Classic Chicken Cacciatore

An overhead view of a large silver skillet filled with chicken cacciatore consisting of six seared chicken thighs in a thick tomato sauce.

Course: Entree

Cuisine: Italian, Italian / American

Keyword: Cacciatore, how to make chicken cacciatore

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 514kcal

Author: Kris Longwell

This Classic Chicken Cacciatore recipe is Italian comfort at its very best. Perfect for a busy weeknight as it all comes together in one pot. Use a whole cut-up chicken, or use your favorite types of chicken pieces. Bone-in and skin-on enhance the flavor and texture of this wonderful dish, but boneless thighs and/or breasts will work, too.

Print Recipe

Equipment

1 large (12-inch) skillet
instant-read digital thermometer

Ingredients

2 tbsp olive oil plus extra for brushing chicken
Kosher salt and black pepper
6 chicken thighs bone-in, skin on
1 medium onion thinly sliced
8 oz. white button mushrooms sliced
6 cloves garlic cloves minced
1 cup dry white wine
1 28 oz. can whole tomatoes preferably San Marzano
½ cup chicken broth
½ tsp crushed red pepper flakes
2 bay leaves
3 sprigs fresh thyme
1 sprig fresh rosemary

Instructions

Brush oil all over the chicken pieces and then with salt and pepper.
2 tbsp olive oil, Kosher salt and black pepper, 6 chicken thighs
Heat the oil (2 tbsp) in a large skillet over medium-high heat.
Add the chicken to the skillet in a single layer, skin side down, and lower the heat to medium and sauté for about 8 minutes, until they have browned nicely on the bottoms. Use a pair of tongs to move the chicken around somewhat in the skillet. This will help to keep the chicken from sticking to the skillet (it's normal that it will stick some).
Flip the chicken pieces and sauté for another 8 minutes.
Transfer the chicken to a rimmed baking sheet, or platter, and set aside.
In the same skillet, add the onions and cook until they have softened, about 5 to 7 minutes.
1 medium onion
Add garlic and mushrooms and cook over medium-high heat, until the mushrooms are releasing their liquid and becoming slightly browned on the edges.
8 oz. white button mushrooms, 6 cloves garlic cloves
Pour in the white wine and bring to a boil. Lower the heat and simmer for about 5 minutes.
1 cup dry white wine
Squeeze the whole tomatoes with your hands into the skillet. Add the liquid from the tomatoes and the chicken broth. Stir in 1¼ tsp salt and ½ tsp black pepper. If desired, stir in ½ tsp red pepper flakes.
1 28 oz. can whole tomatoes, ½ cup chicken broth, ½ tsp crushed red pepper flakes
Nestle the chicken pieces along with any accumulated juices into the simmering sauce and then nestle in the bay leaves, thyme, and rosemary.
2 bay leaves, 3 sprigs fresh thyme, 1 sprig fresh rosemary
Turn the heat to low and simmer for 30 minutes. Remove from heat and let rest for a few minutes.
Plate chicken pieces with sauce poured over the top.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If using boneless (and skinless) chicken thighs or breasts, you won't get the crispiness with the skin, but, still sear in the skillet. It will brown slightly. After the searing step, the chicken won't be fully cooked yet. It will reach the correct internal temperature of 165°F after simmering in the sauce. An instant-read thermometer ensures the chicken is fully cooked. If you are using skinless chicken pieces, you may need to add another 1 tbsp of oil to the skillet before you add the onion and mushrooms.

The sauce is amazing served over pasta, rice, polenta, or mashed potatoes.

Leftovers will keep covered in the fridge for up to 5 days and can be frozen for 2 to 3 months.

Nutrition