Name: Chicken Cacciatore Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil (divided); 2 pounds boneless skinless chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 medium yellow onion, chopped; 1 medium green bell pepper, chopped; 3 cloves garlic, minced; 3/4 cup dry white wine or low sodium chicken broth; 1 28-ounce can crushed tomatoes; 8 ounces sliced baby bella (cremini) mushrooms; 2 teaspoons Italian seasoning; 1/2 tablespoon balsamic vinegar; Whole wheat pasta (or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash); Chopped fresh parsley or basil; Freshly grated Parmesan cheese

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Introduction

Chicken Cacciatore is a classic Italian dish featuring tender chicken thighs simmered in a rich tomato sauce with mushrooms, peppers, and herbs. It’s a comforting, flavorful meal that pairs wonderfully with pasta or rice, perfect for a cozy dinner any night of the week.

A close-up of a large metal pan filled with cooked chicken thighs covered in rich, chunky red tomato sauce. The sauce has pieces of chopped mushrooms, green herbs, and chopped vegetables visible throughout. The chicken thighs have a golden-brown crust with black pepper, partially submerged in the sauce. Thin strips of fresh green basil and small shreds of white cheese are sprinkled on top of the dish. The pan sits on a white marbled surface with some scattered green herb leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil (divided)
2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, minced
3/4 cup dry white wine or low sodium chicken broth
1 28-ounce can crushed tomatoes
8 ounces sliced baby bella (cremini) mushrooms
2 teaspoons Italian seasoning
1/2 tablespoon balsamic vinegar
Whole wheat pasta (or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
Chopped fresh parsley or basil
Freshly grated Parmesan cheese

Instructions

Step 1: Heat 2 tablespoons of olive oil in a Dutch oven or similar deep, sturdy pot over medium-high heat. Season both sides of the chicken thighs with salt and pepper.
Step 2: When the oil is hot and shimmering but not smoking, add the chicken in a single layer. Cook the first side for 3 to 4 minutes without moving it to develop a nice sear. Flip and brown the other side for about 2 minutes. Transfer the chicken to a clean plate; it does not need to be fully cooked yet.
Step 3: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil, chopped onion, and green bell pepper to the pot. Cook until the vegetables soften, about 4 minutes.
Step 4: Add the minced garlic and cook for 1 minute, until fragrant.
Step 5: Pour in the white wine or chicken broth, stirring to loosen any browned bits. Let it simmer until the liquid is reduced by about half, approximately 3 minutes.
Step 6: Stir in the crushed tomatoes with their juices, sliced mushrooms, Italian seasoning, and balsamic vinegar. Bring the sauce to a simmer and let it cook uncovered for 10 minutes.
Step 7: Nestle the partially cooked chicken thighs back into the tomato sauce, including any juices collected on the plate. The chicken should be mostly submerged.
Step 8: Partially cover the pot and simmer for another 15 to 20 minutes, until the chicken is cooked through, the sauce thickens, and the mushrooms are tender.
Step 9: Optional: Remove the chicken to a cutting board, dice or shred it once cool enough to handle, and return it to the sauce. Otherwise, serve the chicken thighs whole.
Step 10: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve hot over your choice of whole wheat pasta, rice, polenta, or vegetable noodles. Garnish with chopped fresh parsley or basil and a generous sprinkle of freshly grated Parmesan cheese.

Tips & Variations

For deeper flavor, try marinating the chicken briefly in olive oil, garlic, and herbs before cooking.
Substitute white wine with low sodium chicken broth for a non-alcoholic version.
Add a pinch of red pepper flakes if you like a little heat.
Use different vegetables like zucchini or eggplant for added texture and color.
Leftover sauce pairs beautifully with polenta or crusty bread for soaking up the flavorful juices.

Storage

Store leftover Chicken Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the chicken, adding a splash of broth or water if the sauce thickens too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

This image shows a white plate holding two main parts: on the left side, there are two pieces of chicken covered in rich red tomato sauce with visible herbs and small bits of garlic, topped with shredded basil leaves; on the right side, there is a serving of penne pasta lightly coated in sauce and sprinkled with shredded parmesan cheese. A silver fork rests on the right edge of the plate near the pasta. The plate sits on a white marbled surface, with fresh green basil leaves and a striped cloth napkin in the background. The overall colors are warm reds, yellows, whites, and greens, giving a fresh and hearty look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they tend to dry out faster than thighs. Reduce simmering time and watch carefully to keep the chicken tender.

What can I serve with Chicken Cacciatore?

This dish is traditionally served over pasta, but it also pairs well with brown rice, polenta, zucchini noodles, or even baked spaghetti squash for a low-carb option.