Chicken Cacciatore is one of those timeless dishes that everyone just loves!

Juicy chicken thighs are cooked in a flavorful tomato sauce with bell peppers, mushrooms, onions and served over pasta for the perfect meal. 

Chicken Cacciatore on a bed of noodles on a plate

What is Chicken Cacciatore?

‘Cacciatore’ means ‘hunter’ in Italian and was traditionally a tomato-based stew with root vegetables, garlic, red wine, some herbs and spices, and rabbit (although I definitely prefer chicken)!

This hearty stew welcomed home many a ‘hunter’, now it will welcome your hungry family from work and school!

What Chicken to Use

As much as I love boneless chicken breasts, you’ll want to use bone-in chicken for this recipe. Dark meat like chicken thighs or drumsticks are the preferred cuts.

Ingredients for chicken cacciatore on a wooden board

How to Make Chicken Cacciatore

While this traditional Italian recipe does take some time to cook, it is so easy to prepare.

    1. Brown Chicken: Season and brown the chicken (per recipe below).
    2. Make Sauce: Soften peppers, onions, and mushrooms. Add remaining ingredients and simmer, covered.
    3. Simmer: Return the chicken to the pot (skin side up) and simmer, covered. Remove the lid and let the sauce thicken a bit.

Once the sauce has thickened a bit remove from heat, toss with capers and serve over pasta for a yummy meal!

Noodles with chicken cacciatore in a bowl garnished with parsley

Try These Sides with Chicken Cacciatore

Chicken cacciatore is great over pasta, but why not try it over garlic mashed potatoes or even sauteed vegetables like zucchini, broccoli, or cauliflower for a low-carb cacciatore?

Serve chicken cacciatore with:

More Italian Favorites

Chicken Cacciatore on a bed of noodles on a plate
5 from 48 votes↑ Click stars to rate now!
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Chicken Cacciatore

Tender pieces of chicken are simmered in a rich tomato sauce.
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4 servings


  • 6 chicken thighs bone-in, skin-on
  • 3 tablespoons olive oil divided
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 medium yellow onion thinly sliced
  • 8 ounces mushrooms sliced
  • 4 cloves garlic minced
  • 28 ounces diced tomatoes
  • 8 ounces tomato sauce
  • ½ cup dry red wine
  • 1 bay leaf
  • 2 teaspoons fresh rosemary minced
  • 2 teaspoons fresh oregano minced
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons capers drained


  • Season chicken with salt & pepper to taste.
  • Add 2 tablespoons olive oil to a 12-inch high skillet and brown over medium-high heat about 5 minutes per side. Remove from pan and set aside.
  • In the same skillet add the remaining tablespoon of olive oil. Stir in peppers, onion, and mushrooms. Cook for about 7-8 minutes or just until the vegetables start to soften. Add garlic and cook for 30 seconds or just until fragrant.
  • Stir in the diced tomatoes, tomato sauce, red wine, bay leaf, rosemary, oregano, and crushed red pepper flakes.
  • Bring the mixture up to a boil and then lower the heat to low and simmer covered for 20 minutes. Add browned chicken, skin side up, and simmer covered for an additional 40 minutes.
  • Remove the lid and if the sauce is not thick let it simmer for a few minutes uncovered or until the sauce is thick. Stir in the capers and serve with pasta.



To Bake:
  • Prepare recipe up to step 4.
  • Preheat oven to 375°F. Combine all ingredients in a casserole dish and bake covered for one hour. 
Olives can be substituted for capers.
5 from 48 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 584 | Carbohydrates: 22g | Protein: 33g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 625mg | Potassium: 1268mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1743IU | Vitamin C: 89mg | Calcium: 113mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course
Cuisine Italian

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Thanks, Troy! Glad you are enjoying them. As listed in the instructions we stir in the rosemary and oregano in step 4.

  1. We were very happy with this recipe. We cooked on top of the stove. If you choose to cook in the oven, I would use a meat thermometer and test for doneness after 40 minutes. One hour seems long to me. Make sure they are at 180. My goofy husband forgot to add the capers and it still was tasty. No problem, we will add the capers to the leftovers for another meal this week. We served over rice and had steamed broccoli on the side. You might want to add a smidge of salt to the recipe. Dried herbs worked in this dish, just cut the amount in half. We would make this again.5 stars

  2. I’m glad we stayed in tonight because of the snowstorm & a sick dog. But it was well worth making this chicken cacciatore even though it took awhile. I put in a bit more rosemary due to the fact I had just opened a fresh bottle. The spicy richness & combination of vegetables & spices made this an excellent meal in a snowy evening! Also I have leftovers for tomorrow’s supper!5 stars

  3. I didn’t have thighs so I used legs. I followed the instructions and it was wonderful and easy.

  4. I plan on trying this recipe soon. It looks delicious but I do not like dark meat. Can chicken breats be used? Also, what kind of pasta do you recommend? Thank you in advance for your help.

    1. Yes, they can. Chicken breasts can dry out easier so you’ll want to ensure they aren’t overcooked but they will work just fine in this recipe. I usually use spaghetti, but any pasta will work!