I remember the first time I made chicken cacciatore, it felt like a warm hug after a long day. Back then, I was craving something comforting but simple, a meal that didn’t demand hours in the kitchen. That’s how this easy chicken cacciatore recipe became my go-to. It’s packed with flavor, surprisingly stress-free, and perfect for busy weeknights.
If you’re looking for a flavorful, rustic meal that feels fancy but comes together quickly, this chicken cacciatore recipe is just what you need. Whether you prefer stovetop cooking or the convenience of a slow cooker, it’s super versatile. This family favorite brings hearty, comforting flavors into your kitchen in about an hour (plus slow cooker time if you go that route). It’s the perfect answer for busy adults seeking a stress-free, delicious dinner.
Why You’ll Love This Recipe
- Foolproof steps for perfectly browned, juicy chicken every time.
- Rich, complex sauce built on simple, wholesome ingredients.
- Two cooking methods, stovetop or slow cooker, to fit your lifestyle.
- Hearty and comforting, ideal for meal prep or cozy weeknight dinners.
What is Chicken Cacciatore?
Chicken cacciatore, or “hunter-style” chicken, is a rustic Italian dish rooted in simplicity and heartiness. It’s a stew-like meal featuring tender chicken simmered in a tomato-based sauce with bell peppers, onions, and mushrooms. This classic combines bold flavors and a comforting profile that feels like a warm kitchen on a chilly evening—simple ingredients creating deep, soulful taste.
Essential Equipment for Braising
For stovetop, I recommend a Dutch oven or a large, heavy-bottomed braiser. These pots provide even heat distribution and are perfect for browning the chicken without scrambling the flavors. They also come with a lid, which is essential for simmering the chicken gently. If you prefer slow cooker convenience, pick one that fits the recipe’s yield comfortably to allow for even cooking.
Ingredients You’ll Need
- 6 chicken thighs (bone in, skin on, trimmed of excess fat)
- Kosher salt and black pepper
- Extra virgin olive oil
- 1 small yellow onion (chopped)
- 2 celery ribs (chopped)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 8 ounces mushrooms (white or baby bella) (cleaned and sliced)
- 3 garlic cloves (minced)
- 1 tsp oregano
- 3 sprigs fresh thyme
- 2 tbsp fresh chopped parsley (more for later)
- Pinch red pepper flakes
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 28 ounce can crushed tomatoes
Ingredient Notes
Chicken: Bone-in, skin-on chicken thighs are best for maximum flavor and crispy skin. If you use boneless cuts, reduce the cooking time to prevent dryness.
Tomatoes: Crushed tomatoes give a smooth yet rustic texture to the sauce, better than diced or whole tomatoes which can be chunkier or milder in consistency.
Herbs: Fresh oregano and thyme add bright, aromatic notes. Dried herbs can be used but add them earlier during cooking to allow flavors to develop fully.
Vegetables: Choose fresh, firm mushrooms and chop onions, celery, and peppers evenly for consistent cooking.
Garlic: Mince well to release deep, even flavor throughout the sauce.
Ingredient Substitutions
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Red Wine | Extra chicken broth, beef broth, or non-alcoholic red wine | If using broth, add a splash of balsamic vinegar for acidity. |
| Chicken Thighs | Boneless, skinless chicken thighs or breasts, whole chicken legs or drumsticks | Adjust cooking time accordingly; boneless cuts cook faster. You will miss out on some flavor and crispy skin if using skinless cuts. |
| Mushrooms | Button, cremini (baby bella), shiitake, or omit if preferred. | Use what you have or prefer. |
| Bell Peppers | Any color bell pepper (red, green, yellow, orange). | Green bell peppers offer a slightly more bitter, traditional flavor. Yellow and orange are sweeter. |
| Fresh Herbs | 1/2 tsp dried oregano, 1/4 tsp dried thyme. | Dried herbs are more concentrated, so use less. Add dried herbs with the vegetables; add fresh herbs near the end for brighter flavor, or earlier if you want a deeper infusion. |
Step-by-Step Stovetop Instructions
- Step 1: Prep and Seasoning
Pat the chicken dry and season with salt and pepper on both sides and underneath the skin.
