Chicken Cacciatore is a classic Italian entree that features tender chicken thighs and pasta tossed together with red wine, olives, vegetables and more. It’s incredibly flavorful and so easy to make in just about 30 minutes!
Why we love this Chicken Cacciatore Recipe
This restaurant quality meal always impresses dinner guests! Here’s what makes it so fabulous:
- The chicken: The chicken thighs are seared to golden brown perfection in hot butter after being dredged. I love the way the crispy, buttery crust forms!
- So simple: While this chicken cacciatore recipe may be pretty impressive, it’s so easy to make in just 30 minutes!
- Flavorful: Kalamata olives, garlic, red wine and more blend together to create the most flavorful medley of ingredients.
Why is it called chicken cacciatore?
Cacciatore is a traditional Italian dish, translated, it means “hunter.” It’s believed to have been first cooked by Italian hunters who threw together ingredients they had, like garlic and vegetables, over a fire.
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How to Store and Reheat
You can store leftover chicken cacciatore in an airtight container in the fridge for 2-3 days. Reheat in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. Try not to overheat it, you don’t want it to dry out.
How to Freeze
Let the chicken cacciatore cool to room temperature before freezing in an airtight container for up to 3 months.
Serving Suggestions
Traditionally, this chicken dish is served with fresh pasta, like spaghetti or fettuccini, and that’s probably my favorite way!
More Italian Chicken Recipes We Love
- Chicken Alfredo
- Chicken Milanese
- Chicken Piccata
- Chicken Marsala
- Chicken Marengo
- Chicken Florentine
- Chicken Parmesan
- Chicken Francese
Top Reader Review
“Super flavorful! Love all the veggies and the olives (LOVE olives!) Nice and easy and time efficient!” – Betsy
Chicken Cacciatore Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup white all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- pinch black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups white onion chopped
- 4 cloves garlic crushed
- ½ cup carrots sliced thin
- 2 red bell peppers sliced
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes 1 can
- ¼ cup dry red wine
- ¼ cup heavy cream
- ¼ cup kalamata olives pitted and halved
- 1 pound whole wheat pasta
Instructions
- Pat chicken dry.2 pounds boneless skinless chicken thighs
- In a shallow bowl, combine the flour, salt, pepper, thyme and oregano.½ cup white all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon salt, pinch black pepper
- Dip the chicken thighs in to the flour mixture one at a time, coating completely.
- Melt the butter in a large cast iron skillet over medium-high heat.2 tablespoons unsalted butter
- When the butter is melted and skillet is heated, add the chicken thighs (working in batches of 2).
- Brown on each side, 3-4 minutes per side, set aside.
- Heat the oven to 400°F.
- Reduce heat of the skillet to medium, add olive oil to the skillet.2 tablespoons olive oil
- Add the onions, sauté 2-3 minutes.2 cups white onion
- Add garlic, carrots, and red peppers, sauté 2-3 minutes.4 cloves garlic, ½ cup carrots, 2 red bell peppers
- Mix in the tomato paste.2 tablespoons tomato paste
- Add can of diced tomatoes and red wine, bring to a rapid boil.14.5 ounces diced tomatoes, ¼ cup dry red wine
- Reduce heat to low, pour in the heavy cream.¼ cup heavy cream
- Add the chicken back to the skillet, spoon the sauce over the chicken thighs.
- Top with kalamata olives.¼ cup kalamata olives
- Put skillet in the oven to bake for 10-12 minutes.
- While the skillet is in the oven, cook pasta according to package instructions.
- Serve chicken and sauce over pasta.1 pound whole wheat pasta
Notes
How to make Chicken Cacciatore Step by Step
Dredge the chicken: Pat the chicken thighs (2lbs) dry. In a bowl, combine the 1/2 cup flour, 1/2 tsp salt, pinch of pepper, 1 tsp thyme and 1 tsp oregano. Coat each chicken thigh in the flour mixture.
Sear the chicken: Melt 2 tbsp butter in a skillet over medium-high heat. Add the chicken thighs and sear on both sides until golden brown.
Cook the chicken: Reduce the heat to medium and add olive oil. Add 2 cups chopped white onions and sauté for 2-3 minutes. Add 4 cloves garlic, 1/2 cup sliced carrots and 2 sliced peppers and sauté for another 2-3 minutes. Mix in 2 tbsp tomato paste. Add a 14.5oz can of diced tomatoes and 1/4 cup red wine. Bring to a boil. Reduce the heat to low and mix in 1/4 cup heavy cream. Add the chicken back to the skillet and bake at 400°F for 10-12 minutes.
Enjoy: While the chicken’s in the oven, cook the pasta according to package directions. Serve the chicken spooned all over the cooked pasta.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
this is so good!
Thank you, Rachael! I’m glad you loved it!
Super flavorful! Love all the veggies and the olives (LOVE olives!) Nice and easy and time efficient!
Olives are one of my favorites too!! I’m SO glad you liked it!
Chicken cacciatore is one of my favorite easy meals! I love how quickly it all comes together and it tastes great!
Mine too!! I’m happy to hear you liked it!
Everyone at my house loved it!! Can’t wait to make it again!
So glad to hear that!! I’m glad you all enjoyed!
Can you freeze any left overs? Looks delicious and want to make it soon.
Thanks
Yes in an airtight container!