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Chicken Cacciatore Recipe

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★★★★★

4.9 from 79 reviews

Chicken Cacciatore is a classic Italian dish featuring tender chicken thighs simmered in a rich tomato sauce with mushrooms, peppers, and aromatic herbs. This comforting one-pot meal pairs beautifully with pasta, rice, or vegetable noodles, delivering a perfect balance of savory flavors and satisfying textures.

Ingredients

Scale

Chicken

  • 3 tablespoons extra-virgin olive oil (divided)
  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Vegetables and Sauce

  • 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

To Serve

  • 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

  1. Season Chicken: Pat the chicken thighs dry and season both sides evenly with kosher salt and ground black pepper, preparing them for searing.
  2. Heat Oil and Brown Chicken: In a Dutch oven or similar deep, sturdy pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering. Add the chicken in a single layer and cook without moving for 3 to 4 minutes to achieve a golden sear. Flip the chicken and brown the other side for about 2 minutes. Transfer the chicken to a clean plate; it will finish cooking later in the sauce.
  3. Sauté Vegetables: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion and green bell pepper and cook for about 4 minutes until softened.
  4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
  5. Deglaze with Wine: Pour in the dry white wine (or chicken broth). Stir to release browned bits from the bottom and let simmer until reduced by half, roughly 3 minutes.
  6. Add Tomatoes and Seasonings: Stir in the crushed tomatoes with their juices, sliced mushrooms, Italian seasoning, and balsamic vinegar. Bring the sauce to a simmer and cook uncovered for 10 minutes to meld flavors and thicken the sauce.
  7. Simmer Chicken in Sauce: Nestle the browned chicken thighs into the tomato sauce along with any accumulated juices. The chicken should be mostly submerged. Partially cover the pot and let simmer for 15 to 20 minutes until the chicken is cooked through, sauce is thickened, and mushrooms are tender.
  8. Optional Shredding: If preferred, transfer the chicken to a cutting board once cool enough to handle. Dice or shred it, then return it to the sauce to warm through. Alternatively, serve the chicken thighs whole.
  9. Season and Serve: Taste the sauce and adjust salt and pepper as needed. Serve the chicken and sauce hot over your choice of whole wheat pasta, brown rice, polenta, or vegetable noodles. Garnish with freshly chopped parsley or basil and a generous sprinkle of freshly grated Parmesan cheese.

Notes

  • You can substitute the white wine with low sodium chicken broth for a non-alcoholic version.
  • Using boneless skinless chicken thighs helps the meat stay tender and juicy throughout the slow simmer.
  • Feel free to swap out whole wheat pasta for any grain or vegetable noodle of your choice to suit dietary preferences.
  • Partially covering the pot during simmering allows the sauce to thicken while retaining moisture for the chicken.
  • Fresh herbs like parsley or basil brighten the rich flavors when sprinkled just before serving.
  • Leftovers can be stored in the refrigerator for 3-4 days and reheat well on the stovetop or microwave.

Keywords: Chicken Cacciatore, Italian chicken recipe, tomato mushroom chicken stew, one pot chicken dish, healthy chicken dinner

Find it online: https://ricoloranz.com/chicken-cacciatore-recipe/