Chicken Cacciatore is a classic Italian dish packed with rich, tangy, and savory flavors. Traditionally, it’s made with bone-in chicken, pan-fried until golden, then slowly simmered in a flavorful tomato-based sauce. The sauce comes together with fresh vegetables, aromatics, and a blend of herbs and spices, making every bite warm and comforting.
What You’ll Find On This Page
The name “cacciatore” means “hunter” in Italian, which is why it’s often called Hunter-Style Chicken. Originally, it was made with wild game like rabbit or pheasant, depending on what hunters had on hand. Over time, chicken became the most popular choice, but regional variations using rabbit, lamb, or even a vegetable-based version are still common across Italy.
One of the best things about Chicken Cacciatore is how the flavors deepen as it simmers, creating a rich sauce that perfectly coats the tender chicken. It’s also a flexible dish—you can adjust the meat and veggies based on what you have or prefer.
Today, I’m sharing my version using bone-in chicken thighs for maximum flavor. This hearty dish is perfect for a chilly evening when you need something warm and satisfying. Serve it with pasta, rice, polenta, or crusty bread to soak up the delicious sauce. Whether you're cooking for family or guests, this meal is always a hit!
Explore More Chicken Thigh Recipes:
- Filipino Chicken Adobo
- Baked Chicken Thighs
- Air Fryer Chicken Thighs
- Crispy Fried Chicken
- Tandoori Chicken
- Chicken and Rice
Ingredients and Substitutions Overview
The ingredients for this Chicken Cacciatore bring together classic Italian pantry staples and fresh produce, making it both flavorful and easy to prepare. You can find everything at most grocery stores, so let’s take a closer look at what you’ll need.
Main Ingredients
- Chicken Thighs: I used bone-in chicken thighs because they soak up flavors beautifully and stay tender while simmering. You can also use bone-in drumsticks or whole chicken pieces for a deeper flavor. If you're short on time, boneless chicken works too—just be sure not to overcook it, as it tends to dry out faster.
- Crushed Tomatoes: These create the base of the sauce, giving it a rich texture and deep tomato flavor. I used canned crushed tomatoes, but fresh tomatoes work too—just blend them and simmer a bit longer for a similar consistency. If you prefer a chunkier sauce, diced tomatoes are a great option.
- Veggies: Celery, mushrooms, and bell peppers bring depth and natural sweetness to the sauce. Green bell peppers add a slightly bitter, earthy taste, so you can swap them in if you prefer a more robust flavor.
- Onion: It adds a savory, slightly caramelized flavor to the sauce. I used white onion, but yellow or red onions work just as well, depending on what you have or prefer.
Other Ingredients
- Garlic: Fresh garlic adds a bold, aromatic flavor to the sauce. Finely mincing the cloves helps release their natural oils, giving the dish a deep, savory taste.
- Chicken Broth: This adds richness and a savory umami flavor to the sauce. I recommend using low-sodium chicken broth so you can control the salt level better.
- Vinegar: Traditionally, white wine is used to bring depth and acidity to the sauce. Since I cook for my kids, I’ve opted for white vinegar instead. It provides a similar tangy flavor and balances the richness of the dish.
- Seasonings: A simple blend of chili flakes, black pepper, and salt enhances the flavor and adds just the right amount of heat. If you prefer more spice, try adding a pinch of cayenne or paprika for extra warmth and depth.
- Herbs: Dried oregano, rosemary, and bay leaves give the sauce a rich, herby aroma, while fresh thyme adds an earthy touch. For a fresh finish, you can also garnish with basil leaves at the end for added flavor and a pop of color.
How to Make Chicken Cacciatore at Home?
Let’s make classic Italian Chicken Cacciatore together! First, I’ll walk you through seasoning and pan-frying the chicken thighs to get that golden crust, then we’ll simmer them in a rich, aromatic tomato-based sauce. I’ve also included step-by-step photos and a detailed video to make it easy to follow along. Let’s get started!
Discover More Comforting Italian Chicken Recipes:
- Chicken Piccata
- Chicken Marsala
- Lemon Chicken
- Chicken Parmesan
- Spinach Stuffed Chicken Breast
- Marry Me Chicken
- Pesto Chicken
- Garlic Butter Chicken
- Parmesan Crusted Chicken
- Chicken Cutlets
Chicken Cacciatore
Enjoy the rich, savory flavors of classic Italian Chicken Cacciatore with this simple recipe. Bone-in chicken thighs are pan-fried to a golden crust, then simmered in a fragrant tomato-based sauce for the perfect comforting meal. Serve it with rice, pasta, or grilled veggies for a hearty lunch or dinner!
