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overhead view of chicken cacciatore in a large dutch oven.
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4.73 from 11 votes

Chicken Cacciatore Recipe

This chicken cacciatore is a go-to weeknight dinner. Loaded with tender chicken thighs, bell peppers, carrots, and a rich and creamy tomato wine sauce, this slow-simmered dish is perfect served over pasta or rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 662kcal
Author: Becky Hardin

Equipment

  • Cast Iron or Oven-Safe Skillet

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken thighs patted dry*
  • 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

For the Sauce

  • 2 tablespoons olive oil
  • 2 cups chopped white onion
  • 4 cloves garlic crushed
  • ½ cup carrots thinly-sliced
  • 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***

For Serving

  • 16 ounces dry pasta 1 box

Instructions

Brown the Chicken

  • 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
    seasoned flour in a bowl.
  • Dip the chicken thighs in to the flour mixture one at a time, coating completely.
    dredging a chicken thigh in seasoned flour.
  • Melt the butter in a large cast iron skillet set over medium-high heat.
    2 tablespoons unsalted butter
    melting butter in a pan.
  • When the butter is melted and the skillet is heated, add the chicken thighs (working in batches of 2 if needed).
    2 pounds boneless, skinless chicken thighs
    searing dredged chicken thighs in a pan.
  • Brown for 3-4 minutes per side, or until crisp. Remove from the pan and set aside.
    seared chicken thighs in a pan.

Make the Sauce

  • Preheat the oven to 400°F.
  • Reduce the skillet heat to medium, add the olive oil, and sauté the onions for 2-3 minutes.
    2 cups chopped white onion, 2 tablespoons olive oil
    sautéeing diced onion in a pan.
  • Add the garlic, carrots, and red peppers, and sauté for 2-3 minutes, or until softened.
    4 cloves garlic, ½ cup carrots, 2 red bell peppers
    sautéeing diced onion and veggies in a pan.
  • Stir in the tomato paste until it coats everything.
    2 tablespoons tomato paste
    adding tomato paste to diced veggies in a pan.
  • Add the diced tomatoes and red wine, then bring the sauce to a rapid boil.
    14.5 ounces diced tomatoes, ¼ cup dry red wine
    cacciatore sauce in a pan.
  • Once boiling, reduce the heat to low, and pour in the cream.
    ¼ cup heavy cream
    adding cream to cacciatore sauce in a pan.

Bake

  • Add the chicken back to the skillet, and spoon the sauce over the chicken thighs.
    spooning cacciatore sauce over chicken thighs in a pan.
  • Top with kalamata olives, and place in the oven to bake for 10-12 minutes, or until the chicken is cooked through.
    ¼ cup kalamata olives

Serve

  • While the skillet is in the oven, boil the pasta according to the package instructions. Drain and set aside.
    16 ounces dry pasta
  • Serve chicken and sauce over pasta.
    side shot of chicken cacciatore topped with olives

Video

Notes

*You can make this dish with chicken breasts if you prefer, but thighs stay juicier.
**Use a medium-bodied red wine that is not sweet, such as Chianti, Merlot, or Pinot Noir. For an alcohol free option, use chicken broth or red wine vinegar instead.
***If you're not a fan, try capers instead.
Tips:
  • Use a large, oven-safe skillet. I used a 12-inch cast iron skillet and was able to sear all of my chicken thighs in one batch.
  • Work in batches if needed so the chicken has enough room around it to sear rather than steam.
  • Make sure to just sear the chicken, not cook it all the way through. It will continue to cook in the oven.
  • Add mushrooms in with the onions for a more classic cacciatore.
  • When you add the wine (or broth), scrape up the browned bits on the bottom of the pan; they act like built-in seasoning.
  • Make sure to use room-temperature heavy cream; otherwise, the sauce could curdle.
  • If the sauce feels too thick, add a splash of pasta water or broth. Too thin? Let it simmer for a few minutes before adding the chicken back.
  • Properly cooked chicken should reach 165°F internally.
Make-Ahead: You can cook the cacciatore sauce up to 3 days ahead and store it in the refrigerator until ready to use. Reheat the sauce over low heat while you flour and sear fresh chicken thighs. Simmer them in the sauce until cooked through.
Storage: Store chicken cacciatore in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1serving | Calories: 662kcal | Carbohydrates: 79g | Protein: 44g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 477mg | Potassium: 949mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3520IU | Vitamin C: 64mg | Calcium: 110mg | Iron: 6mg