The Best Chicken Cacciatore made in a rich tomato and the most tender chicken is classic Italian comfort food at its best!
Chicken cacciatore was on a regular rotation growing up and now that I have my own family, I totally understand why! It is so simple to cook, just simmering away on the stove and is absolutely out of this world delicious! It always makes the perfect quick and easy weeknight supper. We love to eat it with brown rice, noodles, on top of mashed potatoes, or with a slice of crusty bread! It is divine!
What is Chicken Cacciatore?
Chicken Cacciatore is a classic Italian comfort food. The English translation of cacciatore is hunter or huntsman and in food preparation, this generally means cooking a rustic meal of tomatoes, onions, and peppers along with chicken or even rabbit.
I love that it is made with whatever type of chicken your family loves – chicken thighs, legs, breasts, or even a combination – browned and then cooked in the flavorful rustic tomato-based sauce. The sauce is made of onions, celery, garlic, mushrooms, bell pepper, and crushed tomatoes all simmered with herbs and seasonings.
Let me just tell you, the smell coming from the kitchen when my family walks in the door for supper is pretty amazing and definitely has them asking when supper will be ready!
This chicken cacciatore is perfect when you are wanting a comforting meal. It is one that I can always depend on my whole family enjoying and guests asking for the recipe!
And you know, what is better than that?
How to Make Chicken Cacciatore
• To start, add a tablespoon of olive oil to a large skillet set over medium-high heat. Then, add the chicken and cook until browned on one side, about 3 to 5 minutes, before turning onto the other side and browning. Transfer the browned chicken to a plate and set aside. Repeat until all of the chicken has been browned.
• Reduce the heat to the skillet and add the remaining olive oil to the skillet. Stir in the onion, celery and garlic and cook until the vegetables have softened, about 3 minutes.
• Stir in the parsley, rosemary, red pepper flakes, bell pepper, mushrooms, chicken stock and crushed tomatoes. Cook until the sauce has reduced by half.
• Reduce the heat to low, add the chicken and juices from the plate back into the skillet, cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer.
• Remove from the heat and serve.
Here’s my Chicken Cacciatore Recipe. I hope your family loves it as much as we do!
Chicken Cacciatore Recipe
- 2 tablespoons olive oil
- 8 pieces chicken thighs, legs, or breasts
- 1 teaspoon kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- ½ medium onion chopped
- 3 celery stalks sliced
- 2 garlic cloves minced
- 2 tablespoons fresh chopped Italian parsley or 1 tablespoon dried parsley
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves
- pinch crushed red pepper flakes
- 8 ounces mushrooms sliced
- 1 large green bell pepper sliced into thin strips
- 1/2 cup chicken stock
- 1 (28-ounce) can crushed tomatoes
- Add 1 tablespoon of the olive oil to a large skillet set over medium-high heat.
- Season both sides of the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Add the chicken to the skillet and brown it, cooking in batches, for 5 minutes on each side. Transfer the cooked chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining olive oil to the skillet. Stir in the onion, celery, and garlic and cook until the vegetables have softened, about 3 minutes.
- Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Stir in the chicken stock and crushed tomatoes and cook until the stock has reduced by about half.
- Reduce the heat to low, return the chicken to the sauce, add the remaining salt and pepper, cover and cook for 30 minutes.
- Serve warm over rice, pasta or with mashed potatoes.