A hearty Chicken Cacciatore is an Italian classic that belongs in your weeknight and family dinner rotation. Bone-in chicken thighs are braised with mushrooms, bell pepper, onions and garlic in a rich tomato sauce, yielding tender, flavorful meat and a rustic one-pot meal.
Chicken Cacciatore Recipe
Chicken cacciatore, meaning “hunter-style” in Italian, is a simple, comforting dish traditionally made with whatever meat was available. This version uses accessible bone-in chicken thighs and skips olives, but you can easily add them if you like. The sauce combines sautéed mushrooms, green pepper, and onions with tomato paste and canned tomatoes, braised in chicken broth until the flavors deepen and the chicken becomes fall-off-the-bone tender.
The result is a hearty, homey meal perfect served over pasta, polenta, mashed potatoes, or alongside crusty bread for soaking up every bit of sauce.
Ingredients
- Chicken Thighs. 4 bone-in thighs are ideal for braising; you can also use drumsticks or a mix.
- Yellow Onion & Garlic. Build a savory base for the sauce.
- Green Bell Pepper. Adds sweetness and texture.
- Mushrooms. Bring earthy, umami depth.
- Tomato Paste. Concentrated tomato flavor—caramelize it with the vegetables.
- Chicken Broth. For deglazing and braising.
- Crushed & Diced Tomatoes. A combination gives body and texture to the sauce.
- Italian Seasoning. Dried Italian herbs work well; fresh herbs are a great substitute if available.
See the recipe card below for exact quantities and the full ingredient list.
Instructions
Brown the chicken
Pat thighs dry and season with salt and pepper. Heat olive oil in a Dutch oven or large pot over medium-high heat and sear the chicken 4–5 minutes per side until golden. Remove and set aside.
Sauté the vegetables
Reduce heat to medium. Add diced onion, bell pepper and sliced mushrooms and sauté 3–4 minutes until softened. Stir in minced garlic and cook another minute.
Add tomato paste
Stir in tomato paste and let it caramelize with the vegetables for a couple of minutes to develop sweetness and depth.
Simmer
Deglaze the pan with chicken broth, scraping up browned bits. Add crushed and diced tomatoes, Italian seasoning, salt and pepper. Return the chicken to the pot, reduce heat to low, cover and simmer 25–30 minutes until the chicken is tender and cooked through.
Serve
Remove from heat, sprinkle with chopped parsley (and grated Parmesan if desired). Serve hot over pasta, polenta, mashed potatoes, or with crusty bread.
Sarah’s Top Tips
- Choose bone-in thighs or drumsticks: they stay moist and develop deeper flavor when braised.
- Cook low and slow: gentle simmering yields the most tender chicken and a richer sauce.
- If the sauce tastes too acidic, balance it with a pinch of sugar or a splash of cream, though a longer simmer naturally sweetens tomatoes.
Slow Cooker Method
To use a slow cooker, sear and season the chicken as above and set aside. Sauté the onions, garlic, peppers and mushrooms in the same skillet, deglaze with a splash of wine or broth, then add everything to the slow cooker with the tomatoes, Italian seasoning and a bay leaf. Cook on low 6–8 hours or high 3–4 hours until the chicken is tender.
Serving
Serve cacciatore with warm, crusty bread or over pasta, polenta, rice, or mashed potatoes for a hearty meal.
Storage & Reheating
Leftovers improve overnight. Refrigerate in an airtight container for 3–4 days and reheat on the stovetop until the chicken reaches 165°F. Freeze up to 3 months; thaw overnight before reheating.
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Chicken Cacciatore (No Olives)
See the full post for extra tips and photos
Ingredients
- 4 bone-in chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped for garnish
Instructions
- Pat thighs dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the chicken 4–5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add onion, bell pepper and mushrooms and sauté 3–4 minutes until softened. Stir in garlic and cook another minute. Add tomato paste and allow it to caramelize for a few minutes.
- Deglaze with chicken broth, scraping up browned bits. Add crushed and diced tomatoes, Italian seasoning, salt and pepper; stir to combine.
- Return chicken to the pot, reduce heat to low, cover and simmer 25–30 minutes until the chicken is tender and cooked through. Serve topped with parsley and grated Parmesan, over pasta or polenta, or with crusty bread.
Sarah’s Tips
- Bone-in cuts stay tender and flavorful when braised.
- Simmer gently on low heat for the best texture and flavor.
- If the sauce is too acidic, balance with a pinch of sugar or a splash of cream.
- Leftovers keep 3–4 days refrigerated or freeze up to 3 months; reheat until internal temperature reaches 165°F.
Slow Cooker Method
Sear and season the chicken, sauté the vegetables in the same skillet, deglaze, then transfer everything to the slow cooker with the tomatoes and seasoning. Cook low 6–8 hours or high 3–4 hours.
Tools I Use for This Recipe
- Large pot or Dutch oven
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Calories: 414 kcal
Nutritional information is an estimate and will vary based on brands and portion sizes.
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