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Chicken Cacciatore

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A big bowl of spaghetti topped with Chicken Cacciatore with mushrooms, red bell pepper and parsley

Really good Chicken Cacciatore is one of the most satisfying, delicious and comforting Italian dishes you can make at home.

Flavorful, rich, earthy and hearty are just a few of the characteristics that come to mind when describing this rustic dish. Often served with spaghetti or over polenta, there’s no way you won’t love this amazing braised skillet chicken. I’ve been making Chicken Cacciatore for more years than I care to admit, but this latest version is by far the best I’ve ever had.
A large skillet filled with Chicken Cacciatore with peppers, onions and mushrooms

There’s something about this classic Chicken Cacciatore that triggers warm and fuzzy memories for me.

It reminds me of good times and the warmth of family, and it also gives me great anticipation for dinner.  I have great memories of my mom’s sister, June with her fabulous Chicken Cacciatore.  Some people have signature go-to dishes, you know, something they can make with eyes closed. Aunt June could make Chicken Cacciatore like nobody else in our family. She and Uncle Ralph could also make some seriously eye-popping homemade egg nog, but that’s another story.
I’ve had Aunt June’s recipe in my little index box for years, and years, and made it more times than I can count. But over time I’ve tweaked it and loved it into the slightly different version shared here today.  The only thing I need now is a big hunk of crusty bread.
A bowl of spaghetti topped with saucy Chicken Cacciatore with red peppers, mushrooms and parsley

Many Chicken Cacciatore recipes call for assorted chicken pieces, but I use all chicken thighs in my recipe.

In my opinion, using similar sized chicken pieces makes this dish a lot easier to cook perfectly. No worries about undercooked breasts or overcooked legs. For this recipe I start with bone-in, skin-on chicken thighs. However, since I really don’t care for soggy chicken skin, the skin is removed and discarded once browned in the first step of the recipe. It’s such a simple but effective step that makes all the difference in the flavor of the sauce and tender juiciness of the chicken.
A bowl of spaghetti topped with Chicken Cacciatore with mushrooms, red peppers and parsley
Loaded with sweet red bell pepper, fresh herbs, tomatoes, wine and plenty of mushrooms, this is one outstanding recipe for Chicken Cacciatore!

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A bowl of spaghetti with chicken cacciatore on top with red peppers and mushrooms

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4.86 from 21 votes
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Chicken Cacciatore
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

Flavorful, rich, earthy and hearty - one of the best Italian dishes you can make at home!

Course: Main
Cuisine: Italian
Author: Tricia
Ingredients
  • 3 pounds bone-in, skin-on, chicken thighs (about 8)
  • 1 tablespoons olive oil
  • salt
  • pepper
  • 1 large onion, finely chopped
  • 8 ounces sliced fresh mushrooms
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 (14.5-ounce) can diced tomatoes, do not drain
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 small Parmesan rind
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large red bell pepper, ribs and seeds removed, chopped
Instructions
  1. Heat a large Dutch oven or skillet over medium heat. Add the olive oil.  Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.
  2. Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.
  3. Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
  4. Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
  5. Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.
Recipe Notes

You can purchase Parmesan rinds in the cheese section of most grocery stores.

Here are a few more Italian inspired recipes you might also enjoy:

 

Everyone needs a great Italian Meatball Recipe! Our tested recipe is easy to make and the results are consistently terrific. These Italian styled meatballs are super juicy, tender and delicious, with easy make-ahead and freezable directions too! Click HERE to get the recipe.

 

A plate of fresh tomato Bruschetta topped with basil and Parmesan cheese
Make it an Italian themed night at your house and start off with this delicious Bruschetta Recipe. Always the perfect appetizer or accompaniment to everything from soup to lasagna, our simple, easy and delicious Bruschetta Recipe is so much more than tomatoes on toast! Click HERE to get the recipe for Bruschetta.
A slice of classic Tiramisu with cocoa powder on top
If you’re looking for a great way to end this luscious meal, try our Classic Tiramisu Recipe. It’s so good and easy to make ahead! Click HERE to get the recipe for Tiramisu.
Thanks so much for stopping by!  Tricia
Originally published January 2012, updated November 2018

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77 Comments

  5. Millican Pecan says

    5 stars
    So good! I’ve seen recipes for this before, but this one is absolutely fabulous! I love the combination of flavors, and I since chicken is part of our dinner so often, it’s great to change things up…the more flavor the better!

    reply to this comment >

      • Debbie Ellison says

        5 stars
        The Chicken Cacciatore was delicious. Everyone loved it. Kids as well as adults. I did sub and add. No wine. I used 2T. Vinegar with 3/4 cup water and 1 tsp. sugar. Subbed olives for capers. Added small can mushrooms. Also thickened with a flurry. 5Tbsp. half and half & 2Tbsp. cornstarch. I reheated the next day and it was still fabulous. Will become a regular around here.