Patting dry is key to achieving crispy skin by preventing steam during cooking. Generous seasoning builds the base of flavor. A perfect process photo would show glistening, seasoned chicken thighs with dry skin just before hitting the pan. - Step 2: Browning the Chicken
In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
Browning the chicken deeply locks in flavor and gives lovely color. Avoid overcrowding to ensure even browning; cook in batches if needed. The aroma of toasted skin and rich color are great signals. A good photo shows golden, crisp chicken skin with visible texture. - Step 3: Sautéing the Aromatics
In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add kosher salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
Sweating these veggies releases their sweetness, creating a flavorful sauce base. Adding herbs now lets their aromas bloom. Look for softened, slightly caramelized vegetables and the fragrant mix. A photo would show colorful, tender vegetables glistening in the pan. - Step 4: Building the Tomato Sauce
Add the chicken broth and apple cider vinegar and cook for a few minutes until the broth has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
Deglazing lifts all those lovely browned bits off the pan, boosting sauce depth. Reducing the broth concentrates flavor before adding crushed tomatoes, which then simmer to deepen their sweetness and remove any raw taste. A photo spotlighting bubbling, rich tomato sauce is perfect here. - Step 5: The Simmer
Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
Nestling chicken in the sauce lets it absorb those wonderful flavors while cooking evenly. Covering traps moisture, keeping the meat tender and juicy. Check for doneness at 165°F (74°C). The photo should show chicken comfortably nestled in a simmering sauce, lid off for the perfect shot. - Step 6: Final Garnish
Garnish with parsley.
Fresh parsley adds a fresh, vibrant finish that brightens this hearty dish. A photo capturing the final dish, sprinkled with green parsley, makes the meal inviting and homey.
Alternative Method: Slow Cooker Chicken Cacciatore
For the slow cooker method, start by browning the chicken as above to build flavor. Transfer browned chicken to the slow cooker. Add all sautéed vegetables, herbs, chicken broth, vinegar, and crushed tomatoes to the slow cooker. Mix gently. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through. This hands-off approach yields deeply developed flavors and soft, juicy chicken.
Pro Tips for Extra Flavor
- A splash of red wine adds a rich depth.
- Anchovy paste brings umami without a fishy taste.
- Sun-dried tomatoes contribute tangy sweetness and texture.
- Capers add a briny punch balancing the sauce.
- A Parmesan rind simmered in the sauce enriches it with creamy, savory notes.
Feel free to experiment by adding one or two for a personalized flavor boost.
Serving Suggestions and Storage
Pair this dish with:
- Pasta such as linguine or fettuccine to soak up the sauce.
- Creamy polenta for a smooth, comforting base.
- Crusty bread perfect for dipping.
- Steamed rice or buttery mashed potatoes for heartiness.
- A simple green salad for freshness and balance.
Make Ahead, Storage, and Freezing
- Make Ahead: Flavors deepen overnight, so this meal is ideal for prepping in advance.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave. This recipe is very freezer-friendly.
- Repurposing Leftovers: Use leftover chicken cacciatore for pasta bakes, flavorful sandwiches, or as a tasty topping on bruschetta.
Dietary Adaptations
- Gluten-Free: Serve with gluten-free pasta, polenta, or rice.
- Low-Carb: Pair with cauliflower rice or zucchini noodles for a lighter meal.
Frequently Asked Questions (FAQ)
Why is my chicken skin soggy?
This usually happens if the chicken isn’t patted dry or the pan is overcrowded. Brown the chicken in batches to get crispy, well-seared skin.
How do I thicken/thin the sauce?
To thicken, simmer uncovered longer or stir in a cornstarch slurry or flour. To thin, add extra broth or water a little at a time.
Can I use boneless chicken breasts or thighs?
Yes! Adjust cooking time downward to avoid drying out the chicken. Reduce simmering to about 15-20 minutes.
What if I don’t have red wine?
Use extra chicken, beef broth, or non-alcoholic red wine as a substitute. Adding a splash of balsamic vinegar adds acidity.
Is it spicy?
The red pepper flakes add a subtle kick but can be adjusted to taste or omitted for no heat.
Can I add other vegetables?
Absolutely! Olives, capers, or even zucchini work wonderfully and add complexity.
What if my sauce is bland?
Taste and adjust seasoning, add a little more salt or pepper, a splash of vinegar for tang, or a pinch of sugar to balance acidity.
Conclusion: Happy Cooking!
This chicken cacciatore is exactly the comforting, easy dish busy adults like us need. It’s flavorful without fuss, cozy without the stress. I can’t wait for you to try it. Please drop a comment below to share your experience, ask questions, or tell me your favorite twists.
chicken cacciatore
Ingredients
Equipment
Method
- Pat chicken dry and season generously with salt and pepper on all sides and underneath the skin.
- Heat olive oil in a large pan or braiser over medium-high heat. Brown chicken skin-side down until golden, then flip and brown the other side for a total of about 8 minutes; set aside.
- Add onions, celery, peppers, mushrooms, and garlic to the same pan; cook over medium heat, tossing regularly. Season with salt, pepper, oregano, thyme, parsley, and red pepper flakes, cooking for 5-6 minutes until tender.
- Pour in chicken broth and apple cider vinegar, cooking for a few minutes until the liquid reduces by half. Then stir in the crushed tomatoes and cook for another 5-10 minutes, stirring occasionally.
- Return the chicken pieces to the pan, reduce heat to medium-low, cover, and simmer for 30 minutes until the chicken is cooked through.
- Garnish the finished cacciatore with fresh parsley before serving.
