Easy Italian Chicken Cacciatore Recipe
This chicken cacciatore is the kind of dinner that smells like home before anyone sits down. It’s rustic, saucy, tomato-forward Italian comfort with braised chicken, onions, peppers, olives if you’re feeling fancy, and herbs that make the whole kitchen smell like Sunday. It’s forgiving, crowd-pleasing, and the kind of one-pot meal you’ll be happy to throw together after a long day and pretend you planned it.
My tiny family absolutely loses it for this one. My husband will walk into the kitchen and hover like a shark because he can smell the tomatoes from outside the house, and my kid eats the peppers like they’re candy. We made it the night my car died and dinner had to be heroic — and it was: one pan, cheap pantry staples, and the kind of leftovers that taste better the next day. It’s a staple because it’s easy to tweak (more heat, less wine, add mushrooms) and because even when I’m tired, it still feels like a meal I’d invite guests over for.
Why You’ll Love This Easy Italian Chicken Cacciatore Recipe
– It’s one-pan comfort with big tomato-herb flavor but zero fuss.
– Uses pantry staples (canned tomatoes + dried herbs) with a few fresh bits to make it sing.
– Flexible: bone-in to keep it tender, or boneless if you need dinner in a hurry.
– Feeds a crowd, reheats like a charm, and the sauce doubles as a killer pasta topping.
Kitchen Talk
This recipe is a little messy and a whole lot forgiving — my kind of cooking. I’ve browned chicken in a pan that’s seen better days, used whatever peppers were wilting in the fridge, and once forgot the wine and tossed in a splash of balsamic in a pinch (we lived). If you like a brighter sauce, add a squeeze of lemon at the end. If you like it deeper, let it simmer longer. And yes, sometimes I toss in jarred roasted peppers because life is short.
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Shopping Tips
– Protein: Go for bone-in, skin-on thighs if you want tender, fall-off-the-bone meat; use boneless if speed is king.
– Canned Goods: Choose whole peeled or crushed tomatoes with no additives — they give the best texture; low-sodium is a safe bet.
– Fresh Herbs: Grab a small bunch of parsley and/or basil to finish; they lift the whole dish.
– Spices: Keep dried oregano and thyme on hand — they’re the backbone here. If buying new, get them in small jars for fresher flavor.
– Fats & Oils: Use good olive oil for browning and flavor; a neutral oil is fine if you need a higher smoke point.
– Grains/Pasta: If serving with pasta or polenta, pick a hearty shape (penne, rigatoni) or coarser polenta so the sauce doesn’t slide off.
Prep Ahead Ideas
– Trim and salt the chicken the night before; keep it covered in the fridge so it’s ready to brown.
– Chop onions, peppers, and garlic ahead and store in airtight containers or zip bags for easy dump-and-cook.
– Make the sauce base (tomatoes + aromatics) a day ahead and refrigerate; warm it up and add the chicken when you’re ready.
– Use shallow meal prep containers for leftovers so reheating is quick and even.
Time-Saving Tricks
– Use boneless thighs to shave off 10–15 minutes of cooking time.
– Swap fresh peppers for a frozen pepper mix when you’re in a rush — no chopping required.
– Brown chicken ahead and finish in the sauce later; it’s a tiny two-step that saves evening stress.
– A heavy skillet with a lid makes everything cook faster and keeps steam in for tender meat.
Common Mistakes
– Skipping the browning step: I once skipped it to save 10 minutes and the dish felt flat — brown the meat for flavor.
– Overcrowding the pan: if you pile in chicken, it steams instead of browns; do it in batches.
– Not seasoning at the end: taste and adjust salt/acid before serving — sometimes it needs a splash of vinegar or lemon.
– Watery sauce: reduce uncovered for a few minutes, or stir in a spoon of tomato paste to thicken quickly.
What to Serve It With
– Crusty bread for sopping up the sauce (no judgments if you eat it with your hands).
– Buttered polenta or creamy mashed potatoes to make it extra cozy.
– Sauteed greens or a simple arugula salad to cut the richness.
– Toss with pasta for a speedy weeknight dinner.
Tips & Mistakes
– Brown in batches so every piece gets caramelized.
– Add fresh herbs at the end — they lose their brightness if cooked too long.
– If sauce tastes flat, a splash of vinegar or a pinch of sugar will balance it.
– Don’t rush the simmer; it brings flavors together.
Storage Tips
Store in an airtight container in the fridge for up to 3–4 days, or freeze portions for 2–3 months. Reheat gently on the stove so the chicken stays moist — microwave is fine in a pinch. Cold leftovers are not shameful: I’ll eat cacciatore straight from the fridge for breakfast over toast or folded into an omelet. No judgment here.
Variations and Substitutions
– No chicken? Use bone-in pork chops or chickpeas for a vegetarian switch (increase simmer time for chickpeas to absorb flavor).
– No wine? Skip it or substitute a splash of extra chicken stock with a teaspoon of red wine vinegar.
– Mushrooms are welcome — they add earthiness and bulk.
– Add olives or capers at the end for a salty, briny twist.
– Prefer light sauce? Use diced tomatoes and finish with more fresh herbs and lemon.
Frequently Asked Questions
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Easy Italian Chicken Cacciatore Recipe
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs
- 1.25 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
- 0.25 cup all-purpose flour for light dredging
- 2 tbsp olive oil
- 1.5 cup sliced bell peppers any color
- 1.25 cup chopped yellow onion
- 8 oz sliced mushrooms
- 2 tsp minced garlic
- 2 tbsp tomato paste
- 0.5 cup dry red wine or use more broth
- 28 oz crushed tomatoes
- 0.75 cup low-sodium chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp dried thyme
- 0.25 tsp red pepper flakes optional heat
- 1.5 tbsp capers, drained
- 0.5 cup pitted black olives, halved optional but classic
- 0.25 cup chopped fresh parsley for serving
Instructions
Preparation Steps
- Pat chicken dry; season with salt and pepper. Dust lightly with flour, shaking off excess.
- Heat olive oil in a large deep skillet over medium-high heat.
- Sear chicken until golden on both sides, about 6–8 minutes total; transfer to a plate.
- Add peppers, onion, and mushrooms to the pan; sauté until softened and browned, 6–8 minutes.
- Stir in garlic and tomato paste; cook until fragrant and slightly darkened, about 1 minute.
- Pour in red wine; scrape up browned bits and reduce by half, 2–3 minutes.
- Add crushed tomatoes, broth, oregano, basil, thyme, and red pepper flakes; bring to a gentle simmer.
- Nestle chicken into the sauce; add capers and olives. Cover and simmer 20–25 minutes.
- Uncover and cook 3–5 minutes to thicken. Taste and adjust salt. Sprinkle with parsley and serve.
Notes
Featured Comments
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