20 Delightful Chicken Cacciatore Recipes Perfect for Easy Weeknight Dinners

Kicking off a delicious weeknight dinner has never been easier than with chicken cacciatore! This classic comfort dish brings rustic Italian flavors to your table with minimal effort. Whether you prefer it simmered in a slow cooker or ready in 30 minutes, we’ve gathered 20 delightful recipes that promise to satisfy your cravings. Get ready to find your new family favorite—let’s dive in!

Simple Slow Cooker Chicken Cacciatore

Musing on the quiet hum of the slow cooker, there’s a particular comfort in knowing that with minimal effort, something deeply nourishing is coming together. This chicken cacciatore, with its rustic roots, transforms simple ingredients into a rich, cohesive dish that feels like a warm embrace on a cool evening. It’s the kind of meal that patiently waits for you, its flavors deepening with every passing hour.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs, patted dry
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, cut into ½-inch strips
• 8 oz cremini mushrooms, sliced
• 1 (28 oz) can San Marzano tomatoes, hand-crushed
• ½ cup dry red wine
• 2 tbsp extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 2 fresh bay leaves
• Kosher salt and freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Season the chicken thighs generously on all sides with kosher salt and freshly ground black pepper.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot skillet and sear until the skin is golden brown and crisp, about 6-8 minutes. Tip: Avoid moving the chicken during searing to ensure a proper crust forms.
4. Flip the chicken and sear the other side for 3 minutes, then transfer the thighs to the slow cooker.
5. In the same skillet, add the diced onion and cook over medium heat until translucent and lightly caramelized, about 5 minutes.
6. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
7. Deglaze the skillet with the dry red wine, scraping up any browned bits from the bottom, and simmer for 2 minutes.
8. Transfer the onion-wine mixture to the slow cooker, arranging it around the chicken.
9. Layer the bell pepper strips and sliced cremini mushrooms over the chicken and onion mixture.
10. Add the hand-crushed San Marzano tomatoes, dried oregano, crushed red pepper flakes, and fresh bay leaves to the slow cooker, gently stirring to combine.
11. Cover and cook on low for 6 hours, or until the chicken is fork-tender and easily pulls away from the bone. Tip: For the most tender result, do not lift the lid during the first 4 hours of cooking.
12. Discard the bay leaves and skim any excess fat from the surface with a spoon.
13. Stir in the chopped fresh flat-leaf parsley just before serving. Tip: Adding the parsley at the end preserves its bright color and fresh flavor.

What emerges is a dish where the chicken is impossibly tender, falling from the bone into a robust, wine-kissed sauce. The mushrooms and peppers soften into the tomato base, creating a melody of earthy and sweet notes. For a delightful twist, serve it over creamy polenta or with thick, crusty bread to soak up every last bit of the deeply developed sauce.

Quick One-Pot Chicken Cacciatore

Zestful evenings call for dishes that simmer with intention, where the gentle bubble of tomatoes and herbs fills the kitchen with warmth. This chicken cacciatore comes together in one pot, melding flavors slowly as the evening light fades outside the window. There’s something deeply comforting about a meal that requires little fuss but yields such rich, layered results.

Ingredients

• 1.5 pounds bone-in, skin-on chicken thighs, patted dry
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 8 ounces cremini mushrooms, quartered
• 1 cup dry red wine
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup chopped fresh basil

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs evenly with fine sea salt and freshly cracked black pepper on both sides.
3. Place the chicken skin-side down in the hot oil and sear until the skin is golden-brown and crisp, 6–8 minutes. Tip: Avoid moving the chicken during searing to develop a proper crust.
4. Flip the chicken and cook for 3 minutes on the second side, then transfer to a plate.
5. Reduce the heat to medium and add the finely diced yellow onion to the rendered fat.
6. Sauté the onion until translucent and lightly caramelized at the edges, 5–7 minutes.
7. Add the minced garlic and cook until fragrant, 45–60 seconds.
8. Stir in the julienned red bell pepper and quartered cremini mushrooms.
9. Cook until the vegetables have softened and the mushrooms release their liquid, 6–8 minutes.
10. Pour in the dry red wine, scraping the bottom of the pot to deglaze any browned bits.
11. Simmer the wine until reduced by half, about 4 minutes. Tip: Reducing the wine fully ensures no raw alcohol flavor remains.
12. Add the hand-crushed San Marzano tomatoes, fresh rosemary sprigs, and fresh thyme sprigs.
13. Nestle the seared chicken thighs back into the sauce, skin-side up.
14. Bring the mixture to a gentle simmer, then reduce the heat to low.
15. Cover the pot and simmer for 35 minutes, until the chicken is fork-tender. Tip: Keeping the lid on traps steam, ensuring the chicken cooks through without drying out.
16. Remove the herb sprigs and stir in the chopped fresh basil just before serving.

