Chicken Cacciatore Recipe
Chicken Cacciatore, or “hunter-style” chicken, is a timeless Italian classic that marries tender, golden-brown chicken with a rich, aromatic tomato sauce. Each bite is a comforting blend of rustic flavors, elevated with fresh herbs, sun-dried tomatoes, and capers.
This one-pan recipe balances simplicity with sophistication, transforming everyday ingredients into a deeply satisfying meal. Vibrant bell peppers, earthy mushrooms, and a splash of white wine create a sauce that’s both hearty and full of nuanced flavor.
Perfect for weeknight dinners or leisurely weekend meals, this Chicken Cacciatore pairs beautifully with creamy polenta or crusty bread. It’s a dish that promises warmth, comfort, and the unmistakable taste of Italy in every serving.
Chicken Cacciatore Ingredients
Chicken Thighs – The heart of the dish, offering juicy, tender meat with a golden, crispy skin that soaks up the rich tomato sauce.
Bell Pepper & Onion – Provide natural sweetness and depth, forming the aromatic base that balances the savory chicken.
Bella Mushrooms – Earthy and meaty, they add texture and umami, enhancing the rustic, hearty essence of the dish.
Garlic & Fresh Herbs – Rosemary, basil, and Italian seasoning infuse the sauce with fragrant layers, giving each bite complexity and warmth.
Tomatoes & Sun-Dried Tomatoes – The foundation of the sauce, blending fresh acidity with concentrated sweetness for a rich, comforting flavor.
Capers – Tiny bursts of briny tang, they lift the sauce and highlight the savory elements, tying the dish together beautifully.
Chicken Cacciatore: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
1. Achieve Perfectly Crispy Chicken Skin – Patting the chicken dry before searing is essential. Moisture is the enemy of crispiness, so don’t skip this step. Sear over medium-high heat without disturbing the chicken to develop a rich, golden crust that locks in flavor.
2. Layer Flavors in the Sauce – Take time to cook the tomato paste until it darkens slightly; this step intensifies the sauce’s sweetness and depth. Incorporating fresh herbs at different stages ensures each bite bursts with aromatic complexity.
3. Simmer Gently for Tender Chicken – Once the chicken returns to the sauce, maintain a gentle simmer. Avoid high heat, which can dry out the meat. Slow cooking allows the chicken to absorb the tangy, savory sauce fully, creating a comforting, tender dish.
What to Serve with Chicken Cacciatore
1. Creamy Polenta – Soft, buttery polenta makes a perfect base for Chicken Cacciatore, soaking up the rich tomato and herb sauce while complementing the tender chicken. The mild corn flavor balances the robust Italian seasonings.
2. Rustic Crusty Bread – Serve with fresh, crusty Italian bread to mop up every last bit of the sauce. The crunchy exterior and soft interior provide texture contrast and turn the meal into a hearty, soul-satisfying experience.
3. Simple Green Salad – A crisp green salad dressed lightly with lemon and olive oil adds freshness and brightness, cutting through the richness of the chicken and sauce. It’s a light, refreshing counterpoint that rounds out the meal.
FAQ
Q1: Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken works, but reduce cooking time to prevent drying out. Bone-in thighs provide extra flavor and retain moisture more effectively.
Q2: Can I make this recipe ahead of time?
Absolutely. The flavors deepen if prepared a day ahead. Reheat gently on low heat, adding a splash of wine or broth if the sauce thickens too much.
Q3: What type of wine works best in this recipe?
Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc. Avoid overly sweet wines, as they can alter the sauce’s intended balance.
Q4: How can I make this dish gluten-free?
Chicken Cacciatore is naturally gluten-free. Pair it with polenta, roasted vegetables, or gluten-free bread to ensure the entire meal remains safe for gluten-sensitive diners.
Chicken Cacciatore
Ingredients
Method
- Prepare the chicken: Pat the chicken thighs dry and season with 1 1/2 tsp. of salt. In a large skillet over medium-high heat, warm the olive oil. Place the chicken skin-side down and cook undisturbed until the skin is golden and crisp, 8–10 minutes. Turn the chicken and cook the opposite side until lightly browned, about 3 minutes more. Remove from the skillet and set aside, skin-side up. Repeat with any remaining chicken.
- Sauté the vegetables: Lower the heat to medium and add the onion, bell pepper, and mushrooms to the skillet. Season with 1/2 tsp. of salt and cook, stirring occasionally, until the vegetables soften, approximately 7 minutes. Stir in the garlic, rosemary, and Italian seasoning, cooking until fragrant, about 1 minute. Add the tomato paste and cook while stirring until it darkens slightly, about 1 minute. Incorporate the crushed tomatoes along with their reserved juice, then stir in the white wine, sun-dried tomatoes, basil, and capers.
- Simmer the chicken: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Nestle the chicken back into the skillet in a single layer, skin-side up. Allow the chicken to cook uncovered until fully cooked through and the sauce thickens, 25–30 minutes.
