This post may contain affiliate links. Please read my disclosure policy.
Flavorful, robust and foolproof, Chicken Cacciatore!
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.
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.
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.
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
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!
Chicken Cacciatore
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 continue 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
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.
Karen
So delicious, will be making this again and again
Tricia Buice
Thanks Karen! I’m thrilled you enjoyed this chicken. We appreciate the feedback. Bravo!!
Jennie
I prepared this just for my husband and myself for our Saturday night dinner. When I began to eat this meal, I wanted to immediately stop and send you this review…..sorry….I could not stop eating this delicious Italian dish to take time to review. So I am reviewing now after totally cleaning my spaghetti bowl. This was guest worthy and will be on my menu the next time I invite friends to dine. I even commented to my husband that is was a fun meal to prepare, easy to follow , and a wonderful Saturday evening made special by this wonderful recipe.
Addendum: husband came down from his office and said that our kitchen smelled like an Italian eatery. Thank you Tricia’
Tricia Buice
Oh wow thank you Jennie! I LOVE this comment and this recipe. So happy you both enjoyed it. I wish I had a bowl right now. Thanks again ❤️
Wendy
Not a bad recipe. But to me, the skin is the best part! I never discard it. I would also add a bit more classic Italian spices.
Billie
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!!
Tricia Buice
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.
Danielle
This was excellent! The red pepper flakes and bell pepper make this dish!
Tricia Buice
Thanks Danielle. We agree!
Carolyn A Williams
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.
Tricia Buice
I haven’t tried making it ahead Carolyn. However, for this dish I think it will work well. It’s great reheated for sure. Enjoy and happy birthday to your husband!
Carolyn A Williams
Tricia,
Can you cook and put it together the night before and cook in the oven the next day?
Carolyn
Cali Jen
Wonderful – my go to recipe for Chicken Cacciatore!!
Tricia Buice
Thank you Cali! I’m so glad you enjoyed it and appreciate you taking the time to comment.
Mary
This is SO delicious! Thank you!
Tricia Buice
Thank you Mary! Glad you enjoyed it 😉
Katherine
Can you make these with skinless boneless chicken thighs?
Tricia Buice
Hi Katherine. Feel free to use skinless boneless thighs. However, the rendered fat from the chicken skin really flavors this dish. I’m sure it will be good, but not as tasty with skin-on chicken pieces. Enjoy!
Diane
Hi. What type of canned tomatoes did you use? Could you use san marzano tomatoes or stewed?
Thanks Diane
Tricia Buice
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!
Debra Palmer
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.
Tricia Buice
Thanks for the feedback Debra. However, I completely disagree with you. It doesn’t even sound like you even added all the red pepper flakes so not sure how you know it’s too much. Hope you find a recipe you like more.
Kathleen
I have made this previously and it was absolutely delicious. Can it be made the day before and reheated
Tricia Buice
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!
John
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.
Tricia Buice
Thanks for the feedback and details John! So glad you both enjoyed it. What a lucky girl she is that you cook for her! Bravo 🙂
Lore
Can I just double the ingredients for the sauce? My husband likes a lot of sauce on his pasta.
Tricia Buice
I think that will be fine Lore. Just make sure to brown the chicken and mushrooms well to build plenty of flavor. Enjoy!
Sue Derden
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!
Tricia Buice
Oh Sue! Thank you so much for the kind comment. I’m so happy you’re enjoying this delicious chicken. Yeah!!
Shaherose Lalji
Hi Tricia: What can I replace the white wine with? I would like to make this recipe but do not use alcohol products. Thank you.
Tricia Buice
Hi Shaherose. You can use a little white grape juice if you want something sweet, chicken broth or for a thicker sauce you can leave it out. Enjoy!
Jennifer McKlveen
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.
Tricia Buice
Wonderful Jennifer! I love your measuring style 🙂 Hope you’ll try it sometime with the Parmesan rind. So good!
Debbie
This was absolutely delicious. Served it with creamy polenta and roasted new carrots. Will definitely be making this again soon as well as trying more of your recipes.
Tricia Buice
Thanks Debbie! So glad you enjoyed this recipe, too. We appreciate you taking the time to comment.
Amy
This was delicious! I used red wine instead of white so the flavor was heartier. Leftovers were just as tasty. Will add this to my regular rotation! Thank you!
Tricia Buice
Thank you Amy! This dinner always makes me smile. Such a delicious and hearty family friendly meal 🙂
Tobee Goodro
I haven’t made this in years! Such an incredible recipe. My husband & I loved it with pasta and crusty sourdough bread. Thank you for the recipe! P.S. My husband is Italian and adopted and has never had this before…?
Tricia Buice
Thank you Tobee! I’m so glad you made this recipe, and enjoyed it. Bravo!