Chicken Cacciatore

Chicken cacciatore is a delicious Italian recipe with chicken, wine, vegetables, and a rich tomato sauce. It’s really easy to make and so delicious everyone will love it.

You might also like chicken Milanese, chicken piccata, chicken spaghetti casserole, chicken scarpariello, and chicken with 20 garlic cloves.

Why You’ll Love It

Really simple to prepare: This recipe isn’t at all hard to make. You need to sear the chicken, cook the vegetables, add more ingredients to make up the sauce and then finish it off in the oven.
A one-pot dish: You can make the whole thing in just one pot (as long as you have an ovenproof skillet or Dutch oven) which means less washing up afterwards.
Authentic Italian flavors: Chicken cacciatore is a traditional Italian dish with big, bold flavors. It’s absolutely delicious!
Suitable for meal prep: This dish tastes even better the following day, so I recommend making extra.
Plenty of nutritious veggies: The red bell pepper, celery, carrot, and mushrooms are good for you!
Gluten-free: This recipe is gluten-free (and dairy-free too if you omit the parmesan garnish).

Chicken Cacciatore Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken thighs: Using bone-in, skin-on chicken adds more flavor and keeps the meat tender while simmering. If using boneless chicken, reduce the cooking time to prevent dryness. I love crispy chicken skin so usually choose skin-on chicken pieces.
Aromatics: Onions and garlic add a robust flavor.
Vegetables: I like to use bell peppers, celery, carrot, and mushrooms in chicken cacciatore.
Fresh herbs: Add accents of herby flavor with fresh basil, parsley, rosemary, and sage.
Capers: These add a pop of briny flavor.
Tomatoes: Crushed tomatoes and tomato paste are the basis of the sauce.
White wine: Adds depth of flavor to the sauce. Anything dry (or medium-dry) will work.

How to Make Mom’s Chicken Cacciatore

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sear the chicken: Pat the chicken thighs dry and season with salt and pepper. Sear in olive oil in an oven-safe skillet or Dutch oven over a medium heat until golden brown, then remove from the pan.
Cook the vegetables: Add more olive oil to the same pan and cook the vegetables in there until tender.
Add herbs and spices: Add fresh parsley, basil, sage, rosemary, and red pepper flakes.
Deglaze the pan: Pour in white wine and scrape up any stuck-on bits from the bottom of the pan.
Add the remaining ingredients: Add the tomatoes, tomato paste and capers.
Finish it off in the oven: Nestle the chicken thighs into the sauce, then cover and bake in the oven until the chicken is done. Add more salt and pepper to taste if needed, and then serve hot with parmesan cheese, parsley or basil.

Substitutions and Variations

Skin-on bone-in chicken thighs: Reduce the cooking time slightly if you’re using boneless thighs. You could also use boneless chicken breasts but those dry out more easily, so you’ll have to keep an eye on them during cooking.
Fresh herbs: Fresh basil, rosemary and parsley bring vibrant flavor, but if using dried herbs, reduce the quantity by half.
Spicy or mild: Adjust the amount of red pepper flakes based on your spice preference, or add a pinch of cayenne for extra heat.
Capers: Not keen on capers? Use sliced olives instead, or just omit them.
Vegetables: Add zucchini, spinach or eggplant if liked, or use green bell pepper instead of red.
Wine-free version: If you prefer to cook without wine, substitute it with chicken broth.

Serving Suggestions

Appetizers: Begin your meal with antipasto skewers and marinated mozzarella.
Side dishes: Serve chicken cacciatore over pasta, polenta or mashed potatoes, or pair it with crusty bread to soak up the sauce.
Desserts: Finish with delicious tiramisu cupcakes or strawberry mousse tartlets.

How to Store Chicken Cacciatore

Store: Keep leftover chicken cacciatore in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, making it even more delicious the next day.
Freeze: This dish freezes well. Let it cool completely before transferring to a freezer-safe container or resealable bag. Store for up to 3 months.
Thaw: Defrost overnight in the fridge.
Reheat: Warm it back up on the stovetop over medium-low heat, stirring occasionally, until heated through. You can add a splash of broth or water if the sauce thickens too much. Another option is to reheat it at half power in the microwave.