If you are craving a comforting Italian classic bursting with vibrant flavors, this Chicken Cacciatore Recipe is the one to try. Tender chicken thighs simmered in a rich, tomato-based sauce loaded with colorful peppers, olives, and fragrant herbs come together in a dish that feels like a warm hug from nonna’s kitchen. Each bite offers a perfect harmony of savory, tangy, and slightly sweet notes that make this recipe a true crowd-pleaser. Whether you’re cooking for family or friends, this Chicken Cacciatore Recipe promises a satisfying and hearty meal that’s surprisingly simple to prepare.
Ingredients You’ll Need
Gathering the right ingredients is key for an authentic and flavorful Chicken Cacciatore Recipe. Each element plays its part in building the perfect balance of taste, texture, and color that defines this dish.
- Olive oil: Provides a rich base for browning the chicken and sautéing the vegetables with a Mediterranean flair.
- Bone-in, skin-on chicken thighs: These deliver juicy, tender meat with crispy skin that adds incredible texture.
- All-purpose flour: Helps create a light crust on the chicken for better browning and sauce thickening.
- Kosher salt and ground black pepper: Simple seasonings to enhance all the natural flavors.
- Onion and garlic: The aromatic foundation that brings warmth and depth to the sauce.
- Yellow and red peppers: Add sweetness, crunch, and vibrant color to brighten the dish.
- Diced tomatoes and tomato paste: The heart of the sauce, providing luscious, tangy body and richness.
- Fresh thyme, dried oregano, basil leaves: A fragrant herbal medley that infuses an unmistakable Italian essence.
- Balsamic vinegar and granulated sugar: Create a beautiful balance of acidity and subtle sweetness in the sauce.
- Dry white wine (or chicken broth): Adds complexity and a lovely depth of flavor while simmering.
- Pitted Kalamata olives: Bring a briny, salty punch that cuts through the richness and brightens each bite.
- Freshly grated Parmesan cheese and chopped parsley: Perfect finishing touches that add savoriness and fresh color.
How to Make Chicken Cacciatore Recipe
Step 1: Brown the chicken
Start by heating the olive oil in a large skillet over medium heat. Season the chicken thighs with flour, a pinch of salt, and pepper then carefully brown them on both sides until they develop a beautiful golden crust—this step seals in all the juicy flavors and sets the stage for a deeply satisfying dish. Once browned, remove the chicken and set it aside to keep warm.
Step 2: Sauté vegetables
In the same pan, toss in diced onions, minced garlic, and those colorful yellow and red pepper slices. Cook them for about 3 to 4 minutes until they soften and release their natural sweetness. This quick sauté brings out the vibrant colors and fresh aromatics that make this Chicken Cacciatore Recipe so irresistible.
Step 3: Build the sauce
Next, add diced tomatoes, rich tomato paste, fresh thyme sprigs, oregano, basil leaves, balsamic vinegar, and sugar to the pan. Stir everything together to create a thick, fragrant sauce base that promises to coat the chicken beautifully in the next step.
Step 4: Add wine and simmer
Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any savory browned bits stuck to the bottom. This liquid will add depth and complexity. Bring the mixture to a gentle simmer, allowing all those flavors to meld together seamlessly.
Step 5: Return chicken and olives, simmer to perfection
Now, nestle the browned chicken pieces back into the sauce along with the pitted Kalamata olives. Let everything simmer uncovered for about 40 minutes until the chicken is tender and falls off the bone. Make sure the internal temperature reaches at least 165°F for safe, juicy perfection.
Step 6: Garnish and serve
Once cooked, sprinkle freshly grated Parmesan cheese and plenty of chopped parsley over the top. These finishing garnishes add an extra burst of flavor and a fresh, inviting look to your Chicken Cacciatore Recipe just before serving.
How to Serve Chicken Cacciatore Recipe
Garnishes
The magic finishing touches for this dish include fresh Parmesan cheese and chopped parsley. They introduce a hint of saltiness and vibrant color that highlight the rustic elegance of the recipe. You could even add a drizzle of extra virgin olive oil for that final silky smooth mouthfeel.
Side Dishes
Chicken Cacciatore pairs wonderfully with a variety of sides. Classic choices include al dente pasta, creamy mashed potatoes, or fluffy rice, all of which soak up the luscious tomato sauce beautifully. For a lighter option, try serving it alongside roasted vegetables or a crisp green salad for a balanced meal.
Creative Ways to Present
For a special occasion, consider serving your Chicken Cacciatore Recipe over polenta or creamy risotto to impress your guests with an extra layer of texture and flavor. Another fun idea is to pile the tender chicken and sauce on toasted slices of rustic bread for a casual, family-style meal that feels warm and inviting.
