Chicken Cacciatore

This chicken cacciatore is a classic, and is loaded with delicious aromatic 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

Chicken Cacciatore Ingredients
Substitutions And Additions
How To Make This Chicken Cacciatore Recipe
How To Serve This Easy Chicken Cacciatore
Storing This Recipe For Chicken Cacciatore
Frequently Asked Questions
More Recipes You’ll Love
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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.

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

Chicken Cacciatore Ingredients

chicken cacciatore raw ingredients that are labeled

You’ll need:

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.

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 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 1 to 2 minutes or until soft and fragrant. Add the mushrooms to the pan and saute for 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.

sherry or chicken broth added to the skillet

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

canned tomatoes, including the juice, and diced bell pepper added to the skillet

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.

PRO TIP:

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?

Add a side of garlic bread or crusty bread and a Caesar salad for a real Italian meal.

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

IN THE FRIDGE: You can store leftover chicken cacciatore 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 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

Can I freeze leftovers?

This delicious chicken will keep in the freezer for up to three months, stored in a Ziploc or airtight container.

Can I use chicken breasts instead of chicken thighs in this recipe?

rustic Italian chicken dish This rustic Italian chicken dish would work fine with boneless skinless chicken breasts as well.

Can I use frozen chicken in this recipe?

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.

More Recipes You’ll Love

Chicken Cacciatore

5 from 3 votes

This chicken cacciatore is a classic, and is loaded with delicious aromatic vegetables. Juicy chicken is sauteed in a tasty white wine tomato sauce that is perfect served over pasta.

Prep Time 10

Cook Time 45

Total Time 55

Servings

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Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!