Savor the rustic charm of chicken cacciatore, a timeless Italian classic that transforms simple ingredients into a hearty, comforting meal. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these 22 recipes offer delicious twists to suit every taste. Dive in and discover your new favorite way to enjoy this savory dish!
Classic Italian Chicken Cacciatore
Just like a comforting Italian grandmother’s kitchen, this Classic Chicken Cacciatore brings rustic flavors to your table with minimal fuss. Journey through each step with me as we build layers of savory goodness.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 1 red bell pepper, sliced into thin strips
– 8 ounces earthy cremini mushrooms, sliced
– 1 cup dry white wine
– 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup pitted Kalamata olives
– 2 tablespoons fresh basil, chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels.
2. Season both sides of the chicken generously with kosher salt and freshly ground black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip chicken thighs and cook for 4 more minutes until browned on the second side.
6. Transfer chicken to a clean plate, leaving the rendered fat in the pot.
7. Add 1 large finely diced yellow onion to the pot and cook for 5 minutes until softened.
8. Add 3 cloves minced aromatic garlic and cook for 1 minute until fragrant.
9. Add 1 sliced red bell pepper and 8 ounces sliced earthy cremini mushrooms, cooking for 6 minutes until vegetables begin to soften.
10. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot.
11. Simmer the wine for 3 minutes until reduced by half.
12. Add 1 (28-ounce) can hand-crushed San Marzano tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes.
13. Return chicken thighs to the pot, nestling them into the sauce.
14. Bring the sauce to a gentle simmer, then reduce heat to low.
15. Cover the pot and simmer for 35 minutes until chicken is tender and cooked through.
16. Stir in 1/2 cup pitted Kalamata olives and cook uncovered for 5 more minutes.
17. Remove from heat and stir in 2 tablespoons chopped fresh basil.
18. Taste and adjust seasoning with additional salt and pepper if needed.
Cooking tip: Patting chicken dry ensures crispy skin instead of steaming. Cooking tip: Scraping up browned bits (fond) adds deep flavor to the sauce. Cooking tip: Hand-crushing tomatoes creates a rustic texture rather than using pre-crushed.
Creamy polenta makes the perfect bed for this saucy masterpiece, soaking up every bit of the rich tomato broth. The chicken becomes fall-off-the-bone tender while the olives provide briny pops against the sweet peppers and earthy mushrooms.
Slow Cooker Chicken Cacciatore
Diving into slow cooker meals brings comfort and convenience to busy weeknights. This classic Italian-inspired dish transforms simple ingredients into a hearty, flavorful meal with minimal effort. Let me guide you through each step to ensure perfect results every time.
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/2 cup dry red wine
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 4 minutes per side until golden brown, working in batches to avoid overcrowding the pan.
4. Transfer the seared chicken to the slow cooker insert, arranging them in a single layer.
5. In the same skillet, add the finely diced yellow onion and cook for 5 minutes until softened and translucent.
6. Add the minced fresh garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the thinly sliced red bell pepper and sliced cremini mushrooms, cooking for 4 minutes until slightly softened.
8. Pour in 1/2 cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
9. Add the crushed San Marzano tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, fine sea salt, and freshly ground black pepper, stirring to combine.
10. Bring the sauce to a simmer for 3 minutes, then carefully pour it over the chicken in the slow cooker.
11. Cover and cook on low heat for 6 hours or high heat for 3 hours until the chicken is tender and easily shreds with a fork.
12. Gently stir in the chopped fresh parsley just before serving to maintain its bright color and fresh flavor.
When the cooking time is complete, the chicken will be fall-apart tender, immersed in a robust, slightly tangy tomato sauce with softened vegetables. Serve this comforting dish over al dente pasta or creamy polenta to soak up every bit of the flavorful sauce, and consider garnishing with additional fresh herbs or a sprinkle of Parmesan cheese for extra depth.
