Tuscan Skillet Chicken Cacciatore

The rich aroma of garlic and herbs fills the kitchen as this Tuscan Skillet Chicken Cacciatore simmers to perfection. This rustic Italian classic transforms simple ingredients into a deeply flavorful one-pan meal that brings the Tuscan countryside right to your dinner table. With tender chicken thighs swimming in a vibrant tomato sauce studded with bell peppers, mushrooms, and olives, this Tuscan Skillet Chicken Cacciatore delivers authentic Italian comfort in every bite. This recipe shows you how to create a restaurant-quality dish with minimal effort using just one skillet.

Why You’ll Love This Recipe

This Tuscan Skillet Chicken Cacciatore is the perfect balance of rustic comfort and sophisticated flavor. The chicken turns incredibly tender as it simmers in the sauce, while the skin crisps beautifully during the initial sear. The contrast between the juicy meat and the rich, tangy tomato sauce creates a textural wonderland that makes every bite exciting.

What makes this version special is the Tuscan twist – added sun-dried tomatoes contribute intense umami notes, while the splash of white wine deglazes the pan and adds remarkable depth. The entire dish comes together in just one skillet, meaning less cleanup and more concentrated flavor as all ingredients meld together.

Best of all, this Tuscan Skillet Chicken Cacciatore is naturally gluten-free and can easily feed a family or provide delicious leftovers that taste even better the next day as the flavors continue to develop.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio)
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1/2 cup fresh basil leaves, torn, plus more for garnish
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (for serving)

Pro Tips

Perfect Sear First: The foundation of exceptional Tuscan Skillet Chicken Cacciatore begins with properly searing the chicken. Pat the thighs completely dry with paper towels before seasoning, as moisture prevents proper browning. Allow the skillet to heat thoroughly before adding the chicken skin-side down, then resist the urge to move it for at least 5-6 minutes. This patience creates that golden-brown crust that locks in moisture and builds incredible flavor.

Layer Your Flavors: Build complex flavors by properly sequencing your ingredients. After removing the chicken, use the same skillet with its flavorful fond (browned bits) to sauté the vegetables. When adding the wine, scrape the bottom of the pan vigorously to incorporate all those caramelized bits back into the sauce. This deglazing step is crucial for developing the signature depth of authentic Tuscan Skillet Chicken Cacciatore.

Perfect Simmer Technique: For the most tender chicken, maintain a gentle simmer rather than a rolling boil once all ingredients are combined. The liquid should bubble lazily, not aggressively. Cover the skillet but leave it slightly ajar to allow some evaporation and sauce concentration. During the final 5 minutes of cooking, remove the lid completely to allow the sauce to reduce to the perfect consistency.

Instructions

Step 1: Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat until shimmering.

Step 2: Place the chicken skin-side down in the hot skillet, being careful not to overcrowd (work in batches if necessary). Sear undisturbed for 5-6 minutes until the skin is golden brown and crisp. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.

Step 3: Reduce heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and cook until softened, about 3-4 minutes. Add the bell peppers and mushrooms, cooking until they begin to soften, about 5 minutes.

Step 4: Stir in the minced garlic and cook just until fragrant, about 30 seconds (be careful not to burn it). Pour in the white wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.

Step 5: Add the crushed tomatoes, sun-dried tomatoes, olives, rosemary, thyme, oregano, red pepper flakes (if using), and bay leaf to the skillet. Stir to combine and bring to a gentle simmer.

Step 6: Return the chicken to the skillet, nestling it skin-side up in the sauce. The sauce should come about halfway up the sides of the chicken, leaving the crispy skin exposed. Cover the skillet partially and simmer gently for 25-30 minutes, until the chicken is completely cooked through (internal temperature of 165°F).

Step 7: During the last 5 minutes of cooking, remove the lid completely to allow the sauce to thicken slightly. Remove the bay leaf and stir in the fresh basil. Taste and adjust seasonings if needed.

Step 8: Serve the Tuscan Skillet Chicken Cacciatore hot, sprinkled with grated Parmesan cheese and additional fresh basil leaves.

Variations

Tuscan Chicken Cacciatore with White Beans: Transform this Tuscan Skillet Chicken Cacciatore into an even heartier meal by adding 1 can (15 oz) of drained and rinsed cannellini beans during the last 10 minutes of cooking. The creamy beans absorb the savory sauce beautifully and add extra protein and fiber, making this a truly complete one-pot meal that honors Tuscan culinary traditions.

Spicy Tuscan Cacciatore: For those who enjoy heat, amp up this recipe by doubling the red pepper flakes to 1 teaspoon and adding 1-2 finely chopped fresh Italian hot peppers (such as Calabrian chilies) along with the bell peppers. The resulting dish delivers a pleasant warmth that plays beautifully against the rich tomato sauce while maintaining all the authentic flavors of the original Tuscan Skillet Chicken Cacciatore.

Vegetable-Forward Version: Make this dish even more vegetable-rich by adding 1 medium zucchini (cut into half-moons) and 1 cup of fresh spinach. Add the zucchini along with the bell peppers, and stir in the spinach just before serving until wilted. This variation amplifies the nutritional value while staying true to the Mediterranean spirit of the classic Tuscan Skillet Chicken Cacciatore.

Storage and Serving

This Tuscan Skillet Chicken Cacciatore actually improves with time as flavors deepen and meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat or microwave until heated through.

For the perfect meal, serve this rustic dish over creamy polenta for an authentic Tuscan experience – the smooth, mild polenta provides an ideal canvas for soaking up the flavorful sauce. Alternatively, pair with al dente pappardelle pasta or crusty Italian bread for mopping up every last bit of the delicious sauce. Complete your Italian feast with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the Tuscan Skillet Chicken Cacciatore.

FAQs

Can I use boneless, skinless chicken breasts instead of thighs?
Yes, though the cooking time will need to be adjusted. Boneless breasts cook faster and can dry out more easily, so reduce the simmering time to about 15-20 minutes and check for doneness earlier.

Is there a substitute for the white wine?
Absolutely. If you prefer not to use alcohol, substitute with an equal amount of chicken broth plus 1 tablespoon of white wine vinegar to mimic the acidity that wine provides to the Tuscan Skillet Chicken Cacciatore.

Can I make this dish ahead of time?
This is an excellent make-ahead meal. Prepare it up to two days in advance, refrigerate, and gently reheat when ready to serve. The flavors actually develop and improve with time.

What’s the best skillet to use for this recipe?
A large cast-iron skillet or a heavy-bottomed stainless steel pan works best for Tuscan Skillet Chicken Cacciatore as they retain heat well and create the perfect sear on the chicken.

Can I add other vegetables to customize this dish?
Yes! Artichoke hearts, capers, fennel, or even carrots work beautifully in this versatile recipe. Add heartier vegetables earlier in the cooking process and more delicate ones toward the end.

Conclusion

This Tuscan Skillet Chicken Cacciatore is comfort food at its finest — a rustic Italian masterpiece that transforms humble ingredients into a deeply satisfying meal. The tender chicken bathed in a rich tomato sauce infused with herbs and vegetables creates a symphony of flavors that transport you straight to the Italian countryside. It’s the kind of dish that fills your home with irresistible aromas and brings everyone to the table eager to share a meal that nurtures both body and soul.

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