20 Delicious Chicken Cacciatore Recipes for Every Occasion

Craving cozy, flavorful comfort food? Look no further than chicken cacciatore—a rustic Italian classic that’s as versatile as it is delicious. Whether you need a quick weeknight dinner, a slow-cooked Sunday feast, or a seasonal twist, we’ve rounded up 20 mouthwatering recipes to suit every craving. From traditional to modern spins, get ready to fall in love with this hearty dish all over again!

Classic Italian Chicken Cacciatore

This rustic one-pot wonder is packed with tender chicken, sweet bell peppers, and a rich tomato sauce—perfect for a cozy family dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 3 garlic cloves, minced
• ½ cup dry white wine (like Pinot Grigio)
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ¼ cup chopped fresh basil

Instructions:

1. Season chicken thighs with 1 tsp kosher salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear chicken, skin-side down, for 5–6 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. In the same pot, sauté onion and bell pepper for 5 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
3. Pour in ½ cup white wine, scraping up browned bits. Simmer 2 minutes, then stir in crushed tomatoes, 1 tsp oregano, and ½ tsp red pepper flakes (if using). Return chicken to the pot, skin-side up.
4. Cover, reduce heat to low, and simmer 30 minutes until chicken is tender. Uncover and cook 10 minutes more to thicken the sauce. Stir in ¼ cup basil just before serving.

The magic here? Slow simmering melds the flavors while keeping the chicken juicy—and that crispy skin soaks up the sauce beautifully.

Tip: Serve over polenta or crusty bread to soak up every drop of the rich sauce.

Slow Cooker Chicken Cacciatore

This hearty Italian classic is a set-it-and-forget-it dream, with tender chicken simmered in a rich tomato sauce packed with herbs and veggies.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup dry red wine (or chicken broth)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large skillet over medium-high and sear chicken, skin-side down, for 4-5 minutes until golden. Transfer to slow cooker.
2. In the same skillet, sauté onion, bell pepper, and mushrooms for 5 minutes until softened. Add garlic and cook 30 seconds. Stir in 2 tbsp tomato paste, 1 tsp oregano, and 1 tsp basil.
3. Pour veggie mixture over chicken in slow cooker. Add crushed tomatoes and 1/2 cup red wine, stirring gently to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches 165°F and falls off the bone.
5. Skim excess fat if desired, then garnish with fresh parsley before serving over pasta or polenta.

The slow cooker transforms the tomatoes into a velvety sauce that clings perfectly to the juicy chicken – no fancy techniques required!

Tip: For deeper flavor, deglaze the skillet with the wine after sautéing veggies, scraping up all those browned bits.

Spicy Chicken Cacciatore with Red Peppers

This rustic Italian-inspired dish gets a kick with crushed red pepper and sweet red bell peppers for a cozy, one-pan meal that’s packed with flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 large red bell pepper, sliced into strips
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup dry red wine (or chicken broth)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 5–6 minutes until golden. Flip and cook 3 minutes more. Transfer to a plate.
2. In the same skillet, add onion and red bell pepper. Cook 4 minutes until softened. Stir in garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant.
3. Pour in red wine, scraping up browned bits, then add diced tomatoes. Bring to a simmer.
4. Return chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer 25 minutes until chicken is cooked through.
5. Uncover and simmer 5 more minutes to thicken slightly. Garnish with parsley before serving.

The spicy-sweet balance from the peppers and a crispy-skinned chicken thigh make this cacciatore extra satisfying—perfect for sopping up with crusty bread.

Tip: For deeper flavor, use fire-roasted diced tomatoes and a splash of balsamic vinegar at the end.

Chicken Cacciatore with Mushrooms and Olives

This rustic Italian classic gets extra depth from earthy mushrooms and briny olives—a one-pot wonder that’s as comforting as it is flavorful.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Pat chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then cook skin-side down for 6 minutes until golden. Flip and cook 4 minutes more; transfer to a plate.
2. In the same skillet, add mushrooms and onion; cook 5 minutes until softened. Stir in garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
3. Pour in 1/2 cup white wine, scraping up browned bits, and simmer 2 minutes. Add crushed tomatoes and olives, then nestle chicken back in. Reduce heat to low, cover, and simmer 25 minutes until chicken is tender.
4. Uncover, sprinkle with parsley, and adjust salt if needed. Serve hot over polenta or crusty bread.

