I remember the first time I stumbled upon Chicken Cacciatore—a rustic Italian poultry dish that completely won me over with its cozy, tomato-based goodness. I was visiting a tiny trattoria on a breezy afternoon in Tuscany, and the aroma of tomato braised chicken with peppers and herbs filled the air. One bite had me thinking, “I need to make this at home!” That day marked the start of a joyous journey with this Italian chicken stew that quickly became a kitchen staple for me.
Chicken Cacciatore is that hunter’s chicken recipe that feels like a warm hug on a plate. It’s easy enough for weeknights but impressive enough to serve friends. The magic of this tomato braised chicken is how effortlessly it marries simple ingredients into something so full of soul. It’s exactly the kind of meal I crave—comforting, bold, and endlessly satisfying. Plus, it fits perfectly in my foodie life when I want something hearty without fuss or fancy prep.
If you’re like me and have those “what to cook tonight?” moments, Chicken Cacciatore might just be your new secret weapon. It’s a vibrant chicken with peppers and herbs combo that tastes like it took hours but actually comes together pretty quickly. I’ve found that each time I make this rustic Italian poultry dish, my kitchen fills with the kind of aromas that promise flavor in every bite. That’s the kind of cooking joy I love to share with friends and fellow foodies alike.
Trust me—once you try this Chicken Cacciatore, it’ll slide right into your go-to meal rotation. I’m excited for you to discover how easy and delicious this hunter’s chicken recipe can be. Ready to dive into this fantastic Italian chicken stew? Let’s get going!
What You’ll Need:
This Chicken Cacciatore keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want to gather:
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil (regular grocery store staple)
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced (out of peppers? Green or yellow work great too in this Chicken Cacciatore)
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (grab this at any regular grocery store)
- 1/2 cup dry white wine or chicken broth (quick swap if you prefer: just double the broth!)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, but I love a little kick)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- 1/2 cup sliced mushrooms (optional, but adds an earthy layer)
This Chicken Cacciatore is kind to your wallet because it uses simple pantry and fridge staples you probably already have or can find easily. I always add a little extra garlic because it amps up the flavor without complicating the dish.
Quick prep tip: Slicing those peppers and getting the garlic ready upfront saves so much time once you start cooking. The crushed tomatoes bring that delicious tangy base that makes this tomato braised chicken shine.
Leftovers? No problem. This Chicken Cacciatore stores beautifully in the fridge for up to 3 days and tastes even better reheated. It freezes well too, so you can make a big batch and enjoy it later during those busy weeks. Cover tightly or pop it into an airtight container for keeping that flavor fresh.
Let’s Cook This Together:
1. Heat the olive oil over medium heat in a heavy-bottomed skillet or Dutch oven. Pat your chicken thighs dry and season well with salt and pepper. Brown the chicken skin-side down until golden and crisp, about 5-6 minutes. Flip and cook another 3 minutes. This step locks in flavor and texture for our Chicken Cacciatore. Don’t skip—it’s where the magic begins.
2. Remove the chicken to a plate but keep all those delicious browned bits in the pan. Add your sliced onions, bell peppers, and mushrooms if you’re using them. Cook, stirring occasionally, until softened and scented, about 5 minutes. The kitchen is about to smell incredible when this Chicken Cacciatore starts melding flavors.
3. Toss in the garlic and cook for 30 seconds to 1 minute—just until fragrant. Then pour in your white wine or chicken broth. Scrape up any stuck bits with a wooden spoon—they carry a lot of that deep flavor.
4. Stir in crushed tomatoes, oregano, basil, red pepper flakes, and a pinch more salt and pepper. Bring the sauce to a gentle simmer.
5. Nestle your browned chicken thighs back into the pan, skin side up, partially submerged in that tomato and pepper goodness.
6. Cover the pan with a lid and let it cook gently on low heat for about 30 minutes. This is the step where I learned to be patient with my Chicken Cacciatore—it makes all the difference.
7. After 30 minutes, remove the lid and simmer uncovered for another 10 minutes if you want the sauce to thicken a bit. Taste and adjust seasonings.
Start to finish, this Chicken Cacciatore comes together in about an hour, but most of that is hands-off simmering. While that’s going, you can make a simple side or pour yourself a glass of something refreshing.
If your Chicken Cacciatore looks a little saucy or chunky, that’s totally fine. This rustic Italian chicken stew isn’t meant to look picture-perfect—it’s about layers of rich, comforting flavors.
For a shortcut, I’ve had times where I use boneless thighs to speed up cooking or a slow cooker to turn this into an easy day-long meal. It’s super flexible!
How to Serve & Savor It:
This Chicken Cacciatore truly shines when you serve it with something that soaks up the tomato braised chicken sauce. I love a pile of creamy polenta or buttered pasta to make every bite saucy and satisfying.
My absolute favorite way to enjoy this chicken with peppers and herbs stew is on a lazy weekend or when we’re having people over. A crisp green salad on the side adds brightness and balances the deep flavors.
