November 12, 2023Review Recipe
Table of Contents
Everyone will clean their plates when you make this delicious, authentic Italian chicken cacciatore. This flavorful chicken thigh recipe features an easy-to-make white wine sauce, and tender chicken smothered in a hearty tomato sauce.
Chicken Cacciatore Ingredients
The dish is made with juicy chicken pieces that are first browned and then simmered with tomato sauce, herbs, vegetables, and wine.
The tender chicken absorbs all the deliciousness of the sauce and becomes fall-off-the-bone tender.
The sweetness of the tomatoes complements the earthy flavors of the vegetables, while the herbs add a subtle freshness to the dish.
- 2 tablespoons of olive oil
- 2 tablespoons of salted butter
- 6 chicken thighs (boneless and skinless are used here, but bone-in and with or without the chicken skin are all great options)
- Salt and black pepper, as needed
- 1 to 2 teaspoons of dried basil
- 1 to 2 teaspoons of dried oregano
- 1 to 2 thinly sliced shallots or ½ small yellow onion, sliced
- 3 to 4 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1 tablespoon of all-purpose flour
- ½ cup sherry or dry white wine
- 1 can of diced tomatoes
- ½ red bell pepper, diced
Substitutions And Additions
OREGANO: You can use thyme or basil as a substitute for oregano in this easy recipe.
Use the same amount if the substitute is dried as well. If it’s a fresh herb, use a dash less than you would with dried.
CHICKEN THIGHS: Although the traditional recipe uses thighs, you can use boneless skinless chicken breasts or even a whole chicken cut-up.
CHICKEN BROTH: You can substitute chicken broth for wine if you prefer in this easy dinner recipe.
CANNED TOMATOES: While this recipe calls for canned diced tomatoes, you can use fresh tomatoes, preferably ripe Roma or plum tomatoes, for a fresher flavor.
Simply chop them into small pieces and cook them down until they break down into a sauce-like consistency.
RED BELL PEPPER: If you want to add a different flavor dimension or more color to your chicken cacciatore, consider using yellow or orange bell peppers instead of red.
Each color variation will impart a slightly different taste to the dish.
WHITE WINE: If you don’t have white wine on hand or prefer not to use alcohol, you can substitute chicken broth or vegetable broth.
This will provide a different depth of flavor but still yield a delicious result.
How To Make This Chicken Cacciatore Recipe
Let’s walk through browning the chicken before making the rich sauce for this classic Italian dish.
STEP ONE: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
STEP TWO: Pat the boneless skinless chicken thighs with paper towels to remove as much moisture as possible. Add to the heated skillet.
STEP THREE: Brown the chicken thighs, adding salt and pepper to them while they cook.
OUR RECIPE DEVELOPER SAYS
Batch cook the chicken if needed to help brown the chicken quickly. It’s best not to overcrowd the pan though.
STEP FOUR: When the chicken pieces are browned on each side, add the basil and oregano to the pan and saute for 30 seconds longer.
STEP FIVE: Remove the browned chicken from the pan and set it aside.
Add the shallots and minced garlic to the pan and cook over medium heat for one to two minutes or until soft and fragrant.
Add the mushrooms to the pan and saute for an additional one to two minutes until soft.
STEP SIX: Sprinkle the flour over the mushroom/shallot mixture and saute for one to two minutes.
STEP SEVEN: Slowly add in the sherry or chicken broth. Scrape the browned bits from the bottom of the pan, letting it simmer for about two to three minutes.
STEP EIGHT: Return the chicken to the pan and then add the canned tomatoes, including the juice and diced bell pepper.
STEP NINE: Bring the mixture to a simmer. Reduce the heat to low heat, cover with a lid, and cook for 20 minutes, stirring occasionally.
If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.
STEP TEN: Add additional salt and pepper to taste and serve hot over spaghetti noodles.
Instead of spaghetti, you can use orzo pasta for this dish as well.
STEP ELEVEN: Fresh parsley is not included in the ingredients list, but it can be used as a garnish.
How To Serve This Easy Chicken Cacciatore
Top your delicious chicken cacciatore with a sprinkle of parmesan cheese for extra flavor.
The classic choice is to serve this dish with pasta, but how about trying zucchini noodles instead?
