This Easy Chicken Cacciatore is a cozy, flavorful one-pan chicken dinner you'll want to make again and again. Juicy chicken simmered in a rustic tomato sauce with bell peppers, mushrooms, and herbs-it's an Italian classic made weeknight-easy.
If you love simple, hearty chicken recipes like my Marry Me Chicken and Creamy Paprika Chicken, you'll love this quick chicken cacciatore. Pair it with pasta or creamy polenta, and you've got the perfect Mediterranean-inspired meal.
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What is Chicken Cacciatore?
Chicken Cacciatore, which means "hunter-style chicken" in Italian, is a classic Italian dish. It's traditionally made by braising bone-in, skin-on chicken pieces in a rich tomato sauce with onions, bell peppers, garlic, herbs, and sometimes wine.
My version keeps all the classic Italian flavor but streamlines the process. Instead of slow-braising for hours, this easy chicken cacciatore comes together on the stovetop in just about 30 minutes!
The secret is using boneless, skinless chicken thighs (which cook quickly) and jarred marinara sauce (I love Rao's for its homemade flavor). And a splash of chicken broth gives the sauce that slow-cooked taste-like it's been simmering all day.
Why You'll Love This Dish
- One-pan meal - Easy to make and even easier to clean up
- Faster than traditional cacciatore - All the rich, comforting flavor in a fraction of the time
- Mediterranean-inspired - Packed with heart-healthy ingredients like olive oil, colorful vegetables, and fresh herbs
- Kid-friendly - Mild, cozy flavors the whole family will love
- Perfect for meal prep - Tastes even better the next day
🩺 Doctor's Tips
As a physician, I love how this dish fits beautifully into a Mediterranean-style diet - one of the most researched and heart-healthy eating patterns.
- It's loaded with colorful, antioxidant-rich vegetables like peppers, onions, and mushrooms.
- The combination of lean protein from the chicken and fiber from the veggies helps keep you satisfied and supports steady blood sugar.
- Pair this easy chicken cacciatore with a whole grain or high-fiber side (like quinoa or whole wheat pasta) to make it even more satisfying and nutrient rich.
Ingredients
Ingredient notes and substitutions. See recipe card at the bottom of the post for full ingredient list.
- Chicken thighs: I use boneless, skinless thighs for quick cooking and juicy results; bone-in thighs also work if you prefer a more traditional version, just extend the cooking time.
- Jarred marinara sauce: Using a high-quality sauce like Rao's saves time but keeps the flavor authentic and rich
- Vegetables: I use a combination of onions, bell peppers, and mushrooms to add natural sweetness and color; you can also use carrots
- Chicken broth: A little broth adds depth and creates that slow-simmered flavor without hours of cooking; I use reduced sodium chicken broth to control the sodium
- Herbs and spices: I use oregano, basil or parsley, chili flakes (optional for heat) and garlic; fresh or dried both work. You can also use Italian seasoning.
- Wine (optional): Adds complexity; you can use red or white depending on what you prefer, or substitute chicken broth
How To Make Easy Chicken Cacciatore Step-By-Step
See recipe card at the bottom of the post for full recipe details.
- Step 1- Heat olive oil in a large braising dish or Dutch oven and sear chicken on both sides until golden brown. Remove and set aside.
- Step 2- Add the vegetables and sauté until softened. Stir in the garlic and herbs.
- Step 3- Deglaze the pan with wine, scraping up any brown bits from the bottom. Add the marinara sauce and chicken broth.
- Step 4- Return chicken thighs to the pan, nestling them into the sauce. Cover and simmer 8-10 minutes until the chicken is cooked through, then uncover and simmer a few more minutes until the sauce thickens. Garnish with fresh basil or parsley.
Chef's Tips
- To thicken the sauce, simmer the dish uncovered for the last 5 minutes.
- This dish reheats beautifully- it's perfect for leftovers or meal prep.
- For a more traditional chicken cacciatore, you can use bone-in, skin-on chicken thighs; just increase the cooking time to 35-40 minutes until fully cooked.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
What To Serve With This Dish
Pair your Chicken Cacciatore with these simple sides for a cozy, complete meal:
- Pasta: Spaghetti, linguine, or penne to soak up the sauce
- Polenta: Creamy polenta or my cauliflower polenta
- Mashed potatoes: Try my mashed potatoes with goat cheese and caramelized onions or celeriac (celery root) puree for a lower-carb option.
