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Overhead view of classic chicken cacciatore in a pan with tender chicken pieces in tomato sauce, topped with parsley and olives.

Classic Chicken Cacciatore

Classic chicken cacciatore is a hearty Italian chicken dish made with tender chicken simmered in a rich tomato sauce. This easy Italian recipe comes together with simple ingredients, making it perfect for stovetop dinner recipes. Serve it over pasta, rice, or spaghetti squash for a comforting family dinner.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 3 tablespoons extra virgin olive oil divided
  • 6 chicken thighs bone-in, skinless
  • 1 large onion thinly sliced
  • 8 oz mushrooms chopped
  • 4 cloves garlic minced
  • 1 red bell pepper thinly sliced
  • ¼ cup dry red wine
  • 2 14-oz cans crushed tomatoes undrained
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ cup black olives pitted and halved
  • 2 teaspoon capers
  • ¼ cup fresh parsley roughly chopped
  • Sea salt and black pepper to taste

Instructions

  • Heat 2 tablespoons olive oil in a large high-sided skillet or Dutch oven over medium heat. Add chicken thighs and sear on all sides until a golden crust forms, 4-5 minutes. Season generously with salt and pepper on all sides.
  • Remove the chicken thighs from the skillet and set aside on a plate.
  • In the same skillet, add onions and mushrooms and season to taste with salt and pepper. If necessary, add an additional 1 tablespoon of olive oil.
  • Cook until the onions become translucent and the mushrooms soften, approximately 4-5 minutes. Add garlic and bell pepper and continue cooking for another 2-3 minutes.
  • Add wine, crushed tomatoes with their juices, oregano, red pepper flakes, olives, and capers. Stir to combine. Bring the sauce to a gentle simmer over medium-low heat.
  • Add the chicken and any accumulated juices back to the sauce and cook until the chicken is cooked through and the sauce is slightly thickened, approximately 30-35 minutes.
  • Remove from the heat and stir in the fresh parsley. Taste and adjust the seasoning as desired. Serve over cooked spaghetti or polenta.

Notes

  • Boneless chicken thighs can be used, but reduce simmer time slightly to avoid overcooking.
  • Chicken breasts may be substituted, though thighs stay more tender during braising.
  • For a thicker sauce, simmer uncovered for the final 10 minutes.
  • This dish tastes even better the next day as the flavors deepen.
  • Serve over pasta, polenta, or rice for a complete Italian-style dinner.

Nutrition

Calories: 544kcal | Carbohydrates: 10g | Protein: 31g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 435mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1528IU | Vitamin C: 48mg | Calcium: 51mg | Iron: 2mg
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