This Best Chicken Cacciatore Recipe (Pollo alla Cacciatora) is a delightful Italian comfort food that you can quickly whip up on the stovetop or let simmer in your crockpot. Featuring fall-apart tender chicken, olives, fresh herbs, in a robust tomato sauce, it's packed with aromatic Italian flavors that the whole family will love.

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- 💖Why we love this chicken cacciatore recipe:
- What is chicken cacciatore?
- 🛒 Ingredients for chicken caccitore:
- Equipment you need to make simple chicken cacciatore:
- 🍽️ How to make easy chicken cacciatore?
- How to make chicken cacciatore in the oven?
- What to serve with Italian dishes with chicken?
- 🫙 Leftover and storing baked chicken thighs in tomato sauce:
- 📃 Substitutions & Variations for pollo cacciatore:
- ☑️ Lora's Tips for authentic chicken cacciatore recipe:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Best Chicken Cacciatore Recipe (Pollo alla Cacciatora)
This is one Italian comfort recipe that brings back memories of my childhood. Both of my parents used to cook, sometimes every week! I even remember as my dad became a nonno he would make it in his slow cooker and the kids would love it!
As with so many Italian recipes, every region in Italy has their "alla cacciatore" recipe. And it could vary from family to family. In my family, it was a Sicilian twist. Then I met my husband and I tried his Calabrian mother's "alla cacciatore" that was slightly different than the version I grew up on.
Chicken cacciatore, a beloved Italian comfort food, has always been a favorite in my kitchen. This hearty dish begins with searing chicken pieces, you could even do a mix of chicken legs and thighs (or chicken breasts), to achieve a golden crust. I prefer using a very good quality extra-virgin olive oil for this step because it adds a subtle fruitiness that complements the chicken beautifully.
Once the chicken is nicely browned, it's time to build the flavors. If you love peppers, you could sauté a colorful mix of red and green bell peppers along with onions until they're just soft. I skipped the peppers and used canned cherry tomatoes.
If you don't have canned cherry tomatoes, adding in a bit of tomato paste and a generous splash of red wine enriches the sauce, deepening the flavors with a robust, tangy backdrop.
The magic happens as the dish simmers. I let it cook over medium heat, allowing the sauce to thicken and the chicken to become tender and infused with the flavors of tomatoes, sometimes I add a little bit of red pepper flakes for a slight kick, and a hint of ground black pepper for depth.
Right before serving, you could add fresh herbs for a burst of color and freshness. If you have more time to cook, you could easily transition to a slow cooker, where it can gently stew for hours, enhancing the richness of the flavors.
If you like this recipe you might like my sheet pan chicken cacciatore or my honey balsamic chicken.
💖Why we love this chicken cacciatore recipe:
- Flavorful: The combination of red wine, tomato paste, and bell peppers creates a sauce that is both vibrant and savory.
- Rich and Hearty: If you're looking for Italian comfort food, this is your dish!
- Versatile Cooking: Whether simmered on the stove or in a slow cooker, this recipe adapts to your cooking style.
- Aromatic: The smell of this dish cooking is absolutely comforting, filling your kitchen with an irresistible aroma.
- Slight Kick: An optional addition, but red pepper flakes add just the right amount of heat without overpowering.
- Fresh Finish: A sprinkle of fresh parsley not only brightens the dish but adds a touch of herbal sharpness.
Before we get on to this delicious recipe, let go over...
What is chicken cacciatore?
Chicken cacciatore, or "hunter's chicken," is an Italian dish featuring chicken slow-cooked with onions, tomatoes, olives, sometimes bell peppers, herbs, and sometimes wine. It's known for its hearty, rustic flavors and could be served with pasta, polenta rice, or bread to soak up its rich sauce.
🛒 Ingredients for chicken caccitore:
- Chicken thighs and/or breasts: I used chicken thighs (skin and bone). You could use chicken legs or breasts. Or a combo of thighs and legs.
- Sea salt: Enhances the flavors of the other ingredients.
- Freshly ground black pepper: Adds a slight heat and depth to the dish.
- Extra-virgin olive oil: I always recommend to use the best quality olive oil.
- Red onion: Adds a mild, slightly sweet flavor to the sauce. You could use Vidalia, sweet onion or a shallots.
- Carrot: Provides sweetness and texture to the dish.
- Celery: Adds a slight crunch and earthy flavor.
- Garlic: Adds a slight pungent flavor. Use more if you like more garlic flavor.
- Red wine: Deglazes the pan and adds a rich, deep flavor to the sauce. Make sure to use a wine you would drink. If you prefer to not use wine, you could use some chicken broth or vegetable broth.
- Sage leaves: Use fresh only. I do not recommend dried sage. It won't be the same flavor. Bring a delicate peppery flavor to the dish.
