Why This Easy Chicken Cacciatore Recipe Will Transform Your Weeknight Dinners

Chicken Cacciatore, meaning “hunter-style chicken” in Italian, is more than just a meal; it’s an experience that fills your home with the most welcoming and delicious aroma. There’s truly nothing quite like stepping into a house that smells of a lovingly home-cooked Italian feast. That fragrant blend of sautéing garlic and onions, simmering tomatoes, and tender chicken is a scent that immediately transports me back to my childhood. I vividly remember coming inside after playing outdoors, instantly knowing that Mom was in the kitchen preparing something wonderful, like her Authentic Italian Sunday Sauce or a hearty bowl of Classic Pasta Fagioli. This chicken cacciatore evokes those same nostalgic feelings, creating new cherished memories for your family.

One of the biggest struggles many home cooks face, myself included, is orchestrating a complete meal where all components are ready at the same time. I absolutely dread the scenario where I’ve started cooking the main protein, only to then realize I haven’t even begun thinking about what vegetable to prepare or whether I should also make a side of pasta or rice. It’s a culinary juggling act that can often lead to stress rather than enjoyment in the kitchen.

This is where our easy chicken cacciatore recipe truly shines. It’s a remarkable one-pot wonder that incorporates all the essential elements – protein from the succulent chicken and a medley of nutritious vegetables – all cooked together in a rich, savory sauce. This dish inherently contains everything you need, making meal planning incredibly simple. All you have to do is decide on your favorite grain or starch to serve alongside it. Whether you quickly boil a pot of pasta, whip up some fluffy rice, roast some simple potatoes, or even get a bit fancy with a creamy mushroom truffle risotto, the main course is already taken care of. The beauty of this recipe lies in its simplicity and efficiency; you only need a single Dutch oven, drastically cutting down on cleanup time. It’s an ideal solution for busy weeknights, allowing you to spend less time scrubbing pots and more time enjoying a fantastic, homemade meal with your loved ones.

Mastering Your Chicken Cacciatore: Ingredient Notes and Easy Substitutions

The beauty of a classic Italian dish like Chicken Cacciatore lies in its flexibility and adaptability. While there are traditional elements, this “hunter’s style” meal often varied based on what ingredients were readily available to the cook. Here’s a closer look at the key components and how you can personalize this recipe to your liking:

Chicken Thighs: We recommend using either bone-in or boneless chicken thighs based on your preference. For this particular recipe, it’s crucial to use skin-off chicken thighs. While searing, the chicken skin tends to release a lot of fat and can become soggy during the braising process, which isn’t ideal for the texture of this dish. The key here is to achieve a really good, deep sear on the chicken, as this step builds a foundational layer of flavor. Bone-in chicken thighs are generally slightly easier to sear without accidentally cooking them through, giving you more leeway to develop that rich golden-brown crust. With boneless thighs, you’ll need to be a little more attentive to prevent overcooking during the initial sear. Boneless thighs, however, are often preferred if you’re serving little kids or prefer easier carving at the table. If you happen to have chicken breasts on hand, you might want to try our Chicken Rollatini for a different but equally delicious Italian chicken dish, as chicken breast tends to dry out more easily in braised recipes.

Vegetables: Chicken cacciatore is famously known for its “murky history,” with debates over its exact origins and ingredients. Some historians suggest it dates back to the 14th or 16th century, though as any food purist will quickly point out, “ThEy dIdN’t hAvE ToMaToEs In ITaLy BaCk tHeN!” Indeed, tomatoes weren’t introduced to Italy until the mid-1500s, so earlier versions would have been quite different. Regardless of its ancient roots, modern cacciatore typically features chicken braised with tomatoes, mushrooms, and bell peppers. This classic combination forms the backbone of the dish, but don’t feel limited! I always encourage adding other vegetables if you like. Carrots, celery (forming a traditional Italian soffritto base with onions), zucchini, or even eggplant can be wonderful additions, bringing more texture and nutrients to your meal. Feel free to use a mix of bell pepper colors (red, yellow, orange) for visual appeal and varied sweetness.

Olives and Capers: These two ingredients are flavor powerhouses that add a wonderful salty, briny, and tangy complexity to the cacciatore sauce. While they significantly enhance the overall profile of the recipe, they can certainly be omitted if their flavor isn’t to your liking or if you simply don’t have them on hand. For olives, I typically use Kalamata olives for their robust, fruity flavor, but feel free to switch it up! Green olives, like Castelvetrano or Manzanilla, can also be excellent choices, offering a milder, butterier note. The capers, tiny brined flower buds, provide a pungent, salty burst that perfectly complements the rich tomato sauce. Their inclusion is a simple way to elevate the dish with a touch of Mediterranean flair.