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Ingredients
For Seasoning the Chicken
- 4 piece Chicken Thighs, bone-in and skinless
- Black Pepper Powder, to taste
- Salt, to taste
For Chicken Cacciatore
- 8 oz Mushrooms, sliced
- 28 oz Crushed Tomatoes
- 1 Onion, chopped
- 3 ribs Celery, diced
- 4 cloves Garlic, minced
- ½ cup Chicken Broth
- 2 tbsp White Vinegar, or White Wine
- 1 Red Bell Pepper, chopped
- 1 Bay Leaf
- 1 tsp Dried Rosemary
- 1 tsp Thyme, chopped
- 1 tsp Dried Oregano
- ½ tsp Chili Flakes
- 3 tbsp Olive Oil
- Black Pepper Powder, to taste
- Salt, to taste
Instructions
Seasoning the Chicken Thighs
- Pat dry the bone-in chicken thighs, then season them with salt and black pepper to taste. Rub the seasoning evenly on both sides for even flavor distribution. This step helps the chicken absorb the seasonings, enhances its taste, and creates a flavorful base for the dish.
Pan-Frying the Chicken Thighs
- Heat a pan over medium heat and add oil. Place the seasoned chicken thighs in the pan, making sure not to overcrowd them. Let them cook undisturbed for 3 to 5 minutes to develop a crispy, golden-brown crust.
- Flip the chicken thighs and pan-fry for another 3 to 5 minutes until golden and crispy on the other side. Remove from the pan and set aside. To keep them warm and moist, you can cover the pan-fried chicken with aluminum foil while you continue cooking. This helps preserve their texture and keeps them tender until they’re added back into the dish.
Making Chicken Cacciatore
- In the same pan with the remaining oil from pan-frying the chicken, add the onions, garlic, and bay leaf. Sauté until fragrant and the onions turn soft and slightly golden. This step creates a garlicky, caramel-like flavor while also incorporating the flavorful bits left behind from the chicken.
- Once softened and aromatic, add the diced celery and red bell peppers. Sauté until tender. These vegetables enhance the dish’s flavor and bring vibrant color to the sauce.
- Add the sliced mushrooms, dried oregano, chili flakes, dried rosemary, thyme leaves, salt, black pepper, and white vinegar. Mix everything well so the flavors blend evenly.
- Pour in the chicken broth and crushed tomatoes, stirring to combine. I’ve used canned crushed tomatoes for convenience, but you can blend fresh tomatoes and use them instead. Just keep in mind that fresh tomatoes will need extra simmering to develop a well-balanced flavor.
- Add the pan-fried chicken thighs back into the sauce, making sure they’re well coated. Bring the mixture to a boil to help the flavors start melding together.
- Once boiling, reduce the heat to low and cover the pan with a lid. Let the chicken simmer for 25 to 30 minutes so it fully cooks while absorbing the rich flavors of the sauce. Slow simmering also helps keep the chicken tender and juicy.
- After the cooking time, remove the lid and check if the chicken is fully cooked. If it’s tender and cooked through, take it off the heat, and it’s ready to serve. If it needs more time, let it simmer for a few extra minutes until done. Keep in mind that cooking times may vary depending on the size of the chicken thighs.
Serving
- Serve this Chicken Cacciatore with your favorite pasta, rice, polenta, or any side dish you enjoy. For more pairing ideas, check the Serving Suggestions section below.
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Chef's Notes and Tips
Follow these simple tips to get a rich, flavorful Chicken Cacciatore every time:
- Choose the right chicken: Bone-in chicken thighs, drumsticks, or a mix of whole chicken cuts work best for this recipe. The bones help lock in moisture and add more flavor. As the chicken simmers in the sauce, it becomes tender and juicy. If you're short on time, you can use boneless chicken, but be careful not to overcook it, as it can dry out quickly.
- Don’t over-fry the chicken: The goal is to sear the chicken until it’s golden and crispy on the outside—not to cook it through. It will finish cooking as it simmers in the sauce. This quick frying step helps seal in the flavors and keeps the chicken tender.
