With only 15 minutes of prep time and just one pan needed, this is the easiest chicken cacciatore recipe you’ll ever make! Plus, simple and quick doesn’t mean you give up any flavor. My trick? Sear the chicken before you bake!
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Best Recipe for Chicken Cacciatore
Chicken cacciatore may be a traditional recipe, but it doesn’t involve hours of preparation or baking time! I make everything in one pan, and it’s ready in under 1 hour.
The key to maximizing the natural flavor of the chicken is to sear it in the baking pan (I use a Dutch oven for convenience) before popping it into the oven.
The results? An amazing flavor and fewer dishes to wash.
In addition to the boneless skinless thighs, I’m using a special combination of diced onions, minced garlic, sliced bell peppers, and mushrooms that I also sauté before baking. The rich tomato sauce adds even more flavor!
Served with pasta, mashed potatoes, rice, or extra veggies, this is the best chicken cacciatore recipe you’ll ever taste!
What is Chicken Cacciatore?
Chicken cacciatore is a hearty and comforting Italian dish that features braised chicken, typically cooked with tomatoes, onions, bell peppers, and herbs.
My chicken cacciatore is traditional when it comes to the flavors and textures, but I wanted to make it much easier to make than some other recipes. It’s all made in one pan, and you don’t have to worry about slow cooking it!
Why We Love This Recipe for Chicken Cacciatore
- Quick prep and baking time
- Made in one pan
- Chicken is seared for the best flavor
- Rich and flavorful tomato sauce
- So many serving options
Chicken Cacciatore Ingredients
- Chicken Thighs – boneless and skinless
- Olive Oil
- Onion
- Garlic
- Bell Peppers
- Button Mushrooms
- Crushed Tomatoes – 28 oz can
- Chicken Broth
- Italian Seasoning
- Parsley
- Salt & Black Pepper
Best Chicken Cacciatore Recipe Substitutions
- Chicken: Thighs, drumsticks, or even a combination would work. You could also use bone-in, skin-on chicken for added flavor.
- Bell Peppers: Roasted red peppers are a delicious alternative.
- Tomatoes: I’m using crushed tomatoes, but diced tomatoes or a simple canned tomato sauce are good substitutes.
- Chicken Broth: Or use vegetable broth or even white cooking wine.
- Herbs & Spices: Make your own seasoning blend at home by combining dried oregano, basil, thyme, and rosemary. If you don’t like fresh parsley, you can use fresh basil instead.
How to Make Chicken Cacciatore (Traditional)
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 375 degrees F and season the chicken thighs with salt and black pepper.
STEP TWO: Heat the olive oil in a Dutch oven over medium-high and add the thighs. Sear until golden brown on both sides. Remove from the pan and set aside.
STEP THREE: Add the onions, garlic, bell peppers, and mushrooms to the pan and sauté until tender.
STEP FOUR: Incorporate the tomatoes and chicken broth. Stir in the Italian seasoning, salt, and pepper, then bring everything to a simmer. Allow the mixture to cook for a few minutes to create the rich tomato sauce.
STEP FIVE: Return the chicken to the pan and arrange the thighs in a single layer. Place in the preheated oven and bake for 25-30 minutes.
STEP SIX: Sprinkle your baked cacciatore chicken with fresh parsley and serve with your favorite sides.
Chicken Cacciatore Recipe Tips
- Make sure the Dutch oven or oven-proof skillet is hot before adding the chicken. When you sear at a high temperature, you’ll lock in moisture and guarantee the perfect outer crust!
- Sauté the vegetables until tender to create a rich and flavorful base for the tomato sauce. Don’t rush the process — let the flavor of the veggies develop before adding the chicken stock and crushed tomatoes for the best results.
- Use high-quality tomatoes if you can. The ingredients for this traditional chicken cacciatore recipe are simple, so quality matters! Look for canned tomatoes without any added sugar for the most authentic flavor. It will impact the flavor of the sauce more than you may realize.
- Check the internal temperature of the chicken before removing the pan from the oven. Remember that it must be at least 165 degrees F to prevent any foodborne illnesses.
