Italian Chicken Cacciatore Recipe

The rich aroma of tomatoes, herbs, and wine simmering with tender chicken creates an irresistible invitation to the dinner table with this classic Italian Chicken Cacciatore Recipe. This rustic hunter-style dish combines succulent chicken pieces with a medley of vegetables and herbs in a savory tomato sauce that’s both comforting and sophisticated. Whether you’re cooking for a family dinner or hosting a special gathering, this traditional Italian favorite delivers incredible depth of flavor with surprisingly simple preparation. You’ll learn how to create an authentic chicken cacciatore that brings a taste of the Italian countryside directly to your home kitchen.

Why You’ll Love This Recipe

This Italian Chicken Cacciatore Recipe stands out as a perfect balance of rustic comfort and impressive flavor. The tender chicken thighs slowly cooked until they practically fall off the bone create a satisfying texture contrast against the silky sauce. Each bite delivers a harmonious blend of acidic tomatoes, earthy mushrooms, and aromatic herbs that develop incredible depth as they simmer together.

What makes this recipe particularly appealing is its forgiving nature—it actually improves if made ahead, allowing the flavors to meld overnight. Unlike fussy dishes that demand split-second timing, this chicken cacciatore welcomes a relaxed approach to cooking. The one-pot preparation means minimal cleanup, while the impressive results belie the recipe’s straightforward technique.

Perhaps most importantly, this dish transforms everyday ingredients into something truly special, making it perfect for both weeknight family meals and entertaining guests who will marvel at your Italian cooking prowess.

Ingredients

For this classic Italian Chicken Cacciatore Recipe, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs (approximately 6-8 pieces)
• 2 tbsp (30ml) olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 8 oz (225g) cremini mushrooms, sliced
• 4 cloves garlic, minced (about 2 tbsp)
• 1 cup (240ml) dry white wine (such as Pinot Grigio)
• 1 can (28 oz/800g) crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 2 bay leaves
• ¼ cup fresh basil, chopped, plus more for garnish
• ½ tsp red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• Fresh parsley for garnish

San Marzano tomatoes are traditional for their sweet flavor and low acidity, while bone-in thighs provide superior flavor compared to breast meat in this slow-cooked dish.

Pro Tips

Choose the right chicken parts: While any chicken pieces work for chicken cacciatore, bone-in thighs deliver the most flavor and remain juicy even with extended cooking. The collagen-rich dark meat becomes incredibly tender as it simmers, infusing the sauce with depth. If you prefer white meat, use bone-in breasts but reduce the cooking time by 10-15 minutes to prevent dryness.

Master the browning technique: The foundation of exceptional cacciatore lies in properly browning the chicken. Work in batches to avoid overcrowding the pan—this ensures each piece develops a golden crust rather than steaming. This initial sear creates the flavor compounds that will ultimately enrich your sauce. Once browned, resist the urge to constantly stir the vegetables during their sauté; allowing them to develop some caramelization adds crucial complexity.

Deglaze with precision: When adding wine to the hot pan, use a wooden spoon to scrape up the browned bits (fond) from the bottom. These concentrated flavor particles contain umami compounds that will dissolve into your sauce, creating that characteristic depth that distinguishes authentic Italian cooking. Allow the wine to reduce by half before adding tomatoes to ensure the alcohol cooks off completely while leaving behind its aromatic essence.

Instructions

Step 1: Prepare the chicken
Pat the chicken thighs dry with paper towels—this ensures proper browning. Season generously on both sides with salt and black pepper. In a large Dutch oven or heavy-bottomed skillet, heat the olive oil over medium-high heat until shimmering. Place the chicken skin-side down and brown for 5-6 minutes until golden. Flip and cook for another 3-4 minutes. You’ll need to work in batches to avoid overcrowding. Transfer the browned chicken to a plate and set aside.

Step 2: Create the vegetable base
Reduce the heat to medium and add the diced onions to the same pan, cooking in the flavorful chicken drippings. Sauté for 3-4 minutes until they begin to soften. Add the bell peppers and mushrooms, cooking for another 5 minutes until they release their moisture and begin to caramelize slightly. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.

Step 3: Build the sauce
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let the wine simmer and reduce by half, about 3-4 minutes. Stir in the crushed tomatoes, tomato paste, dried oregano, rosemary, bay leaves, and red pepper flakes if using. Bring the mixture to a gentle simmer.

