There was a moment at my dinner table not long ago when my youngest asked for something special—a meal bursting with flavor but also warm and comforting. I knew exactly what to make: Chicken Cacciatore. This dish has been one of our go-to recipes for busy nights and weekend family dinners alike. It’s the kind of rustic Italian chicken stew that makes everyone lean in closer, sharing stories between bites.
The first time I made Chicken Cacciatore, I underestimated how much it would bring us together. The slow-simmered sauce, rooted in tomato and herbs, filled the kitchen with an inviting aroma that drew everyone from different corners of the house. Watching those reactions—the smiles and the quiet enjoyment—reminded me why this dish lives on in my meal rotation. It’s simple enough to come together on a weekday but special enough to feel like a celebration.
What really seals the deal in our family is the way this hunter-style chicken, or tomato braised chicken, gets the perfect balance of tender meat and a rich, savory sauce. Whether it’s served with crusty bread or over pasta, Chicken Cacciatore turns everyday dining into something memorable. If you haven’t tried making it yet, I encourage you to give this recipe your own spin and see how it can bring your family around the table, too.
If you love this type of Mediterranean chicken, you might also enjoy exploring other comforting recipes like the Slow Cooker Chicken Cacciatore from MomsGate or the Chicken Alfredo Soup, which brings a creamy twist to family favorites. It’s all about those dishes that feel like home and make mealtime something to look forward to.
What you’ll find here is a recipe filled with practical tips and little secrets I picked up along the way, so making Chicken Cacciatore becomes a stress-free joy, not a kitchen challenge. Ready to make Chicken Cacciatore part of your dinner story? Let’s get started.
What You’ll Need
Making a good Chicken Cacciatore doesn’t require a long list of fancy ingredients. Here’s what I rely on to whip up this flavorful Italian chicken stew every time:
- 4-5 bone-in, skin-on chicken thighs (about 2 pounds): I prefer thighs for their flavor and tenderness, but you can use breasts if you want a leaner option.
- 2 tablespoons olive oil: Use extra virgin for the best flavor in your tomato braised chicken.
- 1 medium onion, thinly sliced: Yellow or white onions work well.
- 3 cloves garlic, minced: Fresh garlic is a must for that punch in the sauce.
- 1 red bell pepper, sliced: Adds sweetness and color to the rustic chicken recipe.
- 1 cup mushrooms, sliced: Button or cremini mushrooms bring earthiness to the stew.
- 1 (28-ounce) can crushed tomatoes: Choose good quality tomatoes, as they are the sauce’s backbone.
- 1/2 cup dry white wine: Optional but recommended—adds depth to this hunter-style chicken.
- 1 cup chicken broth: For a saucier finish and to help tenderize the meat.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish: Adds brightness before serving.
For the best Chicken Cacciatore, I recommend getting organic or farm-fresh chicken when you can. The difference in texture and flavor is worth it. You’ll find everything for this Chicken Cacciatore at your regular grocery store or local market, including the wine and fresh vegetables.
If you need substitutions, this Chicken Cacciatore is forgiving. No red bell pepper? Green works fine. Out of mushrooms? Just skip or add extra onion. No wine on hand? Use extra broth or a splash of vinegar for acidity instead.
To save time, prepare your vegetables while the chicken browns. This helps keep the cooking flow smooth, especially on busy weeknights. My family prefers when I use bone-in chicken; the bones enrich the sauce and keep the chicken juicy in our Chicken Cacciatore.
One Chicken Cacciatore secret that makes all the difference is browning the chicken well before adding it to the tomato sauce. This step locks in flavor and makes your stew taste like it’s had hours to simmer.
How to Make It
Here’s how I tackle making Chicken Cacciatore step-by-step. It typically takes me about 45 minutes from start to finish, perfect for a family dinner that doesn’t keep anyone waiting.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Pat chicken thighs dry and season with salt and pepper. Add to the pan skin-side down and cook, undisturbed, until golden brown, about 5-6 minutes. Flip and brown the other side for 4-5 minutes. This step makes the chicken flavorful and juicy.
- Remove Chicken, Sauté Vegetables: Transfer chicken to a plate. Lower heat to medium, add sliced onion, bell pepper, and mushrooms to the same pan. Cook, stirring occasionally, until softened and fragrant about 5-7 minutes. Stir in the minced garlic and cook for another minute. Your kitchen will smell amazing right now!
- Deglaze the Pan: Pour in the white wine to loosen those browned bits from the pan bottom. Let it simmer for 2-3 minutes until reduced by half. This adds depth to your tomato braised chicken.
- Add Tomatoes and Broth: Pour in crushed tomatoes and chicken broth. Stir in dried oregano, basil, and a pinch more salt and pepper. Bring the sauce to a simmer.
- Return Chicken to Pan: Place the browned chicken thighs into the tomato sauce, skin-side up. Cover and reduce heat to low. Let everything simmer gently for 25-30 minutes. The chicken will become tender as it absorbs all those rich flavors.
- Check and Finish: Remove the lid, taste the sauce, adjust seasoning if needed. If you want a thicker sauce, simmer uncovered for an extra 5 minutes. Sprinkle chopped fresh parsley on top before serving.
Don’t worry if your Chicken Cacciatore looks a little rustic—this stew is all about hearty, comforting flavors, not perfect presentation. One kitchen tip I learned is to avoid stirring too much while the chicken simmers so it stays in nice pieces.
