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Chicken Cacciatore

This Chicken Cacciatore has the perfect balance of Italian flavors your family will come running to. The chicken is juicy and tender, and perfect for meal prep.

Overhead shot of chicken cacciatore on a plate with bread on the side.
This Chicken Cacciatore is juicy and tender, basking in the richly flavorful broth.

Video: Watch Us Make This Recipe

What is Chicken Cacciatore?

Chicken cacciatore is a classic hunter-style Italian stew that’s packed with rich flavors, thanks to the rustic sauce and tender chicken. 

Cacciatore literally means hunter in Italian. It’s said that this dish was invented by Italian hunters who would prepare it over an open fire using the ingredients they had on hand, such as garlic, tomatoes, onions, and peppers, along with chicken or other game meat animals such as rabbits.

Why This Recipe Stands Out

We’re all about comfort food, and this Chicken Cacciatore recipe is hearty, flavorful, and incredibly satisfying. You’ll love that it’s:

Key Recipe Ingredients

A pot with tomato, bell pepper, carrot mixture in liquid that's being seasoned with salt.
  • Fresh Chicken Thighs – The star of our dish, fresh chicken thighs, skin-on, bone-in, provide a rich, meaty flavor and a tender, juicy texture.
  • Garlic – Fresh garlic cloves, finely chopped, infuse the dish with a warm, aromatic flavor that compliments the chicken and vegetables.
  • Dry White Wine – We use dry white wine, such as melange blanc or fume blanc, to add a complex, fruity acidity to the dish for an authentic flavor.
  • Dried Oregano – Dried oregano adds a hint of earthy, minty flavor that compliments the other ingredients.
  • Baby Portabella Mushrooms – Sliced baby portabella mushrooms add a meaty texture and a rich, earthy flavor.

Substitutions And Variations

Here are some of our favorite variations and substitutions:

  • Protein: While we use chicken thighs in this recipe, you could definitely substitute with chicken breasts if you prefer. Just remember that the cooking times may vary.
  • Vegetables: Feel free to experiment with different vegetables. Try adding zucchini or eggplant for a heartier dish.
  • Gluten-Free: For a gluten-free option, substitute the all-purpose flour with rice or tapioca flour.
  • Wines: Instead of dry white wine, a dry red wine can also work well in this recipe as it does in our One-Pot Beef Stew.
  • Spices: If you want to spice things up, consider adding 1 tsp red pepper flakes or smoked paprika.
  • Tomatoes: For a different flavor, try using fire-roasted diced tomatoes like we do in our Lentil Black Bean Chili and Chickpea Curry with Potatoes.

Step-By-Step Recipe Instructions

  1. Dry chicken thoroughly with paper towels and season on both sides. Lightly coat the chicken pieces with flour and sautél until both sides are browned.
  2. Saute bell pepper, carrots, onion, and garlic for about 5 minutes and season with salt and pepper. Add wine to the pot and bring to a simmer. 
  1. Once the liquid has reduced to half, add tomatoes, chicken broth, sugar, oregano, and mushrooms. Return chicken to the pot and simmer for 45 minutes. 
  2. Transfer the chicken to a serving dish. Boil the sauce for about 3 minutes, remove excess fat from the top, and season with salt and pepper. Pour sauce over chicken and serve.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

  • Prep the Chicken: You can clean and dry the chicken thighs ahead of time. Sprinkle them with the salt and pepper mixture, then dredge them in flour. Store them in the fridge until you’re ready to cook. This can be done up to a day in advance.
  • Chop the Veggies: Feel free to chop the bell peppers, carrots, onions, and garlic in advance. Store them in an airtight container in the fridge for up to 2 days. This will save you a lot of time on the day of cooking.
  • Make the Sauce: You can also prepare the sauce in advance. Combine the wine, diced tomatoes with their juices, chicken broth, sugar, dried oregano, and sliced mushrooms in a pot and simmer. This sauce can be refrigerated for up to 3 days. When you’re ready to cook, simply heat it and simmer the chicken in the sauce.
  • Meal Prep: This dish can be made in its entirety at the start of your week, divided, and enjoyed throughout the busy work week.
Chicken cacciatore on a plate garnished with fresh basil leaves.
Chicken Cacciatore is the perfect rustic Italian meal that’s packed with flavor.

What To Serve With Chicken Cacciatore 


  • Pasta is a classic side for Chicken Cacciatore. Spaghetti or tagliatelle egg noodles are traditional choices, but feel free to experiment with your favorite types of pasta.