As the chicken falls effortlessly from the bone, the sauce thickens into a velvety, wine-kissed embrace. Serve it over creamy polenta or crusty artisanal bread to soak up every last drop of the deeply savory tomato base.

Easy Skillet Chicken Cacciatore

Zestful evenings call for dishes that simmer with intention, where the gentle bubble of tomatoes and herbs fills the kitchen with a warmth that feels like coming home. This skillet creation, with its rustic charm and deep, savory notes, is one of those meals that asks for little but gives so much in return, a quiet comfort on any autumn night.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 8 oz cremini mushrooms, sliced
• 1 cup dry red wine
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp fresh rosemary, finely chopped
• 1/2 cup chicken stock
• 1/4 cup fresh basil, chiffonade
• Kosher salt and freshly cracked black pepper, to season

Instructions

1. Season the chicken thighs generously on all sides with kosher salt and freshly cracked black pepper.
2. Heat the extra-virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the chicken thighs, presentation-side down, for 5–6 minutes until a deep golden-brown crust forms.
4. Flip the chicken and cook for an additional 4 minutes, then transfer to a clean plate. Tip: Avoid crowding the skillet to ensure proper browning, not steaming.
5. Reduce the heat to medium and add the finely diced yellow onion, sautéing for 4 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Add the julienned red bell pepper and sliced cremini mushrooms, cooking for 6–7 minutes until softened and lightly caramelized.
8. Stir in the tomato paste and cook for 1 minute to deepen its flavor, coating the vegetables evenly.
9. Pour in the dry red wine, scraping up any browned bits from the skillet bottom, and simmer for 3 minutes until reduced by half.
10. Add the hand-crushed San Marzano tomatoes, dried oregano, finely chopped fresh rosemary, and chicken stock, stirring to combine.
11. Nestle the seared chicken thighs back into the skillet, submerging them partially in the sauce.
12. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25 minutes until the chicken is tender and reaches an internal temperature of 165°F. Tip: A tight-fitting lid helps retain moisture and meld flavors.
13. Uncover and simmer for an additional 10 minutes to slightly thicken the sauce, stirring occasionally.
14. Remove from heat and stir in the fresh basil chiffonade. Tip: Adding basil off-heat preserves its bright, aromatic quality.
15. Let the dish rest for 5 minutes before serving to allow the flavors to harmonize.

For a final touch, the chicken yields effortlessly to a fork, nestled in a sauce that balances the acidity of tomatoes with earthy herbs. Flavorful and deeply satisfying, it pairs beautifully with creamy polenta or crusty bread to soak up every last bit, making even a simple weeknight feel quietly special.

Instant Pot Chicken Cacciatore

There’s something deeply comforting about watching ingredients transform under pressure, creating a meal that tastes like it simmered for hours rather than minutes. This Instant Pot Chicken Cacciatore captures that magic beautifully, with tender poultry and vibrant vegetables melding into a rustic Italian classic that feels both sophisticated and soul-satisfying. The gentle hiss of the pressure release signals not just dinner’s readiness, but a moment of quiet accomplishment in an otherwise hurried day.