The slow simmer melds the tomatoes and wine into a rich sauce, while the olives add pops of tangy contrast—no fancy techniques required.

Tip: For deeper flavor, brown the chicken in batches if your skillet is crowded.

One-Pot Chicken Cacciatore Pasta

This hearty, rustic pasta dish brings together tender chicken, savory mushrooms, and a rich tomato sauce—all cooked in one pot for maximum flavor and minimal cleanup.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz penne pasta
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 5–6 minutes until browned. Remove and set aside.
2. In the same pot, add the onion and cook for 3 minutes until softened. Stir in 3 garlic cloves, minced and cook for 30 seconds until fragrant.
3. Add 8 oz cremini mushrooms and cook for 4–5 minutes until they release their juices.
4. Pour in 1 (14.5 oz) can diced tomatoes, 1 cup chicken broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
5. Stir in the pasta and return the chicken to the pot. Reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is al dente and chicken is cooked through.
6. Garnish with 1/4 cup chopped fresh parsley before serving.

The magic here? The pasta soaks up all the rich, herby tomato sauce while cooking, making every bite extra flavorful.

Tip: For a deeper flavor, swap half the broth for dry red wine—just add it with the tomatoes and let it simmer for a minute before adding the pasta.

Healthy Chicken Cacciatore with Quinoa

This lighter take on chicken cacciatore swaps pasta for protein-packed quinoa, simmering tender chicken and veggies in a rich tomato sauce for a cozy one-pot meal.

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup uncooked quinoa, rinsed
• 1/4 cup chopped fresh parsley

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5 minutes per side until browned. Transfer to a plate.
2. In the same skillet, add onion, bell pepper, and 3 minced garlic cloves. Cook 3 minutes until softened.
3. Stir in diced tomatoes, 1/2 cup chicken broth, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Return chicken to the skillet, nestling it into the sauce. Cover and simmer 15 minutes.
5. Stir in 1/2 cup quinoa, re-cover, and cook 15 more minutes until quinoa is tender and chicken reaches 165°F.
6. Remove from heat, sprinkle with 1/4 cup parsley, and let sit 5 minutes before serving.

The quinoa soaks up the savory tomato sauce while keeping the dish hearty yet gluten-free—no one will miss the pasta!

Tip: For extra depth, add 1/2 tsp smoked paprika with the oregano.

Chicken Cacciatore with White Wine Sauce

This rustic Italian classic gets a bright twist with a white wine sauce that’s rich but never heavy—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 3 garlic cloves, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5–6 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. In the same skillet, add onion and bell pepper. Cook for 4 minutes until softened, then stir in garlic and cook 30 seconds until fragrant.
3. Pour in white wine, scraping up any browned bits. Simmer 2 minutes, then add diced tomatoes, chicken broth, oregano, salt, and black pepper. Bring to a gentle boil.
4. Return chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
5. Sprinkle with parsley before serving. The sauce thickens beautifully as it rests, clinging to every bite of tender chicken and veggies.

Tip: For extra depth, add a splash of wine to your glass—sipping while cooking is optional but encouraged!

Vegan Chicken Cacciatore with Tofu

This hearty, Italian-inspired dish swaps chicken for crispy tofu, simmered in a rich tomato sauce with bell peppers and herbs—comfort food without the meat!

Ingredients:

• 1 (14-oz) block extra-firm tofu, pressed and cubed
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 (14.5-oz) can diced tomatoes
• 1/2 cup vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh basil

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add tofu cubes and cook for 8–10 minutes, flipping occasionally, until golden. Sprinkle with 1/2 tsp salt and black pepper. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil over medium. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Add diced tomatoes, vegetable broth, tomato paste, oregano, red pepper flakes (if using), and remaining 1/2 tsp salt. Simmer for 10 minutes, stirring occasionally.
4. Return tofu to the skillet and cook for 5 more minutes to absorb flavors. Stir in fresh basil.