Instant Pot Chicken Cacciatore
Getting dinner on the table has never been easier than with this comforting one-pot wonder. Gather your ingredients and let’s walk through each simple step together to create a meal that’s both hearty and full of flavor.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1.5 pounds boneless, skinless chicken thighs
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, sliced into strips
– 8 ounces cremini mushrooms, sliced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/2 cup dry white wine
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup pitted Kalamata olives
– 2 tablespoons chopped fresh basil
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of rich extra virgin olive oil until the display reads “Hot.”
2. Pat 1.5 pounds of boneless, skinless chicken thighs completely dry with paper towels to ensure a golden sear.
3. Place the chicken thighs in the pot in a single layer and sear for 4 minutes per side until deeply browned.
4. Transfer the seared chicken to a clean plate, leaving any rendered fat in the pot.
5. Add 1 large thinly sliced yellow onion and sauté for 3 minutes, stirring occasionally, until slightly softened.
6. Stir in 3 cloves of minced fresh garlic and cook for 30 seconds until fragrant.
7. Add 1 sliced red bell pepper and 8 ounces of sliced cremini mushrooms, cooking for 2 minutes until they begin to soften.
8. Pour in 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
9. Add 1 (28-ounce) can of crushed San Marzano tomatoes, 1 teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes, stirring to combine.
10. Return the seared chicken thighs to the pot, nestling them into the sauce.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
12. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
13. Stir in 1/2 cup of pitted Kalamata olives and 2 tablespoons of chopped fresh basil.
14. Let the dish rest for 5 minutes off heat to allow the flavors to meld together.
Just imagine tender chicken that falls apart at the touch of a fork, swimming in a robust tomato sauce with briny olives and earthy mushrooms. Serve this over a bed of creamy polenta or alongside crusty bread to soak up every last bit of the savory sauce.
Creamy Chicken Cacciatore with Mushrooms
Now, let’s create a comforting Italian classic that transforms simple ingredients into a deeply flavorful one-pot wonder. This creamy chicken cacciatore combines tender poultry with earthy mushrooms in a rich, herb-infused sauce that’s perfect for weeknight dinners yet impressive enough for company.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 cups sliced cremini mushrooms
– 1 cup heavy cream
– 1/2 cup dry white wine
– 1/4 cup rich extra virgin olive oil
– 1 tablespoon tomato paste
– 2 teaspoons minced fresh rosemary
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs evenly with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
3. Heat 1/4 cup rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip chicken thighs and cook for another 4 minutes until lightly browned on the second side, then transfer to a plate.
6. Add 2 cups sliced cremini mushrooms to the same skillet and sauté for 5 minutes until they release their moisture and turn golden brown.
7. Stir in 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly and becomes fragrant.
8. Pour in 1/2 cup dry white wine, scraping the bottom of the pan to incorporate all the browned bits.
9. Simmer the wine for 2 minutes until reduced by half, then add 2 teaspoons minced fresh rosemary.
10. Return chicken thighs to the skillet along with any accumulated juices.
11. Pour in 1 cup heavy cream and bring the mixture to a gentle simmer.
12. Reduce heat to low, cover the skillet, and cook for 20 minutes until chicken reaches an internal temperature of 165°F.
13. Remove the lid and simmer uncovered for 5 minutes to slightly thicken the sauce.
For the best texture, serve this immediately over creamy polenta to soak up the velvety sauce. The chicken remains incredibly moist while the mushrooms provide an earthy contrast to the rich, herb-infused cream base.
Spicy Chicken Cacciatore with Peppers
Before we dive into this comforting Italian classic, let me guide you through creating a dish that’s both hearty and vibrant. Building layers of flavor with patience will reward you with a deeply satisfying meal that’s perfect for cozy evenings.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, sliced into thin strips
– 1 green bell pepper, sliced into thin strips
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/2 cup dry red wine, such as Chianti
– 1 teaspoon crushed red pepper flakes
– 1 teaspoon dried oregano
– 1/2 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons fresh basil, chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken pieces in a single layer, working in batches if needed to avoid overcrowding.