Ingredients

• 1.5 pounds bone-in, skin-on chicken thighs, patted dry
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 8 ounces cremini mushrooms, quartered
• 1/2 cup dry red wine
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chicken stock
• 1/4 cup fresh basil leaves, chiffonaded
• Kosher salt and freshly ground black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon extra-virgin olive oil until shimmering, about 2 minutes.
2. Season chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
3. Place chicken skin-side down in the hot oil and sear until golden brown, approximately 4-5 minutes per side.
4. Transfer chicken to a plate, leaving rendered fat in the pot. Tip: Don’t overcrowd the pot during searing—work in batches if necessary to ensure proper browning.
5. Add remaining olive oil to the pot, then sauté diced onion until translucent, about 3 minutes.
6. Stir in minced garlic and cook until fragrant, approximately 30 seconds.
7. Add julienned bell pepper and quartered mushrooms, cooking until vegetables begin to soften, about 4 minutes.
8. Pour in dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
9. Simmer until wine reduces by half, approximately 2 minutes.
10. Stir in tomato paste and cook for 1 minute to deepen its flavor.
11. Add hand-crushed San Marzano tomatoes, dried oregano, crushed red pepper flakes, and chicken stock.
12. Return chicken thighs to the pot, nestling them into the sauce.
13. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.
14. Allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure. Tip: Natural release helps keep chicken tender by preventing rapid moisture loss.
15. Remove chicken temporarily and switch to “Sauté” function.
16. Simmer sauce until slightly thickened, about 3-4 minutes. Tip: For a richer sauce, stir in 1 tablespoon cold butter off-heat at the end.
17. Return chicken to the pot and stir in chiffonaded basil.
18. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed.

Draped over creamy polenta or nestled against al dente pappardelle, the chicken falls from the bone with gentle pressure, its richness balanced by the bright acidity of tomatoes. Each spoonful delivers layers of earthy mushrooms, sweet peppers, and the subtle heat of red pepper flakes that lingers pleasantly. Consider serving it family-style in a shallow bowl, garnished with extra basil and a drizzle of your best olive oil for a restaurant-worthy presentation that belies its simple preparation.

Baked Chicken Cacciatore Casserole

Nestled between the golden hours of afternoon and evening, this casserole emerges from the oven with the kind of rustic comfort that quiets a busy kitchen and settles the soul. It’s a dish that feels both timeless and deeply personal, each layer telling a story of patience and care. With every spoonful, you’re met with the gentle warmth of simmered tomatoes and tender chicken, a quiet reminder of meals shared and moments cherished.

Ingredients

– 1 ½ pounds bone-in, skin-on chicken thighs
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, thinly sliced
– 8 ounces cremini mushrooms, quartered
– 1 red bell pepper, julienned
– 1 (28-ounce) can San Marzano tomatoes, hand-crushed
– ½ cup dry red wine, such as Chianti
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 2 sprigs fresh rosemary
– ½ cup pitted Kalamata olives
– 2 tablespoons capers, rinsed
– 1 cup low-sodium chicken stock
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels and season both sides evenly with the fine sea salt and freshly cracked black pepper.
3. Heat the extra-virgin olive oil in a large, oven-safe braiser or Dutch oven over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down and sear undisturbed for 6–8 minutes, until the skin is deeply golden and crisp.
5. Flip the chicken and cook for an additional 4 minutes, then transfer to a plate. Tip: Rendering the fat slowly ensures a crackling-crisp skin without burning.
6. Reduce the heat to medium and add the finely diced yellow onion to the rendered fat, sautéing for 5–7 minutes until translucent and fragrant.
7. Stir in the thinly sliced garlic and cook for 1 minute until aromatic but not browned.
8. Add the quartered cremini mushrooms and julienned red bell pepper, cooking for 6–8 minutes until softened and lightly caramelized.
9. Pour in the dry red wine, scraping the bottom of the pot to deglaze and incorporate any fond, and simmer for 3–4 minutes until the alcohol evaporates.
10. Add the hand-crushed San Marzano tomatoes, dried oregano, crushed red pepper flakes, fresh rosemary sprigs, pitted Kalamata olives, rinsed capers, and low-sodium chicken stock, stirring to combine.
11. Nestle the seared chicken thighs back into the sauce, skin-side up, ensuring they are partially submerged. Tip: Leaving the skin exposed allows it to stay crisp during baking.
12. Transfer the braiser, uncovered, to the preheated oven and bake for 45–50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and slightly reduced.
13. Remove from the oven and let rest for 10 minutes before serving. Tip: Resting allows the flavors to meld and the chicken to reabsorb juices for maximum tenderness.
When you spoon into the casserole, the falling-apart chicken mingles with the robust, wine-kissed sauce, while the olives and capers offer briny counterpoints. For a rustic presentation, serve it directly from the braiser alongside crusty, grilled sourdough to soak up every last drop of the deeply flavored tomato broth.

