Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 6 bone-in, skin-on chicken thighs or drumsticks (or boneless if preferred); 2 tbsp olive oil; 1 large onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 1/2 cup chicken broth or dry white wine; 2 tsp Italian seasoning; 1 bay leaf; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Optional: 1 cup sliced mushrooms or 1/4 cup olives

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Chicken Cacciatore is one of those rustic, comforting dishes I turn to when I want something hearty, flavorful, and deeply satisfying. This Italian-inspired recipe features tender chicken simmered in a savory tomato-based sauce with onions, bell peppers, garlic, and herbs. It’s perfect for a cozy night in, and it fills the house with the most mouthwatering aroma while it cooks.

Why You’ll Love This Recipe

I love how this dish feels both cozy and elegant at the same time. It’s incredibly flavorful without being complicated, and it pairs beautifully with pasta, rice, or crusty bread. Chicken Cacciatore is also a one-pan wonder, which makes cleanup easier. I can use whatever cut of chicken I prefer, and the simmering sauce does all the work, leaving me with juicy, fall-apart meat and rich, comforting flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks (or boneless if preferred)
Olive oil
Onion, sliced
Bell peppers (red and green), sliced
Garlic, minced
Crushed tomatoes
Tomato paste
Chicken broth or dry white wine
Italian seasoning
Bay leaf
Salt and pepper
Fresh parsley (for garnish)
Optional: mushrooms or olives for extra flavor

Directions

I start by seasoning the chicken with salt and pepper. Then I heat olive oil in a large skillet or Dutch oven over medium-high heat.
I brown the chicken on both sides, about 4–5 minutes per side, then remove it and set it aside.
In the same pan, I sauté the onions and bell peppers until softened, then I add the garlic and cook for about 30 seconds more.
I stir in the tomato paste and let it cook for a minute to deepen the flavor.
Then I add the crushed tomatoes, broth or wine, Italian seasoning, and bay leaf. I bring it to a simmer.
I return the chicken to the pan, nestling it into the sauce. I cover the pot and let it simmer on low heat for 30–40 minutes, or until the chicken is cooked through and tender.
If I want the sauce thicker, I simmer it uncovered for the last 10 minutes.
I remove the bay leaf, garnish with fresh parsley, and serve it hot over pasta, rice, or with crusty bread.

Servings and timing

This recipe serves about 4 to 6 people and takes roughly 1 hour total — 15 minutes for prep and 45 minutes for cooking.

Variations

I sometimes add sliced mushrooms for extra umami or stir in olives for a briny twist.
For a lighter version, I use boneless, skinless chicken breasts or thighs.
I’ve also tried it in the slow cooker — just brown the chicken first, then let it simmer on low for 6–7 hours.
If I want a spicier dish, I add a pinch of crushed red pepper flakes.

storage/reheating

Leftovers store beautifully in the fridge for up to 4 days in an airtight container. I reheat it gently on the stovetop over medium-low heat or microwave individual portions for 1–2 minutes. It also freezes well — I let it cool completely, store it in a freezer-safe container, and freeze for up to 3 months. When I’m ready to eat it, I thaw overnight in the fridge and reheat until hot. Chicken Cacciatore

FAQs

What does “Cacciatore” mean?

“Cacciatore” means “hunter” in Italian. This dish is made in a “hunter-style,” with tomatoes, onions, herbs, and sometimes wine — all staples that hunters might have had on hand.

Can I use chicken breasts instead of thighs?

Yes, I’ve made it with boneless, skinless chicken breasts. They cook a bit faster, so I keep an eye on them to make sure they don’t dry out.

Do I need to brown the chicken first?

I always brown the chicken first because it adds more depth and flavor to the dish, but if I’m in a hurry, I’ve skipped it and just let it simmer longer.

What should I serve with Chicken Cacciatore?

I usually serve it over spaghetti, polenta, or rice. It’s also amazing with crusty bread to soak up the sauce.

Can I make it ahead of time?

Yes, it actually tastes even better the next day as the flavors deepen. I often make it the day before and reheat it gently when I’m ready to serve.

Conclusion

Chicken Cacciatore is one of those timeless dishes that always delivers. It’s simple to make, yet full of rich, layered flavors that come from slow simmering. Whether I’m making it for a weeknight dinner or a special meal, it’s always a hit at the table. With tender chicken, a savory tomato sauce, and plenty of room for customization, it’s a classic I keep in regular rotation.