If you have been searching for a hearty, flavorful meal that feels like a warm hug on a plate, this Easy Chicken Cacciatore Recipe is exactly what you need. With tender chicken thighs simmered to perfection in a rich tomato sauce infused with garlic, fresh herbs, and vibrant vegetables, this recipe will quickly become one of your go-to dishes. It’s deceptively simple yet impressively satisfying, delivering layers of taste that will make you feel like a true home chef.
Ingredients You’ll Need
The beauty of this recipe is how straightforward its ingredients are, yet each plays a crucial role in building the dish’s comforting flavor and texture. Fresh vegetables, aromatic herbs, and quality chicken come together seamlessly to create that classic cacciatore experience you crave.
- Chicken thighs (6 boneless, skinless): They remain juicy and tender after cooking, perfect for soaking up all the sauce.
- Salt & pepper (to taste): Essential for bringing out the natural flavors of every ingredient.
- Flour (for dredging): Helps create a light crust that thickens the sauce beautifully.
- Olive oil (1 tablespoon): Adds richness and helps with the golden sear on the chicken.
- Butter (1 tablespoon): Enhances the sauce’s silkiness and depth.
- Onion (1/2 medium, chopped finely): Offers a subtle sweetness and aromatic base.
- Carrot (1 medium-to-large, peeled and chopped small): Brings natural sweetness and texture.
- Red bell pepper (1 medium, chopped small): Adds color and a mild fruity flavor.
- Garlic (6 cloves, minced): Infuses the dish with its signature punch.
- Dry white wine or chicken broth (1/2 cup): Provides acidity and depth for the sauce.
- Fire-roasted crushed tomatoes (1 28-ounce can): Deliver smoky, intense tomato flavor.
- Fresh thyme leaves (1 tablespoon): Contribute an earthy, herbal note.
- Dried oregano (1/2 teaspoon): A classic Italian herb that complements the other flavors.
- Pitted Kalamata olives (1/4 cup, optional): Add briny complexity and a little tang.
- Chopped fresh basil (1 tablespoon): Brings freshness right before serving.
- Chopped fresh parsley (1 tablespoon): Lifts the dish with a bright, herbal finish.
How to Make Easy Chicken Cacciatore Recipe
Step 1: Season and Dredge the Chicken
You want to start by seasoning your chicken thighs generously with salt and pepper so the meat itself has a solid flavor base. Then dredge each piece in flour, shaking off any excess. This step is vital because it helps the chicken brown nicely and also thickens the sauce later on as it simmers.
Step 2: Sear the Chicken
Heat olive oil and butter in a heavy-bottomed pot over medium-high heat. When the butter is melted and the oil shimmers, add the chicken thighs. Let them cook undisturbed for about 3 to 4 minutes on each side until they achieve a beautiful golden-brown crust. This color equals flavor, so don’t rush it! Once done, transfer the chicken to a plate and set aside.
Step 3: Build the Vegetable Base
In the same pot, toss in finely chopped onions and cook them for about 3 minutes to soften and release their sweetness. Then add the diced carrots and red bell pepper, cooking for another 5 to 7 minutes while stirring occasionally. This mix provides a wonderful base filled with both sweetness and vibrant color that makes the dish feel fresh and dynamic.
Step 4: Infuse with Garlic
Next up, add in the minced garlic and sauté for just 30 seconds. Garlic cooks quickly and you want it fragrant without turning bitter, so keep a close eye here. This step releases essential oils that add richness and complexity.
Step 5: Deglaze and Add Tomatoes
Pour in the white wine or chicken broth to lift all those browned bits stuck to the bottom of the pot—that’s where much of the flavor hides! Then add the fire-roasted crushed tomatoes, stirring well to combine everything into a luscious sauce.
Step 6: Season the Sauce
Sprinkle in fresh thyme leaves and dried oregano. These herbs bring that classic Italian herbaceousness that defines any great cacciatore. Stir them in so their fragrances permeate the entire sauce.
Step 7: Simmer with the Chicken
Place the browned chicken thighs back into the pot, nestling them into the sauce. Spoon some sauce over the tops to coat them well. Cover the pot with the lid slightly ajar, reduce the heat, and let everything simmer gently for at least 20 minutes. You’ll know it’s ready when the carrots have softened and the chicken feels tender and juicy. If the sauce gets too thick, just add a splash more wine or broth to loosen it up.
Step 8: Finish with Freshness
Lastly, season the simmered sauce to taste with salt and pepper. Stir in the Kalamata olives if you’re using them, along with chopped basil and parsley. These fresh herbs brighten the dish and create contrast against the deep tomato flavors.
How to Serve Easy Chicken Cacciatore Recipe
Garnishes
To make your serving even more special, sprinkle an extra pinch of fresh parsley or basil on top. A few shavings of Parmesan cheese work beautifully here, too, offering a salty, nutty finish that pairs perfectly with the rich tomato sauce.
Side Dishes
This dish loves company on the plate. Serve it over creamy polenta, buttered noodles, or even simple steamed rice—each will soak up the delicious sauce differently. For a lighter touch, a crisp green salad dressed with lemon vinaigrette balances the richness spectacularly.