While your Chicken Cacciatore is cooking, you’ll have time to prepare a simple side or even set the table. For more ideas and a slower cooked version that’s perfect for busy days, check out the Slow Cooker Chicken Cacciatore recipe at MomsGate. It’s another delicious way to enjoy this sweet and savory Mediterranean chicken classic.
Serving Ideas
Chicken Cacciatore is one of those dishes that feels like a full meal on its own but pairs beautifully with simple sides that soak up the sauce. My family loves it served over creamy polenta or buttered egg noodles—both are great for that comforting feel.
You can’t go wrong with crusty Italian bread for dipping into the tomato sauce. On busy nights, quick steamed green beans or a simple mixed salad with lemon vinaigrette brighten the plate.
This Chicken Cacciatore is perfect for casual family dinners or weekend celebrations when you want a stew that feels like a hug in a bowl. It looks special when served in wide shallow bowls garnished with fresh parsley, making even simple meals feel a little festive.
Leftovers of this hunter-style chicken taste just as good the next day. Keep it refrigerated in an airtight container for up to 3 days or freeze in portions for up to 2 months. Reheat gently on the stove or in a slow cooker to keep the chicken tender and sauce rich.
I’ve also tried variations in my Chicken Cacciatore—adding green olives for a salty bite or a splash of balsamic vinegar just before serving for a hint of tang. My family enjoys those versions almost as much as the classic.
If you love dishes like this rustic chicken recipe, you might want to try the Chicken Alfredo Soup or the flavorful Chili’s Chicken Enchilada Soup on MomsGate. Both recipes have earned their place for easy weeknight meals that satisfy every appetite.
Your Questions Answered
Here are some common questions I get about Chicken Cacciatore from home cooks wanting to make this dish a meal win.
Can I make this Chicken Cacciatore ahead of time?
Absolutely! This dish actually tastes better the next day after flavors meld. Make it a day ahead, refrigerate, and gently reheat before serving.
What if I don’t have white wine for the sauce?
No problem. Substitute with extra chicken broth plus a teaspoon of red or white wine vinegar to add acidity. It still makes a tasty tomato braised chicken.
Can I use boneless skinless chicken breasts?
Yes, but keep an eye on cooking time since breasts cook faster and can dry out. Reduce simmering time to 15-20 minutes.
How do I store leftover Chicken Cacciatore?
Cool completely, place in airtight containers and refrigerate up to 3 days or freeze for up to 2 months. Reheat gently on the stove or in a slow cooker.
Is this recipe spicy?
Not traditionally. You can add crushed red pepper flakes for a little heat if you like a spicier Mediterranean chicken.
Can I make this Chicken Cacciatore in a slow cooker?
Definitely. Slow cooking allows flavors to deepen. Check out this Slow Cooker Chicken Cacciatore recipe on MomsGate for a hands-off approach.
What sides go well with Chicken Cacciatore?
Polenta, pasta, rice, or crusty bread are all great. I find simple steamed greens or a fresh salad balance the richness of the sauce nicely.
If you want more inspiration for cozy meal ideas, the Chicken Alfredo Soup and Chili’s Chicken Enchilada Soup recipes on MomsGate are wonderful complements to this hearty dish.
The Final Word
Chicken Cacciatore has earned a permanent spot in our family’s recipe collection because it brings people together with its homey flavors and simple preparation. This Mediterranean chicken dish feels like a warm embrace after a long day and invites conversation at the dinner table every time.
My Chicken Cacciatore Tips:
- Brown the chicken well to build flavor before simmering in the sauce.
- Use quality crushed tomatoes since they are the sauce’s foundation.
- Don’t rush the simmer—low and slow makes the chicken tender and the sauce rich.
Over the years, I’ve made versions with olives, mushrooms, and even swapped in chicken breasts for lighter meals. My husband loves the traditional hunter-style chicken with mushrooms, while my kids lean toward the saucy tomato braised chicken with bell peppers.
I hope you make this Chicken Cacciatore your own and find it as satisfying as my family does. Trust me, it’s a dish that fills the kitchen with comforting Mediterranean aromas and fills plates with genuine happiness. For inspiration and variations, you can take a look at other Chicken Cacciatore recipes like this one on The Mediterranean Dish or the hunter-style chicken explanation by Lidia Bastianich and A Simple Palate’s version.
Your family is sure to love this dish as a new favorite around your own table. Cooking Chicken Cacciatore is a great way to add something special to your meal plan that feels both genuine and doable. Give it a try, and enjoy the warmth it brings to your family dinners.
Chicken Cacciatore
Chicken Cacciatore is a classic Italian rustic dish featuring tender chicken braised in a flavorful tomato sauce with herbs, vegetables, and olives, perfect for a comforting family 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, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/4 cup pitted black olives
- 2 tablespoons capers, drained
- 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 on all sides until golden, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add the onion, red bell pepper, and mushrooms; sauté until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it reduce by half.
- Stir in the crushed tomatoes, chicken broth, oregano, and basil. Bring to a simmer.
- Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook on low heat for 30-35 minutes, until chicken is cooked through and tender.
- Add the olives and capers during the last 5 minutes of cooking.
- Garnish with freshly chopped parsley before serving.
Notes
For a richer flavor, serve Chicken Cacciatore over creamy polenta or buttered pasta. You can also add a splash of balsamic vinegar towards the end for extra depth.