4. Sear the chicken for 4-5 minutes per side until golden brown, then transfer to a plate.
5. Reduce the heat to medium and add the diced onion to the same pot.
6. Sauté the onion for 5-7 minutes until translucent and lightly golden.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the sliced bell peppers and cook for 4-5 minutes until slightly softened.
9. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
10. Simmer the wine for 2-3 minutes until reduced by half.
11. Add the crushed tomatoes, red pepper flakes, dried oregano, black pepper, and kosher salt.
12. Bring the sauce to a gentle simmer, then reduce heat to low.
13. Return the seared chicken and any accumulated juices to the pot.
14. Cover and simmer for 25-30 minutes until the chicken is tender and cooked through.
15. Stir in the fresh basil just before serving.
Oh, the tender chicken practically melts in your mouth while the peppers retain a slight crunch, creating a wonderful textural contrast. The spicy kick from the red pepper flakes balances beautifully with the sweet tomatoes, making this dish perfect served over creamy polenta or alongside crusty bread to soak up every bit of the robust sauce.
Garlic and Herb Chicken Cacciatore
Ready to transform simple ingredients into a comforting Italian classic? Garlic and Herb Chicken Cacciatore brings rustic charm to your table with minimal effort. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 red bell pepper, sliced into thin strips
– 1 cup sliced cremini mushrooms
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1/2 cup dry white wine
– 2 teaspoons dried oregano
– 1 teaspoon fresh rosemary, finely chopped
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup low-sodium chicken broth
– 1/4 cup fresh basil leaves, torn
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Carefully place the chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and cook for another 4 minutes until lightly browned on the second side, then transfer to a clean plate.
5. Reduce the heat to medium and add the finely diced yellow onion to the same pot, sautéing for 4-5 minutes until translucent and softened.
6. Add the minced fresh garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Add the sliced red bell pepper and sliced cremini mushrooms, cooking for 5-6 minutes until the vegetables begin to soften.
9. Stir in the crushed San Marzano tomatoes, dried oregano, finely chopped fresh rosemary, and crushed red pepper flakes.
10. Pour in the low-sodium chicken broth and bring the sauce to a gentle simmer.
11. Return the chicken thighs to the pot, nestling them into the sauce skin-side up.
12. Cover the pot and reduce the heat to low, simmering for 30-35 minutes until the chicken reaches an internal temperature of 165°F.
13. Remove from heat and stir in the torn fresh basil leaves.
14. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
Tip: Patting the chicken dry ensures crispy skin rather than steaming. Deglazing with wine captures all the flavorful browned bits. Checking the internal temperature guarantees perfectly cooked chicken every time.
Tender chicken falls effortlessly from the bone while the rich tomato sauce boasts layers of herbal complexity. Serve this rustic dish over creamy polenta or alongside crusty bread to soak up every last bit of the vibrant sauce.
Wine-Infused Chicken Cacciatore
Delightfully rustic and deeply flavorful, wine-infused chicken cacciatore brings the warmth of Italian countryside cooking to your kitchen. This methodical approach ensures even beginners achieve tender, wine-kissed chicken nestled in a robust tomato and herb sauce.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 finely chopped yellow onion
– 3 minced garlic cloves
– 1 cup dry red wine
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon coarse sea salt
– 2 sprigs of fresh rosemary
Instructions
1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and sear undisturbed for 6 minutes until golden brown.
4. Flip chicken thighs and sear the other side for 4 minutes until lightly browned, then transfer to a plate.
5. Reduce heat to medium and add 1 finely chopped yellow onion to the pot, sautéing for 5 minutes until translucent.
6. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in 1 cup of dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
8. Simmer the wine for 3 minutes until reduced by half, which concentrates its flavor.
9. Stir in 1 (28-ounce) can of crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon coarse sea salt.
10. Return the seared chicken thighs to the pot, along with any accumulated juices.
11. Add 2 sprigs of fresh rosemary, submerging them slightly in the sauce.
12. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until chicken is fork-tender.