- Rosemary: Just as with the sage, use only fresh. You only use the leaves, not the stem. I have a little plant growing in my herb garden and just snip off a couple sprigs. Its aromatic flavor complements the hearty ingredients.
- Canned cherry or diced tomatoes with juice: I used canned cherry tomatoes. You could use diced or whole plum tomatoes.
- Taggiasca olives or black olives: Add a briny depth to the overall flavor profile of the dish.
Equipment you need to make simple chicken cacciatore:
- Cutting board: I like my bamboo cutting boards, but any kind of cutting board will work fine.
- Sharp knife: To slice vegetables, you'll need a good knife.
- Large skillet: Any 10.25″ skillet will work fine. I have this Le Creuset Skillet in white and love it!
- Instant read thermometer: Best way to check if the chicken is ready is with an
🍽️ How to make easy chicken cacciatore?
Here is how to make this one pot chicken cacciatore (the full recipe is below!):
You'll gather up all the ingredients.
You could make this in a large skillet, or a large pot, like a Dutch oven. You just need a large enough space to cook the chicken evenly.
- Step 1: Sear chicken in a large skillet for 5 minutes one side.
- Step 2: Turn chicken and sear on the other side. Remove chicken from the pan and set aside.
- Step 3: Sauté the onion until transparent. Add in the diced carrots, celery and stir to combine with the onions. Add in garlic. Season with salt and pepper. Add in the herbs.
- Step 4: Add the wine, and let it cook down and reduce.
- Step 5: Add the tomatoes and stir to combine.
- Step 6: Add the chicken back to the pan and coat with the sauce. Cover and let simmer for 20 minutes.
- Step 7: Remove the lid and let it cook for another 25 minutes, until the chicken is cooked and tender. Check if internal temperature reaches of 165F / 74C. Serve and enjoy!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
How to make chicken cacciatore in the oven?
To make in the in the oven, it starts out with browning the chicken 3-4 minutes per side, as you do in the recipe. Add the onion and let it soften a bit, and at that point, add in the garlic. Stir together the garlic with the chicken and onions. Add the chicken, onions and garlic to a Dutch oven or an oven safe baking pan.
Add the Dutch oven or baking pan to a pre-heated 375F (190C) oven for around 25 minutes and cover with a lid or foil paper. Remove lid or foil paper and bake for another 20-30 minutes. Safest way to check to make sure chicken is done with an internal thermometer and the temperature should be 165F (74C).
What to serve with Italian dishes with chicken?
This chicken recipe goes nicely with a side dish of pasta.
Chicken cacciatore is total comfort food and it goes perfectly with any roasted vegetable, side dish, pasta, or bread.
- Panzanella Toscana >>> A lovely and simple to make Tuscan salad! Just delicious!
- Spaghetti Aglio e Olio >>>VERY easy to make, yet so flavorful pasta side dish recipe. Goes perfectly with chicken cacciatore.
- Insalata mista >>> Here is a really easy to make Italian salad recipe that is also versatile!
- Mashed potatoes >>>To stay with the comfort food theme, you could serve it over mashed potatoes, or some easy steamed rice. I like to steam my rice in my rice steamer while the chicken is cooking. Another idea would be to serve with polenta.
- Crusty bread >>> I highly suggest some really great bread to sop up all the sauce! Or this super easy psomi spitiko Greek bread.
- Rosemary breadsticks >>> If you love breadsticks, you must try these flavorful rosemary breadsticks!
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
🫙 Leftover and storing baked chicken thighs in tomato sauce:
- To refrigerate: You may NOT have any leftovers. In case you do, once it cools completely, store any leftovers in an airtight container in the refrigerator for up to 3 days. If the sauce is too thick, it could be loosened with some water. Heat in a skillet or microwave.
- To freeze: The cooled-down chicken and sauce could be stored in a large zipped lock freezer bag (squeeze air out of bag before sealing and date the bag). Remove the chicken from the bones and shred it, which makes it much easier to heat up when ready to enjoy. Freeze for up to 2 months.
📃 Substitutions & Variations for pollo cacciatore:
Substitutions
- Protein:
- Replace chicken with turkey thighs for a leaner option.
- Use rabbit or duck for a traditional gamey twist.
- For a vegetarian version, substitute chicken with large chunks of portobello mushrooms or eggplant.
- Vegetables:
- Swap bell peppers with zucchini or squash for a different flavor profile.
- Be sure to add the diced carrots and celery for extra texture and sweetness.
- Herbs:
- If rosemary or sage aren't available, thyme or basil can be good substitutes.
- If you do not have fresh herbs, use Italian seasoning as a convenient all-in-one herb substitute.
- Wine:
- Substitute red wine with white wine for a lighter sauce.
- If avoiding alcohol, use chicken or vegetable broth enhanced with a tablespoon of vinegar for acidity.
