This easy chicken cacciatore recipe makes a hearty dinner for four with bone-in, skin-on chicken thighs simmered in crushed tomatoes, peppers, onions, mushrooms, garlic, herbs, and a splash of dry white wine. The chicken is browned first, then gently braised for about 50 to 60 minutes so the sauce becomes rich and the meat reaches at least 165°F.
Every bite brings together tender chicken, sweet vegetables, earthy mushrooms, bright tomato flavor, and a savory wine-infused sauce. Serve it with crusty bread, pasta, rice, polenta, or mashed potatoes to catch every delicious spoonful.
Jump to RecipeWhy You’ll Love This Recipe
Chicken cacciatore is the kind of dinner that makes an ordinary evening feel special without requiring complicated techniques. The method is straightforward: brown the chicken, soften the vegetables, build the tomato sauce, and let everything simmer together until tender.
Bone-in, skin-on thighs are especially well suited to this dish because they stay juicy during the longer cooking time. Their browned skin and savory drippings also give the sauce a deeper flavor than a quick sauté alone.
The finished meal is cozy but balanced. Tomatoes provide brightness, peppers and onions bring sweetness, mushrooms add earthiness, and oregano and thyme give the sauce a warm herbal character.
If you enjoy comforting chicken dinners with a homemade feel, you may also like our cozy chicken pot pie, another family-friendly favorite for the dinner table.
Ingredients You’ll Need
The ingredient list is made up of familiar pantry staples and fresh produce. Choose chicken thighs that are similar in size so they cook at roughly the same rate.
- Chicken thighs: Use 2 pounds of bone-in, skin-on thighs, about four to six pieces.
- Aromatics: Yellow onion and garlic form the savory base, while a red or green bell pepper adds color and sweetness.
- Mushrooms: Sliced mushrooms are optional but common in American-style versions, and they bring a pleasant earthy flavor.
- Tomatoes and stock: A 28-ounce can of crushed tomatoes plus 1/2 cup chicken stock creates a generous braising sauce.
- Wine and herbs: Dry white wine, oregano, and thyme add depth without making the sauce heavy.
- Finishing touches: Fresh parsley adds freshness, while Kalamata olives or capers provide an optional salty accent.
Have the vegetables sliced and the garlic minced before you start cooking. Once the chicken is browned, the rest of the recipe moves quickly from one step to the next.
How to Make It Step-by-Step
Step 1: Pat the chicken thighs thoroughly dry with paper towels, then season them with about 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Dry skin browns more effectively, so do not skip this small but important preparation step.
Step 2: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and brown it for 5-7 minutes, then turn and brown the other side for 2-3 minutes; transfer the chicken to a plate even though it will not be fully cooked yet.
Step 3: Reduce the heat to medium and add the sliced onion, bell pepper, and mushrooms to the same pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and absorb some of the flavorful browned bits.
Step 4: Stir in the minced garlic and cook for about 30 seconds. Keep the garlic moving so it becomes fragrant without taking on a bitter, dark color.
Step 5: Pour in the dry white wine and use a wooden spoon to scrape the bottom of the pan. Let the wine simmer for 2-3 minutes, which reduces its sharpness and loosens the flavorful fond.
Step 6: Add the crushed tomatoes, chicken stock, dried oregano, dried thyme, and optional red-pepper flakes. Season with the remaining salt and pepper, then stir until the sauce is evenly combined.
Step 7: Return the chicken to the pan with the skin-side up, nestling the pieces into the sauce without completely covering the skin. Cover the pan and simmer gently for 25-30 minutes, keeping the heat low enough to prevent a vigorous boil.
Step 8: Remove the lid and continue simmering for another 10-15 minutes. The sauce should thicken slightly, and the chicken must reach at least 165°F internally at the thickest part.
Step 9: Stir in the chopped Kalamata olives or capers if you are using them, then scatter fresh parsley over the top. Spoon the chicken and plenty of sauce onto plates and serve immediately with your chosen side.
Pro Tips for the Best Cacciatore
Give the chicken room in the pan while it browns. If the thighs are crowded, they release moisture and steam instead of developing a golden crust; brown them in batches when necessary.
Use a large, deep skillet or Dutch oven so the chicken can sit in one layer with the sauce around it. A heavy pan holds heat well and helps the vegetables cook evenly.
Keep the simmer gentle during the covered stage. Vigorous boiling can toughen the chicken and cause the tomato sauce to reduce too quickly before the meat is tender.
For a less spicy version, leave out the red-pepper flakes. For a saltier, briny finish, add the olives or capers near the end rather than earlier, which keeps their flavor distinct.
For another simple chicken dinner with a bold sauce, try this easy skillet balsamic chicken on a different night.
What to Serve with Chicken Cacciatore
Crusty bread is one of the easiest pairings because it soaks up the tomato sauce without adding extra preparation. Warm slices of rustic bread also make the meal feel relaxed and generous.
Pasta, rice, polenta, and mashed potatoes all work beautifully. Choose pasta or rice for a simple weeknight plate, or spoon the chicken over creamy polenta when you want an especially comforting dinner.
A crisp green salad or lightly dressed vegetables can provide a fresh contrast to the rich braise. Keep the side simple so the saucy chicken remains the centerpiece.
If soup and skillet meals are regulars in your kitchen, our Mexican chicken tortilla soup and easy taco pie are also worth adding to your dinner rotation.
Storage and Reheating
Let leftovers cool promptly, then transfer the chicken and sauce to an airtight container and refrigerate. Store the dish for up to three days for the best quality.
Reheat gently in a covered skillet over medium-low heat until the chicken and sauce are hot throughout. Add a small splash of chicken stock if the sauce has thickened more than you prefer.
The flavors often become even more blended after resting overnight. Reheat only the portion you plan to eat, and serve it with fresh bread, pasta, rice, or another side.
Easy Chicken Cacciatore Recipe
Ingredients
Method
- Pat the chicken dry and season with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down for 5-7 minutes, turn, and brown the second side for 2-3 minutes; transfer it to a plate.
- Reduce the heat to medium. Add the onion, bell pepper, and mushrooms, and cook for 5-7 minutes until they begin to soften.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the dry white wine and scrape up the browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Stir in the crushed tomatoes, chicken stock, oregano, thyme, red-pepper flakes, and remaining salt and pepper.
- Return the chicken to the pan skin-side up. Cover and simmer gently for 25-30 minutes.
- Uncover and simmer for another 10-15 minutes until the sauce thickens and the chicken reaches at least 165°F internally. Stir in the olives or capers if using.
- Garnish with fresh parsley and serve hot with crusty bread, pasta, rice, polenta, or mashed potatoes.
Notes
Final Thoughts
This easy chicken cacciatore recipe delivers the rich flavor of a slow-simmered dinner with a practical stovetop method. Browning the thighs first and then cooking them gently in the tomato, wine, and vegetable sauce creates tender chicken and a deeply savory meal.
Keep the classic combination of tomatoes, peppers, onion, garlic, oregano, and thyme, then make the finish your own with mushrooms, olives, capers, or a pinch of red-pepper flakes. The result is flexible enough for a weeknight and satisfying enough for company.
For a fun after-dinner pairing, browse this whipped coffee and coffee cocktail idea for a sweet finish. Once you have warm bread or a favorite starch ready, this saucy chicken dinner is ready to become a dependable family classic.