13. Remove the lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
14. Discard the rosemary sprigs and taste the sauce, adjusting seasoning if necessary.
Exquisitely tender chicken melds with the wine’s depth and tomatoes’ brightness, creating a sauce that clings perfectly to pasta or polenta. For a rustic touch, garnish with fresh basil and a drizzle of olive oil just before serving.
Chicken Cacciatore with Olives
Kitchen newcomers, fear not—this rustic Italian classic is simpler than it sounds and delivers deep, comforting flavors with minimal fuss. Let’s walk through each step together to create a hearty meal that feels both homemade and restaurant-worthy.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/2 cup pitted Kalamata olives
– 1/4 cup dry white wine
– 1 teaspoon dried oregano
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the chicken thighs dry with paper towels to ensure crispy skin.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Place the chicken thighs skin-side down and cook for 6–8 minutes until golden brown.
4. Flip the chicken and cook for another 4 minutes, then transfer to a plate.
5. Add the diced onion to the pot and sauté for 5 minutes until translucent.
6. Stir in the minced garlic and sliced bell pepper, cooking for 2 more minutes.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
8. Add the crushed tomatoes, Kalamata olives, dried oregano, salt, and black pepper.
9. Return the chicken thighs to the pot, nestling them into the sauce.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 35 minutes.
11. Uncover and cook for an additional 10 minutes to slightly thicken the sauce.
12. Stir in the fresh parsley just before serving.
For best results, let the chicken rest in the sauce for 5 minutes off the heat to absorb more flavor. Final dish boasts tender, fall-off-the-bone chicken swimming in a robust, tangy tomato sauce studded with briny olives—perfect over creamy polenta or rustic bread to soak up every last drop.
Rustic Chicken Cacciatore with Fresh Tomatoes
You’ll love how this rustic chicken cacciatore brings the flavors of the Italian countryside right to your kitchen. Yearning for comfort food that’s both hearty and fresh? This dish delivers with tender chicken simmered in a vibrant tomato sauce that’s perfect for a cozy family dinner.
Ingredients
– 2 pounds bone-in, skin-on chicken thighs
– 1/4 cup rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 pounds ripe plum tomatoes, chopped
– 1/2 cup dry white wine
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup fresh basil leaves, torn
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Pat 2 pounds bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 1/4 cup rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip chicken thighs and cook for 4 more minutes until browned on the second side, then transfer to a plate.
6. Add 1 large yellow onion, finely diced to the pot and cook for 5 minutes until softened and translucent.
7. Stir in 3 cloves garlic, minced and cook for 1 minute until fragrant but not browned.
8. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pot.
9. Add 2 pounds ripe plum tomatoes, chopped, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes.
10. Return chicken thighs to the pot, nestling them into the tomato mixture.
11. Reduce heat to low, cover, and simmer for 45 minutes until chicken is tender and reaches 165°F internally.
12. Stir in 1/2 cup fresh basil leaves, torn just before serving.
Hearty and satisfying, this cacciatore features fall-off-the-bone tender chicken swimming in a bright, chunky tomato sauce with just the right amount of herbaceous notes. Serve it over creamy polenta or with crusty bread to soak up every last bit of the delicious sauce, and don’t forget a sprinkle of fresh basil on top for that final touch of freshness.
Quick Chicken Cacciatore Skillet
Just imagine coming home to a comforting, Italian-inspired skillet dinner that comes together in under 30 minutes—perfect for busy weeknights when you crave something hearty yet effortless. This Quick Chicken Cacciatore Skillet delivers bold flavors with minimal fuss, using simple ingredients you likely have on hand.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced into thin strips
– 1 (14.5 oz) can crushed tomatoes with basil
– 1/2 cup dry white wine
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/4 cup fresh basil leaves, chopped
– Salt and freshly ground black pepper to taste
Instructions
1. Pat the chicken chunks dry with paper towels to ensure a golden sear.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet in a single layer, seasoning with salt and black pepper, and cook for 4–5 minutes until browned on all sides.
