Chicken Cacciatore – Spend With Pennies

Easy and delicious, chicken cacciatore is a one-pot classic everyone will love.

This is a rustic chicken recipe with chicken thighs, peppers, onions, and mushrooms in a rich and savory tomato sauce.

Ingredient Tips & Swaps For Chicken Cacciatore

While this recipe is made with chicken, Italian chicken cacciatore (hunter-style) was often made using rabbit or lamb.

• Chicken: Use bone-in chicken such as thighs or drumsticks. I prefer dark meat for cacciatore as it is more forgiving and easier to cook, but split chicken breasts (bone-in/skin-on) can also be used.
• Vegetables: Onions, peppers, and mushrooms are cooked in the sauce, adding flavor to this meal.
• Wine: Any bold red wine works in this recipe—merlot or cabernet are good choices. It can be replaced with beef broth.
• Sauce: The sauce is made with diced tomatoes and tomato sauce—the juices from the chicken add flavor.
• Seasoning: I add a variety of dried herbs—you can replace them with Italian seasoning if you’d like.
• Capers: Capers add a pop of briny, salty flavor. Swap them for kalamata or manzanilla olives.

How to Make Chicken Cacciatore (overview)

1. Brown the skin of the chicken. (full recipe below)
2. Soften peppers, onion, and mushrooms, then add sauce ingredients.
3. Add the chicken and simmer until the sauce is thickened.
4. Remove bay leaf, stir in capers, and serve over spaghetti.

Storage and Leftovers

• Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 4 days.
• Reheat chicken and sauce on the stovetop, in the microwave, or in the oven until heated.
• Freeze chicken cacciatore with veggies and sauce in freezer bags for up to 4 months. Thaw overnight in the refrigerator before reheating.

Did you enjoy this Chicken Cacciatore? Leave us a rating and a comment below!

4.99 from 102 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Cacciatore

Chicken cacciatore is a hearty Italian dish with tender chicken simmered in a rich tomato sauce with fresh vegetables and herbs.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Cook ModePrevent your screen from going dark

• Season the chicken thighs with 1 teaspoon salt and ¼ teaspoon pepper.

• In a deep 12-inch skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken for about 4 to 5 minutes per side. Transfer the chicken to a plate.

• In the same skillet, add the remaining tablespoon of olive oil. Stir in the diced bell peppers, onion, and mushrooms. Cook over medium heat until the vegetables start to soften, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.

• Add the red wine and let simmer for 2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, bay leaf, rosemary, oregano, and red pepper flakes.

• Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer 20 minutes.

• Add the browned chicken, skin side up on top of the sauce. Cover and gently simmer for an additional 40 minutes.

• Remove the lid and if the sauce is not thick enough, let it simmer uncovered for a few minutes until it thickens.

• Remove and discard the bay leaf, stir in the capers, and serve the chicken cacciatore with pasta. Garnish with Parmesan cheese if desired.

To Oven Bake:

• Prepare the recipe up to step 4.
• Preheat oven to 375°F. Combine all ingredients in a casserole dish and bake covered for one hour. 

Kalamata olives can be substituted for capers.
The sauce will thicken upon standing.
Store leftovers in the fridge in an airtight container for up to 4 days. Reheat on the stovetop, in the oven, or in the microwave until heated through. 

Calories: 632 | Carbohydrates: 21g | Protein: 37g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 878mg | Potassium: 1296mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1761IU | Vitamin C: 89mg | Calcium: 113mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course, Pasta

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.