If you’re looking for a hearty, rustic Italian dinner that’s comforting yet simple to make, this Chicken Cacciatore is exactly what you need. With tender chicken simmered in a savory tomato and wine sauce with peppers, onions, garlic, and herbs, this dish is a true one pan wonder. It’s flavorful, filling, and feels like something straight out of an Italian countryside kitchen.
The beauty of this recipe is that it doesn’t require fancy ingredients or complicated techniques; just a little time on the stove to let everything simmer into perfection. Pair it with crusty bread, pasta, or even polenta, and you’ve got a complete family friendly meal.
Why You’ll Love This Chicken Cacciatore
- One pan wonder: easy clean up with big flavor.
- Rustic Italian comfort food: rich tomato sauce with wine and herbs.
- Flexible: serve over spaghetti, rice, or enjoy with bread for dipping.
- Perfect for gatherings: it looks impressive but is surprisingly simple.
Ingredients You’ll Need
Here’s everything you’ll need to bring this rustic Italian dish to life:
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- ¾ cup dry white wine
- 1 (28 ounce) can diced tomatoes with juice
- ¾ cup reduced sodium chicken broth
- 3 tablespoons drained capers
- 1½ teaspoons dried oregano leaves
- ¼ cup coarsely chopped fresh basil leaves
Step by Step Instructions
1Prep the chicken: Sprinkle chicken pieces with 1 teaspoon each of salt and pepper. Dredge lightly in flour, shaking off the excess.
2Brown the chicken: Heat olive oil in a large heavy sauté pan over medium high. Add chicken and brown for about 5 minutes per side. Work in batches if needed. Transfer chicken to a plate and set aside.
3Cook the veggies: In the same pan, add bell pepper, onion, and garlic. Cook until the onion is tender, about 5 minutes. Season with a pinch of salt and pepper.
4Build the sauce: Pour in the white wine and simmer until reduced by half (about 3 minutes). Add diced tomatoes with juice, chicken broth, capers, and oregano. Stir well.
5Simmer the chicken: Return the chicken to the pan, turning to coat with sauce. Reduce to medium low and let simmer:
- About 30 minutes for breast pieces
- About 20 minutes for thighs
6Finish and serve: Remove chicken with tongs and place on a platter. If needed, simmer sauce for an additional 3 minutes to thicken. Spoon off excess fat. Pour sauce over chicken, sprinkle with fresh basil, and serve hot.
Serving Suggestions
- Spoon over buttery pasta or creamy polenta.
- Serve with a loaf of crusty Italian bread to soak up the sauce.
- Add a simple green salad or roasted veggies for balance.
Tips for Success
- Use bone in chicken for maximum flavor.
- Don’t rush the browning step; it builds depth in the sauce.
- Substitute red wine for a richer sauce, or keep it light with white wine.
This Chicken Cacciatore is a timeless classic that brings rustic Italian flavors right to your table. It’s the kind of meal that feels slow cooked and special, but it’s doable even on a weeknight.
Chicken Cacciatore
Ingredients
- 4 chicken thighs
- 2 chicken breasts with skin and backbone halved crosswise
- 2 teaspoons salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 1/2 cup all purpose flour for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper chopped
- 1 onion chopped
- 3 garlic cloves finely chopped
- 3/4 cup dry white wine
- 1 28-ounce can diced tomatoes with juice
- 3/4 cup reduced sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Instructions
- Season the chicken with 1 teaspoon salt and 1 teaspoon pepper. Dredge lightly in flour.
- Heat olive oil in a large heavy skillet over medium-high heat. Brown chicken for about 5 minutes per side. Remove and set aside.
- In the same pan, sauté bell pepper, onion, and garlic until onion is tender (about 5 minutes). Season with salt and pepper.
- Add white wine and simmer until reduced by half, about 3 minutes.
- Stir in diced tomatoes with juice, chicken broth, capers, and oregano. Return chicken to the pan, coating with the sauce.
- Simmer over medium low heat until chicken is cooked through; about 30 minutes for breasts and 20 minutes for thighs.
- Transfer chicken to a platter. If needed, boil sauce for 2–3 minutes until slightly thickened. Skim excess fat if necessary.
- Spoon sauce over chicken, sprinkle with fresh basil, and serve.
Notes
- Pairs beautifully with spaghetti, polenta, or crusty bread.
- For extra richness, add a splash of balsamic vinegar while simmering the sauce.
