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This Italian chicken cacciatore recipe is a classic comfort food made with tender chicken simmered in a rich tomato sauce with mushrooms, bell peppers, garlic, and herbs. This hearty one-pan dinner is easy to make and perfect for a cozy weeknight meal.
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Chicken cacciatore is one of my favorite Italian comfort food dinners and a recipe I make often for an easy weeknight meal. Cacciatore means “hunter” in Italian and refers to a rustic dish traditionally simmered with tomatoes, vegetables, garlic, and herbs for a rich, flavorful sauce.
In my version, I use boneless chicken breasts, mushrooms, bell peppers, and tomatoes to create a hearty skillet meal that’s both flavorful and easy to make on a weeknight. I like using chicken breasts because they cook quickly and soak up the tomato sauce beautifully. As it simmers, the chicken becomes tender and the sauce develops deep, savory flavor from the herbs and vegetables, creating a comforting Italian-style meal the whole family enjoys.
If you enjoy classic Italian comfort food, you might also love my Italian meatballs, easy Bolognese sauce made in the Instant Pot, or this Instant Pot chicken cacciatore for a faster version.
Ingredients You’ll Need
- Chicken: Use boneless, skinless chicken breasts or chicken thighs. I typically use chicken breasts and butterfly them before browning for even cooking, but thighs are also delicious and add rich flavor to this classic chicken cacciatore.
- Bacon: Bacon adds a great smokey flavor to the finished dish. If possible, I always try to use nitrate-free uncured bacon.
- Vegetables: Red onion, bell peppers, mushrooms, tomato, and garlic cloves. You could also add a few black olives if you want.
- Tomato sauce: For a rich tomatoey base.
- Dry white wine: Half a cup dry white wine adds a great complex flavor to this dish. If you don’t want to use wine, you can use vegetable or chicken broth instead.
- Seasonings: Thyme, oregano, salt, and pepper, plus some fresh basil to garnish.
How To Make Chicken Cacciatore
- Season chicken with salt and freshly ground black pepper. Brown pieces in 2 tablespoons olive oil in a large pan over medium-high heat until golden. Transfer the almost cooked chicken to a plate and set aside.
- Add bacon to the same skillet and render until crispy. Transfer to the plate with chicken.
- Add remaining 1 tablespoon olive oil to the same skillet. Add chopped onion, peppers, mushrooms; sauté until onion is tender.
- Stir in chopped tomato, tomato sauce, white wine, garlic, thyme, oregano, salt, and pepper. Bring to a boil and simmer over medium heat until liquid has evaporated & sauce has thickened.
- Add chicken and bacon back to the sauce. Cook for another 5 minutes until chicken is tender and cooked through. Sprinkle some chopped basil and serve with cooked rice, quinoa or over mashed potatoes.
TIPS FROM NELI’S KITCHEN
My Best Tips for Chicken Cacciatore
- Brown the chicken well. I like to brown the chicken first to build flavor. Those browned bits in the pan make the tomato sauce much richer.
- Use a large skillet. A wide skillet helps the chicken brown instead of steam and gives the vegetables space to cook properly.
- Butterfly thick chicken breasts. If the chicken breasts are large, I slice them horizontally so they cook evenly and stay tender.
- Let the sauce simmer. I let the sauce simmer for a few minutes so the tomatoes, garlic, herbs, and vegetables develop deeper flavor.
- Don’t overcook the chicken. Chicken breasts cook quickly, so I simmer just until they’re cooked through to keep them juicy. Chicken is done when the internal temperature reaches 165°F.
- Use good-quality tomatoes. Since tomatoes are the base of the sauce, using good canned tomatoes makes a big difference in flavor.
- Simmer uncovered to thicken. If the sauce seems thin, I let it simmer uncovered for a few extra minutes until it reduces slightly.
