Why You’ll Love This Recipe
I love this Chicken Cacciatore because it feels like a warm hug in a bowl. The sauce is rich and aromatic, vegetables add texture and brightness, and the chicken becomes tender while soaking up all those savory flavors. It’s a one-pot meal (once I brown the chicken) that makes leftovers even better the next day. I always end up craving the sauce on bread or pasta.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4–6 chicken thighs (bone-in, skin-on preferred)
2 tablespoons olive oil
1 onion, sliced
3 cloves garlic, minced
2 bell peppers (any color), sliced
8 oz mushrooms, sliced
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth with a splash of balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 cup pitted green or black olives (optional)
Salt and pepper to taste
Directions
Directions-
Season the chicken thighs on both sides with salt and pepper.
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Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
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Brown the chicken on both sides until golden (about 4–5 minutes per side). Remove and set aside.
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In the same pan, add the sliced onion, minced garlic, bell peppers, and mushrooms. Sauté until softened, about 5–7 minutes.
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Stir in the crushed tomatoes, chicken broth mixture, oregano, thyme, bay leaf, and olives (if using).
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Return the browned chicken pieces to the pan, nestling them into the sauce.
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Bring the mixture to a simmer, then reduce heat to low, cover, and cook 45–60 minutes, until the chicken is cooked through and tender.
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Remove the bay leaf. Taste the sauce and adjust salt and pepper as needed before serving.
Servings and Timing
This recipe serves 4–6 people depending on appetite and side dishes.
Total time: about 75 minutes
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Prep time: ~15 minutes
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Cook time: 45–60 minutes
Variations
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I sometimes use chicken breasts (bone-in or boneless) for a lighter version — though they cook faster, so I reduce simmer time.
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I add zucchini, carrots, or celery to boost the vegetable content.
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I’ll add a pinch of crushed red pepper flakes if I want a little heat.
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Sometimes I include potatoes (small chunks) or serve it over pasta or polenta for a heartier meal.
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For a more traditional twist, I’ve used rabbit or turkey instead of chicken.
Storage/Reheating
I let any leftovers cool slightly, then transfer to an airtight container and store in the refrigerator for up to 3–4 days. To reheat, I gently warm it on the stovetop over low heat, stirring occasionally, until warmed through. If the sauce is too thick, I add a splash of water or broth. It also freezes well: I keep it in freezer-safe containers for up to 2 months, thaw overnight in the fridge, then reheat gently on the stove.
FAQs
What cut of chicken works best?
I prefer bone-in, skin-on thighs because they stay moist and infuse the sauce with flavor, but I can use breasts if I adjust cooking time.
Can I use fresh tomatoes instead of canned?
Yes — I peel and crush ripe tomatoes (about 4–5 large) and use them in place of the canned crushed tomatoes; the flavor is lighter and fresher.
Do I have to use broth with vinegar?
No — I can simply use plain chicken broth for a milder flavor; the dish will still taste delicious and balanced.
Can I make this dish in a slow cooker or Instant Pot?
Yes — after browning the chicken and sautéing vegetables, I transfer everything to a slow cooker and cook on low for 4–5 hours. For Instant Pot, I use the sauté mode then pressure cook for about 15 minutes with natural release.
How can I thicken the sauce if it’s too thin?
I remove the lid for the last 10 minutes of cooking to let excess liquid evaporate, or stir in a small slurry of cornstarch and water.
Is this dish gluten-free?
Yes — as long as my canned tomatoes and any broth are certified gluten-free, this recipe contains no gluten.
What should I serve with Chicken Cacciatore?
I often serve it over pasta, rice, polenta, or alongside crusty bread to soak up the sauce. Roasted vegetables or a green salad are good sides too.
Can I omit the olives?
Yes — the olives are optional and add a briny contrast. If I skip them, the dish is still rich and flavorful.
Can I make this ahead of time?
Absolutely — I often make it a day ahead. Flavors deepen overnight, making it even better reheated.
How do I reheat without drying out the chicken?
I reheat gently over low heat, stirring occasionally, and add a splash of broth or water if needed to maintain moisture.
Conclusion
I hope this Chicken Cacciatore recipe brings warmth, flavor, and comfort to your table. It’s flexible, forgiving, and ideal whether I’m cooking for a weeknight dinner or serving guests. The combination of tender chicken, savory vegetables, and aromatic sauce always delivers — and I know you’ll enjoy it as much as I do.
Chicken Cacciatore
- Total Time: 75 minutes
- Yield: 4–6 servings
- Diet: Gluten Free
Description
A rustic and comforting Italian chicken stew made with tender chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, and herbs. Hearty, flavorful, and perfect for a cozy meal.
Ingredients
4–6 chicken thighs (bone-in, skin-on preferred)
2 tablespoons olive oil
1 onion, sliced
3 cloves garlic, minced
2 bell peppers (any color), sliced
8 oz mushrooms, sliced
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth with a splash of balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 cup pitted green or black olives (optional)
Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
- In the same pan, add onion, garlic, bell peppers, and mushrooms. Sauté for 5–7 minutes until softened.
- Stir in crushed tomatoes, chicken broth with vinegar, oregano, thyme, bay leaf, and olives (if using).
- Return the chicken to the pan, nestling pieces into the sauce.
- Bring to a simmer, then reduce heat to low, cover, and cook 45–60 minutes until chicken is tender and cooked through.
- Remove bay leaf and adjust seasoning with salt and pepper before serving.
Notes
Use bone-in, skin-on chicken thighs for the best flavor and tenderness.
Chicken breasts can be substituted but reduce simmering time to prevent overcooking.
Add vegetables like zucchini, carrots, or celery for extra nutrition.
For a spicier version, include a pinch of red pepper flakes.
Can be served over pasta, rice, or polenta, or with crusty bread.
Store leftovers in an airtight container in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1 chicken thigh with sauce)
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
