Classic Italian Chicken Cacciatore Recipe

Chicken Cacciatore (Italian Chicken Stew) — Key Points

• Prep time: 10 minutes
• Cook time: 45 minutes
• Total time: about 55 minutes
• Servings: 6
• Calories: ~278 kcal per serving
• Difficulty: Easy — one-pot, weeknight friendly

Why you’ll love this recipe

This version of Italian chicken cacciatore is straightforward, flexible and full of comforting flavors. It’s ideal if you want a satisfying dinner with minimal fuss but maximum taste.

• One-pot convenience: Brown the chicken, sauté the vegetables and simmer everything in one pan for simpler cleanup and bold, unified flavor.
• Adaptable ingredients: Use bone-in thighs or a mix of thighs and drumsticks for the best flavor; boneless thighs work too. Swap mushrooms or peppers based on what you have.
• Family friendly: Mild, classic Italian flavors will appeal to kids and adults alike. Add red pepper flakes only if you want heat.
• Make-ahead friendly: The stew improves after resting overnight, making it practical for meal prep.

Chicken Cacciatore Ingredients

For the chicken and vegetables

• Chicken: Bone-in pieces (thighs and drumsticks) for best flavor; boneless thighs are a good alternative.
• Seasoning: Salt, black pepper and optional red pepper flakes.
• Vegetables: Onion, garlic, red and green bell peppers, and mushrooms (white button or cremini).
• Oil: Olive oil or a neutral cooking oil for searing and sautéing.

For the cacciatore sauce

• Tomatoes: Crushed or pureed tomatoes (canned or freshly prepared). Tomato passata also works.
• Red wine or broth: A splash of dry red wine adds depth; substitute low-sodium chicken or vegetable broth if you prefer no alcohol.
• Herbs: Italian seasoning (or a mix of oregano, thyme and a little rosemary) and fresh parsley at the end for brightness.

How to make Chicken Cacciatore

• Season the chicken with salt and pepper. Let it sit while you heat the pan.
• Heat 2 tablespoons of oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides (about 2–3 minutes per side). Transfer to a plate and keep warm.
• In the same pan, add the diced onion and bell peppers and sauté for 2–3 minutes. Add the mushrooms and chopped garlic and cook another 2 minutes.
• Stir in black pepper, salt, red pepper flakes (if using) and Italian seasoning; cook briefly to bloom the herbs.
• Add the wine and let it reduce by more than half, scraping up any browned bits from the bottom of the pan. If not using wine, add an equivalent amount of broth and reduce slightly.
• Pour in the crushed tomatoes, bring to a simmer and cook 7–10 minutes to concentrate the sauce. Adjust seasoning to taste.
• Return the seared chicken to the pan, add chopped fresh parsley, reduce heat to low, partially cover and simmer for about 20 minutes or until the chicken is cooked through and the sauce has thickened. Stir occasionally. Garnish with more parsley and serve.

The sauce is a combination of tomatoes, onions, mushrooms, bell peppers, garlic, herbs and usually a splash of wine or broth.

What should I serve with chicken cacciatore?

Common pairings include crusty bread, pasta (egg noodles or spaghetti), steamed rice or a simple salad and roasted or steamed vegetables.

Can I use chicken breast instead of thighs?

Yes — chicken breasts can be used, but take care not to overcook them; consider cutting them into larger pieces and reduce the simmer time slightly.

Other soups & stews to try

If you try this recipe, please leave a comment and rating below — feedback helps others find and enjoy it.

Chicken Cacciatore (Italian Chicken Stew)

Rustic one-pot chicken stew with mushrooms, bell peppers and herbs simmered in a rich tomato sauce. Ready in under an hour and delicious with bread, pasta or rice.

Equipment

• Heavy-bottomed skillet or Dutch oven

Ingredients

• 700 g bone-in chicken pieces (or 6 chicken thighs)
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 200 g mushrooms, sliced
• 4 garlic cloves, chopped
• ¼ tsp red pepper flakes (optional)
• 1 tsp Italian seasoning
• ¾ cup dry red wine or low-sodium chicken broth
• 2 cups crushed tomatoes (or a 14 oz can)
• Fresh parsley, chopped, for garnish

Instructions

1. Season the chicken with salt and pepper.
2. Heat oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Remove and keep warm.
3. Sauté onion and bell peppers in the same pan for 2–3 minutes. Add mushrooms and garlic and cook 2 more minutes.
4. Add spices and Italian seasoning, stir for a minute.
5. Pour in wine or broth and reduce by more than half. Stir in crushed tomatoes and simmer 7–10 minutes. Adjust seasoning.
6. Return chicken to the sauce, add parsley, reduce heat to low, partially cover and simmer 20 minutes until chicken is cooked and sauce has thickened. Garnish and serve.

Notes

• Sear chicken for flavor; it will finish cooking in the sauce.
• Simmer low and slow for a thicker, more concentrated sauce.
• Add olives or capers for an extra Mediterranean note, or finish with a splash of cream for richness.

Nutrition (approx.)

Calories: 278 kcal · Carbs: 12 g · Protein: 13 g · Fat: 9 g · Fiber: 3 g