Delightful Evening Meal Ideas: Italian Chicken Cacciatore

Chicken cacciatore is an Italian braise of browned chicken simmered with tomatoes, peppers, herbs, and, in many versions, mushrooms or olives. Recipes vary by region and household; this approachable version makes a generous, savory sauce that pairs easily with pasta, polenta, or bread.

Ingredients

8 bone-in, skin-on chicken thighs, about 3½ lb (1.6 kg)
1½ tsp fine salt (9 g), divided
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium red or green bell pepper, sliced, about 1½ cups (180 g)
8 oz cremini or white mushrooms, sliced (225 g)
4 garlic cloves, finely chopped, about 1 tbsp (12 g)
½ cup dry white wine (120 ml), or use additional chicken broth
1 can crushed tomatoes, 28 oz (794 g)
½ cup low-sodium chicken broth (120 ml)
1 tsp dried oregano (1 g)
1 bay leaf (about 0.2 g)
½ cup pitted Kalamata or other brined olives, halved (75 g)
2 tbsp chopped fresh parsley (8 g)
1 tbsp chopped fresh basil (3 g), optional

Instructions

Prepare the chicken and vegetables. Pat the chicken thighs dry with paper towels; dry skin browns more readily and is less likely to steam in the pan. Season both sides with 1 teaspoon of the salt and all the pepper. Dice the onion, slice the pepper and mushrooms, and chop the garlic. Keep the chicken separate from the vegetables and wash your hands and any surfaces that have touched raw poultry.
Brown the chicken, about 10 minutes. Heat the olive oil in a large, heavy Dutch oven or deep, lidded skillet over medium to medium-high heat. Arrange the thighs skin-side down in a single layer, working in batches if necessary so they are not crowded. Sear for 6 to 8 minutes, until the skin is deep golden and releases from the pan without force. Turn and brown the other side for about 2 minutes. Transfer the chicken to a plate; it will finish cooking in the sauce.
Soften the vegetables, about 8 minutes. Pour off excess fat if the pan has more than a thin coating, leaving the browned bits in place. Add the onion, bell pepper, mushrooms, and remaining ½ teaspoon salt. Cook for 6 to 7 minutes, stirring occasionally, until the onion softens and the mushrooms release some of their moisture. Stir in the garlic and oregano and cook for 30 seconds, just until fragrant. Avoid letting the garlic turn dark, which can make it taste bitter.
Deglaze and build the sauce. Pour in the wine and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Let it bubble for about 2 minutes. If you prefer not to use wine, skip this step and add the broth directly; the sauce will be a little less sharp and complex, but still flavorful. Stir in the crushed tomatoes, chicken broth, and bay leaf.
Braise the chicken, about 30 minutes covered and 10 minutes uncovered. Nestle the thighs into the sauce skin-side up, keeping as much skin above the liquid as possible. Bring the sauce to a gentle simmer, cover, and lower the heat so it bubbles steadily but not vigorously. Cook for 30 minutes, then uncover and simmer for about 10 minutes to thicken the sauce. Turn the thighs carefully if needed to heat them evenly, but avoid repeatedly stirring or the skin will lose its texture. Check the thickest part of each thigh with a food thermometer, without touching bone: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a thigh has not reached that temperature, continue simmering and check again after 5 minutes.
Finish the sauce. Stir in the olives and cook for 2 minutes. Remove the bay leaf, taste the sauce, and adjust the salt or pepper if needed. Scatter parsley and, if using, basil over the top. Rest the pot off the heat for a few minutes while you arrange the sides, then serve each portion with plenty of sauce.

Tips

Choose a pan that fits the chicken. A wide Dutch oven gives the thighs room to brown and lets the sauce reduce without splashing. If the chicken only fits in a crowded layer, brown it in batches; crowding traps steam and prevents golden skin.
Keep the simmer gentle. A hard boil can make chicken tough and cause tomato sauce to catch on the bottom. Once the pot is covered, lower the heat until you see occasional small bubbles. Stir the sauce around the chicken rather than dragging the pieces through it.
Adjust the salt for your olives and broth. Brined olives and regular broth can be salty, so start with the listed amount and taste after the sauce has cooked. Low-sodium broth gives you more control. If you use a particularly salty olive, rinse it briefly and pat it dry.
Use a thermometer, not color alone. The chicken should reach 165°F (74°C) at the thickest point, and a thermometer reading is more reliable than judging doneness by how the meat looks. Bone-in thighs can take a few minutes longer depending on their size and how steadily the sauce simmers.

