetables work well too, especially when the weather calls for that cozy Mediterranean chicken dish feel.
My favorite way to serve Chicken Cacciatore is for a cozy Sunday dinner or when friends come over. It feels like sharing a homemade Italian classic that brings everyone together. Leftovers reheat beautifully and even taste better the next day, perfect for lunches or quick dinners. Sometimes I turn leftover Chicken Cacciatore into a warm sandwich with melted cheese—quick, easy, and delicious.
Seasonally, I like adding fresh herbs like basil or thyme in the summer, or stirring in a splash of balsamic vinegar in the fall for a richer flavor. Friends often ask for the recipe because it’s such a family favorite.
If you love this, your family might also enjoy my recipe for chicken piccata pasta, another favorite for reliable weeknight dinners. For those cooler nights, this hearty chicken and dumplings hits the spot.
Your Questions Answered:
Can I make this Chicken Cacciatore ahead of time?
Absolutely! It actually tastes better the next day as the flavors deepen. Just store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.What’s a good substitute for white wine in this Chicken Cacciatore?
Chicken broth is a simple swap and keeps it just as tasty. You could also use a splash of red wine or even water if needed.How do I adjust this Chicken Cacciatore for more or fewer people?
Scale ingredients up or down easily. For fewer servings, halve the recipe; for a crowd, double it. Just make sure your pan or pot is big enough to handle the extra sauce.Can I use boneless chicken for this Italian chicken stew?
Yes, boneless works too. Just reduce cooking time since it cooks faster. Be careful not to overcook or it dries out.Is this Chicken Cacciatore spicy?
It’s mild by default, with optional crushed red pepper flakes for a little heat. You can leave those out or add more based on taste.Can I make this in a slow cooker?
Definitely! Brown the chicken and sauté veggies first for best flavor, then combine everything in the slow cooker. Cook low for 5-6 hours or high for 3-4 hours.Do I have to peel the tomatoes for this tomato braised chicken?
Nope. Canned crushed tomatoes work perfectly without peeling. Fresh tomatoes can be peeled if you want, but it’s not necessary.Any ideas for adding more veggies to this Mediterranean chicken dish?
I like tossing in sliced zucchini or olives. Green beans also make a nice addition if you want more color and texture.
For more home cook-friendly ideas, this easy Chicken Cacciatore from The Mediterranean Dish is a helpful resource. And here’s a little history behind chicken hunters-style cacciatore if you’re curious!
Final Thoughts:
Chicken Cacciatore has a special place in my recipe collection because it’s reliable, homey, and just plain delicious. Whether you’re new to cooking or looking for a solid weeknight meal, this tomato braised chicken with peppers and mushrooms is a keeper.
My Best Chicken Cacciatore Tips:
- Take time to brown the chicken well—it sets the flavor foundation.
- Use good-quality canned tomatoes; it makes a noticeable difference.
- Don’t skip simmering long enough for tender, flavorful meat.
I’ve tested variations with boneless chicken, added olives, or extra herbs, but the version with classic peppers and mushrooms gets requested the most. It’s truly the kind of Italian chicken stew that feels like a warm hug on a plate.
If you want a new twist, try serving leftovers in a sandwich or over polenta for a comforting change. Make this dish your own and enjoy how it brings people to the table.
I hope you love this Chicken Cacciatore as much as my family and friends do. Thanks for cooking along with me—here’s to making dependable, tasty meals that you can count on anytime!
If you’re looking for more fresh ideas after trying this, check out this refreshing Chicken Salad with Chickpeas and Grapes for a lighter option.
For a similar cozy feel, you might enjoy the Chicken Cacciatore from RecipeTin Eats, another great take on this classic dish.
Chicken Cacciatore
Chicken Cacciatore is a hearty Italian dish featuring tender chicken simmered in a rich tomato sauce with peppers, olives, and herbs, perfect for a comforting dinner.
- 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 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup pitted black olives
- 1/2 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides until golden, about 4-5 minutes per side. Remove and set aside.
- Add the sliced onion and bell pepper to the skillet. Sauté for 5 minutes until softened.
- Stir in minced garlic and mushrooms; cook for another 3 minutes.
- Pour in the white wine, scraping up any browned bits from the skillet; cook until wine reduces by half.
- Add crushed tomatoes, oregano, thyme, red pepper flakes, and olives; stir to combine.
- Return the chicken thighs to the skillet, spooning some sauce over them.
- Cover the skillet and simmer on low heat for 30-35 minutes, until chicken is cooked through and tender.
- Stir in chopped fresh basil just before serving.
- Garnish with fresh parsley and serve hot with pasta, polenta, or crusty bread.
Notes
For extra depth of flavor, marinate the chicken in Italian herbs and garlic for an hour before cooking.