My first batch of Chicken Cacciatore wasn’t planned. It happened on a chilly Thursday evening when our fridge was half-empty, the kids were unusually quiet, and I needed something hearty, comforting, and soul-soothing.

⁠

I had chicken thighs thawed, half a red pepper left from taco night, and a lonely can of diced tomatoes sitting at the back of the pantry. Somehow, it all came together—messy counters, clinking utensils, and a scent so rich and homey it pulled everyone into the kitchen before I even called out, “Dinner’s ready!”

Since then, this rustic Italian dish has become one of my go-to meals, especially on hectic weeknights when I need dinner to feel like a warm hug. I’ve made this recipe while helping with homework at the kitchen island, during weekend meal preps, and once with my daughter standing on a stool next to me, insisting she could slice mushrooms “all by herself.” (She couldn’t. But we laughed the whole time.)

The beauty of Chicken Cacciatore is its adaptability. You can keep it simple or layer on extra ingredients when you’re feeling fancy. It’s a dish that doesn’t demand perfection—just good, honest ingredients and a little bit of love stirred in. And trust me, when that sauce starts bubbling and the aroma fills your home, even the pickiest eaters will be asking for seconds.

Short Description

Chicken Cacciatore is a rustic, one-pan Italian classic made with tender chicken, simmered in a rich tomato sauce with bell peppers, garlic, and olives. It’s full of deep, comforting flavors—perfect for a cozy family dinner.

Key Ingredients

6 bone-in, skin-on chicken thighs (or drumsticks, or a mix)
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, sliced
3 garlic cloves, minced
1 cup cherry tomatoes, halved (or use crushed canned tomatoes)
1 can (14 oz) diced tomatoes
½ cup chicken broth
¼ cup pitted Kalamata olives, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon red pepper flakes (optional, for a little heat)
¼ cup fresh parsley, chopped (for garnish)

Optional Ingredients:

½ cup red wine (for deglazing and extra depth)
8 oz mushrooms, sliced (adds a rich, earthy note)

Tools Needed

Large skillet or Dutch oven
Tongs
Wooden spoon or spatula
Cutting board and sharp knife
Measuring cups and spoons
Paper towels

Cooking Instructions

Step 1: Season and Sear the Chicken
Pat the chicken dry with paper towels—this helps the skin crisp up. Season both sides generously with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high.

Place chicken skin-side down and sear for 5–7 minutes until the skin is golden brown. Flip and cook the other side for 3–4 minutes. Transfer to a plate and set aside.

Step 2: Cook the Vegetables
In the same pan (don’t wipe it!), add the diced onion and sauté for 3–4 minutes until softened. Stir in the sliced red bell pepper and cook for another 3–4 minutes. Add minced garlic and cook for 1 minute, just until fragrant.

Step 3: Build the Sauce
If using, pour in the red wine to deglaze the pan. Scrape up all those browned bits—this is where the magic lives. Let the wine simmer for 2–3 minutes.

Then add cherry tomatoes, canned diced tomatoes, chicken broth, olives, oregano, thyme, and red pepper flakes. Stir everything together.

Step 4: Simmer the Chicken
Return the chicken pieces to the skillet, skin-side up. Nestle them into the sauce so they’re partially submerged.

Cover, reduce the heat to low, and let it simmer gently for 30–35 minutes, or until the chicken is fully cooked (internal temp should hit 165°F). The meat should be fork-tender and the sauce thick and flavorful.

Step 5: Garnish and Serve
Remove from heat and sprinkle chopped parsley over the top. This adds a pop of color and brightness to the dish. Serve hot and enjoy every bite!

Why You’ll Love This Recipe

– Rich, slow-simmered flavor with minimal effort

– One-pan cleanup—perfect for busy nights

– Family-friendly and great for picky eaters

– Easily adaptable with pantry staples

– Naturally gluten-free and high in protein

Mistakes to Avoid & Solutions

Mistake 1: Soggy Skin
Solution: Always pat the chicken dry before searing. A wet surface steams instead of crisps.

Mistake 2: Burnt Garlic
Solution: Add garlic after the onions and peppers have softened. Cook it only for about 1 minute.

Mistake 3: Thin Sauce
Solution: Simmer uncovered for the last 10 minutes if the sauce needs thickening.

Mistake 4: Undercooked Chicken
Solution: Use a thermometer. Chicken should reach 165°F at the thickest part.

Mistake 5: Flat Flavor
Solution: Season in layers—first the chicken, then the sauce. Don’t skimp on salt or herbs.