Easy Chicken Cacciatore with Mushrooms

Remembering how the autumn light filters through my kitchen window, I find myself drawn to recipes that simmer slowly, filling the air with earthy aromas that speak of comfort and quiet afternoons spent nourishing both body and soul.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, quartered
• 1 cup dry red wine
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• 2 sprigs fresh rosemary
• Kosher salt and freshly ground black pepper

Instructions

1. Season chicken thighs generously with kosher salt and freshly ground black pepper on all surfaces.
2. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crisp.
4. Flip chicken and cook for 3-4 minutes until lightly browned on the reverse side, then transfer to a plate.
5. Add diced yellow onion to the rendered fat and cook for 4-5 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 30 seconds until aromatic but not browned.
7. Add quartered cremini mushrooms and cook for 5-6 minutes until they release their liquid and begin to brown.
8. Pour in dry red wine, scraping the bottom of the pot to incorporate all the flavorful browned bits.
9. Simmer the wine for 2-3 minutes until reduced by half and the alcohol aroma dissipates.
10. Add hand-crushed San Marzano tomatoes, dried oregano, crushed red pepper flakes, and rosemary sprigs.
11. Return chicken thighs to the pot, nestling them into the sauce skin-side up.
12. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45 minutes at a bare simmer.
13. Remove the lid and continue cooking for 15 minutes to allow the sauce to thicken slightly.
14. Discard rosemary sprigs and adjust seasoning with additional kosher salt if needed.

As the chicken becomes fork-tender and the mushrooms absorb the rich tomato-wine sauce, the dish develops a beautiful balance of earthy depth and bright acidity. Allow it to rest for 5 minutes before serving over creamy polenta or crusty bread to soak up every last bit of the complex sauce.

Classic Italian Chicken Cacciatore

Wandering through the kitchen on this quiet afternoon, I find myself drawn to the deep, earthy aromas of a dish that feels like coming home. There’s something profoundly comforting about the way chicken cacciatore fills the house with its rustic perfume, each ingredient telling its own story in the simmering pot.

Ingredients

– 2 pounds bone-in, skin-on chicken thighs
– 3 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, thinly sliced
– 8 ounces cremini mushrooms, quartered
– 1 red bell pepper, cut into ½-inch strips
– 1 cup dry red wine
– 28 ounces canned San Marzano tomatoes, hand-crushed
– ½ cup chicken stock
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 3 fresh rosemary sprigs
– ¼ cup chopped fresh parsley
– Kosher salt and freshly ground black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Place the chicken thighs skin-side down in the hot oil, working in batches to avoid crowding, and sear for 6-8 minutes until the skin is deeply golden and crisp.
4. Flip the chicken and cook for 3 more minutes, then transfer to a clean plate, reserving the rendered fat in the pot.
5. Add the finely diced yellow onion to the hot fat and cook for 5-7 minutes, stirring occasionally, until translucent and lightly caramelized at the edges.
6. Stir in the thinly sliced garlic and cook for exactly 60 seconds until fragrant but not browned.
7. Add the quartered cremini mushrooms and red bell pepper strips, cooking for 4-5 minutes until the mushrooms release their moisture and begin to brown.
8. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits, and simmer for 3 minutes until reduced by half.
9. Stir in the hand-crushed San Marzano tomatoes, chicken stock, tomato paste, dried oregano, and fresh rosemary sprigs.
10. Return the seared chicken thighs to the pot, nestling them into the sauce, and bring to a gentle simmer.
11. Reduce the heat to low, cover the Dutch oven, and simmer gently for 45 minutes until the chicken is fork-tender and easily pulls away from the bone.
12. Remove the rosemary sprigs and stir in the chopped fresh parsley just before serving.
Just as the chicken falls effortlessly from the bone, the sauce achieves a beautiful balance between bright acidity and deep umami richness. Serve this over creamy polenta to catch every drop of the complex sauce, or with crusty bread for dipping into the deeply flavored liquid that holds memories of sun-drenched Italian hillsides.