Step 4: Slow cook to perfection
Return the browned chicken to the pan, nestling the pieces into the sauce skin-side up. The chicken should be partially submerged with the skin remaining above the sauce. Reduce the heat to low, cover, and simmer gently for 35-40 minutes until the chicken is completely tender and registers 175°F (80°C) on an instant-read thermometer.

Step 5: Finish and serve
Remove the bay leaves and discard. Stir in the fresh chopped basil and adjust seasoning with additional salt and pepper to taste. If you prefer a thicker sauce, you can simmer uncovered for an additional 5-10 minutes. Serve your Italian Chicken Cacciatore over polenta, pasta, or with crusty bread, garnished with additional fresh basil and parsley.

Variations

Slow Cooker Chicken Cacciatore: For busy weeknights, adapt this Italian Chicken Cacciatore Recipe for your slow cooker. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or on high for 3-4 hours. This hands-off version develops even deeper flavors while you’re away, making it perfect for meal prep.

Spicy Sicilian Style: For heat lovers, create a Sicilian-inspired variation by doubling the red pepper flakes and adding 1/3 cup of pitted kalamata olives and 2 tablespoons of capers to the sauce during the last 15 minutes of cooking. The briny elements complement the spicy kick while maintaining the dish’s Italian authenticity. This variation pairs exceptionally well with a robust red wine.

Vegetable-Forward Version: Transform this classic into a lighter, vegetable-rich dish by doubling all the vegetables and adding 1 medium diced zucchini and 1 diced eggplant along with the bell peppers. For those seeking a plant-based option, substitute the chicken with 2 cans of drained cannellini beans added during the final 10 minutes of cooking. The beans absorb the savory sauce while providing protein in this hearty vegetarian adaptation.

Storage and Serving

Your Italian Chicken Cacciatore actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce needs thinning.

For an authentic Italian presentation, serve this chicken cacciatore over creamy polenta, which provides the perfect canvas for soaking up the rich sauce. The traditional pairing creates a comforting meal that honors the dish’s rustic origins. Alternatively, serve over al dente pappardelle pasta or alongside roasted rosemary potatoes for a satisfying carbohydrate component.

Complete your meal with a simple arugula salad dressed with lemon and olive oil to cut through the richness, and accompany with a crusty Italian bread for sauce-mopping duties. A medium-bodied Italian red wine like Chianti or Montepulciano d’Abruzzo makes the perfect beverage pairing to enhance this classic Italian dinner experience.

FAQs

Can I use boneless chicken for cacciatore?
Yes, you can substitute boneless chicken thighs or breasts in this Italian Chicken Cacciatore Recipe. Reduce the cooking time to 20-25 minutes for thighs and 15-20 minutes for breasts to prevent overcooking. However, bone-in chicken provides more flavor and moisture to the finished dish.

What can I substitute for the wine?
If you prefer to cook without alcohol, replace the wine with an equal amount of chicken broth plus 1 tablespoon of red wine vinegar to mimic the acidity. This maintains the flavor profile while making the dish alcohol-free.

Why is my cacciatore sauce too thin?
If your sauce is thinner than desired, simmer uncovered for an additional 10-15 minutes to reduce. Alternatively, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering sauce to thicken.

Can I make chicken cacciatore in advance?
Absolutely! This dish actually improves when made 1-2 days ahead. Store in the refrigerator and reheat gently on the stovetop, adding fresh herbs just before serving.

Is chicken cacciatore spicy?
Traditional chicken cacciatore is not spicy, but the optional red pepper flakes add a pleasant warmth. Adjust the amount according to your preference, or omit entirely for a mild version that’s family-friendly.

Conclusion

This Italian Chicken Cacciatore Recipe is comfort food at its finest — a harmonious blend of succulent chicken, sweet bell peppers, and earthy mushrooms swimming in a robust tomato sauce infused with herbs and wine. It’s the kind of dish that brings family together around the table, encouraging slow enjoyment and conversation as you savor each flavorful bite. The beauty of this rustic Italian classic lies in its approachable preparation and impressive results, making it a recipe you’ll return to again and again when you crave something both nourishing and soul-satisfying.

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