- Crusty bread: Perfect for dipping into the tomato sauce. Try my delicious pan con tomate (Spanish Tomato Bread) recipe or cheesy cauliflower bread for a lower carb option.
- Side salad: Try a Mediterranean chopped salad, kale and quinoa salad or a simple arugula salad with lemon vinaigrette.
This recipe is part of my 35 Easy Stovetop Chicken Thigh Recipes Collection.
Recipe FAQs
Yes! Boneless, skinless chicken breasts work well, but they cook slightly faster than thighs. Keep an eye on them to avoid overcooking.
Absolutely! Bone-in, skin-on chicken will give a more traditional cacciatore flavor, but increase the cooking time to about 35-40 minutes until fully cooked.
Yes! The flavors actually deepen overnight. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
Yes! Let it cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
You can adapt it by swapping chicken for hearty vegetables like eggplant or zucchini, or use plant-based chicken alternatives. Cook times may vary.
More Tasty Chicken Dishes
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Recipe
Easy Chicken Cacciatore
Equipment
Ingredients
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs (about 1.75 lbs)
- Salt and pepper
- 1 medium yellow onion, chopped
- 1 medium red or yellow bell pepper, sliced (about 1½ cups)
- 1 cup sliced cremini mushrooms
- 3 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried oregano or Italian seasoning
- ¼ cup red or white wine (optional)
- 1 ½ cups jarred marinara sauce (I like Rao's)
- ½ cup reduced sodium chicken broth
- Optional garnish: fresh basil or parsley
Instructions
- Heat the oil in large braiser or sauté pan over medium high heat. When the oil is hot, season the chicken thighs with salt and pepper and add them to the pot. Cook until browned, about 4 minutes, then flip and cook another 3-4 minutes on the second side. Remove chicken and place on a plate.
- Add the onion, bell peppers, and mushrooms, and season them with a pinch of salt and pepper. Cook 4-5 minutes until softened. Add the garlic, red pepper flakes, and oregano and cook until fragrant, 30 seconds.
- Add the wine and cook 1-2 minutes until reduced, scraping up the brown bits from the bottom of the pot.
- Add the marinara sauce and chicken broth and stir to combine. Nestle the chicken thighs back into the sauce, covering them. Cover the pot and simmer on medium low heat until chicken is cooked through, another 8-10 minutes. Uncover and cook another few minutes until sauce thickens. Garnish with fresh basil or parsley.
- Serve chicken cacciatore with pasta, polenta or crusty bread.
Notes
- For a more traditional Chicken Cacciatore, you can use bone-in, skin-on chicken thighs; just increase the cooking time to 35-40 minutes until fully cooked.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Eileen says
What could I sub for the red wine?
Thank you
Dr. Sonali Ruder says
Hi! You can just leave out the red wine and add a little more chicken broth. You could try to add a splash of balsamic or red wine or vinegar for an extra pop of flavor.
Laura says
Hi Sonali! I am loving your recipes. What are your thoughts on jarred sauce health-wise? I have been trying to move toward homemade but sometimes still use them. Do you view regular jarred tomato sauce as part of a guilt-free healthy diet, despite sodium content, or is this recipe a “splurge”? Are low-sodium ones actually healthy?
Thanks for your thoughts!
Dr. Sonali Ruder says
Hi Laura! Homemade sauce is always the best option b/c you can control the ingredients, but I always have store-bought sauce on hand for convenience. I like Rao's Marinara b/c it is one of the lower sugar sauces (no added sugar) and it tastes great. One serving has 420 mg of sodium, which can fit into a healthy diet. If you're on a low-sodium diet for health reasons, you can definitely try low sodium sauces. Victoria low sodium marinara sauce is a good option. 🙂
usha chunilal ruder says
This recipe was delicious! I love your Italian sauce. I have followed your recipe, and it was very successful. Great recipe for a beginner Italian cook. Thankyou Sonali.
Gail says
Sonali, Did you at one time post a recipe for Chicken Marsala? I thought you had but cannot find it on your blog. Thanks in advance for your answer
Gail
Dr. Sonali Ruder says
Hi Gail! No, I’m sorry I don’t have a Chicken Marsala recipe on my site. Maybe I’ll post one in the future 🙂