30-Minute Chicken Cacciatore

Evening light filters through the kitchen window as I remember how this dish came to be—a hurried Tuesday transformed by the slow simmer of tomatoes and herbs, filling the space with warmth that lingers long after the plates are cleared.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, patted dry
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 red bell pepper, julienned
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 1/2 cup dry red wine
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon dried oregano
• 1/2 cup pitted Kalamata olives
• 2 tablespoons capers, rinsed
• 1/4 cup fresh basil, chiffonaded
• Kosher salt and freshly cracked black pepper

Instructions

1. Season chicken thighs generously with kosher salt and freshly cracked black pepper on both sides.
2. Heat extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
3. Sear chicken thighs for 4-5 minutes per side until deeply golden brown, working in batches to avoid overcrowding.
4. Transfer seared chicken to a clean plate, reserving rendered fat in the skillet.
5. Add finely diced yellow onion to the skillet and sauté for 3-4 minutes until translucent.
6. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
7. Add thinly sliced cremini mushrooms and julienned red bell pepper, cooking for 5-6 minutes until softened.
8. Deglaze the pan with dry red wine, scraping up any browned bits from the bottom.
9. Simmer wine for 2 minutes until reduced by half.
10. Add hand-crushed San Marzano tomatoes, finely chopped fresh rosemary, and dried oregano.
11. Return seared chicken thighs to the skillet, nestling them into the sauce.
12. Bring to a gentle simmer, then reduce heat to low and cover.
13. Cook for 15 minutes until chicken reaches an internal temperature of 165°F.
14. Stir in pitted Kalamata olives and rinsed capers during the final 3 minutes of cooking.
15. Remove from heat and fold in chiffonaded fresh basil.

For serving, the tender chicken practically falls apart at the touch of a fork, while the sauce—bright from tomatoes, earthy from mushrooms, and briny from olives—clings to each bite. I love it spooned over creamy polenta, where the textures mingle into something deeply comforting, or alongside crusty bread for soaking up every last drop.

Healthy Chicken Cacciatore with Vegetables

Kindly remembering how my grandmother would hum while stirring her big enamel pot, I find myself drawn to this rustic Italian classic, though today I’m making it lighter, brighter, with more of the garden’s bounty woven through the rich tomato sauce. It feels like a quiet conversation with the past, updated for how we want to eat now—nourishing, vibrant, and deeply satisfying without being heavy. This version lets the vegetables sing alongside the tender chicken, creating a dish that feels both comforting and invigorating.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, thinly sliced
• 1 red bell pepper, cut into 1-inch strips
• 8 oz cremini mushrooms, quartered
• 1/2 cup dry white wine
• 1 (28 oz) can whole San Marzano tomatoes, hand-crushed
• 1/2 cup low-sodium chicken stock
• 2 tsp fresh oregano leaves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Pat the chicken thighs completely dry with paper towels and season both sides evenly with the sea salt and black pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Place the chicken thighs in the hot oil in a single layer, working in batches if necessary to avoid crowding, and sear for 5-6 minutes per side until a deep golden-brown crust forms.
4. Transfer the seared chicken to a clean plate, allowing the rendered fat to remain in the pot.
5. Reduce the heat to medium and add the diced onion to the pot, sautéing for 4-5 minutes until translucent and fragrant.
6. Add the sliced garlic and sauté for 1 additional minute until aromatic but not browned.
7. Introduce the bell pepper strips and quartered mushrooms, cooking for 6-7 minutes until the vegetables have softened and begun to release their moisture.
8. Pour in the white wine, using a wooden spoon to scrape any browned bits from the bottom of the pot, and simmer for 2-3 minutes until the alcohol aroma dissipates.
9. Add the hand-crushed tomatoes, chicken stock, minced oregano, and crushed red pepper flakes, stirring to combine all elements.
10. Nestle the seared chicken thighs back into the sauce, submerging them partially.
11. Bring the mixture to a gentle simmer, then immediately reduce the heat to low, cover the pot, and cook for 25 minutes until the chicken is fork-tender.
12. Remove the lid and stir in the torn basil leaves, cooking uncovered for 5 final minutes to allow the sauce to thicken slightly.

