This easy chicken cacciatore recipe is a classic Italian dish which is braised in a simple, but delicious tomato sauce that the whole family will love.
One skillet/pan chicken dishes are one of my go-to meals, from chicken paprikash to honey lemon chicken to Roman chicken. There just so easy to make and less dishes to clean up which is always a plus.
And this Italian chicken cacciatore recipe is no different. When I first started getting into cooking back in college, Giada De Laurentiis had an Everyday Italian show on the Food Network. One recipe that caught my eye was her chicken cacciatore.
I adapted the recipe to add more garlic, carrot and tomato paste to make the sauce richer and add more flavor.
Why This Recipe Works
- One skillet meal - I'm a fan of meals that can be prepared in one skillet/pan. Not only does it imply how easy it is to make, but less dishes to clean as well.
- Quick to prepare - when looking for dishes to make during the week, having something ready under an hour is always the goal.
- Flavorful - the flavor really comes the veggies, capers and herbs.
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Ingredient Notes
- Chicken thighs - bone-in with skin on is best for this dish but you can use boneless.
- Salt and pepper - enhances the flavor.
- All-purpose flour - gets the skin of the chicken crispy and helps thicken the sauce.
- Onion, carrot, bell peppers, garlic - adds flavors and vegetables to the dish.
- Dry white wine - use a quality dry white wine like a Chardonnay or Sauvignon Blanc.
- Crushed tomatoes - can also use tomato sauce.
- Tomato paste - gives the sauce a richer tomato flavor.
- Capers - adds a salty/briny flavor to this chicken cacciatore recipe.
- Dried oregano, thyme, crushed red pepper flakes - can also use fresh oregano and thyme, but you need to triple the amount.
- Fresh basil - gives some freshness to the meal.
Ingredient Swaps
Like any meal, you can customize this Italian chicken cacciatore recipe to your family's tastes.
- If you aren't a fan of chicken thighs, use chicken breasts.
- Try orange or green bell peppers instead of the red and yellow, or add in mushrooms or zucchini to the mix.
- If you don't have or want wine, just use more chicken stock.
- Instead of capers, you can try olives to get that salty/briny flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Dredge the chicken in flour with salt and pepper before cooking in a skillet over medium-high heat with olive oil for 5 minutes per side.
Add all of the veggies, except the garlic, cooking for 5 minutes. Add in the garlic and cook for another 30 seconds. Deglaze the pan with wine, simmering for 5 minutes.
Add the remaining ingredients and return the chicken to the skillet. Simmer for 30 minutes or until the chicken is cooked through.
FAQs
The word cacciatore means “hunter” in Italian, which refers to a dish that is prepared in a hunter style. Hunter style recipes usually contain onions, peppers, tomatoes, wine and herbs.
This easy chicken cacciatore recipe contains all of these ingredients, plus other flavors such as garlic and capers.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Yes, just let the chicken and sauce come to room temperature after cooking and store in the fridge. Once ready to serve, reheat the chicken and sauce to a simmer and serve.
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through.
Side Dish Options
This hunter style chicken is perfect over pasta, but some other options include:
- Crispy Roasted Potatoes
- Goat Cheese Polenta
- Cream Cheese Mashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Garlic Mashed Cauliflower
- Roasted Carrots
- Goat Cheese Risotto
Equipment
The equipment you use is important to how the chicken cacciatore turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the chicken.
- Spoon - you want a good wooden spoon to stir everything together.
- Chef's knife - you want a good knife to slice/cut the veggies and basil.
Pro Tips/Recipe Notes
- Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
- If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Chicken Recipes
If you’ve tried this easy chicken cacciatore recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Cacciatore
Ingredients
- 6 chicken thighs, skin on and bone-in
- salt and pepper to season
- ½ cup all-purpose flour
- 3 tablespoon olive oil
- 1 sweet onion, diced
- 1 large carrot, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 6 garlic cloves, minced
- ¾ cup dry white wine
- 1 (28 oz can) crushed tomatoes
- ½ cup low-sodium chicken stock
- 2 tablespoon tomato paste
- 3 tablespoon drained capers
- 1 ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- ¼ cup fresh basil, chopped
Instructions
- Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
- Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
- Add the onion, carrot and peppers and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.
- Add the wine to deglaze the pan. Allow to simmer for 5 minutes.
- Add the tomatoes, chicken stock, tomato paste, capers, oregano, thyme and red pepper flakes. Return the chicken to the pan and toss in sauce. Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in basil and serve.
Notes
- Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
- If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
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