Chicken Cacciatore is a classic Italian dish that combines tender, braised chicken thighs with a rich tomato sauce, bell peppers, olives, and aromatic herbs. This rustic meal is full of deep, savory flavors, making it perfect for a cozy dinner. Whether served over pasta, rice, or with crusty bread, this dish brings comforting warmth to any table.
Why You’ll Love This Recipe
- Rich & Flavorful – Slow-simmered chicken absorbs all the delicious herbs and spices.
- One-Pan Meal – Everything is cooked in one skillet for easy cleanup.
- Hearty & Comforting – Perfect for cold evenings or a family gathering.
- Authentic Italian Taste – A rustic, homemade dish that feels like a restaurant-quality meal.
- Versatile Pairing – Serve with pasta, rice, or bread to soak up the sauce.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (28 oz) crushed tomatoes
- ½ cup chicken broth
- ½ cup dry red wine (optional)
- ½ cup black or Kalamata olives, pitted
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 sprigs fresh rosemary or thyme
Directions
- Sear the Chicken – Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and black pepper. Sear for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Sauté the Vegetables – In the same pan, add diced onion, garlic, and sliced bell peppers. Cook for 3-4 minutes until softened.
- Build the Sauce – Pour in the red wine (if using) and let it simmer for 2 minutes, scraping up any browned bits from the pan. Stir in crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, and olives. Mix well.
- Simmer to Perfection – Return the seared chicken to the skillet, nestling it into the sauce. Add fresh rosemary or thyme. Cover and let it simmer on low heat for 35-40 minutes until the chicken is tender and fully cooked.
- Serve & Enjoy – Garnish with fresh herbs and serve over pasta, rice, or with crusty bread.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 420 kcal per serving
Variations
- Make it Spicier – Increase the red pepper flakes for extra heat.
- Use Chicken Breast – Boneless, skinless chicken breasts can be used, but reduce the cooking time slightly.
- Add Mushrooms – Sauté sliced mushrooms with the onions for more depth of flavor.
- White Wine Version – Swap red wine for white wine for a lighter taste.
- No Olives? – Replace with capers or simply omit them.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or water if needed. Microwave in 30-second intervals until heated through.
FAQs
Can I make this in a slow cooker?
Yes, after searing the chicken, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What is the best wine for Chicken Cacciatore?
A dry red wine like Chianti or Cabernet Sauvignon works best. If using white wine, Pinot Grigio is a good option.
Can I make this recipe without wine?
Absolutely! Just use extra chicken broth instead.
How do I make this dish low-carb?
Serve it over zucchini noodles or cauliflower rice instead of pasta.
Can I use boneless chicken?
Yes, boneless thighs or breasts work, but reduce the cooking time to prevent drying out.
What should I serve with Chicken Cacciatore?
It pairs well with pasta, mashed potatoes, rice, or crusty Italian bread.
How do I thicken the sauce?
Let it simmer uncovered for a few minutes at the end, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Can I make this dish ahead of time?
Yes, the flavors develop even more over time, making it great for meal prep.
What herbs can I use instead of rosemary or thyme?
Fresh parsley or bay leaves can be used for a different herbal note.
Can I cook this in the oven?
Yes, after assembling the dish, bake at 375°F (190°C) for 40-45 minutes.
Conclusion
Chicken Cacciatore is a comforting, rustic Italian dish that’s rich in flavor and easy to prepare. With tender, braised chicken, a robust tomato sauce, and aromatic herbs, it’s a satisfying meal for any occasion. Serve it over pasta, rice, or with warm bread, and enjoy a taste of Italy in your own kitchen!
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Chicken Cacciatore
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A rich and rustic Italian dish featuring tender, braised chicken thighs simmered in a savory tomato sauce with bell peppers, olives, and fresh herbs. This hearty and comforting meal pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry red wine (optional)
- 1/2 cup black or Kalamata olives, pitted
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 sprigs fresh rosemary or thyme
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and black pepper, then sear for 4-5 minutes per side until golden brown. Remove and set aside.
- Sauté the Vegetables: In the same pan, add onion, garlic, and bell peppers. Cook for 3-4 minutes until softened.
- Build the Sauce: Pour in the red wine (if using) and let it simmer for 2 minutes. Add crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, and olives. Stir to combine.
- Simmer to Perfection: Return the chicken to the skillet, nestling it into the sauce. Add fresh rosemary or thyme. Cover and simmer on low heat for 35-40 minutes until the chicken is tender.
- Serve & Enjoy: Garnish with fresh herbs and serve over pasta, rice, or crusty bread.
Notes
- For a lighter version, use boneless, skinless chicken thighs and reduce the olive oil.
- Swap red wine for extra chicken broth if preferred.
- For a deeper flavor, let the dish simmer for an additional 10-15 minutes.
- Store leftovers in the fridge for up to 3 days; the flavors deepen overnight!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian / Mediterranean
