Authentic Chicken Cacciatore Recipe
Italian Chicken Cacciatore is a classic chicken dish that is full of flavor. This delicious and easy authentic chicken cacciatore recipe will have you and your family coming back for more.
Cacciatore, or hunter’s style, is a classic Italian dish that’s full of juicy, tender meat and lots of flavor thanks to fresh veggies, white wine and San Marzano tomatoes.
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Classic Chicken Cacciatore Recipe
We love this recipe because it is full of delicious flavor and isn’t super complicated to make. I like that it solves the what’s for dinner question when I need something that doesn’t take hours to make! But the results will be sure to wow your family!
This is the perfect easy comfort food recipe for a family-friendly weeknight dinner.
Cacciatore means “hunter” in Italian. So this recipe translates to pollo alla cacciatora… meaning a meal prepared “hunter-style” typically with onions, herbs, tomatoes, bell peppers, and sometimes wine. Often times it uses mushrooms as well, but we don’t use it in our version.
It is often times made with rabbit, but we go for using chicken as it’s easier to find in the shops.
This is one of our favorite ways to make a quick stew!
Ingredients
With a few pantry staples, chicken and fresh veggies, you’ll have a delicious and healthy family meal.
Here’s what you’ll need for this authentic chicken cacciatore recipe:
- extra virgin olive oil
- butter
- chicken, thighs and breasts, bone in with skin — this gives it all of the flavor! You can use all chicken breasts, chicken thighs, or use a whole chicken and cut into pieces.
- freshly ground black pepper
- 1 teaspoon sea salt
- garlic cloves
- carrot
- onion
- red bell pepper
- 28-ounce canned San Marzano tomatoes — look for the D.O.P. label (trust me, these tomatoes are so flavorful and really elevate this recipe)
- tomato paste
- Kalamata olives – also can use Castelvetrano olives in place of Kalamata if available.
- dry white wine — you can substitute for red wine if that’s what you have on hand.
- chicken broth — I like to use my homemade bone broth for this, but use your favorite chicken broth.
- capers
- dried oregano — sub for Italian seasoning if that’s what you have available.
- fresh parsley— replace with fresh basil leaves if desired.
Instructions
In a large sauté pan, heat the oil and butter over a medium-high heat. Add the chicken pieces to the pan and sauté just until browned on both sides, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in batches. Transfer the chicken to a plate and set aside.
Now, we will sauté our veggies.
Add the bell pepper, onion, and carrot to the same pan and sauté over medium heat until the vegetables are tender (add a drizzle of olive oil if more is needed). Add the garlic and heat for just a minute until fragrant.
If your sauté pan is not large enough, use a stock pot or dutch oven.
Add the wine and simmer until reduced by half, about 2-3 minutes. Stir in the whole San Marzano tomatoes with their juice, tomato paste, broth, capers and oregano, remaining salt & pepper and combine.
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 20-30 minutes. Check internal temperature with an instant read thermometer.
Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3-5 minutes. Spoon the tomato sauce over the chicken, then sprinkle with the fresh parsley & olives and serve.
Optional: sprinkle with fresh shredded parmesan cheese, crushed red pepper flakes, or salt & pepper to taste, if desired.
How to store & reheat leftovers
If you have leftovers, store in the fridge in an airtight storage container for up to 4 days. Reheat in a large skillet or sauce pan on the stove top over medium heat until warmed through.
What to serve with chicken cacciatore?
You can enjoy this recipe with your favorite sides. Or we usually will serve it with pasta or polenta.
Here are a few more ideas:
- rice
- mashed potatoes
- cauliflower rice
- roasted potatoes
- steamed veggies
- with a fresh salad on the side
- and a fresh warm bread loaf
FAQ (frequently asked questions)
Cacciatore means “hunter” in Italian. So this recipe translates to pollo alla cacciatora… meaning a meal prepared “hunter-style” typically with onions, herbs, tomatoes, bell peppers, and sometimes wine. It is often times made with rabbit, but we go for using chicken as it’s easier to find in the shops.
This is a classic rustic dish found throughout Italy. There are variations to it depending on the region. And it is often Americanized based off of the home cook’s style and taste.
We love to serve ours over polenta or pasta. Other great options are mashed or roasted potatoes, steamed veggies, and rice. We also love to pair it with a fresh salad on the side.
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Classic Chicken Cacciatore
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
- 6 pieces chicken breasts & thighs, bone in and with skin
- 1 teaspoon black pepper divided
- 1 teaspoon sea salt divided
- 3 garlic cloves minced
- 1 carrot large & chopped
- 1 onion chopped
- 1 red bell pepper large & chopped
- 28 ounce San Marzano D.O.P. tomatoes
- 1 tablespoon tomato paste
- ¼ cup Kalamata olives chopped
- ¾ cup dry white wine
- ¾ cup chicken broth
- 2 tablespoons capers drained
- 1 teaspoon dried oregano
- fresh parsley chopped
Instructions
- Sprinkle a pinch of the salt & pepper to both sides of the chicken. In a large sauté pan, heat the oil and butter over a medium-high heat. Add the chicken pieces to the pan and sauté just until browned on both sides, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in batches. Transfer the chicken to a plate and set aside.
- Add the chopped red bell pepper, onion, and carrot to the same pan and sauté over medium heat until the veggies are tender. You may need to add a drizzle more of olive oil, if the pan is dry. Add the garlic and sauté until fragrant, about 1 minute.
- Add the wine and simmer until reduced by half, about 2-3 minutes. Add the whole San Marzano tomatoes with their juice, tomato paste, broth, capers and oregano, remaining salt & pepper and combine.
- 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 20-30 minutes. Check internal temperature with an instant read thermometer for doneness. It should read 170° F in the thickest part of the chicken.
- Transfer the chicken to a platter. Boil the sauce until it thickens slightly, about 3-5 minutes. Spoon the sauce over the chicken, then sprinkle with the fresh parsley & olives and serve.
