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Chicken Cacciatore is the ultimate Italian comfort food. This one-pot wonder is packed with tender chicken, a rich tomato sauce, and the perfect touch of herbs and olives for an authentic Italian experience. It’s the kind of dish that makes your house smell incredible and has everyone fighting over the last bite.
Here is Why This Recipe Works
One-Pot Wonder: Fewer dishes to wash means more time to enjoy your meal.
Authentic Italian Flavors: With fresh herbs, briny olives, and a rich tomato base, this isn’t some watered-down version. It’s the real deal.
Versatile Pairings: Serve it over pasta, polenta, rice, or even mashed potatoes….this sauce makes everything taste better.
Make-Ahead Magic: The flavors get even better the next day, so leftovers (if there are any) are a total win.
If you like this recipe, try our easy Italian chicken skillet or our chicken cacciatore orzo soup.
The Ingredients
Meat: Chicken thighs
Produce: Onion, mushrooms, garlic, fresh thyme, fresh basil, parsley, basil sprigs
Pantry: Olive oil, chicken broth, crushed tomatoes, dry white wine, tomato paste
Pantry Seasonings: Salt, black pepper, bay leaves, dried oregano
Condiments: Olives
Variations
Lemon Herb Tomato Chicken: Add the zest and juice of one lemon along with a handful of chopped fresh parsley and dill.
Spicy Mediterranean Chicken Cacciatore: Stir in ¼ teaspoon of red pepper flakes and ½ cup of artichoke hearts with the rest of the ingredients.
Veggie Packed Rustic Chicken Skillet : Saute extra bell peppers and add 1 cup of diced zucchini and a handful of spinach during the last 10 minutes of cooking.
Tips for Success
- Take the time to sear the chicken until golden brown. This step locks in flavor and creates delicious pan drippings for the sauce.
- The dry white wine adds depth and balances the richness of the tomato sauce. If you need a substitute, chicken broth with a splash of vinegar works in a pinch.
- Use a mix of dried and fresh herbs to build flavor throughout the cooking process. Add fresh basil at the end for the best aroma.
- This dish works beautifully with chicken thighs, drumsticks, or even a mix of both. Just make sure all pieces are evenly cooked.
- The flavors develop even more overnight, making leftovers an absolute treat, so don’t be afraid to double the recipe!
- For extra depth, stir in one to two smashed anchovies.
Storage
Refrigerating Leftovers: Let the dish cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: For longer storage, place cooled Chicken Cacciatore in a freezer-safe container. Freeze for up to 3 months. To prevent freezer burn, make sure the chicken is fully submerged in the sauce.
Reheating: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of broth or water if the sauce thickens too much.
Rustic Tomato and Herb Chicken
Chicken Cacciatore is the kind of dish that makes people think you spent hours perfecting it (spoiler: you didn’t). Bold Italian flavors, cozy vibes, and the bonus of only one pot to clean? Honestly, what more could you ask for? Make it once, and you’ll wonder how you ever survived without it.
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Chicken Cacciatore
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Ingredients
- 4-5 chicken thighs, bone-in, skin on
- 1 teaspoon table salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 10 ounces mushrooms, thickly sliced
- 4 garlic cloves, finely chopped
- 1-½ tablespoons all-purpose flour
- 1 cup dry white wine
- 1-½ cups chicken broth
- 1 (14.5 ounce) can crushed tomatoes, (see notes)
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil, chopped
- ½ cup olives
- Chopped parsley and basil sprigs for garnish
Instructions
- Preheat the oven to 350°F
- Season the chicken with the salt and pepper.
- In a large heavy skillet, brasier or Dutch oven, heat the oil over medium-high and working in batches, if necessary, add the chicken, skin side down, and sear until crisp and golden brown, about 5 minutes. Turn the chicken and sear the fleshy side for 2-3 minutes. Transfer the chicken to a plate as they are seared.
- Reduce the heat to medium, pour off and discard all but 2 tablespoons of the fat in the skillet. Add the chopped onion and the sliced mushrooms, sauté until the liquid from the mushrooms evaporates then stir in the garlic and cook for 30 seconds.
- Sprinkle the vegetables with the flour, stirring to coat well, cook for 1 minute. Pour in the wine, stirring to loosen bits stuck on the pan bottom. Add the chicken broth, tomatoes, tomato paste, bay leaves, oregano, thyme and basil. Taste the sauce and adjust the seasoning if necessary.
- Add the chicken, and any accumulated juices, to the pot submerging the chicken in the tomato mixture. Cover the pot and transfer to the oven. Bake for 20 minutes then remove the cover and add the olives. Bake uncovered for an additional 10 minutes until the chicken is tender and registers 165°F on an instant-read thermometer. Serve with pasta, polenta, mashed potatoes or rice.
Notes
- Try using a mix of thighs and legs.
- Only sear the chicken, it will cook completely in the sauce.
- If crushed tomatoes are unavailable, process diced or whole tomatoes in a blender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This sounds perfect for a cold snowy day. And it is my mom’s favorite! I really should make it one day!
Thank you, Abbe….Yes, you need to make this, it is delicious! 🙂