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Chicken Cacciatore Recipe

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Flavorful, robust and foolproof, Chicken Cacciatore!

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

Really great authentic Italian Chicken Cacciatore!

Terrific hunter-style 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

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 Artisan 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

We’ve found that using similar sized chicken pieces makes this dish a lot easier to cook, perfectly. No worries about undercooked chicken breasts or overcooked legs. For this recipe we start with bone-in, skin-on chicken thighs.

Chicken thighs are tender, juicy and considered the most flavorful part of the chicken. If you prefer white meat, use all chicken breasts but be sure to add a little extra time to ensure they’re cooked through.

PRO TIP: Brown the chicken skin to build flavor

Since we don’t care for soggy 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.

The little bit of rendered fat from the skin and all those crusty bits on the bottom of the pan is where you start to build the rich flavor. Of course you can use skinless, boneless chicken pieces if desired. However, I encourage you to try the recipe first, as written, for easy but exceptional flavor.

Overview of ingredients:

  • bone-in, skin-on chicken thighs or chicken breasts
  • olive oil
  • salt and pepper
  • onion
  • mushrooms – any small, fresh mushroom will do like button or cremini mushrooms
  • 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. If you don’t want to use wine, substitute with chicken broth
  • 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, polenta or your favorite pasta
  • crusty bread to sop up the sauce
A bowl of spaghetti topped with Chicken Cacciatore with mushrooms, red peppers and parsley served with a glass of white wine

Overview: how to make Chicken Cacciatore

1. First cook the chicken

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.

2. Build the sauce

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.

3. Return the chicken to the pan

Remove the skin from the chicken pieces and discard. Add the chicken back to the pan and cook until the chicken is tender and cooked through. Taste the sauce to check the seasoning and remove the Parmesan rind and bay leaves. Add salt or pepper as needed.

4. Serve

Serve over hot cooked spaghetti or polenta garnished with parsley. This chicken stew is also great served with zucchini noodles for a low-carb option. Enjoy!

Thanks for PINNING!

A bowl of spaghetti topped with chicken cacciatore and fresh parsley

A bowl of spaghetti topped with a tomato sauce
4.88 from 39 votes

Chicken Cacciatore

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Yield: 6 people
Course: Main
Author: Tricia
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Flavorful, rich, earthy and hearty - one of the best Italian dishes you can make at home!

Ingredients

  • 3 pounds bone-in, skin-on, chicken thighs (about 8)
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1 large onion finely chopped
  • 8 ounces fresh mushrooms sliced
  • 3 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes (optional - more or less to taste)
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 14.5 ounce canned diced tomatoes do not drain
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 small Parmesan rind
  • 1 tablespoon fresh thyme leaves 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

  • You can purchase Parmesan rinds in the cheese section of most grocery stores.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 527kcal | Carbohydrates: 12g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 297mg | Potassium: 819mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1047IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 3mg

The BEST Chicken Cacciatore recipe you can make at home

This is an outstanding recipe for Chicken Cacciatore loaded with sweet red bell pepper, fresh herbs, tomatoes, wine and plenty of mushrooms.

Make it an Italian themed dinner party and serve Chicken Cacciatore with a nice crisp green salad and our creamy Italian Dressing Recipe loaded with fresh and dried herbs, Parmesan cheese, shallots and garlic.

We always serve cacciatore with a big hunk of crusty Artisan bread or fluffy Garlic Butter Breadsticks to sop up all the sauce.

Finally, don’t forget to wrap up this luscious Italian themed meal with our Classic Tiramisu Recipe. It’s so good and easy to make, too! Perfect for company as you can make it a day ahead.

