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Flavorful, robust and foolproof, Chicken Cacciatore!

Really great authentic Italian Chicken Cacciatore!
Terrific 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.

Classic Chicken Cacciatore 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, authentic Italian 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.

Many Chicken Cacciatore recipes call for assorted chicken pieces, but I use all chicken thighs in my recipe.
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 we start with bone-in, skin-on chicken thighs.
Brown the chicken skin to build flavor
Since we don’t care for soggy, cooked chicken skin, it’s removed and discarded once browned in the first step of the recipe. This is such a simple but effective step that makes all the difference in the flavor of the sauce and tender juiciness of the chicken.
Ingredients needed to make Chicken Cacciatore
- bone-in, skin-on chicken thighs
- olive oil
- salt and pepper
- onion
- mushrooms – any small, fresh mushroom will do
- garlic
- crushed red pepper flakes – for an extra zing in the sauce
- all-purpose flour
- dry white wine – for deglazing the pan and building flavor in the sauce. Any dry white wine will do. If you like to drink it, use it in this sauce.
- canned diced tomatoes – do not drain
- tomato paste
- bay leaves
- Parmesan rind – for adding flavor and body to the sauce. Parmesan rinds can be purchased in the cheese department at any large grocery store.
- fresh thyme leaves – or dried thyme
- oregano – fresh or dried
- red bell pepper
For serving:
- fresh chopped parsley
- hot cooked spaghetti or polenta
- crusty bread to scoop up the sauce

How to make Chicken Cacciatore
- First, season the chicken then cook in a hot skillet until the skin is crisp and well-browned. Turn and continue cooking for another 5-minutes. Remove to a plate and keep warm.
- Next, add the onions and mushrooms to the pan drippings and cook until browned. Add the garlic and red pepper flakes and sauté until fragrant. Add flour and cook for another minute.
- Deglaze the pan with the wine and add the tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
- Remove the skin from the chicken pieces and discard. Add the chicken back to the pan and cook until the chicken is tender.
- Check the seasoning and remove the Parmesan rind and bay leaves. Serve over hot cooked spaghetti or polenta garnished with parsley.
An outstanding recipe for Chicken Cacciatore loaded with sweet red bell pepper, fresh herbs, tomatoes, wine and plenty of mushrooms
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Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Sauté Pan with Helper Handle and Cover
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Chicken Cacciatore
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
- 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.
- 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.
- 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.
- 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.
- 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
Make it an Italian themed dinner party and serve Chicken Cacciatore with these favorites:
Our creamy Italian Dressing Recipe is loaded with fresh and dried herbs, Parmesan cheese, shallots and garlic. This zesty dressing is wonderful drizzled on a fresh crisp salad.