For a really simple presentation, sprinkle chopped fresh parsley on top for a pop of color and fresh herb aroma.
Got leftovers? They store beautifully, and I’ve even stirred leftover Chicken Cacciatore into cooked rice or spread it on toasted bread for a rustic Italian chicken stew-inspired sandwich.
Seasonally, I’ve played with adding sliced fennel in the pan with the veggies or swapping out peppers for roasted eggplant for a slightly different spin.
This hunter’s chicken recipe has been a hit with my friends every single time, sparking instant requests to “make it again soon.”
If you love this, you might also enjoy other flavor-packed chicken dishes like my Chicken Avocado Ranch Burritos or the cozy Turmeric Ginger Chicken Noodle Soup available at YourEverydayFoodie. Those are equally solid go-to meals for your everyday dinner lineup!
Your Questions, Answered:
Can I prep parts of this Chicken Cacciatore ahead?
Absolutely! You can brown the chicken and chop your veggies a day ahead. Just store everything separately in the fridge and put it all together when you’re ready to cook. It makes the day-of cooking so much smoother.
What’s a good swap for white wine in this recipe?
Chicken broth works perfectly and keeps the dish budget-friendly. I’ve even used a splash of apple cider vinegar in a pinch, but broth is my go-to.
Can I use boneless chicken instead of thighs?
Yes, boneless thighs or breasts can work. Just adjust cooking time—boneless cooks faster, so keep an eye to avoid drying out. I generally prefer bone-in for extra flavor and moisture.
Can I make this Chicken Cacciatore in a slow cooker?
For sure! Brown the chicken first, then dump everything into your slow cooker and cook on low for 4-6 hours. The slow simmer makes it even more tender and flavorful.
What if I don’t have bell peppers?
No worries. Mushrooms, zucchini, or even carrots can fill in nicely as the vegetable component in this tomato braised chicken.
Is this recipe spicy?
It’s mild by default. The red pepper flakes are optional and easy to skip or increase depending on your heat preference.
How many people does this recipe feed?
This recipe comfortably serves 4 people, especially if paired with sides like pasta or polenta. For fewer people, you can simply halve the ingredients—easy peasy!
If you want to see more about the classic stovetop or crock-pot variation, this Easy Chicken Cacciatore recipe at The Mediterranean Dish breaks it down nicely. And a fun spin is the French take on hunter’s chicken over at Blue Kitchen’s Chicken Chasseur, which has a different herb twist.
For a lively chat about Chicken Cacciatore recipes, check out the community conversation here on Facebook.
Final Foodie Thoughts:
Chicken Cacciatore has truly earned a special spot in my foodie heart. It’s that kind of rustic Italian poultry dish that feels like home in every bite. I love how easy it is to make yet delivers layers of flavor that impress without stress. It’s become my go-to for when I want to treat my family with something cozy and filling but still fresh and vibrant.
My Top Chicken Cacciatore Tips:
- Browning the chicken well before simmering makes a huge flavor difference.
- Using a mix of fresh and dried herbs keeps this tomato braised chicken tasting balanced and fragrant.
- Don’t rush the simmer! Letting it bubble gently lets the flavors really meld beautifully.
Tasty variations I adore include adding olives and capers for a salty punch, stirring in some fresh basil right at the end, or switching up the peppers for seasonal vegetables like zucchini or eggplant.
The version that gets requested the most at my table is the classic herbs-and-peppers Chicken Cacciatore served with wide pappardelle pasta—comfort food at its best.
Friends, I encourage you to make this Chicken Cacciatore fully your own. You can tweak, add, or leave out ingredients depending on what you love or have on hand. That’s the beauty of this rustic Italian chicken stew—simple enough to personalize, but deeply satisfying every time.
I hope you enjoy the joy of cooking and sharing this delicious dish as much as I do. Can’t wait to hear what you think after you try making this hunter’s chicken recipe in your kitchen. Happy cooking, foodie friends!
If you want to keep the chicken inspiration going, I also recommend checking out my Easy Chicken Spaghetti Recipe. Both are crowd-pleasers and perfect for everyday awesome food.
Here’s to many cozy meals and happy kitchens with Chicken Cacciatore on your table soon!
Chicken Cacciatore
Chicken Cacciatore is a classic Italian hunter-style stew featuring tender chicken simmered with tomatoes, bell peppers, onions, and herbs for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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 small onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup dry white wine
- 1 (14-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Brown the chicken on both sides until golden, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add onion, bell pepper, and mushrooms. Sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in white wine and scrape up any browned bits from the bottom of the pan. Let it reduce by half.
- Stir in diced tomatoes, tomato paste, chicken broth, oregano, basil, and crushed red pepper flakes. Bring to a simmer.
- Return the chicken to the skillet, cover, and cook on low heat for 30–35 minutes, until chicken is cooked through and tender.
- Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley and serve hot over pasta, polenta, or rice.
Notes
For extra depth of flavor, try adding a splash of balsamic vinegar or a handful of green olives before simmering.