Serving Suggestions

Spoon the chicken and tomato-vegetable sauce over soft polenta, mashed potatoes, or cooked pasta so the starch catches the juices. For pasta, a sturdy shape such as rigatoni or penne works well; toss it with a little sauce before adding the chicken. Crusty bread is another useful choice for mopping up the pot, and a simple green salad with a tart vinaigrette brings a fresh contrast to the rich braise.

For a relaxed evening meal, set the pot in the middle of the table and serve the sides separately. Add extra chopped parsley at the last minute, and offer grated Parmesan if it suits the sides you chose. If you are serving a larger group, keep the chicken warm in its covered sauce while the pasta or polenta is finished, rather than leaving cooked chicken at room temperature.

Variations

Make it without wine: Replace the white wine with the same amount of chicken broth and add 1 teaspoon (5 ml) red wine vinegar or lemon juice near the end if you want a little brightness. The vinegar is optional; it adds a sharper note, while omitting it leaves a rounder, milder sauce.

Use boneless thighs: Boneless, skinless thighs are convenient and work well, though they will not provide crisp skin or quite the same depth from browning. Brown them briefly, then begin checking for 165°F (74°C) after about 20 minutes of covered simmering. Thickness varies, so let the thermometer—not the clock—determine when they are done.

Change the vegetables: Add a small sliced carrot with the onion for sweetness, or use a yellow bell pepper instead of red or green. For a more pronounced mushroom flavor, increase the mushrooms to 12 oz (340 g). These are practical home-style adjustments rather than claims about a single fixed regional formula; versions of cacciatore differ in their vegetables, herbs, and use of wine or olives.

Make it a little spicier: Add ¼ teaspoon (0.5 g) crushed red pepper flakes with the garlic. For a milder dish, leave them out. If you have capers but no olives, use 1 tablespoon (8 g) drained capers; they bring a sharper, saltier flavor, so taste the sauce before adding any extra salt.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing them into shallow, covered containers so they cool promptly. Store the chicken with its sauce; this helps keep the meat from drying out. The dish keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw frozen portions in the refrigerator, not on the counter.

Reheat a portion gently in a covered saucepan over medium-low heat, stirring the sauce occasionally and adding a splash of broth or water if it has thickened. You can also microwave it in a covered microwave-safe dish, stirring partway through. Reheat leftovers until the center reaches 165°F (74°C), checking with a food thermometer. Bring only the portion you plan to eat up to temperature, rather than repeatedly cooling and reheating the whole batch.

Frequently Asked Questions

Can I make chicken cacciatore ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it in its sauce for up to 3 to 4 days. The flavors often meld as it sits, and the sauce may thicken in the refrigerator. Reheat gently and bring the chicken to 165°F (74°C) before serving. If you are preparing sides ahead too, store pasta or polenta separately so they do not absorb all the sauce.

Can I use chicken breasts instead of thighs?

You can, but breasts are leaner and can dry out if simmered as long as bone-in thighs. Use similarly sized pieces and begin checking their thickest parts earlier, around 15 to 20 minutes into the covered simmer. Remove pieces as soon as they reach the poultry safe minimum of 165°F (74°C), then keep them covered while the sauce finishes reducing if needed.

What can I use instead of a Dutch oven?

A deep, heavy skillet with a tight-fitting lid works, provided it is large enough to hold the chicken in a mostly single layer. A wide saucepan can also work, although a narrow pot may make browning awkward and take longer to reduce the sauce. If your pan is not oven-safe, keep the entire recipe on the stovetop; baking is not required.

Why is my sauce watery?

Tomatoes and mushrooms release liquid, and a covered pot does not allow much of it to evaporate. Simmer uncovered for a few extra minutes, with the chicken still in the sauce, until it reaches the thickness you like. Keep the heat moderate and stir gently around the thighs to prevent sticking. The sauce will also thicken slightly as it cools.

Do I need to remove the chicken skin?

No. Leaving it on gives you a browned surface and adds flavor to the braise, though the skin softens where it sits in the sauce. Keeping the thighs skin-side up during the uncovered finish helps the exposed parts stay less soggy. If you prefer skinless chicken, remove it before seasoning and use a little less oil if the pan looks greasy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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