- Sear in batches if needed: If you're cooking multiple pieces of chicken, avoid overcrowding the pan. Searing in batches helps each piece get a perfect golden crust, enhancing the overall flavor of the dish.
- Customize your veggies: While I’ve used classic vegetables like onions, bell peppers, mushrooms, and garlic, you can mix things up based on what you like or have on hand. Carrots or zucchini add texture and freshness, while olives or artichokes give a Mediterranean twist. Feel free to swap or add veggies to make it your own!
- Adjust the consistency of the sauce: If the sauce is too thick, add a little chicken broth or water to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and concentrate the flavors.
- Use a heavy-bottomed pan: A cast-iron skillet or a Dutch oven works best for even heat distribution and better flavor development. The chicken and sauce will cook more evenly, preventing hot spots or burning.
- Use white wine for authenticity: I’ve used white vinegar to keep this dish kid-friendly, but for a more traditional flavor, feel free to use white wine. It adds depth and a subtle acidity to the sauce, enhancing its richness.
- Let it rest: After cooking, let the chicken sit in the sauce for a few minutes. This helps the flavors blend together, making the dish even more delicious.
- Make it ahead: Chicken Cacciatore tastes even better the next day as the flavors have time to meld. If making ahead, store it in the fridge and reheat gently before serving.
Nutrition Info
Serving: 1serving | Calories: 616kcal | Carbohydrates: 46g | Protein: 35g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1823mg | Potassium: 2698mg | Fiber: 11g | Sugar: 28g | Vitamin A: 4307IU | Vitamin C: 87mg | Calcium: 116mg | Iron: 8mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Chicken Cacciatore is a comforting dish that pairs well with a variety of sides. Here are some of my favorites that you might enjoy too!
- Pasta Dishes: You can serve this rustic Chicken Cacciatore with spaghetti, fettuccine, or penne to soak up all the delicious sauce. Any of these will work beautifully!
- Rice Dishes: If you love something light and simple, white rice, rice pilaf, or herb rice make a great pairing with the rich flavors of the sauce.
- Aglio e Olio: This simple garlic and olive oil pasta is a great pairing for Chicken Cacciatore. Its light, garlicky flavor complements the rich tomato sauce without overpowering it.
- Polenta: Creamy or grilled polenta is another great option. It adds a nice texture and pairs perfectly with the sauce for a satisfying meal.
- Risotto: A creamy risotto with Parmesan adds a rich, comforting texture and balances the acidity of the tomato sauce beautifully.
- Crusty Bread: A good, crusty bread like Italian or French bread (or your favorite) is perfect for dipping into the flavorful sauce—because you won’t want to waste a drop!
- Mashed Potatoes: If you’re craving a hearty side, mashed potatoes are a great choice. They pair wonderfully with the chicken and soak up all that delicious tomato sauce.
- Roasted Vegetables: Roasted carrots, brussels sprouts, potatoes, or a mix of seasonal veggies make a nutritious and colorful side, especially when served with pasta or rice.
- Sauteed Greens: Simple sautéed spinach, kale, or Swiss chard with garlic and olive oil adds freshness and a slightly bitter contrast to the rich sauce.
- Cauliflower Rice: If you're looking for a low-carb option, cauliflower rice is a great substitute for regular rice. It keeps the meal light yet still filling and satisfying.
Storage Suggestions
I recommend serving Chicken Cacciatore warm, right after it’s prepared, to enjoy its rich, comforting flavors. But if you have leftovers, no worries! You can store them properly in the fridge or freezer for later.
- In the fridge: Let the leftovers cool completely before transferring them to an airtight container. They will stay fresh in the fridge for 3 to 4 days.
- In the freezer: If you want to store it for longer, freezing works great. Chicken Cacciatore can be frozen for up to 3 months in a freezer-safe container or bag. Let the dish cool completely before storing, and if possible, divide it into meal-sized portions for easy thawing. If using a freezer bag, squeeze out as much air as possible to prevent freezer burn. Don’t forget to label it with the date for easy tracking.
- Reheating: If frozen, thaw it overnight in the fridge before reheating. Warm it on the stovetop over low heat or in the microwave until the chicken reaches an internal temperature of 165°F (74°C) for safe and delicious leftovers.
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