Rustic and cozy, this Italian Chicken Cacciatore brings together tender chicken, bell peppers, mushrooms, tomatoes, and a splash of wine for that true countryside comfort.
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So, here’s a confession: the first time I made Italian Chicken Cacciatore, I was honestly just trying to impress someone. It was one of those drizzly evenings when you want to cook something that feels like a hug — but you also want it to look like you know what you’re doing in the kitchen (spoiler: I didn’t).
I remember standing there with a bottle of cheap white wine in one hand and a spatula in the other, trying to figure out if I was supposed to pour the wine into the chicken or into myself. Maybe both? Either way, the kitchen smelled amazing — like a mix of garlic, onions, and that cozy tomato warmth that just clings to your sweater and doesn’t leave for days.
The funny thing is, that dish ended up being perfectly imperfect. The sauce simmered a little too long, the peppers were softer than intended, but everyone at the table devoured it like it came straight from an Italian nonna’s kitchen. And that’s the thing about Chicken Cacciatore — it’s not meant to be fussy. It’s rustic, forgiving, and a little bit messy, just like life.
Now, I make this dish when I need something grounding — when the world feels loud or I just need an excuse to open a bottle of wine on a Wednesday. Every time the sauce starts bubbling and the chicken begins to fall apart, it takes me back to that first night, that cozy chaos, and that deep, quiet comfort only a dish like this can bring.
Why You’ll Love This Italian Chicken Cacciatore Recipe?
Here’s the deal — Italian Chicken Cacciatore isn’t some stiff, picture-perfect recipe. It’s soulful, hearty, and tastes like it’s been cooking all afternoon (even though you’ll be eating in about an hour).
The sauce is rich with tomatoes and wine, the chicken is melt-in-your-mouth tender, and the mushrooms soak up all that savory goodness. It’s the kind of meal that makes you sit back after a bite and just go, “Mmm.” You know that sound — the universal food happiness sound.
It’s also one of those rare dishes that somehow works for every mood. Need comfort food? Check. Romantic dinner? Oh yeah. Want leftovers that taste even better the next day? Double check. The only downside? You’ll start craving it on random Tuesdays just because.
Ingredient Notes:
Let’s talk ingredients — because they’re the heart and soul of this dish. And yes, a few of these are non-negotiable.
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Chicken: Bone-in, skin-on thighs are where it’s at. They stay juicy and bring more flavor. Boneless is fine too, but you’ll lose some of that richness.
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Olive Oil: Go for a good one, but don’t stress about it being imported from Tuscany.
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Onions & Bell Peppers: They add sweetness and texture. I personally go for red peppers — less bitter than green and prettier in the pan.
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Mushrooms: Cremini are my favorite, but any will do. They add that earthy depth that makes this feel “restaurant good.”
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Garlic: Fresh cloves, always. We’re not using that jarred stuff — not in my cacciatore.
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Wine: White wine gives it a lighter, fresher vibe; red makes it bold and cozy. Honestly, I use whatever’s open on the counter.
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Tomatoes: Canned plum tomatoes are perfect — less fuss, more flavor. San Marzano if you’re feeling fancy.
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Herbs: Thyme and oregano are the backbone. Fresh or dried, just don’t skip them.
How To Make Italian Chicken Cacciatore?
Step 1. Brown the Chicken
Heat olive oil in a big skillet over medium heat. Pat your chicken dry and sprinkle it with salt. Lay it in the pan skin-side down and just let it be — don’t mess with it. Give it about 5 minutes until it’s beautifully golden and crispy. Flip it once, brown the other side, then set it aside.
(Pro tip: resist the urge to peek under the chicken every two seconds. It’s not ready until it releases itself from the pan easily — patience, my friend.)
Step 2. Sauté the Veggies
In that same pan — yes, the one full of flavor from the chicken — toss in your onions, peppers, and mushrooms. Crank up the heat a bit and cook until everything starts to soften and smell amazing. Then add the garlic. Just a minute or so — don’t burn it. You’re going for golden, not blackened.
Step 3. Deglaze Like a Pro
Pour in that wine (try not to flinch at the sizzle). Use your spoon to scrape up those brown bits from the bottom — that’s where the magic lives. Simmer until the wine reduces by half. It’s a quick little transformation that deepens everything.
Step 4. Add the Tomatoes and Herbs
Now it’s time for the tomatoes, herbs, pepper, and a little extra salt. Stir and let the sauce simmer uncovered for about 5 minutes. It’ll start thickening and smelling like an Italian grandmother just moved into your kitchen.
Step 5. Bring the Chicken Back
Want To Save This Recipe?
Nestle your chicken pieces into the sauce, skin-side up. Lower the heat to a gentle simmer and cover it partially. Let it cook for 30 to 40 minutes, turning the chicken every so often so it gets all that saucy love.