What to Serve with It
Chicken cacciatore is hearty and flavorful, so I like serving it with simple sides that soak up the rich tomato sauce. Here are some of my favorite ways to serve it:
- Mashed potatoes – The creamy potatoes pair beautifully with the savory tomato sauce. Try it with my Mashed Cauliflower for a lower carb option.
- Pasta – I often serve chicken cacciatore over spaghetti, linguine, or egg noodles to soak up the sauce.
- Crusty bread – A slice of warm bread is perfect for scooping up the flavorful tomato sauce.
- Simple salad – A fresh salad balances the richness of the dish. My Italian Chopped Salad or Simple Green Salad is a great option for a light and refreshing side.
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Chicken Cacciatore
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Ingredients
- 2 chicken breasts, butterflied
- 3 – 4 slices bacon
- 1 cup red onion, coarsely sliced
- 8 ounces mushrooms, thickly sliced
- 3 tablespoons extra virgin olive oil
- ½ of each red, yellow & green bell pepper, sliced
- 1 medium tomato, finely chopped
- ¾ cup tomato sauce
- ½ cup white wine, or chicken broth
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- salt and pepper, to taste
- chopped basil leaves, for garnish
Instructions
- Brown the chicken. Season the chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook the chicken until golden and almost cooked through, about 8–10 minutes. Transfer to a plate and set aside.
- Cook the bacon. In the same skillet, cook the bacon until crispy. Remove and set aside, leaving the flavorful drippings in the pan.
- Sauté the vegetables. Add the remaining tablespoon of olive oil to the skillet. Add the onion, bell peppers, and mushrooms and sauté until the onion is soft and the vegetables are tender.
- Build the sauce. Stir in the chopped tomato, tomato sauce, white wine (or broth), garlic, thyme, oregano, salt, and pepper. Bring to a gentle boil and cook over medium heat until the sauce thickens slightly.
- Finish the dish. Return the chicken and bacon to the skillet. Simmer for about 5 minutes, or until the chicken is fully cooked and tender. Garnish with chopped basil and serve warm.
Video
Notes
- Brown the chicken well. This builds flavor and creates a richer sauce.
- Butterfly large chicken breasts. This helps them cook evenly and stay tender.
- Cook chicken to 165°F. Use a thermometer for juicy, perfectly cooked chicken.
- Let the sauce simmer. Simmering allows the tomatoes, herbs, and vegetables to develop deeper flavor.
- Reduce the sauce if needed. Simmer uncovered for a few minutes if the sauce is too thin.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Storing and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. I find the flavors get even better the next day.
Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently over medium-low heat until warmed through. Add a splash of water or broth if the sauce has thickened.
More Italian-Style Chicken Dinner Recipes
If you enjoy comforting Italian-style chicken dishes like this chicken cacciatore, here are a few more easy chicken dinners to try:
- Chicken Florentine – Tender chicken cooked in a creamy spinach sauce for a comforting skillet dinner.
- Chicken Puttanesca – A bold and flavorful chicken dish simmered with tomatoes, olives, capers, and garlic.
- Chicken Piccata – A bright and savory Italian chicken recipe with lemon, capers, and a light buttery sauce.
- Italian Chicken Prosciutto and Pasta Skillet – A hearty one-pan meal with chicken, prosciutto, pasta, and a flavorful sauce.
- Chicken Milanese – Crispy breaded chicken cutlets cooked in a skillet and often served with a fresh salad or lemon.
This was so good! Made it as instructed except for the sauce. I used what I had in pantry, Rao Tomato Basil. Also, used a bit more sauce. I also cut the chicken in pieces. Served it over riced cauliflower. Thank you for another great recipe!
This recipe was really good. I liked how quick it was to make. Only thing I will do differently next time is to use diced tomatoes from a can with the juice because I like a little extra sauce to spoon over the rice and this sauce was a little thick.
Thank you for the recipe! It was healthy and delicious . I took your tip on cutting the chicken and that was perfect. My husband loved it too we were on the hunt for something healthy and this made us nice and full. 🙂
This looks amazing!
Thanks!