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featured chicken cacciatore

Chicken Cacciatore Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 542kcal
Author: Becky Hardin
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!
Step-by-step photos can be seen below the recipe card.
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  • 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


  • 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
    seared chicken thighs in a pan.
  • 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
    peppers and onions in a pan.
  • 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
    tomatoes and peppers in a pan.
  • Add the wine and stir well.
    1 cup dry white wine
    saucy tomatoes and peppers in a pan.
  • 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
    overhead view of a chicken thigh on a wooden spoon above chicken cacciatore in a pan.
  • Garnish with parmesan cheese and fresh parsley. Serve over pasta or rice. Enjoy.
    Chopped fresh parsley, Freshly grated Parmesan cheese



  • 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.
Storage: Store chicken cacciatore in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Calories: 542kcal | Carbohydrates: 21g | Protein: 30g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 1141mg | Potassium: 902mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2060IU | Vitamin C: 81mg | Calcium: 120mg | Iron: 4mg