How to Store Cacciatore Chicken
Store leftover cacciatore chicken in an airtight container in the fridge. It will keep for about 3-4 days when properly stored.
Return to the oven at 350 degrees F for 10-15 minutes or simmer chicken and sauce gently in a skillet on the stovetop until warmed through.
What to Serve with Chicken Cacciatore
There are so many options when it comes to serving this chicken cacciatore recipe! Some favorites include spaghetti, egg noodles, zoodles (zucchini noodles), polenta, mashed potatoes, or spaghetti squash.
There are already several vegetables in my recipe for chicken cacciatore, but, as mentioned above, you can always serve some extra if you’d like. A fresh garden salad and a good crusty garlic bread would round everything out nicely as well!
Traditional Chicken Cacciatore Recipe FAQs
How do you thicken cacciatore sauce?
To thicken chicken cacciatore sauce, you can add tomato paste or create a “slurry” out of cornstarch or flour and a bit of water. Tomato paste adds both thickness and richness and is my preferred method! Start with a tablespoon, then adjust.
For a slurry, mix equal parts cornstarch or flour and water, then whisk into the sauce until you get the consistency you’re after.
What is another name for chicken cacciatore?
Another name for this chicken cacciatore recipe is “hunter’s chicken” — the Italian word cacciatore means “hunter” in English!
It’s an appropriate name for a rustic dish like this one… simple ingredients like chicken and vegetables come together to create a meal that’s sure to satisfy.
Where did chicken cacciatore originate from?
The traditional chicken cacciatore recipe originated in Italy. Known as pollo alla cacciatore in Italian, it’s made with chicken, tomatoes, onions, bell peppers, and herbs.
While simple, this dish is the epitome of hearty, homemade Italian cuisine.
More Chicken Recipes:
- Chicken and Broccoli Lasagna
- Buffalo Chicken Wrap
- Recipe for Chicken Cordon Bleu
- Oven Baked Chicken Tenders
- Spicy Chicken Chipotle Pasta
Traditional Chicken Cacciatore Recipe
Ingredients
- 1 pound boneless skinless chicken thighs
- salt and black pepper to taste
- 2 tablespoons olive oil
- ½ cup onion diced
- 3 garlic cloves minced
- 2 bell peppers sliced
- 8 ounces button mushrooms sliced
- 1 can 28 ounce crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees F.
- Season the boneless, skinless chicken thighs with salt and black pepper, and then set them aside.
- In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, and then add the boneless, skinless chicken thighs to the skillet and sear until the chicken turns golden brown.
- Flip each chicken over and sear the other side. Remove the chicken pieces from the skillet and then set them aside.
- In the same skillet, add diced onions, minced garlic, sliced bell peppers, and sliced fresh mushrooms. Sauté them until the veggies are tender and aromatic.
- Pour in the crushed tomatoes and low-sodium chicken broth. Stir in Italian seasoning salt and pepper to taste and bring the mixture to a simmer. Let it cook for a few minutes to allow the flavors to meld into a rich tomato sauce.
- Return the seared, boneless, skinless thighs to the skillet, making sure they are in a single layer at the bottom of the pan.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until your chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and sprinkle fresh chopped parsley over your chicken cacciatore.
- Serve and enjoy!
Notes
- Use a meat thermometer to check the chicken's internal temperature.
- Serve this easy weeknight dinner over cooked spaghetti, egg noodles, zucchini noodles, creamy polenta, mashed potatoes, or spaghetti squash for a low-carb option.
Love most of your recipes – but I have Celiac’s disease and sadly cannot enjoy many of them. Any chance you can post some ‘substitutes’ in your recipes for this of us suffering this disease? For example, when a recipe calls for a cream of something soup, what can we exchange it for??
Thanks…. Really appreciate it.
Hi Donna, I’m so glad you love them! Unfortunately, I can’t always give all substitutes as I don’t want to recommend them unless I’ve tried them to make sure they work. This cacciatore recipe doesn’t contain any cream of soups, so you should be good to follow it as is, but always check the labels of the food you are using beforehand to confirm.