When I first discovered Chicken Cacciatore, it was a quiet evening in my little kitchen. I was craving something cozy but didn’t want to dive into another overly complicated recipe. Chicken Cacciatore sounded fancy—like this rich Italian chicken stew—but I figured, why not try making it feel good and nourishing without stressing over ingredients or techniques? What surprised me most was how this Hunter’s chicken recipe could be both comforting and simple, all while fitting seamlessly into my day-to-day cooking.
This realization shifted how I approached meals: instead of following strict rules or avoiding dishes that seemed heavy, I learned that Chicken Cacciatore could be part of a balanced, real-life way to eat. It’s flexible, forgiving, and forgiving itself, with that warm tomato basil chicken vibe that so many of us love.
Over time, Chicken Cacciatore became one of those recipes I turn to when I want a meal that feels like a hug but doesn’t require me to turn my whole day upside down. Whether you’re feeding family, friends, or just treating yourself to a nourishing dinner, I invite you to explore this delicious and practical dish with me. Together, we’ll keep things simple, cozy, and just right for everyday life.
If you want to learn more about the roots of this dish, I found this lovely explanation of Alla cacciatore, meaning “hunter style,” and how it perfectly captures this stewed tomato-based chicken approach. That’s the charm of Chicken Cacciatore—simple ingredients coming together with care.
What You’ll Need:
This Chicken Cacciatore ingredient list is intentionally simple—because good food doesn’t need to be complicated. Here’s what you’ll gather for this Hunter’s chicken recipe:
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds) — I find this cut keeps the dish juicy and flavorful. No stress if you only have boneless chicken breasts; they’ll work too.
- 1 medium onion, thinly sliced — You can find this easily in the produce section.
- 3 garlic cloves, minced
- 1 red bell pepper, sliced — I often swap with yellow or green peppers depending on what’s fresh.
- 1 can (14 oz) crushed tomatoes — A crucial part of the Chicken Cacciatore sauce. Sometimes I use diced tomatoes if I like chunkier textures.
- 1/2 cup dry white wine or chicken broth — Wine adds depth, but broth keeps it accessible and budget-friendly.
- 1/2 cup sliced mushrooms — Optional, but I love the extra earthiness.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or a handful of fresh basil leaves for a fresher Tomato basil chicken vibe.
- Salt and pepper, to taste
- 2 tablespoons olive oil — This keeps the Braised chicken with vegetables nicely balanced.
- Fresh parsley, chopped for garnish — For a bright finishing touch.
Budget-wise, this Chicken Cacciatore keeps costs low by relying on pantry staples and simple fresh veggies you’ll likely find at any market. If you prefer shortcuts, frozen bell peppers or pre-sliced mushrooms are great to save time.
Pro tip: Prepare your garlic and veggies ahead if you’re short on time—this helps the cooking flow smoothly. Leftovers store beautifully in the fridge for up to 3 days and taste even better the next day once the flavors settle.
For more ingredient inspiration and similar comfort meals, check out these nourishing ideas like slow cooker Greek chicken recipe or gluten-free chicken tenders from my kitchen adventures.
Let’s Make It Together!
Here’s where I used to overcomplicate my Chicken Cacciatore—turns out simpler is better! This Italian chicken stew really shines when you let good ingredients and straightforward steps do the work.
- Heat olive oil over medium heat in a large skillet or Dutch oven. Once shimmering, add the chicken thighs skin-side down. Brown each side for 4-5 minutes until golden but don’t worry if they aren’t fully cooked yet.
- Remove chicken to a plate and add onions, garlic, and bell peppers to the pan. Sauté until soft and fragrant, about 5 minutes. Your kitchen should smell wonderful by now!
- Stir in mushrooms if using, cook for another 3 minutes. This adds that earthy note I love in Braised chicken with vegetables.
- Pour in the crushed tomatoes and white wine or broth. Add dried oregano, dried basil, salt, and pepper. Stir everything together for the Chicken Cacciatore sauce to start melding.
- Nestle the chicken thighs back into the pan, skin side up. Reduce heat to low, cover, and let this simmers gently for about 30 minutes. This slow braise is what turns the meat tender and infuses the sauce with deep flavor.
- While you wait, this is perfect time to set the table or prepare a simple side like a fresh salad or crusty bread.
- After 30 minutes, check the chicken—it should feel tender and the sauce thick and fragrant. If you want a thicker sauce, remove the lid and simmer uncovered for a few more minutes.
Don’t worry if your Chicken Cacciatore sauce looks a little loose at first—it will thicken as it cooks down. I sometimes add a pinch of red chili flakes if I’m feeling adventurous.
If you want to see another simple spin on this recipe, this version from Chicken Cacciatore – A Simple Palate is a great reference for everyday cooking.
