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Classic Chicken Cacciatore

Classic chicken cacciatore is a one-pan Italian chicken dish with chicken thighs simmered until tender in a rustic tomato sauce with peppers, mushrooms, onions, and herbs. Expect a deeply savory sauce that clings to the chicken, ideal over pasta, polenta, or crusty bread.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in, skin-on chicken thighs
  • 2 lb bone-in, skin-on chicken thighs Use thighs for best tenderness and rich flavor.
olive oil
  • 2 tbsp olive oil
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
yellow onion
  • 1 yellow onion Slice for sautéing.
red bell pepper
  • 1 red bell pepper Slice for sautéing.
green bell pepper
  • 1 green bell pepper Slice for sautéing.
cremini mushrooms
  • 8 oz cremini mushrooms Slice for sautéing.
garlic
  • 4 garlic Minced.
tomato paste
  • 2 tbsp tomato paste
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
dry red wine
  • 0.5 cup dry red wine Substitute chicken broth if preferred.
chicken broth
  • 1 cup chicken broth Used for both broth components; total liquid in recipe is 1 cup.
dried oregano
  • 1 tsp dried oregano
dried basil
  • 1 tsp dried basil
dried thyme
  • 0.5 tsp dried thyme
Italian seasoning
  • 1 tsp Italian seasoning
bay leaves
  • 2 bay leaves
chopped fresh parsley
  • 2 tbsp chopped fresh parsley
fresh basil leaves
  • 0.25 fresh basil leaves For garnish (use as desired).
parmesan cheese
  • 0.25 cup parmesan cheese Optional, for serving; use freshly grated.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Pat the chicken thighs dry and season both sides with salt and black pepper.
  2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown, then transfer to a plate.
Sauté the vegetables
  1. Add the onion, red bell pepper, green bell pepper, and mushrooms to the pan. Sauté for 6–8 minutes until softened and lightly caramelized.
  2. Stir in the garlic and tomato paste, then cook for 1 minute until fragrant.
Build the sauce
  1. Pour in the red wine and scrape the browned bits from the bottom of the pan. Simmer for 2 minutes.
  2. Add the crushed tomatoes, chicken broth, oregano, basil, thyme, Italian seasoning, and bay leaves. Stir until combined.
Simmer until tender
  1. Return the chicken to the pan, nestling it into the sauce. Cover and simmer over low heat for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F and is tender.
  2. Remove the bay leaves, then sprinkle with chopped parsley and garnish with fresh basil.
Serve
  1. Serve hot over pasta, creamy polenta, mashed potatoes, or crusty bread, and finish with Parmesan cheese if desired.

Notes

For the best sauce flavor, don’t crowd the chicken during searing—work in batches if needed. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until hot throughout. Freeze up to 3 months (for best texture, thaw overnight in the fridge and reheat on the stove). For a lighter option, use skinless chicken thighs and reduce the oil to 1 tbsp while still searing well.