This rustic Italian chicken dish is the first recipe I ever published, and that was long before I became a chef.

Of course, over the years, I’ve tweaked my Chicken Cacciatore recipe. Now it’s so easy! It’s made in one pot, and it’s more delicious than ever.

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What is Chicken Cacciatore?

One of the classic Italian comfort foods, Chicken Cacciatore (pronounced kah-chuh-tor-ee) essentially translates to “hunter-style chicken.”

Historically (we’re talking the Renaissance period), this traditional Italian dish was prepared by those who spent their days in the woods hunting.

While rabbits were often used in the earliest versions, chicken became the protein of choice for many American families when this dish was popularized here in the 1950’s.

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Ingredients for Chicken Cacciatore

The beauty of this easy recipe lies in its simplicity. You don't need fancy equipment or hard-to-find items—you just need to start with quality ingredients. It reminds me of one of my favorite quotes about Italian food: “Italian food is all about ingredients, and it’s not fussy and it’s not fancy.” —Wolfgang Puck

Here are a few tips for the main ingredients needed to prepare this hearty stew.

Chicken Thighs

I choose chicken thighs for their rich flavor and ability to stay juicy during slow cooking. If you prefer white meat over dark meat, you can substitute with boneless chicken breasts.

Just keep in mind that they may be less tender and cook more quickly. Check them halfway through the braising, and adjust the time as needed.

Vegetables

Classic cacciatore uses mushrooms, onions, and carrots for a hearty base. Feel free to experiment with other vegetables you have on hand—red or green bell pepper, zucchini, and celery are all great additions or substitutions.

Seasonings

Garlic and oregano are traditional, but you can add or substitute with other Italian herbs like thyme, rosemary, or basil. Or, if you have a jar of Italian seasoning, go for it. For a spicy kick, a pinch of red pepper flakes works nicely.

Chicken Broth

We’re cooking with chicken, so chicken stock or broth is the go-to. If you have to use vegetable broth, that will still work, but the flavor will not be as rich. You can also switch out a quarter cup of the broth for white wine if you’re feeling adventurous.

Diced Tomatoes

Canned diced tomatoes in puree provide a rich sauce, but you can also use crushed tomatoes or even fresh tomatoes (peeled and chopped) when they are in season.

If your tomatoes are bitter, you can add a bit of sugar to balance things out.

Easy Chicken Cacciatore Recipe

Serves 6

Ingredients

8 chicken thighs, excess skin removed
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 small onion, chopped
3 carrots, sliced thin
8 oz. sliced raw mushrooms
1 tablespoon minced garlic
¼ teaspoon oregano
1 cup chicken broth or stock
2 cups canned diced tomatoes in puree
8 fresh basil leaves, chopped

Instructions

1. Prep the Chicken

Start by patting your chicken thighs dry with a paper towel. This removes excess moisture and helps the meat brown better. Season both sides of the thighs with a little salt and pepper.

2. Brown the Meat

In a large skillet or Dutch oven, heat half of the extra virgin olive oil over medium-high heat. Once the oil is hot, add the chicken thighs. Cook them for about 4–5 minutes per side until they develop a nice golden brown crust.

You aren’t trying to cook them all the way through yet; you just want that flavor from the browning. Remove the chicken from the pan and set it aside on a plate.

3. Sauté the Vegetables

Add the remaining olive oil to the same pan (don't clean the pan—those brown bits on the bottom are pure flavor!), and reduce to medium heat.

Add the chopped onion, sliced carrots, and mushrooms. Sauté these for about 5 to 7 minutes until the onions are translucent and the mushrooms have released their moisture and started to brown.

Sautéing the vegetables for chicken cacciatore

4. Build the Aromatics

Add the remaining salt, pepper, minced garlic, and oregano to the vegetable mixture. Stir constantly for about 1 minute. You want the garlic to become fragrant but not burnt, which can make the dish bitter.

Adding chicken broth to make the cacciatore sauce

5. Create the Sauce

Pour in the chicken broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan (this technique is called “deglazing”).

Next, stir in the canned diced tomatoes in puree. Bring the mixture to a gentle simmer.

Braising the chicken in the cacciatore sauce

6. Braise the Chicken

Return the browned chicken thighs (and any juices that collected on their plate) back into the pan. Nestle them into the sauce so they are partially submerged.

Cover the pan, reduce the heat to low, and let things simmer for about 35 to 45 minutes, stirring the chicken pieces intermittently. To be considered done, they should be cooked through (to an internal temperature of 165°) and tender enough to fall off the bone.

7. Finish

Stir in the chopped basil, and remove from heat to serve.

Serving Chicken Cacciatore

Now that your kitchen smells amazing, it’s time to serve your cacciatore. Because this dish is saucy, it can be served in bowls or plates.

Garnishes

I like to add fresh herbs for a pop of color to brighten up this Italian stew.

Fresh Basil Leaves or Sprigs: Tear a few leaves over the top of your cacciatore right before serving for a sweet, peppery aroma.
Fresh Parsley: Chopped flat-leaf parsley is another traditional choice.
Parmesan Cheese: A dusting of grated Parmesan adds a salty, umami kick. Check out other popular Italian Cheeses.

Serve With . . .

My family likes a starch to soak up the delicious tomato sauce. I think every Italian comfort food needs one!

Pasta: I usually choose a long pasta like spaghetti, or a wide noodle like tagliatelle, pappardelle, or fettuccine to hold the chunky sauce. Fun Italian food fact: Italy has over 400 varieties of pasta!
Rice: Creamy risotto or simple steamed white rice makes for a gluten-free option that absorbs the cacciatore sauce beautifully.
Potatoes: Roasted potatoes or a creamy mashed potato base turns this dish into the ultimate comfort meal.
Creamy Polenta: In Milan and much of northern Italy, you’re more likely to find a rustic stew over polenta than pasta.
Crusty Bread: Don't forget a slice of ciabatta or sourdough to wipe the plate clean!

Make Ahead

Chicken Cacciatore is one of those magical dishes that the whole family will love, and it tastes even better the next day. The flavors have more time to meld together.

You can prepare the entire dish up to 2 days in advance. Just let it cool completely before storing it in the refrigerator. Reheat it gently on the stove over medium-low heat until warmed through.

Storing Leftovers

If you have leftover Chicken Cacciatore, you are in luck.

Fridge: Store in an airtight container for as long as 3–4 days.
Freezer: This dish freezes exceptionally well. Place cooled leftovers in a freezer-safe container or bag. They will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.