This rustic Italian Chicken Cacciatore brings the authentic flavors of Italy to your dinner table with tender chicken thighs simmered in a rich tomato and pepper sauce. The name “cacciatore” means “hunter’s style,” reflecting this dish’s hearty, country origins. Perfect for a cozy family dinner, this one-pot meal delivers maximum flavor with minimal cleanup.
Ingredients:
- 4 chicken thighs – bone-in and skin-on
- 2 tablespoons olive oil – for searing
- 1 onion – chopped
- 2 cloves garlic – minced
- 1 bell pepper – sliced
- 1 can (14 oz) diced tomatoes – with juices
- 1 cup chicken broth – low sodium preferred
- 1 teaspoon dried oregano – Italian seasoning
- 1 teaspoon dried basil – aromatic herb
- 1/2 teaspoon red pepper flakes – optional for heat
- Salt and pepper – to taste
- Fresh parsley – chopped for garnish
Instructions:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sliced bell pepper. Sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
- Return the chicken to the skillet and pour in the diced tomatoes and chicken broth. Sprinkle in the dried oregano, dried basil, and red pepper flakes if using. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 30-35 minutes, or until the chicken is cooked through and tender.
- Once cooked, taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.
Variations
- Mediterranean Style – Add kalamata olives, capers, and a splash of lemon juice during the last 10 minutes of cooking for a briny, Mediterranean twist.
- Mushroom Hunter’s Style – Include 8 oz of sliced cremini or portobello mushrooms with the onions and peppers, and substitute half the chicken broth with dry white grape juice for depth.
- Spicy Arrabbiata – Double the red pepper flakes, add diced jalapeños with the garlic, and finish with a drizzle of extra virgin olive oil for a fiery kick.
Cooking Notes
- Skin Perfection – Don’t move the chicken while searing the skin side – let it develop a golden crust for about 6-7 minutes before flipping to lock in juices and flavor.
- Deglazing Magic – After removing the chicken, scrape up any browned bits from the bottom of the pan while sautéing the vegetables – these add incredible depth to your sauce.
- Low and Slow – Keep the heat at a gentle simmer once covered to prevent the chicken from becoming tough and ensure the flavors meld beautifully together.
Serving Suggestions
- Classic Pasta Pairing – Serve over al dente penne, rigatoni, or egg noodles to catch every drop of the rich tomato sauce.
- Rustic Bread Bowl – Present alongside warm crusty Italian bread or focaccia for dipping into the flavorful braising liquid.
- Creamy Polenta Base – Spoon over smooth, buttery polenta or garlic mashed potatoes for an ultra-comforting, restaurant-style presentation.
Tips
- Make-Ahead Magic – This dish actually improves overnight in the refrigerator as flavors deepen, making it perfect for meal prep or entertaining.
- Chicken Choice – Bone-in, skin-on thighs stay incredibly moist during braising, but you can substitute with drumsticks or even bone-in chicken breasts if preferred.
- Sauce Consistency – If your sauce seems too thin, remove the lid during the last 10 minutes of cooking to allow excess liquid to evaporate and concentrate the flavors.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 32g
- Sodium: 580mg
Frequently Asked Questions
- Can I use boneless chicken for this recipe? – Yes, you can substitute with boneless thighs or breasts, but reduce cooking time to 20-25 minutes and check for doneness at 165°F internal temperature.
- How do I store leftovers and how long do they keep? – Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors actually improve after a day, making leftovers even more delicious.
- Can I make this in a slow cooker instead? – Absolutely! Sear the chicken first, then transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- What can I substitute for chicken broth? – You can use vegetable broth, beef broth, or even water with extra herbs and seasonings. For richer flavor, try using bone broth or adding a bouillon cube.
Conclusion
This authentic Chicken Cacciatore delivers all the warmth and comfort of traditional Italian home cooking in just under an hour. The combination of tender, golden chicken and robust tomato-pepper sauce creates a satisfying meal that’s both elegant enough for guests and simple enough for weeknight dinners. With its make-ahead friendly nature and endless serving possibilities, this rustic hunter’s stew will quickly become a cherished addition to your recipe collection. Buon appetito!
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Chicken Cacciatore
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This rustic Italian Chicken Cacciatore brings the authentic flavors of Italy to your dinner table with tender chicken thighs simmered in a rich tomato and pepper sauce. The name “cacciatore” means “hunter’s style,” reflecting this dish’s hearty, country origins. Perfect for a cozy family dinner, this one-pot meal delivers maximum flavor with minimal cleanup.
Ingredients
- 4 chicken thighs – bone-in and skin-on
- 2 tablespoons olive oil – for searing
- 1 onion – chopped
- 2 cloves garlic – minced
- 1 bell pepper – sliced
- 1 can (14 oz) diced tomatoes – with juices
- 1 cup chicken broth – low sodium preferred
- 1 teaspoon dried oregano – Italian seasoning
- 1 teaspoon dried basil – aromatic herb
- 1/2 teaspoon red pepper flakes – optional for heat
- Salt and pepper – to taste
- Fresh parsley – chopped for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sliced bell pepper. Sauté for 3-4 minutes until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
- Return the chicken to the skillet and pour in the diced tomatoes and chicken broth. Sprinkle in the dried oregano, dried basil, and red pepper flakes if using. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 30-35 minutes, or until the chicken is cooked through and tender.
- Once cooked, taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.
Notes
For extra depth of flavor, you can add sliced mushrooms with the onions and peppers. Serve over pasta, rice, or with crusty bread to soak up the delicious sauce. The dish tastes even better the next day as the flavors continue to meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: chicken cacciatore, Italian chicken, one-pot meal, rustic chicken stew, comfort food