What emerges is a beautifully balanced dish where the chicken becomes impossibly tender, shredding at the slightest pressure of a fork, while the vegetables maintain a pleasant texture against the bright, herb-kissed tomato sauce. The gentle heat from the pepper flakes lingers subtly in the background, making each bite more compelling than the last. For a complete meal, I love serving this over creamy polenta or alongside crusty whole-grain bread to soak up every last drop of the vibrant sauce.

Easy Chicken Cacciatore with Olives

Musing on the quiet comfort that comes from a simmering pot, I find myself returning to this rustic Italian classic, where chicken becomes tender beneath a canopy of tomatoes and briny olives. There’s something deeply satisfying about watching the ingredients meld together, creating a dish that feels both nourishing and nostalgic. Perhaps it’s the way the aromas fill the kitchen, promising warmth and connection with every gentle bubble.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 28 ounces San Marzano tomatoes, crushed by hand
• ½ cup Castelvetrano olives, pitted
• 2 tablespoons fresh oregano leaves
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with sea salt and black pepper.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
3. Place chicken skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 3 more minutes, then transfer to a clean plate.
5. Reduce heat to medium and add diced onion, sautéing for 5-7 minutes until translucent and fragrant.
6. Add minced garlic and cook for 60 seconds until aromatic but not browned.
7. Pour in red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Simmer wine for 4-5 minutes until reduced by half and the alcohol aroma has dissipated.
9. Add hand-crushed tomatoes, pitted olives, and fresh oregano leaves, stirring to combine.
10. Return chicken to the pot, nestling it into the sauce skin-side up.
11. Bring to a gentle bubble, then reduce heat to low, cover, and simmer for 45 minutes.
12. Remove lid and continue simmering uncovered for 15 minutes to slightly thicken the sauce.
13. Test chicken for doneness—it should pull away from the bone easily with a fork.

During those final moments of simmering, the chicken becomes impossibly tender while the olives release their briny essence into the rich tomato foundation. I love how the sauce clings to polenta or rustic bread, each bite revealing layers of herbal brightness against the deep umami notes. Sometimes I’ll scatter fresh parsley over the top just before serving, adding a final burst of color and freshness to this comforting classic.

Rustic Tomato Basil Chicken Cacciatore

As the afternoon light softens across the kitchen counter, I find myself drawn to recipes that feel like a gentle embrace, the kind that fill the house with warmth and memories. Rustic tomato basil chicken cacciatore is one of those dishes that seems to slow time itself, each step a quiet meditation on simple, honest ingredients coming together in harmony.

Ingredients

• 1.5 pounds pasture-raised chicken thighs, bone-in and skin-on
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, thinly sliced
• 1 cup dry red wine
• 28 ounces San Marzano tomatoes, hand-crushed
• 1/4 cup fresh basil leaves, torn
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken with fine sea salt and freshly cracked black pepper.
3. Heat extra-virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until the skin is deeply golden and crisp.
5. Flip the chicken and cook for 3 minutes on the other side, then transfer to a plate.
6. Reduce heat to medium and add the finely diced yellow onion to the rendered chicken fat.
7. Sauté the onion for 5-7 minutes until translucent and lightly caramelized at the edges.
8. Add the thinly sliced garlic and cook for 60 seconds until fragrant but not browned.
9. Pour in the dry red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot.
10. Simmer the wine for 4-5 minutes until reduced by half and the alcohol aroma has dissipated.
11. Add the hand-crushed San Marzano tomatoes and their juices to the pot.
12. Return the chicken thighs to the pot, nestling them into the tomato mixture.
13. Bring the sauce to a gentle bubble, then reduce heat to low and cover the pot.
14. Simmer for 45 minutes until the chicken is fork-tender and falling from the bone.
15. Remove from heat and stir in the torn fresh basil leaves just before serving.

For serving, the tender chicken practically melts away from the bone into the rich, herb-kissed tomato sauce. I love how the crisp skin softens just enough to absorb the wine-infused flavors while still providing textural contrast. Sometimes I’ll serve it over creamy polenta to catch every last drop of that beautiful sauce, or with crusty bread for dipping on cooler evenings.