4. Remove the chicken from the skillet and set aside on a plate.
5. Reduce the heat to medium and add the diced onion to the same skillet, sautéing for 3–4 minutes until translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the sliced red bell pepper and cook for 2–3 minutes until slightly softened.
8. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes to reduce slightly.
9. Tip: Deglazing with wine adds depth of flavor—don’t skip this step!
10. Stir in the crushed tomatoes, dried oregano, and crushed red pepper flakes, bringing the mixture to a gentle simmer.
11. Return the browned chicken to the skillet, nestling it into the sauce.
12. Cover and simmer over low heat for 10–12 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
13. Tip: Avoid overcooking the chicken to keep it tender and juicy.
14. Remove from heat and stir in the fresh basil just before serving.
15. Tip: Fresh herbs added at the end preserve their bright flavor and color.
Vibrant and saucy, this dish boasts tender chicken enveloped in a tangy, herb-infused tomato base with a subtle kick from the red pepper flakes. Serve it over a bed of al dente pasta or creamy polenta to soak up every last bit of the delicious sauce, and garnish with extra basil for a fresh finish.
Lemon Herb Chicken Cacciatore
Let’s walk through this classic Italian dish that transforms simple ingredients into a vibrant, comforting meal. Lemon Herb Chicken Cacciatore combines tender chicken with bright citrus and earthy herbs for a truly satisfying dinner.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 2 tablespoons golden extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 red bell pepper, sliced into thin strips
– 8 ounces cremini mushrooms, sliced
– 1/4 cup dry white wine
– 1 (14.5-ounce) can crushed tomatoes with rich tomato puree
– 1/2 cup homemade chicken stock
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Pat 1.5 pounds bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs evenly with 1 teaspoon coarse sea salt and 1/2 teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons golden extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until deeply golden brown.
5. Flip chicken thighs and cook for 4 more minutes until browned on the second side, then transfer to a clean plate.
6. Add 1 large finely diced yellow onion to the same pot and cook for 5 minutes, stirring occasionally, until softened.
7. Add 3 minced plump garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Add 1 sliced red bell pepper and 8 ounces sliced cremini mushrooms, cooking for 5 minutes until vegetables begin to soften.
9. Pour in 1/4 cup dry white wine, scraping the bottom of the pot to release any browned bits for extra flavor.
10. Add 1 can crushed tomatoes with rich tomato puree, 1/2 cup homemade chicken stock, and 2 tablespoons freshly squeezed lemon juice, stirring to combine.
11. Stir in 1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh thyme until evenly distributed.
12. Return chicken thighs to the pot, nestling them into the sauce skin-side up to keep it crispy.
13. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes until chicken reaches 165°F internally.
14. Remove lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
15. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
Zesty lemon cuts through the rich tomato sauce, while the fresh herbs provide an earthy backbone that complements the tender, falling-off-the-bone chicken. Serve this rustic dish over creamy polenta or with crusty bread to soak up every bit of the vibrant sauce, and don’t forget a final sprinkle of fresh herbs for brightness.
Healthy Baked Chicken Cacciatore
Let’s dive into this comforting Italian classic that’s perfect for busy weeknights yet impressive enough for company. This baked version simplifies the traditional stovetop method while delivering incredible flavor and tenderness.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, sliced into thin strips
– 8 ounces cremini mushrooms, sliced
– 1 (28-ounce) can whole peeled San Marzano tomatoes, hand-crushed
– 1/2 cup dry white wine
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup fresh basil leaves, torn
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the chicken thighs completely dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
3. Heat the rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs skin-side down and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken and cook for 3 more minutes, then transfer to a plate.