Another classic Italian dish to try is our Italian chicken sheet pan dinner.
For a creamier casserole chicken dish, try our chicken parmesan casserole.
Storing This Recipe For Chicken Cacciatore
We’ve got some simple and effective tips to make sure your chicken is stored properly to enjoy later.
MAKE AHEAD: If you’re planning ahead or want to save time on busy days, you can absolutely prepare your chicken cacciatore in advance.
After cooking, let it cool to room temperature, then transfer it to an airtight container.
Refrigerate it for up to two to three days before reheating.
IN THE FRIDGE: You can store leftover chicken cacciatore in the fridge in an airtight container for up to three days.
IN THE FREEZER: Store this chicken cacciatore in the freezer in an airtight container for up to three months.
REHEATING: Reheating your chicken cacciatore is a breeze. You can do it in various ways:
- STOVETOP: Place the desired portion in a pot or skillet and heat it gently over medium-low heat. Stir occasionally until it’s heated through. Adding a splash of chicken broth or water can help prevent it from drying out.
- OVEN: Preheat your oven to 350°F (175°C). Transfer the chicken cacciatore to an oven-safe dish, cover it with foil, and bake for about 20-30 minutes or until it’s heated to your liking.
- MICROWAVE: For a quick fix, you can microwave individual servings. Use a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat it in 30-second intervals, stirring in between until it reaches the desired temperature.
Why We Love This Recipe
HEARTY ITALIAN COMFORT: Chicken cacciatore is hearty Italian comfort food that combines tender chicken, savory sauce, and a medley of vegetables.
FLAVORFUL AND VERSATILE: The rich tomato sauce infused with aromatic herbs and spices makes every bite burst with flavor.
EASY ONE-PAN WONDER: This recipe is a breeze to make, and it all comes together in one pot, minimizing cleanup.
This chicken cacciatore dinner is delicious and easy-to-make authentic Italian food. The flavorful, juicy chicken thighs are beautifully seasoned and served over pasta for a rich, traditional taste.
Frequently Asked Questions
This delicious chicken will keep in the freezer for up to three months, stored in a Ziploc or airtight container.
rustic Italian chicken dish This rustic Italian chicken dish would work fine with boneless skinless chicken breasts as well.
You can use frozen or fresh chicken for this easy chicken cacciatore recipe. Thaw the frozen chicken completely. Drain any juices or liquid from the chicken and pat dry with a paper towel. Extra liquid thins out the sauce and will have a boiling effect on the chicken.
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- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 6 chicken thighs, boneless and skinless used here but bone-in and with or without skin are all great options
- salt and pepper, as needed
- 1 to 2 teaspoon dried basil
- 1 to 2 teaspoon dried oregano
- 1 to 2 thinly sliced shallots, sliced (or ½ small yellow onion)
- 3 to 4 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 tablespoon all-purpose flour
- ½ cup sherry or dry white wine, can substitute chicken broth
- 1 can diced tomatoes
- ½ red bell pepper, diced
- In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
- Pat the chicken thighs with paper towels to remove as much moisture as possible. Add to the heated skillet.
- Brown chicken thighs, adding salt and pepper while cooking.
- When chicken thighs are browned on each side, add basil and oregano to the pan and saute for 30 seconds longer.
- Remove the chicken from the pan and set aside. Add the shallots and minced garlic to the pan and cook over medium heat for 1 to 2 minutes or until soft and fragrant. Add mushrooms to the pan and saute for an additional 1 to 2 minutes until soft.
- Sprinkle the flour over the mushroom/shallot mixture and saute for 1 to 2 minutes.
- Add the sherry or chicken broth and scrape the browned bits from the bottom of the pan, simmering for 2 to 3 minutes.
- Return the chicken to the pan. Add the canned tomatoes, including the juice, and diced bell pepper.
- Bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and cook for 20 minutes, stirring occasionally. If you would like your dish a bit saucier or if there is not much moisture from the canned tomatoes, you can add a bit of water or chicken broth.
- Add additional salt and pepper to taste and serve hot over spaghetti noodles.
- Parsley is not included in the ingredients list, but can be used as a garnish.
- Batch cook the chicken if needed to help brown the chicken quickly. It’s best not to overcrowd the pan though.
- Instead of spaghetti, you can use orzo pasta for this dish as well.
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