Creamy Garlic Chicken Cacciatore

Holding this warm bowl, I’m reminded how some dishes feel like coming home after a long journey—the way the steam carries memories of kitchens past, the gentle simmer that fills the house with anticipation. This particular creation emerged from an afternoon spent watching rain trace patterns on the windowpane, a slow dance of ingredients that somehow captured that quiet, reflective mood. There’s something deeply comforting about transforming humble components into something that feels both nourishing and celebratory.

Ingredients

– 1.5 pounds bone-in, skin-on chicken thighs
– 3 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 8 cloves garlic, thinly sliced
– 1 cup dry white wine (such as Sauvignon Blanc)
– 1 (28-ounce) can San Marzano tomatoes, hand-crushed
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/4 cup fresh basil leaves, torn
– Kosher salt and freshly cracked black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly cracked black pepper.
2. Heat extra-virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place chicken thighs skin-side down and cook undisturbed until golden brown and crisp, approximately 6-8 minutes. (Tip: Resist moving the chicken—this ensures proper searing and prevents sticking.)
4. Flip chicken and cook for 3 additional minutes until lightly browned, then transfer to a clean plate.
5. Reduce heat to medium and add finely diced yellow onion to the rendered fat, sautéing until translucent and fragrant, about 4 minutes.
6. Add thinly sliced garlic and cook for 60 seconds until aromatic but not browned.
7. Deglaze with dry white wine, scraping any browned bits from the bottom with a wooden spoon, and reduce by half, about 3 minutes.
8. Stir in hand-crushed San Marzano tomatoes and their juices, bringing to a gentle simmer.
9. Return chicken thighs to the pot, nestling them into the sauce, and partially cover with lid slightly ajar.
10. Simmer on low heat for 35 minutes until chicken is fork-tender and easily pulls away from the bone.
11. Remove chicken from sauce and stir in heavy cream and unsalted butter until fully incorporated and glossy. (Tip: Adding dairy off the heat prevents curdling while enriching the sauce.)
12. Return chicken to the pot and baste with sauce, then finish with torn fresh basil leaves.
13. Let rest off heat for 5 minutes to allow flavors to meld before serving. (Tip: This resting period allows the sauce to thicken slightly and the chicken to reabsorb juices.)

Falling apart tender, the chicken yields to the slightest pressure while the sauce clings in velvety ribbons. That distinctive garlic presence weaves through the creamy tomato base without overwhelming, creating layers that reveal themselves gradually with each bite. Consider serving over creamy polenta or rustic bread to capture every last drop of that rich, herb-kissed sauce.

Easy Wine-Braised Chicken Cacciatore

Perhaps there’s something quietly comforting about the way chicken simmers in wine, filling the kitchen with an aroma that feels like autumn itself settling in. Preparing this dish feels less like cooking and more like letting flavors find their own gentle rhythm, a slow unfolding that rewards patience with profound depth.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, thinly sliced
• 8 ounces cremini mushrooms, quartered
• 1 cup dry red wine
• 1 (28-ounce) can San Marzano tomatoes, hand-crushed
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, chilled

Instructions

1. Season chicken thighs evenly with sea salt and black pepper on all surfaces.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken skin-side down and sear undisturbed for 6-8 minutes until golden brown and crispy. Tip: Avoid moving the chicken during searing to develop a proper crust.
4. Flip chicken and cook for 3 minutes on the second side, then transfer to a plate.
5. Reduce heat to medium and add diced onion to the rendered fat, sautéing for 4 minutes until translucent.
6. Add sliced garlic and quartered mushrooms, cooking for 5 minutes until mushrooms release their liquid and begin to brown.
7. Pour in red wine, scraping the bottom of the pot to incorporate all browned bits.
8. Simmer wine for 3 minutes until reduced by half, allowing alcohol to evaporate while concentrating flavor.
9. Add hand-crushed tomatoes and chopped rosemary, stirring to combine.
10. Return chicken to the pot, nestling pieces into the sauce skin-side up.
11. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 45 minutes. Tip: Maintain the barest simmer to prevent the chicken from becoming tough.
12. Remove lid and continue cooking uncovered for 15 minutes to slightly thicken the sauce.
13. Turn off heat and swirl in chilled butter until emulsified into the sauce. Tip: Adding cold butter at the end creates a silky, glossy sauce without breaking.

