Best Chicken Cacciatore Recipe Recipe
Hearty and satisfying, Chicken Cacciatore is a rustic Italian classic. Serve on its own with crusty sourdough, pair with creamy polenta or over your favorite pasta. An easy comforting meal the whole family will enjoy!
How to Make the Best Best Chicken Cacciatore Recipe
Chicken Cacciatore is one of those timeless Italian dishes that brings comfort and warmth to any dinner table. The name translates to “hunter’s chicken,” referring to the rustic, hearty style of cooking that Italian hunters would use to prepare their catch with whatever vegetables and herbs were on hand. This version stays true to those roots while delivering a deeply flavorful meal that’s surprisingly easy to prepare.
The secret to a great chicken cacciatore lies in building layers of flavor. Starting with well-seared chicken creates a golden crust that adds richness to the final dish, while the combination of wine, tomatoes, olives, and capers creates a sauce that’s both bright and savory. The mushrooms and bell peppers add substance and texture, making this a complete one-pan meal.
Whether you serve it over a bed of creamy polenta, your favorite pasta, or simply with a chunk of crusty sourdough bread to soak up every last drop of sauce, this chicken cacciatore is guaranteed to become a family favorite. It’s the kind of recipe that makes the whole house smell incredible and brings everyone to the table.
Best Chicken Cacciatore Recipe
Hearty and satisfying, Chicken Cacciatore is a rustic Italian classic. Serve on its own with crusty sourdough, pair with creamy polenta or over your favorite pasta. An easy comforting meal the whole family will enjoy!
Ingredients
Chicken
Sauce
Garnish
Instructions
Sear the Chicken
- Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil, sear chicken on medium high heat 3 minutes each side, until a golden crust forms. Set chicken aside.
- If using chicken with the skin on, it will produce more oil. Drain excess oil from pan if needed, leaving about a tablespoon or two.
Build the Sauce
- In the same pan, sauté onions and mushrooms in olive oil (or leftover chicken oil) for 3 minutes over medium heat.
- Add garlic, bell pepper and red pepper flakes. Sauté for 1 minute more.
- Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper. Stir to fully combine.
Simmer and Serve
- Place seared chicken in the sauce. Simmer uncovered for 25 minutes (a splatter screen is helpful). Test the internal temperature of the chicken—you're aiming for 165°F. Bone-in thighs may take up to 35 minutes; chicken breast will cook faster, 15-20 minutes.
- Stir in fresh parsley and scatter fresh basil leaves over the top. Serve over pasta, creamy polenta, or enjoy with a crusty loaf of bread!
Notes
- For extra depth of flavor, use a mix of chicken parts including legs, wings, breasts, and thighs.
- Skinless chicken works just as well if you prefer less fat.
- This dish tastes even better the next day after the flavors have melded together.
- Leftovers can be stored in the refrigerator for up to 4 days.
