Rooted in Italian tradition, chicken cacciatore—meaning “hunter-style”—was originally a rustic dish made with whatever was on hand. Our modern take keeps that comforting vibe but makes it foolproof for any home cook. This version brings perfectly tender chicken and a rich tomato sauce to your table every time. Whether you’re hosting friends for a casual dinner or meal prepping for the week ahead, this is a guaranteed win. The best part is that it all comes together in just one pan. Serve it with crusty garlic bread, creamy mashed potatoes, or polenta for the ultimate comfort meal that’s sure to please everyone at the table.

How To Make Chicken Cacciatore

INGREDIENTS

Chicken Thighs: Bone in, skin-on chicken thighs are the ultimate choice for cacciatore. Dark meat stays juicy and tender even after a long simmer, and the crispy skin adds texture to the dish. Bonus: They’re also forgiving and hard to overcook!
Aromatics: These veggies are the flavor backbone of the dish. The onion softens and mellows as it cooks, adding a hint of sweetness that balances the sauce. Bell peppers add a subtle crunch that softens slightly as it simmers, while mushrooms provide an earthy and meaty depth that makes the dish feel hearty. Finally, garlic delivers a sharp flavor that ties everything together.
Fresh Rosemary: Rosemary gives the sauce a woodsy, aromatic boost that makes this dish so comforting.
Italian Seasoning: This dried seasoning is a one-stop shop for all the classic herbs (oregano, basil, thyme and more), making it super efficient.
Tomato Paste: Tomato paste is the secret to achieving a rich, concentrated flavor in this dish. The paste also adds thickness to the sauce, helping it cling to the chicken and vegetables. It's a small ingredient that makes a big impact.
Crushed Tomatoes: The heart of the sauce, crushed tomatoes give cacciatore its signature body and deep tomato flavor. I recommend using high-quality canned tomatoes.
White Wine: A splash of dry white wine brings a bright acidity that cuts through the richness of the sauce and enhances all of the other flavors. If you prefer a deeper, bolder flavor, you can swap in a dry red wine instead.
Sun-Dried Tomatoes: These pack a major punch, adding sweet and tangy vibes. In my book, sun-dried tomatoes are an absolute must-have for your pantry.
Capers: Capers have a signature briny flavor that enhances the sauce. Feel free to substitute olives if you are not a fan of capers.
Basil: Fresh basil gives the sauce a slightly sweet, bright, and herby finish.
Parsley: A sprinkle of parsley at the end adds a fresh touch that makes everything come together.

STEP-BY-STEP INSTRUCTIONS

With a paper towel, pat the chicken thighs dry and season them with 1 1/2 tsp. salt. Add oil and heat a large skillet over medium-high heat. Add half of the thighs, skin side down, to crisp up. Don't rush it—let them sear until the skin is golden and crispy; it should take 8 to 10 minutes, then flip them and continue to cook, about 3 minutes. Once the bottom is browned, transfer to a plate. Repeat with the remaining chicken thighs.

Chicken Cacciatore

In the same skillet, toss in your aromatics: onion, bell pepper, mushrooms, and salt. Sauté until they’ve softened and are starting to get a little color, about 7 minutes. Add in the garlic, rosemary and Italian seasoning, and continue to cook, letting everything get super fragrant. Now stir in the tomato paste. Let it cook for about a minute until it starts to caramelize. Next, add the tomatoes, white wine, sun-dried tomatoes, capers, and basil.

Chicken Cacciatore

Bring the sauce up to simmer and nestle the chicken thighs back into the skillet, skin side up, allowing the sauce to simmer and cook the chicken for another 25 to 30 minutes.

Chicken Cacciatore

To serve, spoon some sauce over the top of the chicken and sprinkle with chopped parsley.

Chicken Cacciatore

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

Brown the chicken: To develop a deeper flavor, take the time to brown the chicken skin before simmering. This renders most of the fat from the skin and adds a richer layer to the sauce.
Simmer low and slow: For the most tender chicken, let it gently simmer in the sauce. This allows the flavors to meld together and the chicken to absorb all the flavors we created.
Balance the acidity: If the sauce tastes too acidic from the tomatoes, add a small pinch of sugar. This will help round out the flavors and create a perfectly balanced sauce.

What To Serve With Chicken Cacciatore

Chicken cacciatore is a classic rich Italian dish, and so it goes without saying that you need something to soak up that beautiful sauce. Try our garlic bread or easy focaccia bread on the side, or spoon the chicken over creamy mashed potatoes or polenta for the perfect sauce-vessel. In my. book, rich dishes need green sides. Our Caesar salad is a classic for a reason, and our caramelized Brussels sprouts will convince any veggie hater to reconsider. Both offer a lighter, but still flavorful, splash of bright green against the hearty meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Chicken Cacciatore

Yields: 4 servings

Prep Time: 15 mins

Total Time: 1 hour 15 mins

Ingredients

3 lb.
bone-in, skin-on chicken thighs (about 8)
Kosher salt
1 tsp.
extra-virgin olive oil
1
yellow onion, finely chopped
1
red bell pepper, seeds and ribs removed, finely chopped
8 oz.
bella mushrooms, thinly sliced
5
garlic cloves, finely chopped
1 tsp.
chopped fresh rosemary
1 tsp.
Italian seasoning
1 tbsp.
tomato paste
1
(14-oz.) can whole tomatoes, crushed with your hands, juice reserved
1/2 c.
dry white wine
1/3 c.
sun-dried tomatoes, chopped
1/4 c.
chopped fresh basil
3 tbsp.
drained capers
Chopped fresh parsley, for serving

Directions

Pat chicken dry; season with 1 1/2 tsp. salt. In a large skillet over medium-high heat, heat oil. Arrange chicken in skillet skin side down and cook, undisturbed, until skin is crispy and golden brown, 8 to 10 minutes. Turn chicken and cook until other side is lightly browned, about 3 minutes. Transfer to a plate skin side up. Repeat with remaining chicken.
Reduce heat to medium. Add onion, bell pepper, and mushrooms; season with 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add garlic, rosemary, and Italian seasoning and cook, stirring, until garlic is fragrant, about 1 minute more. Add tomato paste and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add crushed tomatoes and their juice to pan and stir to combine. Add wine, sun-dried tomatoes, basil, and capers and stir to combine.
Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet skin side up in a single layer. Simmer, uncovered, until chicken is cooked through and sauce is thickened, 25 to 30 minutes.
Divide polenta among plates. Top with chicken, then spoon sauce over chicken. Sprinkle with parsley.