Chicken Cacciatore is a rustic Italian dish featuring tender chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, and aromatic herbs. This comforting one-pan meal is packed with flavor and perfect for a hearty family dinner.
Why You’ll Love This Recipe
- Authentic Italian Flavor: A slow-simmered tomato sauce with sun-dried tomatoes, capers, and herbs creates a deep, rich flavor.
- One-Pan Meal: Everything cooks in one skillet, making cleanup easy.
- Tender, Juicy Chicken: Searing the chicken before simmering locks in moisture, ensuring a melt-in-your-mouth texture.
- Perfect for Meal Prep: This dish tastes even better the next day, making it ideal for leftovers.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 sprig fresh rosemary
- ¼ cup sun-dried tomatoes, chopped
- 2 tablespoons capers, drained
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Chicken: Pat the chicken thighs dry with paper towels and season with 1 teaspoon of salt and the black pepper.
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Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 8-10 minutes. Flip and cook for an additional 3 minutes. Transfer the chicken to a plate and set aside.
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Sauté the Vegetables: In the same skillet, add the chopped onion, bell pepper, and mushrooms. Season with the remaining ½ teaspoon of salt and sauté until softened, approximately 7 minutes.
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Build the Sauce: Add the minced garlic, tomato paste, Italian seasoning, and rosemary sprig to the vegetables. Cook, stirring frequently, until fragrant, about 1 minute.
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Simmer the Chicken: Stir in the crushed tomatoes, sun-dried tomatoes, and capers. Bring the mixture to a simmer, then return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken.
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Cook Until Tender: Reduce the heat to low, cover the skillet, and let the chicken simmer for 30-35 minutes, or until the chicken is fully cooked and tender.
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Finish and Serve: Remove the rosemary sprig and sprinkle the dish with fresh basil and parsley before serving.
Servings and Timing
- Servings: 4 servings
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Use Boneless Chicken: Swap bone-in thighs for boneless chicken thighs or breasts for a quicker cooking time.
- Spicy Version: Add red pepper flakes for a bit of heat.
- Vegetarian Twist: Replace the chicken with eggplant and zucchini for a plant-based version.
- Wine Addition: Add ½ cup of dry red or white wine for extra depth of flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed.
FAQs
Can I use boneless chicken for this recipe?
Yes, but bone-in chicken adds more flavor. If using boneless chicken breasts or thighs, reduce the cooking time slightly.
Can I substitute fresh tomatoes for canned?
Yes, you can use fresh tomatoes, but you may need to cook them longer to break down properly.
What can I serve with Chicken Cacciatore?
This dish pairs well with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
Can I add more vegetables?
Absolutely! Zucchini, carrots, or olives make great additions.
Is this dish spicy?
No, but you can add red pepper flakes or chili peppers if you want some heat.
How do I know when the chicken is done?
The internal temperature should reach 165°F, and the meat should be tender and easy to pull from the bone.
Can I make this dish ahead of time?
Yes! It tastes even better the next day after the flavors have melded.
What’s the best way to thicken the sauce?
If the sauce is too thin, let it simmer uncovered for a few extra minutes to reduce.
Can I make this in a slow cooker?
Yes, sear the chicken first, then cook everything in a slow cooker on low for 6-7 hours or high for 3-4 hours.
Can I use a different type of meat?
Yes, you can use pork or even seafood, but the cooking times may vary.
Conclusion
Chicken Cacciatore is a flavorful, rustic Italian dish that’s easy to make and incredibly satisfying. Whether served over pasta, rice, or with a slice of crusty bread, this dish is a comforting meal that will quickly become a family favorite!
Print
Chicken Cacciatore
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
Description
This Chicken Cacciatore is a rustic Italian dish featuring tender chicken thighs slowly simmered in a rich tomato sauce with bell peppers, mushrooms, capers, and aromatic herbs. It’s a comforting one-pan meal packed with bold Mediterranean flavors—perfect for a cozy weeknight dinner!
Ingredients
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For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 ½ tsp salt, divided
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
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For the Sauce:
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- 1 sprig fresh rosemary
- ¼ cup sun-dried tomatoes, chopped
- 2 tbsp capers, drained
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For Garnish:
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Chicken
- Pat the chicken thighs dry with paper towels and season with 1 tsp salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken skin-side down and sear for 8-10 minutes, until golden brown.
- Flip and cook for another 3 minutes, then transfer to a plate and set aside.
2. Sauté the Vegetables
- In the same skillet, add onion, bell pepper, and mushrooms.
- Season with the remaining ½ tsp salt and sauté for 7 minutes, until softened.
- Stir in garlic, tomato paste, Italian seasoning, and rosemary sprig, cooking for 1 minute until fragrant.
3. Make the Sauce
- Stir in crushed tomatoes, sun-dried tomatoes, and capers.
- Bring the mixture to a simmer.
4. Simmer the Chicken
- Nestle the seared chicken thighs back into the skillet, spooning sauce over the top.
- Reduce heat to low, cover, and simmer for 30-35 minutes, until the chicken is tender and cooked through.
5. Garnish & Serve
- Remove the rosemary sprig and sprinkle with fresh basil and parsley.
- Serve warm with pasta, rice, or crusty bread!
Notes
- Boneless Option: You can substitute boneless, skinless chicken thighs but reduce the cooking time to 20-25 minutes.
- More Vegetables: Add green bell peppers, zucchini, or olives for extra Mediterranean flavors.
- Wine Addition: For extra depth, deglaze the pan with ½ cup red wine after sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course
- Method: Simmering
- Cuisine: Italian, Mediterranean
