Go Back
Chicken Cacciatore Recipe

Rustic Chicken Cacciatore Recipe

Rustic chicken cacciatore brings together tender chicken, slow-simmered tomatoes, peppers, onions, and herbs in one comforting Italian-style skillet meal. You’ll love this recipe when you need a hearty dinner that feels homemade, rich in flavor, and surprisingly easy for beginners to master.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Serving
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons all-purpose flour
For the Vegetables
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 garlic cloves, minced
For the Tomato Braised Sauce
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup dry red wine or chicken broth
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
For Finishing
  • 2 tablespoons chopped fresh parsley
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese for serving

Method
 

  1. Pat the chicken thighs dry, season with salt, pepper, and garlic powder, then lightly coat with flour. Brown the chicken in olive oil for 5–6 minutes per side until golden and crisp before setting aside.
  2. Cook the onions, bell peppers, and mushrooms in the same pan for 8–10 minutes until softened and lightly caramelized. Add minced garlic and cook briefly until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Deglaze the pan with red wine or broth, scraping up the browned bits before adding crushed tomatoes, chicken broth, and dried herbs.
  4. Return the chicken to the pan and simmer partially covered over low heat for 35–40 minutes until the chicken becomes tender and fully cooked through.
  5. Taste and adjust seasoning before garnishing with parsley, basil, and Parmesan cheese. Serve hot with pasta, mashed potatoes, or bread.

Notes

  • Drying the chicken before browning helps the skin crisp properly and creates a richer flavor base for the sauce during cooking.
  • Allowing the vegetables to caramelize slightly instead of rushing the process gives the finished chicken cacciatore a naturally sweeter and deeper flavor.
  • Keeping the heat low during braising ensures the chicken stays tender while the tomato sauce thickens slowly without burning.
  • Fresh herbs added at the end brighten the heavy braised flavors and make the finished dish taste fresher and more balanced.
  • Letting the dish rest briefly before serving helps the sauce settle and cling better to the chicken and side dishes.