Creative Ways to Present
If you want to impress guests, try plating each chicken thigh on a bed of rustic toasted bread to catch every drop of sauce. Or serve in individual shallow bowls with a drizzle of good-quality extra virgin olive oil for a restaurant-worthy look at home.
Make Ahead and Storage
Storing Leftovers
This Easy Chicken Cacciatore Recipe tastes even better the next day, as the flavors meld beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days without losing any of the dish’s magic.
Freezing
If you want to keep it longer, freezing is a great option. Cool the cacciatore completely, then transfer to freezer-safe containers or bags. It keeps well for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the sauce if it’s thickened too much in the fridge or freezer.
FAQs
Can I use bone-in chicken thighs for this Easy Chicken Cacciatore Recipe?
Absolutely! Bone-in thighs will add extra flavor and richness, though you’ll need to increase the cooking time slightly to ensure the chicken is fully cooked through and tender.
Is it okay to skip the wine in the recipe?
Yes, if you prefer to avoid alcohol, simply use chicken broth instead. While wine adds acidity and depth, broth will maintain the moistness and still produce a delicious sauce.
Can I make this recipe in a slow cooker?
This recipe adapts well to slow cooking. Sear the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 4 to 6 hours. This method makes the chicken incredibly tender and infuses the sauce beautifully.
What if I don’t have Kalamata olives?
You can omit olives or substitute with green olives or capers for a similar briny touch. The olives add a wonderful salty zing, but the dish is great even without them.
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs are preferred because they stay moist and flavorful throughout the long simmer. Breasts tend to dry out, so if you do use them, watch closely and reduce simmering time as needed.
Final Thoughts
This Easy Chicken Cacciatore Recipe is a true gem for anyone who loves cozy, home-cooked meals bursting with flavor and comfort. It’s the kind of dish you’ll feel proud to serve and happy to share. Give it a try, and I promise it’ll become a favorite that you’ll return to again and again, whether for a weeknight dinner or a special gathering.
Print
Easy Chicken Cacciatore Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Easy Chicken Cacciatore is a hearty Italian-inspired stew featuring tender boneless, skinless chicken thighs simmered in a savory sauce of fire-roasted tomatoes, white wine, aromatic herbs, and colorful vegetables. This comforting dish combines a blend of fresh and dried herbs with olives for a burst of Mediterranean flavor, perfect for a family-friendly meal with minimal prep and straightforward cooking.
Ingredients
Chicken
- 6 chicken thighs (boneless, skinless)
- Salt & pepper (to taste)
- Flour (for dredging)
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 1/2 medium onion (chopped finely)
- 1 medium-to-large carrot (peeled and chopped small)
- 1 medium red bell pepper (chopped small)
- 6 cloves garlic (minced)
Liquids & Seasonings
- 1/2 cup dry white wine or chicken broth
- 1 (28 ounce) can fire-roasted crushed tomatoes
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 cup pitted Kalamata olives (optional, to taste)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Season and dredge the chicken: Generously season the boneless, skinless chicken thighs with salt and pepper. Coat each piece lightly with flour, shaking off any excess to ensure an even coating without clumping.
- Sear the chicken: Heat olive oil and butter together in a Dutch oven, soup pot, or braiser over medium-high heat until shimmering. Add the chicken thighs and sear for 3 to 4 minutes on each side, until golden brown and flavorful. Remove and transfer the chicken to a plate to rest.
- Sauté onions: Add the finely chopped onion to the pot and cook for about 3 minutes, stirring occasionally, until softened and translucent.
- Cook carrots and bell pepper: Stir in the peeled, chopped carrot and chopped red bell pepper. Cook together for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic: Mix in the minced garlic and cook for 30 seconds, allowing the garlic to release its aroma without burning.
- Deglaze and add tomatoes: Pour in the white wine (or chicken broth) and crushed fire-roasted tomatoes. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot to incorporate into the sauce.
- Season the sauce: Stir in fresh thyme leaves and dried oregano, distributing the herbs evenly throughout the sauce.
- Simmer the chicken: Return the seared chicken thighs to the pot, nestling them into the sauce. Spoon sauce over the chicken, then cover the pot with the lid slightly ajar. Reduce the heat to low and gently simmer for at least 20 minutes, or until the carrots are tender and the chicken is fully cooked through. Stir halfway through if desired. Add a splash more liquid if the sauce becomes too thick.
- Finish and garnish: Adjust seasoning with additional salt and pepper as needed. Stir in pitted Kalamata olives, fresh chopped basil, and parsley to add brightness and depth just before serving.
Notes
- Using boneless, skinless chicken thighs ensures tender, juicy meat and short cooking time; however, bone-in thighs can be used with longer simmering.
- The fire-roasted tomatoes add a smoky depth to the sauce, but plain crushed tomatoes can be substituted.
- The Kalamata olives are optional but contribute a nice briny contrast to the rich tomato sauce.
- White wine can be swapped for chicken broth if you prefer a non-alcoholic version.
- This dish pairs wonderfully with pasta, polenta, or crusty bread to soak up the sauce.
