Chicken Cacciatore is the kind of dish you make when you want to fill your home with irresistible aromas and gather everyone around the table. Juicy chicken thighs are braised in a tangy, rustic tomato sauce with peppers, olives, and capers, making every forkful deliciously satisfying. It’s an Italian classic that feels like grandma’s kitchen but is simple enough for a weeknight, delivering bold flavor and tender textures in every bite.

Chicken Cacciatore Recipe - Recipe Image

Ingredients You’ll Need

The charm of Chicken Cacciatore is in how a handful of simple ingredients come together to create comfort in a bowl. Each addition plays a role—adding depth, sweetness, or a little kick—so don’t skip anything!

Chicken thighs: Bone-in, skin-on thighs keep the meat juicy and flavorful throughout braising.

Olive oil: Adds richness and helps develop a golden crust on the chicken.
Onion: Sliced thin for a touch of sweetness and deep savory notes.

Red bell pepper: Brings lively color and a tender, sweet texture to the sauce.

Green bell pepper: Offers a contrasting earthiness and crunch to balance flavors.

Garlic: Just a couple of cloves for an aromatic backbone that makes the sauce sing.
Dried oregano: Essential for that welcoming Italian essence.

Dried thyme: Adds a woodsy, savory touch that works magic with tomatoes.

Red pepper flakes (optional): For those who like just a touch of heat in their Chicken Cacciatore.
Dry white wine: Deglazes the pan and lifts all the browned, flavorful bits into the sauce.

Crushed tomatoes: Forms the tangy, luscious base that makes this stew truly memorable.

Chicken broth: Deepens the flavor and keeps everything saucy and rich.
Black olives: Adds briny, savory pops to every bite (go for pitted for easy eating).

Capers: Tiny bursts of salt and tang that elevate the entire dish.

Salt and black pepper: A must for seasoning both the chicken and the sauce to perfection.
Chopped fresh parsley (optional): Fresh, green brightness for the final flourish.

How to Make Chicken Cacciatore

Step 1: Season and Sear the Chicken

Start by generously seasoning the chicken thighs with salt and black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high and nestle the chicken in skin-side down. Sear until the skin is deeply golden and crisp—about 5 to 6 minutes per side. This not only locks in flavor but also gives you those drool-worthy crispy edges that make Chicken Cacciatore so special. Set the chicken aside on a plate when done.

Step 2: Soften the Vegetables

In the same pan, add the sliced onions and both red and green bell peppers. Sauté for around 5 minutes, stirring often, until the veggies are softened and their edges are picking up color. This step is all about building a sweet, aromatic base that will flavor the sauce beautifully.

Step 3: Flavor Boost

Add the minced garlic, oregano, thyme, and red pepper flakes to the softened vegetables. Stir and cook for just about a minute until everything is fragrant—garlic and herbs burn quickly, so keep a close eye! This is where your kitchen starts to smell absolutely heavenly and you’ll know you’re getting closer to the perfect Chicken Cacciatore.

Step 4: Deglaze and Build the Sauce

Pour in the dry white wine and use a wooden spoon to scrape up all the golden-brown bits stuck to the bottom of the pan. These are flavor gold! Next, stir in the crushed tomatoes, chicken broth, black olives, and capers. Give everything a good mix, ensuring the flavors are well combined. Taste and season with extra salt and pepper if needed.

Step 5: Braise the Chicken

Return those beautifully browned chicken thighs to the pan, skin-side up, tucking them into the sauce. Bring everything up to a gentle simmer, cover, and lower the heat. Let it bubble away for 30 to 35 minutes. The chicken will become irresistibly tender, soaking up all the robust flavors of the sauce.

Step 6: Finish and Thicken the Sauce

Remove the lid and let the Chicken Cacciatore simmer uncovered for another 5 to 10 minutes. This helps the sauce reduce and thicken a bit, concentrating all those incredible flavors. Don’t forget a handful of chopped fresh parsley over the top just before serving for a burst of color and freshness.

How to Serve Chicken Cacciatore

Garnishes

A shower of fresh, chopped parsley right before serving adds a vibrant, herbal freshness to your Chicken Cacciatore. A crack of black pepper or a few extra olives on top won’t hurt either if you want to turn things up a notch.

Side Dishes

You can’t go wrong with a golden pillow of creamy polenta, steamy pasta, or a chunk of rustic, crusty bread to mop up every drop of that amazing sauce. For a lighter touch, try serving alongside a simple green salad tossed with lemon and olive oil.

Creative Ways to Present

For a casual family dinner, bring the whole skillet to the table and let everyone serve themselves—nothing says “comfort” like communal dining! For a dinner party, plate each chicken thigh over a bed of polenta, nestling the sauce and a few olives right on top. Or, pile leftovers into a toasted roll for an Italian-inspired sandwich the next day.

Make Ahead and Storage

Storing Leftovers

Chicken Cacciatore only gets better as it sits! Store cooled leftovers in an airtight container in the fridge for up to three days. The flavors meld overnight, making tomorrow’s lunch even more crave-worthy.

Freezing

This dish freezes beautifully. Just transfer cooled portions to a freezer-safe container (bone-in pieces are fine) and freeze for up to two months. For best results, thaw in the fridge overnight before reheating.

Reheating

To reheat, place your Chicken Cacciatore in a covered skillet or saucepan over medium-low heat, stirring occasionally until warmed through. If the sauce seems too thick, just add a splash of broth or water to loosen it up.

FAQs

Can I make Chicken Cacciatore with boneless chicken?

Absolutely! Boneless thighs or breasts work well and cook a little faster, but you might sacrifice some flavor and juiciness. If you use boneless pieces, start checking for doneness about 10 minutes sooner.

What if I don’t have white wine?

No worries—just swap in extra chicken broth or even a splash of apple cider vinegar for acidity. The wine adds depth but isn’t essential for a delicious Chicken Cacciatore.

Are there good vegetarian options for this recipe?

Definitely! Replace the chicken with thick slices of eggplant or portobello mushrooms, use vegetable broth, and follow the same steps for an equally satisfying meat-free meal.

Can I use different olives or skip them?

You can use green olives or another variety if you prefer, or omit them altogether if olives aren’t your thing. The brininess adds classic Mediterranean depth, but Chicken Cacciatore will still be tasty without them.

Is this dish gluten-free?

Yes! The recipe as written is naturally gluten-free, so it’s perfect for nearly everyone at the table. Just make sure any sides you serve (like bread or pasta) also fit your dietary needs.

Final Thoughts

If you’re looking to impress without a fuss, Chicken Cacciatore is your answer. It’s comforting, vibrant, and the leftovers are just as wonderful. I hope you’ll give it a try—your dinner table will thank you!

Chicken Cacciatore Recipe