Chicken Cacciatore

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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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

CHICKEN CACCIATORE INGREDIENTS

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.

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.

MORE RECIPES YOU’LL LOVE

• Garlic Butter Steak and Potato Skillet
• Italian Chicken Sheet Pan
• Cauliflower Breadsticks
• Grilled Chicken Breast

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

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Ingredients

  

1x2x3x

• 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

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

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