Make Ahead and Storage
Storing Leftovers
This Chicken Cacciatore Recipe keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve the rich flavors and tender texture, making it an excellent dish to prepare ahead of time or enjoy as next-day comfort food.
Freezing
If you want to make this dish in advance, it freezes very well. Simply cool the chicken cacciatore completely, then pack it into freezer-safe containers or bags. It will maintain its deliciousness for up to 3 months, perfect for busy nights or when you need a quick, hearty meal.
Reheating
To reheat, thaw frozen portions in the refrigerator overnight if frozen. Warm gently in a skillet over low-medium heat or microwave until heated through, stirring occasionally. Be careful not to overheat to keep the chicken tender and the sauce velvety.
FAQs
Can I use chicken breasts instead of thighs in this Chicken Cacciatore Recipe?
You certainly can, but bone-in, skin-on chicken thighs are preferred because they stay moist and tender during the long simmer. Chicken breasts tend to dry out more easily, so if you use them, consider shortening the cooking time and not removing the skin.
Is it possible to make this recipe without wine?
Absolutely! If you prefer not to use wine, substitute it with chicken broth. This will still add moisture and flavor, though the wine adds a subtle acidity and complexity that’s charming in this classic Chicken Cacciatore Recipe.
What type of olives should I use?
Kalamata olives are traditional here because of their rich, slightly fruity flavor and firm texture. You can substitute with other briny olives if you prefer, but avoid overly salty or pungent varieties to keep the balance right.
Can I prepare Chicken Cacciatore Recipe in a slow cooker?
Yes, after browning the chicken and sautéing the veggies, you can transfer everything to a slow cooker and cook on low for 4-5 hours. This slow method makes the chicken incredibly tender and allows the flavors to deepen even more.
What’s the best way to serve leftovers?
Leftover Chicken Cacciatore is excellent reheated and served over fresh pasta, creamy polenta, or even in a sandwich for a quick and tasty lunch. Sprinkle some fresh herbs and Parmesan on top to revive its vibrant flavors.
Final Thoughts
This Chicken Cacciatore Recipe is a true favorite that brings warmth and comfort to the table with every bite. It’s an approachable, flavorful dish that feels special yet is simple to whip up any night of the week. Trust me, once you make it, you’ll want to keep this recipe close—it’s a delicious way to celebrate good food and great company.
Print
Chicken Cacciatore Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Chicken Cacciatore recipe is a flavorful Italian dish featuring tender chicken thighs simmered in a rich tomato sauce with peppers, olives, and aromatic herbs. Perfectly browned and slow-cooked to fall-off-the-bone perfection, it’s a hearty and satisfying meal served best over pasta or rice.
Ingredients
Chicken
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs (or leg pieces)
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
Vegetables & Aromatics
- 1 onion, diced
- 1 clove garlic, minced
- 1 yellow pepper, cut into long thin slices
- 1 red pepper, cut into long thin slices
Tomato Sauce & Herbs
- 28 ounces diced tomatoes (1 large can)
- 4 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- 4 basil leaves (or 1 teaspoon dried basil)
- ½ tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
Liquids
- 1 cup dry white wine (or chicken broth)
Additional
- 1 cup pitted Kalamata olives
- Freshly grated Parmesan cheese (for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Brown the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with flour, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced onion, minced garlic, yellow pepper slices, and red pepper slices. Season with the remaining ½ teaspoon salt and ½ teaspoon black pepper. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Add tomato base and herbs: Stir in the diced tomatoes, tomato paste, fresh thyme sprigs (or dried thyme), oregano, basil, balsamic vinegar, and sugar. Mix well to combine all ingredients and develop the sauce.
- Deglaze and simmer: Pour in the dry white wine (or chicken broth) and stir thoroughly, scraping the bottom of the skillet to release any browned bits. This adds depth to the sauce.
- Cook chicken with olives: Return the browned chicken to the skillet and add the pitted Kalamata olives. Reduce heat to low and cover. Let it simmer gently for about 40 minutes until the chicken is fully cooked, tender, and falling off the bone. Ensure the chicken’s internal temperature reaches at least 165°F (74°C).
- Garnish and serve: Remove the thyme sprigs if used. Sprinkle freshly grated Parmesan cheese and chopped fresh parsley on top. Serve the chicken cacciatore hot over cooked pasta or rice. Enjoy your authentic Italian meal!
Notes
- You can substitute chicken thighs with leg quarters if desired, adjusting cooking time accordingly.
- Dry white wine adds great flavor but can be substituted with chicken broth for a non-alcoholic version.
- For a thicker sauce, cook uncovered during the last 10 minutes to reduce excess liquid.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- Pair this dish nicely with a crusty bread to soak up the delicious sauce.