Originally published January 2012, updated April 2022

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132 Comments

  2. Billie says

    I just finished cooking this recipe. I used crushed red pepper flakes and only half of what it called for. It turned out the sauce is very ‘hot’ with pepper. Our lips are still burning. Oh my. I don’t know what to do to cool it down. I spent 2 hours assenbling it and browning the chicken and 45 min. cooking I am just sick that it is so spicy with pepper. I used 1/4 teaspoon crushed red pepper and 10 thighs. I have company coming and I am almost afraid to serve it. Gees. I am famished and frustrated!!

    reply to this comment >

    • Tricia Buice says

      Wow sorry you had trouble with the red pepper flakes Billie. This is such a tiny amount I’m shocked it was so hot. Have you ever used them before? This is a typical ingredient in many dishes to add just a hint of heat. It should not have been so hot.

      reply to this comment >

  4. Carolyn A Williams says

    Tricia,
    Sorry, what I meant to ask is: can you cook the chicken and sauce, put in the refrigerator overnight and finish cooking it in the oven the next day. It’s my husband’s Father’s Day dish, but we attend church on Sunday, morning and I would not have time to cook it after church.

    reply to this comment >

    • Tricia Buice says

      Hi Diane. I usually use Hunt’s or Cento canned diced tomatoes since I always have those in my pantry. But yes, you can use San Marzano whole tomatoes or stewed. You’ll need to either dice the whole tomatoes or smash with your hands, which is my favorite way – haha. You want the sauce to have a little texture but not too much. Thanks for the great question!

      reply to this comment >

  10. Debra Palmer says

    I did not like this recipe at all. The recipe calls for entirely too much red pepper flakes, but I saw that one coming and reduced the amount and there is too much thyme. I think the conversion from fresh to dried may be off. Also, the idea of thickening the sauce with flour gave this cacciatore sauce, which should not be thickened, a weird consistency. I did not see that one coming. Oh well. I like the ingredients and the presentation were good, it just didn’t work for me. Sorry.

    reply to this comment >

    • Tricia Buice says

      Hi Kathleen. If you make this ahead I recommend removing it from the stove once everything is added in step 5. Cool and refrigerate until needed. You can also keep the sauce and chicken separate and store in the refrigerator until ready to re-warm. Keep a little chicken broth or white wine on hand to thin when rewarming. Continue heating and cooking until the sauce is thickened and the chicken is warmed through. Thanks for the great question and the feedback!

      reply to this comment >

  12. John says

    I made this, and it came out rich and delicious. I didn’t have dry white wine, so I used dry red wine like a previous commenter had mentioned doing (I used sangiovese).

    My girlfriend said the chicken tasted like barbecue. I can only imagine this was due to the portion of chicken and onion that cooked to the bottom of the pan before deglazing. I assume this is added flavor is not intended, but the chicken came out so tender and flavorful.

    I am going to have another run at this soon with some minor adjustments. I will probably take out red peppers (not a big fan unless they are roasted) and probably will think of another veggie to add.

    Also, I totally forgot to add the flour, so the last 20 to 30 minutes I just cooked with the lid off and let the sauce cook down to perfect thickness with much success.

    All around, I totally enjoyed cooking this dish following your well presented instructions and method. Thank you for your contribution.

    reply to this comment >

  14. Sue Derden says

    Your Chicken Cacciatore is the best I’ve ever made! I had it once years ago in an Italian restaurant and have been trying to find something close since then. Yours comes very close, it is so rich with deep flavors. It’s a go to recipe in my kitchen!

    reply to this comment >

  16. Jennifer McKlveen says

    5 stars
    This is an amazing recipe! I followed with the small exception that I put a glug, glug or so of Worchestershire in the sauce because I didn’t have a parmesean rind. I will definitely keep this recipe! WOW.

    reply to this comment >

  21. 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!

    reply to this comment >

  22. 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.

    reply to this comment >

        • Tricia Buice says

          Hi Terri. I always recommend either using 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.

          reply to this comment >

          • Lore says

            Your comment says add additional chicken broth but I do see chicken broth already in recipe? Do you add chicken broth and wine?

  28. 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 >

  30. 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 >

  32. 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 >

  37. 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 >

  38. 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 >

  40. 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 >

  50. 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 >

  53. 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 >

  56. 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 >

  57. 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.

    reply to this comment >

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