Chicken thighs are simmered in a rich, herb-infused tomato sauce alongside mushrooms, celery, and carrots in this Chicken Cacciatore recipe. Enjoy this classic Italian comfort food over pasta or mashed potatoes for a cozy dinner any night of the week.
This chicken cacciatore recipe is my version of a classic Italian dish, with chicken thighs in a robustly flavored tomato sauce with vegetables. Cacciatore translates to “hunter” in Italian and the dish was originally a way for families to use whatever chicken (or rabbit or similar) they had on hand, with fresh local herbs and vegetables. Basically, this recipe is the OG Italian comfort food which is one of the reasons I love making this hearty dish throughout the winter. It’s so warming and filling!
Why This Is The Best Chicken Cacciatore Recipe
- Tender, fall-off-the-bone chicken. The chicken thighs in this recipe are browned and then cooked low and slow in the tomato sauce. The combination cooking method offers a crisp, flavorful skin and tender, juicy chicken.
- Made with fresh herbs. I use a combination of fresh rosemary, sage, and basil in this recipe. Using fresh herbs really infuses the tomato sauce with the absolute best flavor. I’ve used dried herbs before and it’s still delicious but the fresh herbs really make it *chef’s kiss*.
- Ready in an hour. Even with the “low and slow” cooking time, this chicken cacciatore recipe still comes together in under an hour. I’ve tested it and letting it cook longer doesn’t increase the flavor all that much. 35-40 minutes of slow cooking is the perfect balance between super tasty and not spending all night in the kitchen.
What You’ll Need
This classic Italian recipe is made with chicken thighs, veggies, and fresh herbs. Scroll down to the recipe card below for the exact measurements.
- Olive oil
- Chicken thighs – Bone-in, skin-on chicken thighs are best for this recipe.
- Veggies – Onion, mushrooms, celery, and carrots.
- Garlic – Aromatic for added flavor.
- Tomato paste – Enhances the rich tomato flavor in the sauce.
- Crushed tomatoes – The base of the flavorful sauce the chicken is cooked in.
- Herbs – Fresh rosemary, sage leaves, and basil leaves add lots of flavor to the sauce. If fresh rosemary, sage, or basil are unavailable, substitute with dried herbs. Use about 1 teaspoon of each dried herb for every 1 tablespoon of fresh herbs.
- Spices – Salt, pepper, and red pepper flakes.
- Garnishes – Freshly grated parmesan and chopped parsley.
How To Make Chicken Cacciatore
This chicken cacciatore recipe is surprisingly easy to make. The key to the flavorful dish is to let it simmer low and slow for 35-40 minutes. You can find the printable version of the instructions in the recipe card below.
- Brown the chicken. Dry the chicken thighs with paper towels. Light season with salt and pepper. Add the thighs, skin side down, to olive oil heated over medium-high heat. Cook for 4-5 minutes on each side, until golden brown. Remove from the pan and set aside.
- Cook the veggies. Reduce the heat to medium. Add the veggies and garlic to the pan. Cook for 5-7 minutes, until the veggies have softened. Stir in the tomato paste, cook for 1-2 minutes, and then pour in the crushed tomatoes.
- Return the chicken to the pan. Add the fresh herbs and spices to the pan. Nestle the browned chicken into the pan, submerging them in the sauce.
- Cook. Bring the mixture to a gentle simmer. Reduce the heat to low, cover with a lid, and cook for 35-40 minutes. Stir occasionally.
- Enjoy. Remove the rosemary and sage. Plate the chicken with the sauce and garnish with grated parmesan and chopped parsley. Enjoy!
Tips & Variations
As with any classic dish, there are a few easy ways to customize this Italian chicken cacciatore. I’ve also included a few general cooking tips.
- Add different veggies. Consider adding extras like sliced bell peppers, olives, or capers to create a variation of the dish.
- Adjust the flavor. If you love heat, increase the red pepper flakes or add a diced fresh chili pepper to the dish. For a smokier heat, a pinch of smoked paprika works well.
- Make it creamy. For a creamier variation, stir in a splash of heavy cream or a dollop of mascarpone cheese at the end of cooking. This gives the sauce a richer and silkier texture.
- Don’t overcook the chicken. In the first step of the recipe, the goal is to simply brown the chicken and add a nice crispy texture to the skin. Do not worry about cooking it completely here, as it will finish cooking later in the recipe.
- Cook low and slow. Do not try to rush the process of cooking chicken cacciatore. Cooking it on low heat for at least 35 minutes is key to creating a rich, flavorful sauce.
What To Serve It With
Apart from parmesan cheese and parsley, a drizzle of good-quality olive oil just before serving can elevate the flavor. A lemon zest garnish also brightens the dish.
Classic pairings for chicken cacciatore include pasta (spaghetti or linguine work well), creamy polenta, rice, or a side of mashed potatoes. I usually stick with spaghetti or mashed potatoes, as those are my family’s favorites. I’ll sometimes add an additional side of steamed veggies, like broccoli or asparagus, though there are enough vegetables in the dish that it’s not necessary.
Proper Storage
- Fridge. Store leftover chicken cacciatore in an airtight container in the refrigerator for up to 4 days. Allow the dish to cool completely before storing.
- Freezer. To freeze, place the chicken and sauce in a freezer-safe container. The chicken cacciatore can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat. Reheat the dish on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, you can reheat it in the microwave in 1-2 minute intervals, stirring in between to ensure even heating.
More Chicken Recipes To Try
- Chicken Schnitzel
- Chicken Alfredo Bake
- Creamy Tuscan Chicken
- Fiesta Chicken
- Chicken Cordon Bleu
- Jalapeno Chicken
Chicken Cacciatore
Ingredients
- 2 Tablespoons olive oil
- 4 chicken thighs bone-in, skin-on
- 1 large onion diced
- 4 garlic cloves minced
- 1 cup mushrooms sliced
- 2 celery stalks diced
- 1 medium carrot diced
- 1 Tablespoon tomato paste
- 1 (28 ounce) can crushed tomatoes
- 2 sprigs fresh rosemary
- 4 fresh sage leaves
- 1/4 cup fresh basil leaves torn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Freshly grated parmesan cheese for garnish
- Fresh parsley chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and lightly season both sides with a pinch of salt and pepper.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
- Reduce the heat to medium. Add the diced onion, garlic, mushrooms, celery, and carrot to the same pan. Stir occasionally, cooking for 5-7 minutes until the vegetables have softened and the onions are translucent.
- Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, pour in the crushed tomatoes and stir to combine.
- Add the rosemary, sage, fresh basil, salt, pepper, and red pepper flakes. Nestle the browned chicken thighs back into the pan, making sure they’re submerged in the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cover with a lid and cook for 35-40 minutes, stirring occasionally. The chicken should be tender, and fully cooked.
- Remove the rosemary and sage before serving. Plate the chicken with the sauce and garnish with freshly grated parmesan cheese and chopped parsley. Serve with pasta, rice, mashed potatoes or crusty bread. Enjoy!
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2 comments on “Chicken Cacciatore”
is it possible to use boneless skinless breasts or thighs? if so follow the recipe and cooking time as is?
Hi Debbie. Yes, either will work well as a substitute. Cooking time may be slightly less depending on the size of the breasts or thighs.