Rice and Grains

  • Chicken cacciatore pairs wonderfully with a variety of rice and grains. We particularly enjoy serving it with a side of fluffy white rice or brown rice.
  • Cacciatore is also traditionally served with a comforting bowl of polenta, so enjoy it with it for classic flavors. 



Commonly Asked Questions

What type of chicken is best for this recipe?

For this chicken cacciatore recipe, we recommend using fresh chicken thighs, skin-on and bone-in. This will give your dish a rich flavor and the meat will be tender and juicy.

Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with rice or tapioca flour. And don’t worry; it won’t adversely affect the flavor of the dish.

What type of wine should I use?

We recommend using a dry white wine for this recipe. Melange Blanc, Sauvignon Blanc, or Fume Blanc all work nicely, but any dry white wine you have on hand will do.

How long does chicken cacciatore keep?

Chicken cacciatore can be kept in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to maintain its freshness.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Chicken Cacciatore

5 from 21 ratings
This Chicken Cacciatore showcases a truly rustic Italian favorite. It boasts depth of flavor, tender chicken, and richly balanced broth.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Amy Dong


  • 12 chicken thighs, skin-on, bone-in
  • salt
  • black pepper, freshly ground
  • 1 cup all-purpose flour, make it gluten-free with rice or tapioca flour
  • olive oil, for sautéing
  • 2 large red bell peppers, seeded and roughly chopped
  • 3 carrots, peeled and roughly sliced
  • 2 onions, roughly chopped
  • 10 garlic cloves, finely chopped
  • 2 cups dry white wine, melange blanc or fume blanc work nicely
  • 2 diced tomatoes , 28-oz cans with juices
  • 2 cups chicken broth
  • 2 TB white sugar
  • 3 tsp dried oregano
  • 8 oz baby portabella mushrooms, sliced
  • ½ cup fresh basil leaves, coarsely chopped


  • Thoroughly dry chicken pieces with paper towels.
  • In a small bowl, combine 3 tsp table salt with 1 tsp black pepper. Sprinkle a layer of this salt/pepper mixture evenly over front and back sides of chicken thighs. Place flour in a pan, and dredge chicken pieces to coat lightly on both sides.
  • In a large heavy pot, heat 3 TB olive oil over medium high. Once oil is sufficiently hot, place a few pieces of chicken in the pan, taking care not to crowd, and saute until both sides are browned; about 5 min per side. Repeat 1-2 more times for remaining chicken. Add more oil as needed in between batches.
  • Transfer chicken to a plate and set aside. If needed, add more oil to pan, and sauté the bell pepper, carrots, onion, and garlic about 5 minutes. Season with 2 tsp salt and 1 tsp pepper.
  • Add wine to the pot and bring to a simmer. Simmer 3 minutes or until the liquid looks reduced by half. Add tomatoes and juices, chicken broth, sugar, oregano, and mushrooms.
  • Return chicken to pot and submerge in the sauce. Simmer over medium low heat about 45 minutes, uncovered.
  • Transfer chicken to serving dish. Boil sauce about 3 minutes, spoon off excess fat from the top, and season with salt and pepper to taste.
  • Pour sauce over chicken and garnish with fresh basil. Serve warm with rustic bread and/or pasta.


  • Always pat dry your chicken thighs with paper towels before seasoning. This helps the salt and pepper to stick better and also promotes even browning when you sauté them.
  • When dredging your chicken in flour, make sure to shake off any excess. This will guarantee a light, even coating that will give your chicken a deliciously crispy exterior without becoming doughy or heavy.
  • Don’t overcrowd your pan. This can lower the temperature of the oil and lead to steaming instead of browning. Cook the chicken in batches if necessary.
  • When cooking the vegetables, don’t rush. Allow them to cook for about 5 minutes to bring out their natural sweetness for the best flavors. 
  • When adding the wine, let it simmer until it’s reduced by half. This concentrates the flavor and cooks off the alcohol, leaving behind a rich, complex base for your sauce.
  • Make sure to submerge the chicken in the sauce when you return it to the pot. This guarantees that the chicken is fully flavored and tender.
  • After transferring the chicken to a serving dish, don’t forget to boil the sauce and skim off any excess fat. This will give you a smoother, more refined sauce to pour over your chicken.
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Nutrition (per serving)

Calories: 539kcal | Carbohydrates: 27g | Protein: 36g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 365mg | Potassium: 730mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5443IU | Vitamin C: 60mg | Calcium: 68mg | Iron: 3mg
Course: Main Dish
Cuisine: American Italian
Method: Stovetop

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