Variations
- Spicy Cacciatore: Add red chili flakes or sliced fresh chili peppers to give it a little heat.
- Creamy Cacciatore: Stir in a splash of cream or a dollop of crème fraîche towards the end of cooking for a creamier, richer sauce.
- Cacciatore with Olives and Capers: Add a handful of olives and a spoonful of capers for added brininess and depth.
- Slow Cooker Cacciatore: Brown the chicken in a pan and then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
☑️ Lora's Tips for authentic chicken cacciatore recipe:
- Choose the Right Chicken: Use a mix of chicken thighs and breasts for a balance of flavor and tenderness. Thighs add more juiciness and flavor due to their higher fat content.
- Browning the Chicken: Properly browning the chicken pieces on both sides before adding to the sauce adds depth and richness to the flavor. Make sure the pan is hot enough to sear the chicken without cooking it through.
- Sauté Vegetables: Cook the onions, bell peppers, and any other vegetables until they are just soft before adding the tomatoes and other sauce ingredients. This step brings out their natural sweetness and flavors.
- Deglaze the Pan: After browning the chicken and sautéing the vegetables, deglaze the pan with red wine or a splash of broth. This captures any flavorful bits stuck to the pan and incorporates them into the sauce.
- Use Quality Tomatoes: The sauce is crucial, so use high-quality canned tomatoes or fresh ripe tomatoes for the best flavor. If using canned, look for whole peeled tomatoes that you can break down into the sauce for better texture. I used canned cherry tomatoes, which I really love!
- Herbs and Spices: Don’t skimp on the herbs. Traditional herbs like oregano, basil, and parsley add authentic Italian flavors. For a bit of heat, include a pinch of red pepper flakes.
- Simmer Gently: Let the dish simmer gently to develop flavors and ensure the chicken is tender. This can take anywhere from 30 minutes to an hour, depending on how much time you have.
- Check for Seasoning: Always taste and adjust the seasoning towards the end of cooking. Sometimes a little extra salt, pepper, or a splash of lemon juice is needed to balance the flavors.
- Rest Before Serving: Let the dish rest for a few minutes off the heat before serving. This allows the flavors to meld together even more.
- Serve Appropriately: Chicken cacciatore pairs wonderfully with pasta, polenta, or crusty bread to soak up the delicious sauce. Garnish with fresh parsley or basil for an extra touch of freshness.
❓ FAQ'S
What is cacciatore sauce made of?
Cacciatore sauce is typically made from onions, tomatoes, garlic, sometimes bell peppers, and herbs such as rosemary, basil, or oregano. It often includes wine, either red or white, and you may also find a recipe that has mushrooms or olives.
What is normally served with chicken cacciatore?
Chicken cacciatore is commonly served with pasta, rice, polenta, or crusty bread to soak up the flavorful sauce. A side of steamed vegetables or a salad can also accompany the dish to balance the hearty flavors.
Why is it called chicken cacciatore?
The term "cacciatore" means "hunter" in Italian. Chicken cacciatore, or "hunter-style" chicken, is named after the way it's prepared—simmered with ingredients that a hunter might have easily available, such as herbs, onions, and tomatoes.
What does cacciatore style mean?
Cacciatore style refers to a rustic, stew-like dish prepared "hunter-style" with tomatoes, onions, herbs, often bell peppers, and sometimes wine. This style is typically applied to chicken or rabbit.
Does chicken cacciatore have olives?
Yes, many versions of chicken cacciatore include olives. They add a briny depth to the sauce, enhancing its overall savoriness and complexity. My version I'm sharing today does use olives.
Does chicken cacciatore have mushrooms?
Yes, mushrooms are commonly included in chicken cacciatore. They contribute a meaty texture and earthy flavor that complements the chicken and enriches the sauce.
Does chicken cacciatore have dairy?
Traditionally, chicken cacciatore does not include dairy. It is primarily made with olive oil and does not typically involve butter, cream, or cheese, which makes it great if you're avoiding dairy. You may see some recipes that have a sprinkle of Parmigiano Reggiano cheese on top as a finishing touch.
Is chicken cacciatore freezer friendly?
Yes, it is. This dish is perfect for a Sunday meal prep for the week ahead. It's just as delicious reheated. After letting the chicken cool slightly, remove it from the bone and shred it. Store in airtight container with the sauce for up to 2 months in the freezer or in a large zipped lock freezer bag (date the bag or container). Storing shredded makes it easily warmed up and served whenever needed.
