Delicious, rich and so comforting, this Italian Chicken Cacciatore recipe is full of bold and vibrant flavors. Simple to make all in one skillet, this bone-in chicken recipe is all kinds of tasty!
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Why We Love This Chicken Cacciatore Recipe
Bursting with flavors of tomatoes and herbs, this Italian chicken recipe is a classic for good reason.
- Simple. Although the ingredients list is long, a lot of them are pantry staples that you will already have to hand.
- One Pan. This recipe is all cooked in one skillet on the stovetop so clean-up is a breeze.
- Made From Scratch. This recipe is made with lots of veggies and fresh ingredients, so you can feel good about tucking in. It’s much easier than you think to make it too!
Variations on Easy Chicken Cacciatore
Cacciatore means ‘hunter’ in Italian, and this dish is often referred to as peasant food. Cheaper cuts of bone-in chicken are cooked with fresh vegetables and herbs for a really hearty and flavorful dish. It’s rustic in the best way possible.
Bone in chicken thighs or leg pieces are best to use in this recipe. The bone helps to keep the chicken moist as well as adding lots of flavor from the fat. This can be made with chicken breast, but will require a shorter cooking time and you need to be careful not to overcook them as they can easily dry out.
How to Store and Reheat
Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 3 days Reheat in the oven at 350°F until warmed through.
How to Freeze
Freeze chicken cacciatore in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Traditionally, chicken cacciatore was served with crusty bread or polenta. I love to serve it over rice or pasta. There are lots of veggies already included, but you can serve it alongside a garden salad or some grilled vegetables as well.
More Italian Chicken Recipes To Try
- Baked Caesar Chicken
- Tuscan Chicken
- Chicken Alfredo Skillet
- Chicken Parmesan
- Crockpot Italian Chicken
- Baked Italian Chicken
- Skillet Lemon Chicken
Notes from the Test Kitchen
- Make this recipe gluten-free by using a 1:1 GF all-purpose flour. The flour helps to thicken the sauce, so don’t skip it.
- Feel free to add other veggies to this dish like zucchini or mushrooms if you like.
5-Star Review
“So easy and so good” -Mary
Chicken Cacciatore Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs or leg pieces
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt divided
- 1 teaspoon ground black pepper divided
- 1 onion diced
- 1 clove garlic minced
- 1 yellow pepper cut into long thin slices
- 1 red pepper cut into long thin slices
- 28 ounces diced tomatoes (1 large can)
- 4 tablespoons tomato paste
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 basil leaves or 1 teaspoon dried basil
- ½ tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- 1 cup dry white wine or chicken broth
- 1 cup pitted Kalamata olives
Garnishes (Optional)
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet. Season the chicken thighs with the flour, ½ teaspoon salt, and ½ teaspoon pepper. Brown both sides of the chicken. Remove the chicken and set aside.2 tablespoons olive oil, 6 bone-in, skin-on chicken thighs, ¼ cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Place the onion, garlic, yellow, and red peppers into the pan with the remaining salt and pepper and sauté for 3-4 minutes.1 onion, 1 clove garlic, 1 yellow pepper, 1 red pepper
- Add the diced tomatoes, tomato paste, thyme, oregano, basil, vinegar and the sugar. Stir to combine.28 ounces diced tomatoes, 4 tablespoons tomato paste, 2 sprigs fresh thyme, 1 teaspoon dried oregano, 4 basil leaves, 1 tablespoon granulated sugar, ½ tablespoon balsamic vinegar
- Add the wine and stir well.1 cup dry white wine
- Add the olives and the chicken and allow to simmer for about 40 minutes, until the chicken is cooked and falling off the bone. Internal temperature of the chicken should be no less than 165°F.1 cup pitted Kalamata olives
- Garnish with parmesan cheese and fresh parsley. Serve over pasta or rice. Enjoy.Chopped fresh parsley, Freshly grated Parmesan cheese
Video
Becky’s Tips
- Make this recipe gluten-free by using a 1:1 GF all-purpose flour. The flour helps to thicken the sauce, so don’t skip it.
- Feel free to add other veggies to this dish like zucchini or mushrooms if you like.
- Nutritional information does not include optional garnishes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Cacciatore Step by Step
Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet. Season 6 bone-in, skin-on chicken thighs with ¼ cup of all-purpose flour, ½ teaspoon salt, and ½ teaspoon pepper. Brown both sides of the chicken. Remove the chicken and set aside.
Sauté the Veggies: Place the 1 diced onion, 1 minced clove of garlic, 1 sliced yellow pepper, and 1 sliced red pepper into the pan with the remaining ½ teaspoon each of salt and pepper and sauté for 3-4 minutes.
Add the Tomatoes: Add 28 ounces (1 large can) of diced tomatoes, 4 tablespoons of tomato paste, 2 sprigs of fresh thyme, 1 teaspoon of dried oregano, 4 basil leaves, ½ tablespoon of balsamic vinegar, and 1 tablespoon of granulated sugar. Stir to combine.
Stir in the Wine: Add 1 cup of dry white wine and stir well.
Simmer the Chicken: Add 1 cup of pitted kalamata olives and the chicken and allow to simmer for about 40 minutes, until the chicken is cooked and falling off the bone. Internal temperature of the chicken should be no less than 165°F. Garnish with parmesan cheese and fresh parsley, if desired, and serve over pasta or rice.
This would also be good with ground chicken meatballs instead of chicken parts
Sounds delicious, too!
So easy and so good
Thanks for stopping by!