6. Add the finely diced yellow onion to the skillet and cook for 4-5 minutes until softened and translucent.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
8. Add the sliced red bell pepper and cremini mushrooms, cooking for 5 minutes until they begin to soften.
9. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes.
10. Add the hand-crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes, stirring to combine.
11. Return the chicken thighs to the skillet, nestling them into the sauce skin-side up.
12. Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes until the chicken reaches an internal temperature of 165°F.
13. Remove from oven and let rest for 5 minutes before stirring in the torn fresh basil leaves.
You’ll love how the chicken becomes fall-off-the-bone tender while the vegetables meld into a robust, slightly spicy sauce. Serve this over creamy polenta or alongside crusty bread to soak up every last bit of the delicious sauce.
Hearty Chicken Cacciatore Stew
Crafting a comforting chicken cacciatore stew begins with gathering fresh ingredients and following each step precisely for a rich, flavorful result. This methodical approach ensures even beginners achieve a perfectly balanced dish with tender chicken and vibrant vegetables simmered in a robust tomato-herb broth. Let’s start by prepping our ingredients to build layers of flavor.
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1 cup finely diced yellow onion
– 3 cloves minced garlic
– 1 cup sliced cremini mushrooms
– 1 red bell pepper, cut into 1-inch strips
– 1 (28-oz) can crushed San Marzano tomatoes
– 1/2 cup dry red wine
– 2 cups homemade chicken stock
– 2 tbsp rich extra virgin olive oil
– 1 tbsp fresh chopped rosemary
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1 tsp coarse sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
2. Season both sides of the chicken with coarse sea salt and freshly ground black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy.
5. Flip the chicken and cook for another 4 minutes, then transfer to a plate.
6. Add the finely diced yellow onion to the pot and sauté for 4 minutes until translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in 1/2 cup dry red wine, scraping the bottom to deglaze and incorporate any browned bits.
9. Add the sliced cremini mushrooms and red bell pepper strips, cooking for 3 minutes until slightly softened.
10. Stir in the crushed San Marzano tomatoes, 2 cups homemade chicken stock, fresh chopped rosemary, dried oregano, and crushed red pepper flakes.
11. Return the seared chicken thighs to the pot, submerging them in the liquid.
12. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the chicken is tender and reaches an internal temperature of 165°F.
13. Remove the lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
14. Skim off any excess fat from the surface with a spoon for a cleaner finish.
15. Let the stew rest off the heat for 5 minutes before serving to allow flavors to meld.
Hearty and satisfying, this stew boasts fall-apart tender chicken immersed in a velvety, herb-infused tomato broth with earthy mushrooms and sweet bell peppers. Serve it over creamy polenta or with crusty bread to soak up every last drop, making it a perfect centerpiece for a cozy family dinner that’s both rustic and refined.
Dijon Mustard Chicken Cacciatore
This comforting Dijon mustard chicken cacciatore brings rustic Italian flavors to your weeknight dinner table with an extra tangy twist. The combination of tender chicken, aromatic vegetables, and that signature mustard kick creates a dish that’s both familiar and excitingly new.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, sliced into thin strips
– 8 ounces cremini mushrooms, sliced
– 1/4 cup dry white wine
– 1 (14.5 ounce) can crushed San Marzano tomatoes
– 1/4 cup smooth Dijon mustard
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken thighs and cook for 4 more minutes until browned on the second side, then transfer to a plate.
5. Add 1 large finely diced yellow onion to the same pot and cook for 5 minutes until softened and translucent.
6. Stir in 3 cloves minced fresh garlic and cook for 1 minute until fragrant.
7. Add 1 sliced red bell pepper and 8 ounces sliced cremini mushrooms, cooking for 5 minutes until vegetables begin to soften.
8. Pour in 1/4 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
9. Stir in 1 can crushed San Marzano tomatoes, 1/4 cup smooth Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt until well combined.
