Table Of Content show

Classic Chicken Cacciatore: A Heartwarming Italian Dish

Every Italian-American family seems to have their own little twist on the beloved dish of Chicken Cacciatore. This cherished recipe comes straight from my grandmother, who hailed from the beautiful region of Rome, Italy. Throughout the years, it has been lovingly adapted, keeping the essence of her original creation alive. Even on the busiest of days, this dish guarantees both a satisfying meal and budget-friendly cooking, especially depending on the chicken parts you choose.

In grandma’s kitchen, the tradition was to crush fresh plum tomatoes by hand, throwing them into the pan along with chicken legs or thighs, onions, peppers, and a splash of wine. I’ve made this dish countless times, experimenting with various chicken cuts—from boneless to bone-in—and using both canned and fresh tomatoes. The beauty of Chicken Cacciatore lies in its versatility. Feel free to modify it according to your family’s palate. If there are ingredients they aren’t fond of, you can easily adapt the recipe to suit their tastes.

For an ad-free experience with easy access, just scroll to the recipe card below and hit print!

Why Make This Chicken Cacciatore Recipe

This classic Italian braised chicken meal is traditionally made with economical bone-in chicken parts, though boneless breasts are also a wonderful option.
It’s a hearty, tomato-based dinner that features a delightful mix of vegetables, resulting in a one-pan wonder that’s hassle-free.
The rich flavor of the sauce is perfect for soaking up with some crusty bread.

This Chicken Cacciatore is fantastic served alongside fluffy white rice, buttered pasta, or creamy Garlic Mashed Potatoes. And don’t forget the hard-crusted bread for dipping in the delectable sauce!

Shopping List

Chicken: Choose from chicken breast (boneless or bone-in) or any preferred chicken parts.
Wine: A dry white wine enhances the flavor, or substitute with chicken broth for a non-alcoholic version.
Vegetables: Fresh garlic, sliced mushrooms, and cubanelle peppers bring freshness and flavor.
Oil: Extra virgin olive oil is essential for cooking.
Tomatoes: Use whole plum tomatoes, whether fresh or canned.
Salt and freshly ground pepper to taste.

Tips When Making Classic Chicken Cacciatore

Feel free to use any bone-in chicken parts; we’ve made this with anywhere from 4 to 8 pieces, depending on their size.
To ensure the chicken reaches the perfect doneness, use a meat thermometer. The internal temperature should be 165°F (74°C).
Add extra virgin olive oil as needed to prevent sticking while frying chicken pieces.
If you’re not fond of certain vegetables, replace them with artichoke hearts.
For a spicier twist, add hot peppers according to your liking.
Low-sodium chicken broth can replace wine if preferred.
Always heat the pan before sautéing the chicken for optimal browning.
For an extra crispy finish, broil the top of the chicken once it’s cooked through.

Preparation Instructions

In a large, deep frying pan, heat the extra virgin olive oil over medium heat.
Add the chicken and sauté for about 5 minutes on each side until nicely browned. Season with salt and pepper.
Once browned, remove the chicken from the pan and set aside, keeping it warm.
In the same pan, sauté the cubanelle peppers for about 2 minutes, then add the sliced mushrooms, minced garlic, and diced onions to the mix. Sauté for another 2 minutes.
Pour in the wine, and cook for an additional 3 minutes, allowing it to reduce slightly.
Stir in the chopped tomatoes, crushing them gently with a slotted or wooden spoon.
Return the chicken to the pan, cover, and let it simmer in the sauce for about 30 minutes.
Check that the chicken is fully cooked by ensuring it reaches an internal temperature of 165°F (74°C) using a meat thermometer.
Serve hot, with some crusty Italian bread on the side for dipping into the rich sauce.