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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.
MORE CHICKEN RECIPES:
Chicken Marsala | Lemon Chicken
ingredients for Chicken Cacciatore
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 1/2 small yellow onion, sliced
- 3 to 4 cloves of garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup sherry or dry white wine, can substitute chicken broth
- 1 can diced tomatoes
- 1/2 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.
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.
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.
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, 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.
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.
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Chicken Cacciatore
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 1/2 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.
Such a flavorful meal! We love it.