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📖 Recipe
Best Chicken Cacciatore Recipe (Pollo alla Cacciatora)
Equipment
Ingredients
- 6 to 8 skinless chicken thighs and/or thighs (thighs can be boneless) if using thighs, make sure excess skin trimmed
- 2 tsps sea salt
- 1 tsp freshly ground black pepper freshly ground black pepper, plus more to taste
- 3 tablespoons extra-virgin olive oil divided
- 1 small red onion finely sliced (or Vidalia, sweet or a shallot)
- 1 small carrot minced
- 3 ribs celery minced
- 2 large garlic cloves minced
- ½ cup red wine that you would drink
- 3 sage leaves
- 1 heaped teaspoon fresh rosemary minced (just the leaves not the stems)
- 1 28-ounce can cherry tomatoes with juice, diced or whole plum tomatoes are fine also
- ½ cup taggiasca olives or pitted black olives
Instructions
Sear chicken and start the sauce:
- Sprinkle the chicken thighs with 1 teaspoon of each salt and pepper.
- Heat 2 tablespoons oil in a large heavy sauté pan or cast iron skillet on medium-high heat. Add in the chicken and sear on both sides until golden, about 5 minutes each side. Sear the chicken in batches if it doesn't fit into your pan. Remove seared chicken from skillet and set aside.
- Sauté the onion until transparent, about 3-4 minutes. Add in the diced carrots, celery and stir to combine with the onions. Add in garlic and cook until fragrant, about 30 seconds. Add in the olives and herbs; cook for 5 minutes until vegetables cook and soften a bit.
- Season with salt and pepper. Add the wine, with a wooden spoon scraping any bits from the bottom of the pan, and simmer until reduced by half, about 3 minutes.
- Add tomatoes and stir to combine. With your wooden spoon, break up the tomatoes while you stir them. Season with salt and pepper to your taste. Return chicken pieces to the skillet and continue and coat them with the sauce. Partially cover the pan with a lid and simmer for 20 minutes, stirring occasionally. Add a little bit of water if the sauce is thickening too much.
- Add the onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Simmer until chicken is cooked:
- Remove the lid for the rest of the cooking, which is approximately 25 minutes. Keep simmering and stirring occasionally until the chicken is tender and the sauce has thickened. The chicken is ready when it's fall off the bone tender and reaches an internal temperature of 165F / 74C . Chicken breasts will take longer to cook. Using tongs, transfer the chicken to a platter.
Serve:
- Spoon off any excess fat from the top of the sauce. Spoon the sauce over the chicken, and serve. Enjoy!
- Using tongs, transfer the chicken to a platter. Spoon off any excess fat from the top of the sauce. Spoon the sauce over the chicken, and serve. Enjoy!
For the oven:
- Follow recipe for the beginning steps. Brown the chicken and add in the onions, carrots, celery and garlic. Stir and soften a little. Add in the wine, tomatoes, herbs and season with salt and pepper.
- Transfer the oven-safe covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and give it a stir. Cook for an additional 10 minutes until the chicken is tender and falling off the bone and the chicken reaches an internal temperature of 165F / 74C. The sauce will be thick and glossy. Check the seasoning, and add more salt and pepper, to taste. Serve and enjoy!
For the slow cooker:
- Follow recipe for the beginning steps. In a large skillet, brown the chicken and add in the onions, carrots, celery and garlic. Stir and soften a little. Add in the wine, tomatoes, herbs and season with salt and pepper. Transfer to a 6qt slow cooker bowl in single layer.
- Stir to combine. Cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone. Add in the olives during the last 30 minutes that it's cooking and stir to combine.
- Check the seasoning, and add more salt and pepper, to taste. Serve and enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Cook in the oven: Chicken cacciatore can be made in the oven or in a slow cooker. If you choose to make in the oven, you have to sear the chicken first in a skillet stove-top. I explain in recipe the steps.
- Slow cooker: To make in a Crock Pot, just as you would stove top. You need to first sear the chicken stove-top in a skillet, then follow rest of the recipe.
- Chicken is cooked: It is ready when the internal temperature of the chicken reaches 165F (74C). You will see it is tender and falls off the bone.
- Wine: Adding wine to the sauce is totally optional. Do use a wine you would actually drink. Red is ideal, but white would also work fine. Use broth if you do not have wine on hand.
- To store: Keep any leftovers of Chicken Cacciatore in an airtight container and can be kept for up to 3-4 days in the fridge. It should be totally cooled down before storing in the freezer. Keep in a large zipped lock freezer bag or freezer safe storage container for up to 2 months.
Lana says
I made this earlier today and the sauce is INCREDIBLE. I used a splash of some white wine I had leftover. The flavors are fantastic and next time I'll double the sauce to have even more leftover. YUMMY!
Lora says
Thank you for taking the time to let me know you enjoy the chicken cacciatore. Really good idea to double the sauce! More to dip up with your garlic bread!
Jules says
Definitely keeping this recipe on my rotation. Added in extra garlic and extra onion, because we like the flavor! Fantastic sauce and chicken cooks up so tender, so YUM!