Why You’ll Love This Recipe
This Easy Chicken Cacciatore recipe is packed with delicious, vibrant flavors from fresh vegetables, herbs, and a splash of red wine. The chicken thighs are cooked to perfection in a hearty sauce, ensuring that each bite is juicy and flavorful. It’s a simple, no-fuss recipe that allows the ingredients to shine, making it the perfect choice for busy nights when you crave something satisfying and homemade. Plus, the dish is versatile enough to be served over pasta, rice, or even mashed potatoes.
Ingredients
- 6 chicken thighs bone-in, skin on, trimmed of excess fat
- Kosher salt and black pepper, to taste
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 2 celery ribs, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 8 ounces mushrooms (white or baby bella), cleaned and sliced
- 3 garlic cloves, minced
- 1 tsp oregano
- 3 sprigs fresh thyme
- 2 tbsp fresh chopped parsley, more for garnish
- Pinch red pepper flakes
- 1 cup red wine
- 28-ounce can crushed tomatoes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken: Season the chicken thighs with kosher salt and black pepper on both sides. Heat a large skillet or Dutch oven over medium-high heat. Add a splash of olive oil and sear the chicken thighs skin-side down until the skin is golden and crispy, about 5-7 minutes. Flip and cook the other side for an additional 5 minutes. Remove the chicken from the pan and set aside.
- Cook the Vegetables: In the same pan, add more olive oil if needed. Add the chopped onion, celery, red and green bell peppers, and sliced mushrooms. Cook until the vegetables are softened, about 5-6 minutes. Add the garlic, oregano, thyme, red pepper flakes, and parsley, cooking for an additional minute until fragrant.
- Add Wine and Tomatoes: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-4 minutes to reduce slightly. Add the crushed tomatoes and stir to combine.
- Simmer the Chicken: Return the chicken thighs to the pan, skin-side up. Cover and simmer over low heat for 30-40 minutes, or until the chicken is fully cooked and tender.
- Finish and Serve: Remove the chicken from the pan and discard the thyme sprigs. Stir in any additional fresh parsley for garnish. Serve the Chicken Cacciatore with pasta, rice, or a side of crusty bread to soak up the sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- Chicken Breasts: You can substitute bone-in, skinless chicken breasts for thighs if you prefer leaner meat, but thighs offer more flavor and tenderness.
- Vegetarian Version: For a vegetarian option, replace the chicken with hearty vegetables such as eggplant, zucchini, or mushrooms, and simmer them in the tomato sauce.
- Spicy Version: Add more red pepper flakes or a diced jalapeño for extra heat.
Storage/Reheating
- Storage: Leftover Chicken Cacciatore can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave until warmed through.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts can be used, but you may need to adjust the cooking time since boneless chicken cooks faster.
2. Can I make Chicken Cacciatore ahead of time?
Yes, Chicken Cacciatore tastes even better the next day as the flavors have more time to develop. You can make it ahead and store it in the refrigerator.
3. Can I freeze Chicken Cacciatore?
Yes, you can freeze the chicken and sauce in an airtight container for up to 3 months. Reheat thoroughly before serving.
4. What can I serve with Chicken Cacciatore?
Chicken Cacciatore pairs wonderfully with pasta, mashed potatoes, rice, or crusty bread to soak up the sauce.
5. Can I skip the wine in the recipe?
Yes, you can substitute the wine with chicken broth or vegetable broth for a non-alcoholic version.
6. Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, you can use fresh tomatoes, but they may need to be peeled, seeded, and chopped before adding them to the dish.
7. How do I make the sauce thicker?
If you want a thicker sauce, let it simmer uncovered for a longer time to reduce and concentrate the flavors.
8. Can I make this dish spicier?
Yes, add more red pepper flakes or a fresh chopped chili pepper to give it some heat.
9. What herbs can I use instead of thyme?
You can use dried thyme or substitute with basil, rosemary, or oregano if you prefer.
10. Can I cook this in a slow cooker?
Yes, you can make this dish in a slow cooker by adding the ingredients and cooking on low for 4-6 hours until the chicken is tender.
Conclusion
This Easy Chicken Cacciatore recipe brings the taste of Italy to your kitchen with minimal effort. The tender, bone-in chicken thighs simmered in a rich, tomato-based sauce are full of flavor and perfect for a cozy dinner. Whether served with pasta, rice, or crusty bread, this dish is sure to become a weeknight favorite for you and your family.
Print
Easy Chicken Cacciatore
- Total Time: 55 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Easy Chicken Cacciatore recipe offers a delicious, comforting Italian dish made with tender chicken thighs simmered in a savory tomato-based sauce. With vegetables, herbs, and a splash of red wine, this one-pot meal is perfect for a satisfying dinner. Serve it with pasta, rice, or crusty bread for a complete and flavorful meal.
Ingredients
6 chicken thighs bone-in, skin on, trimmed of excess fat
Kosher salt and black pepper, to taste
Extra virgin olive oil
1 small yellow onion, chopped
2 celery ribs, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
8 ounces mushrooms (white or baby bella), cleaned and sliced
3 garlic cloves, minced
1 tsp oregano
3 sprigs fresh thyme
2 tbsp fresh chopped parsley, more for garnish
Pinch red pepper flakes
1 cup red wine
28-ounce can crushed tomatoes
Instructions
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Prepare the Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven. Sear the chicken thighs skin-side down for 5-7 minutes, until golden and crispy. Flip and cook for another 5 minutes. Remove and set aside.
-
Cook the Vegetables: In the same pan, add more olive oil if necessary. Sauté onion, celery, bell peppers, and mushrooms until softened, about 5-6 minutes. Add garlic, oregano, thyme, red pepper flakes, and parsley; cook for 1 more minute.
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Add Wine and Tomatoes: Pour in red wine and let it simmer for 3-4 minutes. Stir in crushed tomatoes.
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Simmer the Chicken: Return the chicken thighs to the pan, skin-side up. Cover and simmer on low heat for 30-40 minutes, until chicken is tender.
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Finish and Serve: Remove chicken, discard thyme sprigs, and stir in fresh parsley. Serve with pasta, rice, or bread.
Notes
For Leaner Meat: Use boneless, skinless chicken breasts instead of thighs, but thighs provide more flavor and juiciness.
Vegetarian Option: Replace chicken with hearty vegetables such as eggplant or zucchini for a vegetarian alternative.
Spicy Version: Add extra red pepper flakes or a chopped chili pepper for more heat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: Italian