Joanna says
How much tomato
paste
Tricia Buice says
Hi Joanna. Two tablespoons of tomato paste. Enjoy!
Sally Burckle says
I look forward to trying your Cacciatore! It’s one of my favorite dishes.
I’m trying to save it outside FB to my own folder.
Tricia Buice says
Enjoy Sally! I hope you love it as much as we do.
Pam Van Horne- Texas says
It is rare that both my guys like a new recipe, but this one was a hit! I didn’t have the part rind, but it still was delicious! Thanks for the recipe! I’m putting this one one repeat!
Tricia Buice says
Thanks for the feedback Pam! So glad your family enjoyed this delicious chicken 🙂
Joan Fasulo says
I made this last night for my husband and myself and it was very good. Normally, hubby does the cooking and he makes his families version of this chicken dish. I liked this better and wouldn’t change a thing! Now onward to the peach galette with blueberries.
Tricia Buice says
Thank you Joan! How lucky you have a husband that cooks. And, so glad you enjoyed this recipe. Outstanding!
Anita M says
Hi Tricia
I made this for my family tonight. We loved it! The sauce was delicious and the chicken was so tender. I will make this again!
Tricia Buice says
Thanks so much Anita! I love the flavor of this sauce, too. So glad you tried it and appreciate you coming back and letting us know how it turned out for you. Bravo!!
Kathleen says
Hi, can this recipe be doubled with the same results?
Tricia Buice says
I believe so Kathleen. However I have not tried doubling it. You’ll need a big pan!
Patti Shenfield says
Delicious! I substituted ‘Campbell’s Chicken Broth with Wine’ for the wine and it was fantastic. I used boneless chicken thighs too!
Tricia Buice says
Nice Patti! I’ll have to look for that chicken broth with wine – that’s new to me!
Terri says
Tricia – what is the best substitute in your opinion for households that do not use wine/alcohol? I really want to make this but won’t if it will destroy the genuine flavor.
Tricia Buice says
Hi Terri. I always recommend either using additional chicken broth, or a little white grape juice. If you can find juice that’s not overly sweet, it would be best. Perhaps a combination of juice and broth would work well. The alcohol cooks out of the sauce, but I completely understand if you just don’t need it in the house, or prefer not to buy it. The recipe will still be delicious.
Lin says
Did not need the flour. Way to thick. Not the average cacciatore we are accustomed to. The thyme threw it off. Sorry.
Tricia Buice says
Thyme and tomatoes are great together. Sorry you didn’t like it!
Lynn says
Boneless thighs okay?
Tricia Buice says
Hi Lynn. Sure you can use thighs if you wish. You won’t get that extra flavor from browning the skin but it will be great. Be sure to adjust the cooking time down a bit. Enjoy!
Millican Pecan says
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!
Tricia Buice says
Thank you Millican! I was just thinking about making this again over the weekend. Perfect meal this time of year! Thanks for trying it and for coming back and letting us know how it turned out for you.
Debbie Ellison says
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.
Tricia Buice says
Thanks so much Debbie! I love your substitutions and especially the olives. Glad you enjoyed it and appreciate you taking the time to comment. Enjoy!
Rene says
Can I use red wine instead of white? I’ve never been a white wine fan.
Tricia Buice says
Sure Rene! Just don’t use something really sweet 🙂
Todd L Funk says
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.
Tricia Buice says
Thank you Todd! We appreciate that you took the time to come back and let us know how this turned out for you and your family. It is hard to please everyone!
Barbara says
Definitely want to try your recipe. What do you think I can add instead of the wine? I’m sure it gives it great flavor, just not sure what would come close to comparison.
Tricia Buice says
Hi Barbara! You’re going to love this recipe – so much flavor. You can substitute chicken broth for the wine or white grape juice. If you don’t want to buy a big bottle of wine only to have it go bad before you drink it, you might consider picking up the mini-bottles which are about 8-ounces each, or an individual serving. I often do this when I don’t need the wine for company but want to use it in recipes. Good luck!
Mary Beth Massaro says
🤦♀️ Thank you for this tip! Makes so much sense!!!
Tricia Buice says
Thank you Mary Beth!
Delilah says
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.
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.
Eileen says
Loved this!! Fixed it tonight and we loved it. My husband does not like chicken cacciatore but he really liked this dish. It’s on the rotation list now.
Tricia Buice says
Awesome Eileen! We love this dish too. So much flavor and juicy chicken to boot! So happy your husband liked it. Thanks for making the recipe and for taking the time to come back and let us know how it worked out for you 🙂
Melanie says
Absolutely delicious! I added a pack of cooked bacon and a zucchini. This dish has so much flavor! One of our new favourites for sure!!!
Tricia Buice says
Thanks so much for letting us know Melanie. I like your additions and must give it a try. Thanks again for trying the recipe and for the feedback 🙂
Becky says
Great! I also baked it in the overstate 325 degrees for 1 1/2 hours. Chicken was sooo tender! This is my new go to cacciatore! Thanks!
Tricia Buice says
Thank you Becky! So happy you enjoyed this delicious recipe. We LOVE it too 😉