Step 6. Serve and Savor
When the chicken is tender and the sauce looks rich and glossy, it’s go time. Taste, adjust the seasoning, and serve it with crusty bread or over pasta. Maybe pour yourself another glass of that wine. You earned it.
Storage Options:
Honestly, I’m not sure how anyone does have leftovers, but if you do — this dish gets even better the next day. Store it in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, kind of like they’ve been gossiping together while you sleep.
If you want to freeze it, go ahead — it’ll keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth or water if it thickens too much. It’ll taste just as dreamy.
Variations and Substitutions:
Cacciatore means “hunter’s style,” so it’s supposed to be rustic and adaptable. Here are a few ways to make it your own:
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No wine? No problem. Use chicken broth and a squeeze of lemon juice. It’s different, but still delicious.
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Want it spicy? Add red pepper flakes for a subtle kick.
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Feeling fancy? Throw in a handful of olives or capers near the end. They add a lovely briny bite.
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No chicken? Try it with pork chops or even tofu if you’re going meatless. The sauce works with almost anything.
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Extra herbs: A sprinkle of basil or parsley on top makes it look (and taste) fresh and lively.
What to Serve with Italian Chicken Cacciatore?
The sauce is the star here, so whatever you serve it with better be ready to soak it up.
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Pasta: Spaghetti or fettuccine — you can’t go wrong.
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Polenta: Creamy, buttery, and perfect for catching every drop of sauce.
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Mashed potatoes: A non-traditional but delicious twist.
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Crusty bread: You need it for dunking. I don’t make the rules.
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Wine: The one you cooked with, obviously. You’ve got to stay on theme.
Frequently Asked Questions:
Can I use boneless chicken?
Sure! It cooks faster and still tastes great. Just don’t overcook it.
Can I skip the wine?
Yep. Use broth and a squeeze of lemon juice. The flavor won’t be exactly the same, but it’ll still be rich and hearty.
Can I use canned tomatoes?
Yes! Most Italians actually do. Just grab a good-quality can — San Marzano if you can find them.
Every time I make Italian Chicken Cacciatore, it feels like I’m pressing pause on life for a bit. The smell fills the house, the wine warms your cheeks, and suddenly, everything slows down. It’s one of those meals that reminds you food doesn’t have to be perfect — it just has to be made with heart.
So, pour a glass, put on some music (maybe a little Andrea Bocelli?), and let your kitchen smell like Italy for the evening. You’ll see what I mean.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Chicken Cacciatore
Ingredients
- 1 4-pound whole chicken cut into serving pieces, trimmed of excess fat
- or 3 ½ to 4 pounds of bone-in, skin-on chicken thighs
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 medium onion thinly sliced (approximately 1 ½ cups)
- 1 red or green bell pepper seeded and sliced into ¼-inch strips
- 8 ounces cremini mushrooms thickly sliced
- 2 cloves garlic thinly sliced
- ⅓ cup white or red wine
- 2 ½ to 3 cups peeled and chopped firm ripe tomatoes with juices
- or 1 (28-ounce can of plum tomatoes with juice)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 2 teaspoons fresh, chopped
- 1 teaspoon dried oregano or 2 teaspoons fresh, chopped
Instructions
Prepare and brown the chicken:
- Pat the chicken pieces dry with paper towels and season generously with salt. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Working in batches to avoid overcrowding, place the chicken pieces skin side down and cook for approximately 5 minutes, or until golden brown. Turn and lightly brown the other side. Transfer the browned chicken to a plate and set aside. Pour off excess rendered fat, leaving about 2 tablespoons in the pan. If necessary, add a small amount of olive oil to reach this amount.
Sauté the vegetables:
- Add the sliced onion, bell pepper, and mushrooms to the same skillet. Increase the heat slightly to medium-high and cook, stirring frequently, until the onions become translucent and the mushrooms release their moisture — about 10 minutes. Add the sliced garlic and cook for 1 additional minute, just until fragrant.
Deglaze and prepare the sauce:
- Pour the wine into the skillet to deglaze, scraping up the browned bits from the bottom of the pan. Simmer for 2–3 minutes, allowing the wine to reduce by half. Add the tomatoes, black pepper, thyme, oregano, and approximately one teaspoon of salt. Stir well to combine and allow the mixture to simmer uncovered for 5 minutes, letting the flavors meld.
Simmer the chicken:
- Return the browned chicken pieces to the pan, nestling them into the tomato mixture, skin side up. Reduce the heat to a low simmer and partially cover the skillet with a lid. Allow the chicken to cook gently for 30–40 minutes, turning the pieces occasionally and basting with the sauce until the chicken is tender and cooked through.
Serve:
- Taste the sauce and adjust the seasoning with additional salt or pepper as needed. Serve the Italian Chicken Cacciatore hot, spooning the rich sauce over the chicken. Garnish with freshly chopped herbs if desired, and pair with pasta, polenta, or crusty bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