Serving and Pairing Suggestions

Chicken Cacciatore is lovely over:

– Buttered noodles or fettuccine

– Creamy mashed potatoes

– Steamed white or brown rice

– Soft polenta for a rustic Italian vibe

Add a crisp green salad or roasted green beans for balance. And if you’re in the mood, a glass of red wine (like Chianti or Merlot) pairs beautifully. Serve family-style for a cozy, inviting meal.

Storage and Reheating Tips

Store: Cool leftovers completely. Transfer to airtight containers and refrigerate for up to 4 days.

Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.

Reheat: Rewarm in a covered skillet over low heat or in the microwave at 70% power to keep the chicken moist. Add a splash of broth if the sauce thickens too much.

FAQs

1. Can I use boneless chicken instead of bone-in?
Yes! Boneless thighs or breasts work well, but reduce the simmer time by about 10 minutes to avoid overcooking.

2. What if I don’t have red wine?
Just skip it or swap with extra broth. The wine adds depth, but the dish will still be flavorful without it.

3. Do I have to use olives?
Nope! If you’re not an olive fan, just leave them out or swap with capers for a similar briny kick.

4. Can I make this ahead?
Absolutely. It actually tastes better the next day as the flavors deepen. Just reheat gently before serving.

5. Can I cook this in a slow cooker?
Yes! After searing the chicken and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Tips & Tricks

Don’t rush the searing—it builds the flavor base.

Use fresh herbs if you have them, but dried still works great.

Let the sauce simmer uncovered at the end to concentrate the flavors.

Add mushrooms if you want more earthiness—sauté them with the onions.

Double the batch and freeze half for an easy future dinner.

Recipe Variations

Creamy Chicken Cacciatore
Stir in ¼ cup heavy cream during the last 5 minutes of simmering for a richer sauce. Pairs well with pasta.

White Wine Version
Swap red wine for white, skip the tomatoes, and use extra broth. Add lemon zest and rosemary for a lighter, brighter take.

Spicy Cacciatore
Increase red pepper flakes to ½ teaspoon and add a chopped jalapeño or hot cherry pepper to the veggie mix.

Veggie-Packed Version
Add zucchini, mushrooms, or even artichoke hearts. Sauté with onions and peppers for extra texture and nutrition.

Final Thoughts

Sometimes I wonder if the secret to a happy home isn’t found in the fanciest dishes or the trendiest ingredients, but in the meals that quietly gather us at the table. Chicken Cacciatore does just that in my kitchen. It’s not flashy—it’s real. Honest. It simmers with flavor and brings my family together like few meals can.

On a rainy Tuesday or a slow Sunday, I know this dish will fill our home with the kind of warmth you can’t bottle or buy. That rich, tomatoey sauce bubbling on the stove feels like a little act of love—messy apron, happy chaos and all.

And I’ve yet to meet a picky eater who didn’t clean their plate when this hit the table. For me, that’s the kind of magic I’ll keep cooking for. This isn’t just a recipe—it’s a rhythm in our weekly routine, and I wouldn’t have it any other way.

Chicken Cacciatore

Chicken Cacciatore is a hearty Italian dish with tender chicken simmered in a rich tomato sauce, loaded with peppers, garlic, and olives—perfect for a cozy family meal.

Print Recipe Pin Recipe

Ingredients

6 bone-in skin-on chicken thighs (or drumsticks, or a mix)
Salt and pepper to taste
2 tablespoons olive oil
1 medium onion diced
1 red bell pepper sliced
3 garlic cloves minced
1 cup cherry tomatoes halved (or use crushed canned tomatoes)
1 can 14 oz diced tomatoes
½ cup chicken broth
¼ cup pitted Kalamata olives sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon red pepper flakes optional, for a little heat
¼ cup fresh parsley chopped (for garnish)
Optional Ingredients:
½ cup red wine for deglazing and extra depth
8 oz mushrooms sliced (adds a rich, earthy note)

Instructions

Pat chicken dry and season well with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down for 5–7 minutes until golden, flip, and cook 3–4 more minutes. Set aside.
In the same pan, sauté onion for 3–4 minutes until soft. Add bell pepper and cook another 3–4 minutes. Stir in garlic and cook 1 minute until fragrant.
Optional: Add wine to deglaze, scraping up browned bits. Simmer 2–3 minutes. Stir in cherry tomatoes, diced tomatoes, broth, olives, oregano, thyme, and red pepper flakes.
Return chicken to the pan, skin-side up, nestled into the sauce. Cover, reduce heat to low, and simmer 30–35 minutes until tender and cooked through (165°F).
Remove from heat. Top with fresh parsley and serve hot.