This is the quickest and easiest Chicken Cacciatore recipe you’ll make. It’s loaded with classic Italian flavors, cooked in one pot, and on the table in under an hour. The kitchen fills with the aroma of dry white wine, garlic, onions, mushrooms, peppers, and fresh herbs—perfect for a cozy family dinner.
5 Star Review
“This is the best chicken cacciatore I have ever made! I followed the recipe as written, without any modifications. I even added the olives. My husband and I both loved it.” – Normajean
Italian cooking has a special place in many kitchens—fresh herbs, slow-simmered sauces, and the comforting scent of wine all bring warmth to the table. Chicken cacciatore, also known as “hunter’s stew,” is a tomato-based, rustic dish that highlights those familiar flavors without demanding hours of time in the kitchen. This version is designed to be quick, straightforward, and full-bodied, perfect for weeknights or a relaxed weekend meal.
What is Chicken Cacciatore?
Chicken cacciatore is a traditional Italian stew combining braised chicken with tomatoes, vegetables, wine, and aromatic herbs. Classic recipes vary—some include tomato paste for depth, while older versions were more brown and meat-forward. Traditional cacciatore can be cooked low and slow until the meat falls off the bone, which also makes it excellent for slow cooker preparations. The defining qualities are rich, savory flavors balanced by tomato acidity and herbaceous notes.
Recipe Ingredients
This recipe uses everyday pantry staples and fresh vegetables to create a hearty, satisfying meal. Ingredients listed below serve about 4 people.
- 3 tablespoons olive oil, divided
- 4 bone-in chicken thighs
- 2 chicken legs
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, thinly sliced
- 1 large carrot, thinly sliced into coins
- 8 ounces sliced mushrooms
- 1 small green bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry white wine (substitute chicken broth if preferred)
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 1 tablespoon sugar (to balance acidity)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 10 large black olives, pitted (optional)
- Chopped fresh parsley for garnish
Recipe Tips
- Chicken choice: Bone-in thighs and legs add flavor and richness. Boneless cuts cook faster but won’t provide the same depth to the sauce.
- Skin on vs. skinless: Use skin-on for more fat and a richer sauce, or skinless for a lighter dish.
- Add heat: Crushed red pepper flakes stir in easily if you want a spicier version—skip them for kids.
- Tomato paste: Tomato paste deepens and thickens the sauce; if you don’t have it, the dish will still be delicious but slightly lighter in texture.
Serving Suggestions
Chicken cacciatore shines served over pasta, rice, or egg noodles. For lighter options, serve with zucchini noodles or cauliflower mash. A crusty loaf or focaccia is perfect for sopping up the sauce, and a simple green salad adds freshness to the plate.
How to Store Leftovers
This dish often tastes even better the next day as the flavors meld. Allow it to cool completely, then place chicken and sauce in an airtight container and refrigerate for up to three days. Reheat gently on the stovetop over low heat or in a microwave until warmed through.
Chicken Cacciatore Recipe
Prep time: 15 minutes · Cook time: 35 minutes · Total time: 50 minutes · Serves: 4
Ingredients
- 3 tablespoons olive oil, divided
- 4 bone-in chicken thighs
- 2 chicken legs
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, thinly sliced
- 1 large carrot, thinly sliced into coins
- 8 ounces sliced mushrooms
- 1 small green bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup dry white wine or chicken broth
- 14.5 ounces canned diced tomatoes
- 8 ounces tomato sauce
- 1 tablespoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 10 large black olives, pitted (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat the oil: Warm 2 tablespoons olive oil in a large cast-iron skillet or Dutch oven over medium-high heat.
- Brown the chicken: Season chicken pieces with salt and pepper. Sear 3–4 minutes per side until golden. Remove and set aside.
- Sauté vegetables: Add remaining oil to the pan. Cook onions, carrots, mushrooms, bell peppers, and garlic for about 4 minutes until just tender.
- Add tomato paste and wine: Stir in tomato paste until combined. Pour in wine and scrape up browned bits; cook until the wine reduces, about 2 minutes.
- Build the sauce: Add diced tomatoes, tomato sauce, sugar, oregano, and basil. Season to taste with salt and pepper.
- Simmer: Return chicken to the skillet, reduce heat to medium-low, cover, and simmer 15 minutes. Uncover, add olives if using, and simmer another 5 minutes.
- Finish and serve: Remove from heat, garnish with chopped parsley, and serve over pasta, rice, or noodles.
More Italian Chicken Recipes
- Chicken Breasts in Tomato Sauce
- Caprese Skillet Chicken
- Saucy Spinach and Cottage Cheese Stuffed Chicken
- One Dish Chicken Bake
How to Make Chicken Cacciatore
Follow the steps above for a straightforward approach that produces a rich, satisfying sauce and tender chicken. This one-pot version focuses on balancing tomato acidity with savory aromatics and just enough wine for depth. It’s an ideal family meal that pairs beautifully with simple sides and crusty bread.
Nutrition (approximate per serving): Calories: 474 kcal · Carbohydrates: 23 g · Protein: 35 g · Fat: 26 g · Saturated fat: 5 g · Cholesterol: 157 mg · Sodium: 665 mg · Fiber: 5 g · Sugar: 13 g