        reply to this comment >

  7. Todd L Funk says

    4 stars
    Came out really good, I have a family of 7 and it’s hard to please everyone, this did. I did not use the parmesan rind, but added shredded parmesan on top. I did you chicken broth, had no wine. This one is a keeper, thank you for sharing.

    reply to this comment >

  9. Delilah says

    5 stars
    This was by far the best Cacciatore I have ever made or tasted. Hubby isn’t a fan but he loved this dish. I didn’t change a thing. It was getting late and I was running behind so I cooked it in my Instant Pot for 30 min.

    reply to this comment >

    • Tricia Buice says

      Thank you so much Delilah! I love it too and can’t wait for the weather to turn a little cooler so I can make this again. Love that you made it in your Instant Pot. Thanks so much for taking the time to let us know how it turned out for you.

      reply to this comment >

  14. Donna says

    5 stars
    This was excellent. I added a whole small can of tomato paste (about double what was called for) and it thickened beautifully. No parmesan rind to be found so we sprinkled some on to serve. Excellent dish!

    reply to this comment >

  15. Sharon R. says

    5 stars
    I just made this Tricia.
    It is without a doubt, the best chicken cacciatore I’ve ever had or ever made.
    The only thing i did differently was i cooked it in the oven after i browned ckicken and sautéed veggies . Just poured finished sauce over chicken covered it with foil and baked @ 350 degrees 1 1/2 hours.
    Thanks Tricia again.
    Sharon R. Happy Holidays

    reply to this comment >

    • Tricia Buice says

      I don’t see why you couldn’t Geri. I would use skinless, boneless thighs or breasts. It may not taste the same since you won’t be rendering the fat from the chicken skin, but I bet it would still be good! Enjoy and let us know how it turns out for you!

      reply to this comment >

  17. rccola says

    5 stars
    Made this yesterday for dinner and my wife and i really enjoyed it. The flavours were great and the chicken was nice and tender. The only thing I added was 2 celery sticks chopped and added it in with the mushroom and onions. Celery is under appreciated for the flavour it adds. I might try boneless chicken thighs next time but unfortunately I’ll lose the flavour the skin adds.

    Has anyone else tried it with boneless thighs?

    reply to this comment >

    • Tricia Buice says

      Thanks so much for the comment! I also love the flavor celery brings to dishes – I’ll have to give this a try. I’ve thought about making this recipe with boneless, skinless thighs and think it will be good and quick. The sauce may taste a little different without the skin but the ease of making the recipe may be worth it. Thanks again.

      reply to this comment >

      • Carol says

        Well, thighs have skin also. So I don’t see a problem with using thighs. Actually I think it might even be better.
        Can this be made in a slow cooker???? I like to make some dinners in the slow cooker when I’m having company so I don’t always have to keep running in the kitchen to check on a dish.

        reply to this comment >

        • Tricia Buice says

          Hi Carol. Reader Rccola was saying they would like to try this with boneless, skinless chicken thighs next time but would lose the flavor you get from the skin. I was replying to the comment above my response. I have not made this is the slow cooker but understand about company coming. I hate to be in the kitchen at the last minute with a big mess trying to get it to come together. Since I have not tested it in the slow cooker I cannot give you an estimated time.

          reply to this comment >

    • Tricia Buice says

      I’m not sure what happened Julie. Maybe it needed to simmer a little longer. Did you add the flour? Did you cook the vegetables until the moisture evaporated? Maybe add a little more flour next time? I’m sorry it didn’t thicken up for you. I’ve never had that problem. Maybe you have really juicy chicken 🙂 Thanks for the feedback.

      reply to this comment >

  27. Chris Scheuer says

    5 stars
    This does look like REALLY good chicken cacciatore! I too, have memories of growing up with this wonderful dish. My mom thought she was quite an exotic cook the first time she made it and we enjoyed it for many years after. But I’d kind of forgotten about it and now I can’t wait to try your delicious looking version, Tricia!

    reply to this comment >

  30. Em (Wine and Butter) says

    YUM!!!! WEve recently discovered chicken piccata and this looks a bit like the red wine (or slightly richer/ less sharp) sister. Very keen to try this ASAP! You know I was thinking of you and your little expected one when I woke up this morning… wondering if the big day had come – exciting!

    reply to this comment >

  33. Tanna at The Brick Street Bungalow says

    Oh, my!! This one sounds like comfort food on steroids!! YUMMMMMMM! Thank you so much for sharing the Aunt June/tweaked version!!<br /><br />Woo hoo! getting closer (BTW, nice successful c-section you did)!! Waiting on the news.<br /><br />Tricia, I was able to get a nice discount on the granite because they had one slab leftover from a job they had done and it was enough to do our weekender

    reply to this comment >
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