Chicken cacciatore is an easy skillet dinner that can be served up over either pasta or rice. Your family will love this classic chicken recipe! Bonus: it only takes 30 minutes!
For as long as we have hunted, there’s been cacciatore. In Italian, cacciatore means hunter, and speaks to a specific type of cuisine. When something is said to be made “alla cacciatora”, it is referring to a hunter-style meal prepared with onions, herbs, tomatoes or bell peppers, and wine. With its warming-to-the-soul heartiness and bold flavors, this recipe has stood the test of time.
This meal has been altered over the centuries, but still resembles the original Renaissance period dish. It was an easy meal for hunters to cook while away from home, out chasing wild game. They used what was available to them, which was frequently rabbit instead of chicken, and whatever herbs and vegetables they could find from the garden. We think this dish is divine, but don’t just take our word for it. Let’s get cooking!
Using wine goes back to the traditional way this dish was made, and it provides the best flavor. Different regions of Italy were known for preparing cacciatore with both white and red wine. We are partial to red wine in this recipe. However, you can always replace the wine with chicken broth in its place.
What should I serve with this?
You really want something that will soak up those juices. Traditionally, rustic bread or polenta was served with cacciatore. Today, we see it served most often with pasta, egg noodles, or rice.
Can I use boneless, skinless chicken breasts?
Technically, yes. You could make this with any cut of chicken. However, the cut of meat you use will determine how flavorful the sauce turns out and how juicy your chicken is. We recommend dark meat over white meat for the best flavor and maximum juiciness.
If you like this recipe, you may be interested in these other amazing chicken recipes:
- Easy Lemon Herb Baked Chicken Breast
- Fajita Stuffed Chicken
- 3 Cheese Chicken Cavatappi
- Chicken a la King
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 6 boneless skinless chicken thighs
- salt to taste
- pepper to taste
- 1/4 cup all-purpose flour
- 1 small white onion diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 8 ounces mushrooms sliced
- 6 ounces tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup cooking wine
- 1/4 cup heavy cream
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons fresh or dried parsley for garnish
- 2 tablespoons grated Parmesan cheese
- In a large skillet heat oil and butter on medium high heat. Season chicken thighs with salt and pepper and coat with flour. Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside.
- Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
- Pour in wine, heavy cream, crushed tomatoes, and tomato sauce and stir to combine.
- Return chicken to pan and let simmer until chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes. Taste and add salt and pepper as desired.
- Serve hot and garnish with chopped parsley and parmesan cheese, optional.
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