Velvety tomato sauce clings to falling-apart tender chicken, with the wine’s acidity cutting through the richness in perfect balance. Serve it over creamy polenta to soak up every drop, or with crusty bread for tearing and dipping into the deeply flavored braising liquid.

Chicken Cacciatore with Bell Peppers

Now, as autumn leaves begin their slow descent outside my window, I find myself drawn to dishes that simmer with patience and comfort, like this rustic chicken preparation that fills the kitchen with the earthy perfume of bell peppers and herbs. There’s something deeply satisfying about watching ingredients transform over gentle heat, each element softening into the next until they become greater than their sum.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, thinly sliced
• 1 red bell pepper, cut into ½-inch strips
• 1 yellow bell pepper, cut into ½-inch strips
• 1 cup dry white wine
• 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
3. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 3 minutes on the reverse side, then transfer to a plate.
5. Reduce heat to medium and add diced onion to the rendered chicken fat and olive oil.
6. Sauté onions for 5 minutes until translucent but not browned, scraping up any browned bits from the pan bottom.
7. Add sliced garlic and cook for 1 minute until fragrant but not colored.
8. Add bell pepper strips and cook for 4 minutes until slightly softened.
9. Pour in white wine and simmer for 2 minutes to reduce by half, deglazing the pan completely.
10. Add hand-crushed tomatoes along with their juices, stirring to combine.
11. Return chicken thighs to the pot, nestling them into the tomato mixture.
12. Add rosemary, thyme, bay leaf, sea salt, and black pepper.
13. Bring to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
14. Simmer for 45 minutes until chicken is fork-tender and easily pulls away from the bone.
15. Remove herb sprigs and bay leaf, then stir in chopped parsley.

Melt-in-your-mouth chicken yields to the slightest pressure of a fork, while the peppers maintain just enough structure to provide satisfying texture against the rich, wine-kissed tomato sauce. The deep herbal notes from the long simmering process create layers of flavor that unfold with each bite. For a beautiful presentation, serve over creamy polenta or rustic bread to soak up every last drop of the vibrant sauce.

Herb-Crusted Chicken Cacciatore

Evening light filters through the kitchen window, casting long shadows across the counter as I prepare this comforting dish, remembering how the earthy aromas of herbs and tomatoes filled my grandmother’s kitchen on autumn afternoons much like this one.

Ingredients

– 4 bone-in, skin-on chicken thighs (approximately 2 pounds total)
– 1/2 cup all-purpose flour
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup dry red wine
– 1 (28-ounce) can San Marzano tomatoes, hand-crushed
– 1/2 cup chicken stock
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides with kosher salt and black pepper.
2. Dredge each thigh thoroughly in all-purpose flour, shaking off excess flour to ensure a light, even coating.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
4. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until skin is deeply golden brown and crispy.
5. Flip chicken and cook for 3-4 minutes until the other side develops light browning.
6. Transfer chicken to a plate, leaving rendered fat in the pot.
7. Add finely diced yellow onion to the hot fat and cook for 5-7 minutes, stirring occasionally, until translucent and lightly caramelized.
8. Add minced garlic and cook for 45-60 seconds until fragrant but not browned.
9. Pour in dry red wine, scraping the bottom of the pot to release all browned bits.
10. Simmer wine for 3-4 minutes until reduced by half and the alcohol aroma has dissipated.
11. Add hand-crushed San Marzano tomatoes, chicken stock, fresh rosemary, and fresh thyme leaves.
12. Return chicken thighs to the pot, nestling them into the sauce skin-side up.
13. Bring to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid.
14. Cook for 45-50 minutes until chicken is fork-tender and reaches an internal temperature of 165°F.
15. Remove lid and simmer uncovered for 5-7 minutes to slightly thicken the sauce.

Now the chicken falls effortlessly from the bone into the rich, herb-infused tomato sauce, creating a rustic texture that pairs beautifully with creamy polenta or crusty bread for soaking up every last drop of the deeply developed flavors.

Conclusion

Joyful cooking awaits with these 20 chicken cacciatore recipes! Whether you’re a beginner or seasoned cook, you’ll find the perfect weeknight solution here. We’d love to hear which recipes become your family favorites—leave a comment below! Don’t forget to share this collection with fellow food lovers by pinning it on Pinterest. Happy cooking!