Carol says
What is an Overstate?
Sandy says
Probably an auto corrected “oven” 😜
Peachy says
This sounds wonderful … but what is a parmesan rind? I buy my parmesan in wedges. Weight or measurement??
Tricia Buice says
Hi Peachy! A Parmesan rind is the end of the wedge. Most people throw them away because it’s too hard to grate. However, when you add the rind to a pot of sauce or soup, it softens and flavors the mixture in a wonderful way. You can even buy Parmesan rinds in many cheese departments at big grocery stores. If you use Parmesan wedges, you have a rind at the big end of the cheese!
Marguerite vigliottiClark says
Hi Did not know about Flour in great Chicken dish, My Dad always made this but took off the skin first and yes he did use celery But I don’t remember Flour he was Calabrese does this make a difference anywho it was delicious and yours was also delicious. Wish my Dad was here to enjoy all the recipes you have posted. I am starting on the cookies and zeppala. Happy Holidays Merry Christmas. oh and thank you for the rind ingredient that sounds flavorful and yummy.
Tricia Buice says
Merry Christmas to you Margueirte! Thanks.
Peachy says
Wonderful! Thank you for the info 🙂
Christina says
Do you have nutrition info, looking for carb count thank you.
Tricia Buice says
Hi Christina – I’m sorry I don’t have that information yet. Working on adding it to my site.
Donna says
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!
Tricia Buice says
Thank you so much for the feedback Donna! I like that you added more tomato paste – bet it was rich and thick. Thanks for taking the time to let us know. Outstanding!
Sharon R. says
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
Tricia Buice says
Wow Sharon – thank you so much for the feedback! You made my day. I love your adaptations and will have to try it in the oven! Hope you have a wonderful holiday season. Thanks again!
Geri says
Can you make this recipe in the instant pot?
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!
rccola says
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?
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.
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.
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.
Mimi says
Now this is my kind of comfort food! Love all of the ingredients! So hearty and flavorful. Thanks. I don’t think I’ve ever made this!
Tricia Buice says
Thanks Mimi – hope you give it a try!
Amanda says
How many does this serve?
Tricia Buice says
Hi Amanda – this dish serves 4 to 6 people. There are about 8 thighs in 3 pounds. If each person has two, then there will be 4 servings. Thanks!
Susan says
Yes to both the chicken thighs and unwanted soggy chicken skin! This looks so delicious, Tricia, and I am in the mood for Italian food right now 🙂
Tricia Buice says
I always seem to be in the mood for Italian food. Thanks Susan 🙂
Pat says
I’ve just finished making this and it smells scrumptious. Looking like a keeper.
Tricia Buice says
Great Pat! Hope you enjoyed this recipe and thanks for the feedback.
Julie says
I made this tonight and while it’s delicious, it’s very watery. Not thick looking like yours! Any suggestions?
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.
Carol says
Or put in more tomato paste like that other person and you comment how it was probably nice and thick.
Just a thought.
Liz says
Oh, man, I wish this was for dinner tonight! Perfect, delicious comfort food!
Wishing you and your lovely family a wonderful Thanksgiving! xoxo
Tricia Buice says
Thanks Liz – and Happy Thanksgiving to you and yours!
handmade by amalia says
Oh my, Tricia, this looks amazing! Yummy and, as always, so beautifully photographed and styled. Thanks so much for sharing.
Amalia
xo
Tricia Buice says
Thank you Amalia. Hope you are doing well!
Tamara says
Hi Tricia, I came across your blog, when I was looking for chocolate mousse cake. My family is excited whenever I made on of your delicious desert.
Thank you.
Tricia Buice says
Thanks Tamara – glad you found me! Let me know if I can ever help you in any way. Have a wonderful holiday season!
Jennifer @ Seasons and Suppers says
Chicken Cacciatore is so delicious, and I’m long overdue for a feed. Thanks for reminding me I need this soon 🙂
Tricia Buice says
It’s a classic everyone loves. Thanks Jennifer!
Chris Scheuer says
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!
Tricia Buice says
My Aunt June married an Italian man so she quickly learned to make all his favorites. She was my non-Italian Italian aunt! Haha. Thanks Chris.
angiesrecipes says
So yummy and flavoursome! I am thinking a huge chunk of roasted garlic Parm. bread would go really nicely with this comforting dish.
Tricia Buice says
I’m thinking you are right Angie! Thank you so much. Hope you have a terrific week.
Autumn@Good Eats Girl says
This looks delicious!
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!
Andrea says
This looks so very delish. I will have to try this soon.
Mary says
This looks SOO good, Tricia! I just added it to next week's menu. Thanks!
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
Big Dude says
Aunt June's signiture dish sounds delicious and will have to be tried here. I've made the dish just one time a couple of years ago and when I went back and looked we loved it but I'd commented to use all thighs next time.
Gerry @Foodness Gracious says
Mmmm, this is home cookin' I can almost smell all of those herbs and spices!<br />Great post, I love dishes like this!