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Chicken Cacciatore

close up overhead shot of chicken cacciatore in a dish
This chicken cacciatore is a classic, and is loaded with delicious vegetables. Juicy chicken is sauteed in a tasty white wine tomato sauce that is perfect served over pasta.
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Table of Contents
  1. CHICKEN CACCIATORE INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN CACCIATORE RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Everyone will clean their plates when you make this delicious, authentic Italian chicken cacciatore. This flavorful chicken thigh recipe includes an easy-to-make white wine sauce that will have your family raving. Tender, juicy chicken is smothered in a hearty tomato sauce. As a bonus, it will make your house smell amazing!

Another classic Italian dish to try is our Italian Chicken Sheet Pan Dinner. For a creamier casserole chicken dish, try our Chicken Parmesan Casserole.

close up overhead shot of chicken cacciatore being picked up with a spoon

MORE CHICKEN RECIPES:
Chicken Marsala | Lemon Chicken



CHICKEN CACCIATORE INGREDIENTS

chicken cacciatore raw ingredients that are labeled

You will need:

  • 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 teaspoons dried basil
  • 1 to 2 teaspoons dried oregano
  • 1 to 2 thinly sliced shallots or ½ small yellow onion, sliced
  • 3 to 4 cloves of garlic, minced
  • 1 cup sliced mushrooms
  • ½ cup sherry or dry white wine, can substitute chicken broth
  • 1 can diced tomatoes
  • ½ red bell pepper, diced

SUBSTITUTIONS AND ADDITIONS

Oregano: You can use thyme or basil as a substitute for oregano. 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 chicken breast or even a whole chicken cut up.

Chicken Broth: You can substitute chicken broth for the wine if you prefer.

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HOW TO MAKE THIS CHICKEN CACCIATORE RECIPE

STEP ONE: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat.

STEP TWO: Pat the 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.

PRO TIP: Batch cook the chicken if needed to help brown the chicken quickly. It’s best not to overcrowd the pan though.

chicken cacciatore process shot of chicken being cooked in a skillet

STEP FOUR: When chicken thighs are browned on each side, add the basil and oregano to the pan and saute for 30 seconds longer.

STEP FIVE: Remove the chicken from the pan and set it aside. Add in 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 an additional 1 to 2 minutes until soft.

STEP SIX: Sprinkle the flour over the mushroom/shallot mixture and saute for 1 to 2 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 2 to 3 minutes.

chicken cacciatore process shot of ingredients being cooked in a dish

STEP EIGHT: Return the chicken to the pan and then add the canned tomatoes, including the juice, and diced bell pepper.

chicken cacciatore process sh of ingredients being cooked together in a dish

STEP NINE: 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.

STEP TEN: Add in additional salt and pepper to taste and serve hot over spaghetti noodles.

PRO TIP: Instead of spaghetti, you can use orzo pasta for this dish as well.

STEP ELEVEN: Parsley is not included in the ingredients list, but it can be used as a garnish.

STORAGE

IN THE FRIDGE: You can store this dish in the fridge in an airtight container for up to 3 days.

IN THE FREEZER: Store this chicken cacciatore in the freezer in an airtight container for up to 3 months.

overhead shot of chicken cacciatore on a white plate served over pasta

This chicken dinner is a delicious and easy-to-make authentic Italian dish. The flavorful, juicy chicken thighs are beautifully seasoned and served over pasta for a rich, traditional taste.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of chicken cacciatore in a dish

Chicken Cacciatore

5 from 1 vote
This chicken cacciatore is a classic, and is loaded with delicious vegetables. Juicy chicken is sauteed in a tasty white wine tomato sauce that is perfect served over pasta.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp 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 tsp dried basil
  • 1 to 2 tsp dried oregano
  • 1 to 2 thinly sliced shallots or ½ small yellow onion sliced
  • 3 to 4 cloves garlic minced
  • 1 cup sliced mushrooms
  • 1 tbsp all-purpose flour
  • 1/2 cup sherry or dry white wine can substitute chicken broth
  • 1 can diced tomatoes
  • 1/2 red bell pepper diced

Instructions
 

  • In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.
  • Pat chicken thighs with paper towels to remove as much moisture as possible. Add to 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 30 seconds longer.
  • Remove chicken from pan and set aside. Add 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 an additional 1 to 2 minutes until soft.
  • Sprinkle flour over the mushroom/shallot mixture and saute for 1 to 2 minutes.
  • Add 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 canned tomatoes, including juice, and diced bell pepper.
  • Bring the mixture to a simmer. Reduce 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.

Nutrition

Calories: 547kcal | Carbohydrates: 10g | Protein: 30g | Fat: 41g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 195mg | Potassium: 696mg | Fiber: 2g | Sugar: 4g | Vitamin A: 904IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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