How I Love to Serve This!
This Chicken Cacciatore becomes a complete meal when I add a side of creamy polenta or whole-grain pasta. The sauce is perfect for soaking up and makes the meal feel extra cozy.
For lighter options, I often serve it with steamed greens or a simple tomato and arugula salad that echoes those fresh Tomato basil chicken flavors.
This dish is my go-to for easy weeknights or relaxed weekend dinners with friends. I’ve also brought it to potlucks where folks love the hearty, warming vibe.
Presentation tip: sprinkle chopped fresh parsley on top before serving for that pop of color and freshness.
If you have leftovers, try serving the Chicken Cacciatore over rice or stuffed in a crusty baguette for a satisfying sandwich the next day.
Seasonally, I’ve swapped bell peppers for roasted eggplant or zucchini to work with what’s fresh in the garden—this flexibility keeps it feeling fresh and new. Friends often ask for this recipe because it tastes like a comforting Italian classic without extra fuss.
If you’re curious about pairing, check out how this Braised chicken with vegetables fits nicely alongside chicken and dumplings hearty comfort for an entirely different yet nourishing dinner idea.
Common Questions Answered
Can I make this Chicken Cacciatore ahead for meal prep?
Absolutely! It actually tastes better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the sauce thickens too much.
What if I don’t have all the ingredients for this Chicken Cacciatore?
No problem at all. If you’re missing bell peppers, just skip or swap with another vegetable like zucchini. Don’t have white wine? Chicken broth works perfectly. This Hunter’s chicken recipe is all about flexibility.
How can I adjust the flavor of this Chicken Cacciatore to my taste?
Feel free to add more herbs or a pinch of red pepper flakes for a little kick. For a smokier twist, a dash of smoked paprika blends beautifully. I’ve also tried fresh basil toward the end for an aromatic lift.
Is Chicken Cacciatore healthy?
I love that this dish centers on whole ingredients—lean chicken, fresh veggies, and a tomato-based sauce. It fits well into a nourishing, balanced lifestyle without feeling restrictive.
Can I use boneless chicken?
Yes! Boneless, skinless chicken breasts or thighs work fine. Just adjust cooking time as they tend to cook faster and can dry out if overcooked.
What’s the best way to serve leftover Chicken Cacciatore?
Leftovers are great reheated over rice, polenta, or even tucked into sandwiches for a quick meal. I sometimes add an extra handful of fresh herbs or a drizzle of olive oil before serving.
Is this similar to other Italian chicken stews?
It is! Chicken Cacciatore shares roots with various hunter-style Italian dishes. For an interesting read about the “caccia” meaning hunt, see this The “caccia” in cacciatore means “hunt,” so I guess this is chicken … by Lidia Bastianich.
Final Thoughts
Chicken Cacciatore holds a special place in my kitchen because it’s the perfect blend of comforting and nourishing without complication.
My Favorite Chicken Cacciatore Tips:
- Use bone-in skin-on chicken for juicy results but don’t stress if you have breasts.
- Let the sauce simmer low and slow for tender meat and rich flavor.
- Fresh basil added at the end brightens the whole dish beautifully.
Over the years, I’ve played with variations—from adding olives for a salty pop to swapping mushrooms for zucchini in the summer. But the classic tomato basil chicken version is my cozy go-to.
I encourage you to make this Chicken Cacciatore your own—swap in what you love, keep it simple, and enjoy the process, no perfection needed.
Happy cooking to all my fellow home cooks! If you enjoy this, check out other comforting, practical meals like my chicken and dumplings hearty comfort or this slow cooker Greek chicken recipe that make everyday feel good.
Whatever way you make it, I hope Chicken Cacciatore finds a spot in your kitchen as a reliable, feel-good dish to nourish both body and soul. You’ve got this!
Chicken Cacciatore
Chicken Cacciatore is a classic Italian hunter-style stew featuring tender chicken simmered with tomatoes, peppers, mushrooms, and aromatic herbs for a hearty, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1/2 cup dry white wine
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons capers (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides until golden, about 5 minutes per side. Remove and set aside.
- In the same skillet, add onion and bell pepper; sauté until softened, about 4-5 minutes.
- Add garlic and mushrooms; cook until mushrooms release moisture and are browned, about 5 minutes.
- Pour in white wine and simmer until reduced by half, about 3 minutes.
- Add crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir to combine.
- Return chicken to the skillet, nestling into the sauce. Cover and simmer over low heat for 30-35 minutes, until chicken is cooked through and tender.
- Stir in capers if using, and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot over pasta, polenta, or crusty bread.
Notes
For extra depth, marinate the chicken in red wine and herbs for a few hours before cooking, or serve with a side of garlic mashed potatoes for a comforting meal.