10. Return chicken thighs to the pot, nestling them into the sauce.
11. Reduce heat to low, cover the pot, and simmer for 25 minutes until chicken reaches an internal temperature of 165°F.
12. Remove from heat and stir in 2 tablespoons chopped fresh parsley.
Zesty and robust, this chicken cacciatore features fall-off-the-bone tender meat with a sauce that balances the tangy Dijon mustard against the sweet tomatoes and earthy mushrooms. Serve it over creamy polenta or alongside crusty bread to soak up every last bit of the flavorful sauce, making for a truly satisfying meal that tastes like it simmered all day.
Smoky Paprika Chicken Cacciatore
Many home cooks find comfort in classic Italian dishes, and this smoky paprika chicken cacciatore brings a warm, rustic flavor to your table with minimal fuss. Mastering this recipe requires patience with simmering and attention to building layers of flavor through careful browning and seasoning.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced into thin strips
– 8 oz cremini mushrooms, sliced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1/4 cup dry red wine
– 2 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/2 cup low-sodium chicken broth
– 1/4 cup chopped fresh basil
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot oil and cook undisturbed for 6-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 4 minutes, then transfer to a plate.
5. Add the finely diced yellow onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the sliced red bell pepper and cremini mushrooms, cooking for 5 minutes until they begin to soften.
8. Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom.
9. Add the crushed San Marzano tomatoes, smoked paprika, dried oregano, and crushed red pepper flakes, stirring to combine.
10. Return the chicken thighs to the pot and pour in the low-sodium chicken broth.
11. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes.
12. Remove the lid and simmer uncovered for another 15 minutes to thicken the sauce.
13. Stir in the chopped fresh basil and adjust seasoning with additional salt and pepper if needed.
14. Remove from heat and let rest for 5 minutes before serving.
Just before serving, the chicken becomes incredibly tender and falls off the bone, while the sauce develops a deep, smoky richness from the paprika. Serve this cacciatore over creamy polenta or with crusty bread to soak up every bit of the flavorful sauce, and consider garnishing with extra fresh basil for a bright finish.
Vegan Mock Chicken Cacciatore
Let’s dive into creating a comforting vegan twist on an Italian classic that will satisfy even the most devoted meat-eaters. This hearty dish combines tender plant-based protein with robust flavors for a satisfying meal that comes together beautifully in one pot.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, sliced into thin strips
– 8 ounces cremini mushrooms, sliced
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1/2 cup dry white wine
– 1 cup vegetable broth
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon crushed red pepper flakes
– 12 ounces vegan chicken strips
– 1/4 cup fresh basil leaves, chopped
– Salt and freshly ground black pepper to taste
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic.
4. Add 1 sliced red bell pepper and 8 ounces of sliced cremini mushrooms, cooking for 5 minutes until vegetables begin to soften.
5. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom.
6. Add 1 (14.5-ounce) can of fire-roasted diced tomatoes, 1 cup vegetable broth, and 2 tablespoons tomato paste, stirring to combine.
7. Season with 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon crushed red pepper flakes, salt, and freshly ground black pepper.
8. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes to allow flavors to meld.
9. Gently fold in 12 ounces of vegan chicken strips and simmer for an additional 10 minutes until heated through.
10. Stir in 1/4 cup chopped fresh basil leaves just before serving.
Velvety textures from the tender vegan chicken meld beautifully with the robust tomato sauce and earthy mushrooms. The subtle heat from red pepper flakes balances the sweet bell peppers, creating layers of flavor that deepen as the dish rests. Serve this comforting cacciatore over creamy polenta or alongside crusty artisan bread to soak up every last bit of the rich sauce.
Conclusion
Kindly explore these 22 mouthwatering chicken cacciatore recipes to elevate your home cooking! We hope you find a new family favorite—try one, share your thoughts in the comments, and pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
