This easy Chicken Cacciatore recipe makes a delicious, comforting meal of tender chicken in a rustic tomato sauce. It’s a classic Italian favorite that’s simple to prepare in less than an hour.
Savory Chicken Cacciatore features browned chicken that’s then simmered until it’s fall-off-the-bone tender in a mouthwatering sauce of tomatoes, mushrooms, and fresh herbs and spices. Serve over brown rice, white rice, noodles, on top of mashed potatoes, or with a slice of crusty bread!
Chicken cacciatore is a delicious one-dish meal of chicken and a rustic cacciatore sauce. Cacciatore, an Italian word meaning “hunter” or “hunter-style”, is traditionally chicken (or rabbit) cooked in a rich, simple sauce. It’s usually made with chicken thighs, but use whatever type of chicken your family loves – chicken thighs, legs, breasts, or even a combination.
The aroma of this classic chicken cacciatore bubbling away on the stove will entice everyone to the table. It is the best chicken cacciatore!
Table of Contents
Why I Love This Recipe
- Delicious Dinner Recipe – This recipe makes a flavorful meal great for serving as a family meal or when serving guests.
- Easy One Dish Meal – Ready in less than an hour, this is an easy meal made in one skillet!
- Make Ahead and Freezer Friendly – Perfect for making ahead to have on hand for a busier weeknight or to freeze for later.
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Olive oil
- Chicken – use whatever cut of chicken you prefer. I love to use chicken thighs, legs, or breasts.
- Salt and pepper
- Onion and Celery – add texture and flavor.
- Garlic – this recipe uses minced garlic cloves. You can substitute the garlic, salt, and pepper with 1 1/2 teaspoons of Stone House Seasoning if you prefer.
- Parsley – you can use fresh chopped parsley or dried parsley.
- Rosemary – you can use fresh rosemary or dried rosemary.
- Red pepper flakes – add flavor and a bit of warm spice to the recipe. If you are sensitive to it, you can leave it out.
- Mushrooms – sliced mushrooms add to the rustic, rich flavor and texture.
- Bell pepper – adds flavor and texture to the recipe. I prefer to use green bell pepper in this dish.
- Chicken stock or broth – adds a rich, deep flavor to the final dish.
- Crushed tomatoes – These are preferred, but if you don’t have crushed tomatoes, you can use small diced tomatoes or even tomato sauce.
How to Make Chicken Cacciatore
Brown the chicken. Start by adding olive oil to a large skillet. Add chicken to the skillet and brown it as directed. Transfer the browned chicken to a plate and set aside.
Saute the onion, celery, and garlic according to the recipe. Then, add the remaining ingredients for the sauce to the skillet.
Reduce the sauce. Cook until the sauce has reduced by half.
Add back the chicken. Reduce the heat to low, add the chicken and juices from the plate back into the skillet.
Cover and cook the chicken until it’s done as detailed in the recipe instructions. Then, remove the skillet from the heat and serve.
Make it Ahead! While this only takes a bit under an hour to cook, you may want this comforting meal on a busy weeknight. After you cook and cool it completely, store it in an airtight container in the refrigerator for up to four to five days. Then reheat according to recipe instructions when ready to serve.
What To Serve With Chicken Cacciatore
- Rice – either white rice, brown rice, or cauliflower rice
- Mashed potatoes
- Pasta – Wide noodles or zucchini noodles
- Bread – Crusty bread or dinner rolls – You’ll want to sop up this delicious sauce!
To make ahead. Prepare the recipe as instructed. Allow to cool and store in an airtight container in the refrigerator for up to four to five days. When ready to serve, reheat on the stove or in the microwave until the chicken registers 165º F when checked with an internal meat thermometer.
To store leftover chicken cacciatore. Allow to cool and store in the refrigerator in an airtight container for four to five days. When ready to serve, reheat on the stove or in the microwave until the chicken registers 165º F when checked with an internal meat thermometer.
To freeze chicken cacciatore. Allow to cool completely and store in an airtight, freezer-safe container. Label and freeze for up to three months. To serve, thaw in the refrigerator overnight and then reheat and serve following the instructions for make-ahead chicken cacciatore.
Frequently Asked Questions
Chicken Cacciatore is a classic Italian comfort food. Cacciatore means “hunter or huntsman” in English. This generally means a rustic meal of tomatoes, onions, and peppers, along with chicken or rabbit.
Absolutely! Let it cool completely after cooking, then put it in an air tight, freezer-safe container and freeze for up to 3 months.
More Italian Style Recipes
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Chicken Cacciatore Recipe
- 2 tablespoons olive oil
- 8 pieces chicken, thighs, legs, or breasts
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
- ½ medium onion, chopped
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 2 tablespoons parsley , chopped fresh or 1 tablespoon dried parsley
- 1 teaspoon rosemary , chopped fresh or 1/2 teaspoon dried rosemary leaves
- pinch red pepper flakes
- 8 ounces mushrooms, sliced
- 1 large bell pepper, sliced into thin strips
- 1/2 cup chicken stock or broth, or broth
- 1 (28-ounce) can crushed tomatoes
- Brown the chicken. Add a tablespoon of olive oil to a large skillet set over medium-high heat. Season the chicken with salt and pepper. 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.
- Saute onion, celery and garlic. 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.
- Add remaining ingredients. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Add the chicken stock and crushed tomatoes.
- Reduce the sauce. Cook until the sauce has reduced by half.
- Add back the chicken. Reduce the heat to low add the chicken and juices from the plate back into the skillet.
- Cover and cook. cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer. Remove from the heat and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.