Chicken Cacciatore
This cozy Italian-style chicken cacciatore simmers tender chicken thighs in a tomato sauce with peppers, mushrooms, olives, garlic, and herbs. It is a one-pan main dish that feels slow-cooked without needing all day.
- Total time
- 75 min
- Yield
- 6 servings
- Difficulty
- Medium
Prep 20mCook 55mItalian-AmericanMain Course
Chicken cacciatore means “hunter-style chicken,” and home versions vary from family to family. This one keeps the spirit of the dish: browned chicken, a savory tomato sauce, vegetables, herbs, and a splash of wine for depth.
Boneless, skinless chicken thighs make the recipe weeknight-friendly while still staying juicy. The sauce cooks down until it is rich enough to spoon over polenta, pasta, rice, or crusty bread.
The olives add a briny finish, but they are optional if you prefer a softer tomato sauce. Either way, let the chicken simmer gently so it turns tender instead of tough.
01What you'll need
Ingredients
18 items · 6 servings
- 2 pounds boneless, skinless chicken thighs, trimmed
- 1 teaspoon Diamond Crystal kosher salt, divided, or 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 1/2 cup dry red wine
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 small rosemary sprig, or 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/4 teaspoon red pepper flakes, optional
- 1/3 cup pitted Kalamata olives, halved
- 2 tablespoons chopped fresh parsley, for serving
02How to make it
Step-by-step
1. Season the chicken
Pat the chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and the black pepper. Dry chicken browns better and leaves tasty browned bits in the pan.
2. Brown the chicken
Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 3 to 4 minutes per side, until browned. Transfer the chicken to a plate. It will not be cooked through yet.
3. Soften the vegetables
Reduce the heat to medium. Add the onion, bell pepper, and mushrooms to the same pan. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the mushrooms release their moisture.
4. Add the garlic and wine
Stir in the garlic and cook for 30 seconds, just until fragrant. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to loosen the browned bits, also called fond. Simmer for 2 to 3 minutes, until the wine reduces slightly.
5. Build the sauce
Stir in the crushed tomatoes, tomato paste, chicken broth, oregano, rosemary, bay leaf, red pepper flakes if using, and the remaining 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer.
6. Simmer the chicken
Return the chicken and any juices from the plate to the pan. Spoon some sauce over the top. Reduce the heat to low, cover partly, and simmer for 25 to 30 minutes, until the chicken is tender and reaches 165°F in the thickest part.
7. Finish the sauce
Stir in the olives. Simmer uncovered for 5 minutes to let the sauce thicken slightly. If the sauce gets too thick, add a splash of broth or water.
8. Serve warm
Remove the rosemary sprig and bay leaf. Taste and adjust the seasoning if needed. Sprinkle with parsley and serve with polenta, pasta, rice, or bread, if you like.
03From our kitchen
Cook's tips
- Make-ahead: Chicken cacciatore tastes even better after a night in the fridge. Cook it fully, cool it, and refrigerate it in an airtight container. Reheat gently on the stove over medium-low heat.
- Storage: Refrigerate leftovers for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Chicken swaps: Bone-in thighs work well, but they need more time, usually 40 to 45 minutes of simmering. Chicken breasts can be used, but check early because they dry out faster.
- No wine option: Replace the wine with extra low-sodium chicken broth plus 1 tablespoon balsamic vinegar or red wine vinegar.
- Olive note: Kalamata olives are salty. If you are watching sodium, use fewer olives, rinse them, or leave them out.
- Sauce troubleshooting: If the sauce tastes sharp, simmer it a few more minutes. If it tastes flat, add a small pinch of salt or a splash of vinegar to brighten it.
Cook's note
Nutrition is calculated for the chicken cacciatore only and does not include pasta, polenta, rice, bread, or other serving sides.
04Frequently asked
Questions & answers
Can I make chicken cacciatore without mushrooms?
Yes. Leave them out or replace them with extra bell pepper, sliced zucchini, or a handful of chopped carrots. The sauce will still work.
Should chicken cacciatore be served with pasta?
It can be, but it does not have to be. Pasta is common, but polenta, mashed potatoes, rice, or crusty bread are all good with the tomato sauce.
Can I use canned diced tomatoes instead of crushed tomatoes?
Yes. Diced tomatoes make a chunkier, thinner sauce. For a smoother sauce, crush them with your hands before adding them, or use a potato masher in the pan.
How do I know when the chicken is done?
Use an instant-read thermometer. The thickest part of the chicken should reach 165°F. Thighs are forgiving, so they can simmer a little longer and still stay tender.
Can I cook this in a slow cooker?
Yes. Brown the chicken and vegetables first for better flavor, then transfer everything except the olives and parsley to a slow cooker. Cook on low for 4 to 5 hours. Stir in the olives near the end.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat14 g
- 18%
- Saturated Fat2.9 g
- 14%
- Cholesterol126 mg
- 42%
- Sodium496 mg
- 22%
- Total Carbohydrate18 g
- 7%
- Dietary Fiber5 g
- 18%
- Total Sugars9 g
- Protein34 g
- 68%
- Vitamin D0.2 mcg
- 1%
- Calcium70 mg
- 5%
- Iron3.8 mg
- 21%
- Potassium1051 mg
- 22%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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