Chicken cacciatore is one of my favorite classic Italian dinners to make for my family. I simmer tender chicken thighs in a rich and creamy sauce made with heavy cream, red wine, bell peppers, carrots, tomatoes, and kalamata olives. It’s incredibly flavorful and so easy to make in just about 30 minutes! I love to serve it with whole wheat pasta for a wholesome meal.
Chicken Cacciatore Recipe
I can’t get over the mix of creamy, savory, and briny ingredients in chicken cacciatore. I know some people aren’t fans of olives, but I think the kalamata olives truly take this dish to the next level flavor-wise. They add the perfect punch that enhances the overall flavor of the dish. I made this dish with chicken thighs to keep it super moist and served it over whole wheat pasta to keep it healthy. It’s also delicious with rice!
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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.
Notes and Tips
- You can make this dish with chicken breasts if you prefer.
- Make sure to just sear the chicken, not cook it all the way through. It will continue to cook in the oven.
- If you’re not a fan of red wine or want to keep this dish alcohol-free, you can use chicken broth or red wine vinegar instead.
- Make sure to use room-temperature heavy cream; otherwise, the sauce could curdle.
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 all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- 1 pinch ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons olive oil
- 2 cups chopped white onion
- 4 cloves garlic crushed
- ½ cup thinly-sliced carrots
- 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 room temperature
- 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 all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon kosher salt, 1 pinch ground 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 chopped white onion
- Add garlic, carrots, and red peppers, sauté 2-3 minutes.4 cloves garlic, ½ cup thinly-sliced 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 2 pounds of boneless, skinless chicken thighs dry. In a bowl, combine ½ cup of all-purpose flour, ½ teaspoon of kosher salt, a pinch of ground black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of oregano. Coat each chicken thigh in the flour mixture.
Cook the Chicken: Melt 2 tablespoons of unsalted butter in a skillet over medium-high heat. Add the chicken thighs and sear on both sides until golden brown.
Sauté the Onion: Reduce the heat to medium and add 2 tablespoons of olive oil. Add 2 cups of chopped white onions and sauté for 2-3 minutes.
Add the Veggies: Add 4 crushed cloves of garlic, ½ cup of thinly sliced carrots, and 2 sliced peppers, and sauté for another 2-3 minutes. Mix in 2 tablespoons of tomato paste. Add 14.5 ounces (1 can) of diced tomatoes and ¼ cup of red wine. Bring to a boil.
Mix in the Cream: Reduce the heat to low and mix in ¼ cup of heavy cream. Add the chicken back to the skillet, spoon the sauce over top, and top with ¼ cup of pitted and halved kalamata olives. Bake at 400°F for 10-12 minutes.
Cook the Pasta and Serve: While the chicken’s in the oven, cook 1 pound of whole wheat 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!