Chicken Cacciatore Recipe
This chicken cacciatore recipe is a classic Italian-style comfort dish made with tender chicken simmered in a rich tomato sauce with onions, peppers, garlic, and herbs. Cozy, deeply flavorful, and made in one pan, this easy chicken cacciatore is perfect for weeknights, Sunday dinners, and leftovers that taste even better the next day.
Ingredients
- Main Ingredients
- 2½ –3 lbs chicken thighs or drumsticks bone-in, skin-on
- 1 large onion thinly sliced
- 2 bell peppers sliced into strips
- 8 oz mushrooms sliced (optional)
- Seasonings & Flavor Base
- 4 cloves garlic minced
- 1½ tsp Italian seasoning oregano, basil, thyme
- ¼ tsp red pepper flakes optional
- 2 tbsp tomato paste
- Pantry Staples
- 1 28 oz can crushed tomatoes
- ½ cup chicken broth
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prep the Chicken
- Pat chicken dry and season generously with salt and pepper.
- Brown the Chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken skin-side down and sear 4–5 minutes per side until golden.
- Remove chicken and set aside.
- Cook Vegetables
- In the same pan, add onion and bell peppers. Cook 4–5 minutes until softened.
- Add mushrooms if using and cook 2 more minutes.
- Build Flavor
- Add garlic and tomato paste. Cook 1 minute until fragrant and brick-red.
- Make the Sauce
- Stir in crushed tomatoes and chicken broth.
- Add Italian seasoning and red pepper flakes if using.
- Simmer
- Return chicken to the pan, nestling it into the sauce.
- Reduce heat to low, cover, and simmer 35–45 minutes, until chicken is very tender.
- Finish & Rest
- Remove lid and rest 5 minutes. Taste and adjust seasoning.
Notes
- Browning the chicken adds essential depth—don’t skip it.
- Keep the simmer gentle to avoid tough chicken.
- Sauce thickens more as it rests.