The Aromatic Base: Onions and Garlic: No Italian dish is complete without the foundational aromatics of onions and garlic. These simple ingredients are sautéed until fragrant, releasing their sweet and pungent notes that permeate the entire dish. Don’t rush this step; properly caramelizing the onions and lightly toasting the garlic (without burning) is essential for depth of flavor.

Tomato Paste & Red Wine: These two components work synergistically to create a rich, complex sauce. Tomato paste is concentrated tomato flavor; sautéing it slightly caramelizes it, deepening its umami profile. The red wine (choose a dry, medium-bodied red like Chianti, Merlot, or Pinot Noir) is then used to deglaze the pan, scraping up all those flavorful browned bits from the bottom. As the wine reduces, its alcohol cooks off, leaving behind a beautiful concentration of flavor that forms the perfect base for the crushed tomatoes.

Herbs: Fresh herbs are highly recommended for this recipe. Thyme, rosemary, and basil infuse the sauce with their distinct aromatic qualities. If fresh herbs aren’t available, you can substitute with dried herbs, but remember that dried herbs are more potent, so use about half the amount. For instance, if the recipe calls for a sprig of fresh rosemary, use about ½ teaspoon of dried rosemary.

*Please see the full recipe card below for precise measurements and detailed ingredient information.

Step 3: Build the Aromatic Base with Onions and Garlic
Now, add the chopped onions to the sautéed peppers and mushrooms. Continue to sauté everything for another 5 minutes, allowing the onions to soften and become translucent. Next, stir in the minced garlic. It’s important to cook the garlic for only about 30 seconds to 1 minute, just until it becomes fragrant. Be careful not to burn it, as burnt garlic can turn bitter and compromise the flavor of your sauce.

Step 4: Caramelize Tomato Paste and Deglaze with Red Wine
Stir the tomato paste into the vegetable mixture, ensuring it is thoroughly combined. Allow the tomato paste to cook for about 2 minutes, stirring continuously. This step helps to caramelize the sugars in the paste, intensifying its flavor and adding a deeper, richer hue to your sauce. You might notice it start to stick to the bottom of the pan – this is exactly what you want! After 2 minutes, pour in the red wine. Immediately use a wooden spoon to vigorously scrape up all the delicious brown bits (fond) from the bottom of the pan. This process, called deglazing, adds incredible depth of flavor to your sauce.

Step 5: Simmer the Sauce and Braise the Chicken
Continue to simmer the red wine until it reduces by half. This concentrates its flavor and cooks off the alcohol. Once reduced, pour in the crushed tomatoes and return the seared chicken thighs to the pot, nestling them into the sauce. Add your fresh herbs: thyme, rosemary, and basil. Stir everything gently to combine, then bring the entire sauce to a gentle simmer. Cover the Dutch oven and let the sauce simmer for 40 minutes, stirring occasionally to prevent the sauce from sticking to the bottom and burning. This slow braising allows the chicken to become incredibly tender and absorb all the wonderful flavors of the rich tomato sauce and vegetables.

Step 6: Final Touches and Serving
After 40 minutes of simmering, add the capers and olives to the pot. Stir them in and allow the sauce to simmer for another 10 minutes, uncovered, to allow their briny flavors to meld with the sauce. Remove the Dutch oven from the heat. At this point, your kitchen will smell absolutely incredible! Serve your flavorful Chicken Cacciatore with your favorite starch – pasta, rice, or roasted potatoes are all excellent choices. One of the best qualities of this dish is that its flavors deepen and develop even further overnight, making it an absolutely fantastic recipe for delicious leftovers! You’ll find it even more satisfying on day two.

Pro-Tips for the Best Chicken Cacciatore

1. Achieving the Perfect Sear: When searing the chicken thighs, resist the urge to overcrowd the pan. I prefer to fill the bottom with thighs, leaving just minimal space between them. This technique prevents steam from building up around the chicken, which can steam rather than sear, leading to a less flavorful crust. A proper sear is key to locking in juices and developing deep, rich flavors. Work in batches if necessary to ensure each piece gets adequate contact with the hot surface.
2. Don’t Skimp on Deglazing: The brown bits (fond) stuck to the bottom of your Dutch oven after searing the chicken and cooking the tomato paste are pure flavor gold. When you add the red wine, take your time to thoroughly scrape them up with a wooden spoon. This process is called deglazing, and it’s essential for a deeply flavorful sauce.
3. Taste and Adjust: Always taste your sauce before the final simmer and again before serving. Adjust salt, pepper, or herbs as needed. Remember, the flavors will concentrate as it simmers, so a little initial restraint is sometimes beneficial.
4. Make Ahead and Freeze: Chicken Cacciatore is an excellent meal prep candidate. It reheats beautifully and the flavors only get better. Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Chicken Cacciatore: Your Questions Answered

Easy Chicken Cacciatore

Vincent DelGiudice