The trick here? Pan-frying the tofu first gives it a satisfying bite, while simmering in the sauce keeps it tender. Serve over polenta or pasta for a cozy meal.

Tip: For extra “meaty” texture, freeze the tofu overnight, thaw, and squeeze out moisture before cooking.

Chicken Cacciatore with Artichokes

This rustic Italian classic gets a bright twist with tender artichokes simmered in a rich tomato-wine sauce—perfect for a cozy weeknight dinner that feels special.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper, then sear skin-side down for 5 minutes until golden. Flip and cook 3 more minutes; transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 3 minced garlic cloves and 1 tsp dried oregano; cook 30 seconds until fragrant.
3. Pour in 1/2 cup white wine, scraping up browned bits. Stir in diced tomatoes, 1 cup chicken broth, and artichokes. Nestle chicken back in, skin-side up.
4. Simmer uncovered for 25 minutes, until chicken reaches 165°F and sauce thickens slightly. Sprinkle with 2 tbsp parsley before serving.

The briny artichokes balance the tangy tomato sauce beautifully, while the wine adds just enough depth to keep every bite interesting.

Tip: Serve over polenta or crusty bread to soak up the sauce—it’s too good to waste!

Gluten-Free Chicken Cacciatore

This rustic Italian classic gets a gluten-free makeover without sacrificing any of its rich, slow-simmered flavor—perfect for a cozy weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup gluten-free all-purpose flour
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup dry white wine (or chicken broth)
• 1/4 cup pitted kalamata olives
• 2 tbsp chopped fresh basil

Instructions:

1. Pat chicken dry, then coat with gluten-free flour. Heat olive oil in a deep skillet over medium-high. Sear chicken for 4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 5 minutes until softened. Add garlic, oregano, salt, and black pepper; cook for 1 minute until fragrant.
3. Pour in diced tomatoes and white wine, scraping up browned bits. Nestle chicken back into the skillet. Simmer covered for 25 minutes on low.
4. Stir in olives and basil; cook uncovered for 5 more minutes until sauce thickens slightly.

The briny olives and wine-infused sauce create a depth of flavor that clings beautifully to tender chicken—no gluten required!

Tip: Serve over steamed polenta or gluten-free pasta to soak up every drop of the savory sauce.

Chicken Cacciatore with Sun-Dried Tomatoes

This rustic Chicken Cacciatore gets a rich, tangy upgrade with sun-dried tomatoes—a cozy one-pot wonder that’s perfect over pasta or crusty bread.

• 4 bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• ½ cup chopped sun-dried tomatoes (oil-packed)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• ½ cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• ¼ cup chopped fresh basil

1. Season chicken thighs with 1 tsp salt and ½ tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken, skin-side down, for 6 minutes until golden. Flip and cook 4 more minutes; transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, sun-dried tomatoes, 1 tbsp tomato paste, and 1 tsp oregano; cook 1 minute until fragrant.
3. Pour in ½ cup white wine, scraping up browned bits. Simmer 2 minutes, then stir in diced tomatoes. Nestle chicken back into the sauce, skin-side up.
4. Reduce heat to low, cover, and simmer 25 minutes until chicken is tender. Uncover, simmer 5 minutes to thicken slightly. Stir in ¼ cup basil.

The sun-dried tomatoes add a deep, caramelized sweetness that balances the bright sauce—no need for extra sugar! Serve with a sprinkle of extra basil for freshness.

Tip: For extra richness, stir in a tablespoon of the sun-dried tomato oil with the onions.

Chicken Cacciatore with Fresh Herbs

This rustic Italian classic gets a bright lift with a generous handful of fresh herbs, simmered into a rich tomato sauce that clings perfectly to tender chicken.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 (28-oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high. Sear chicken thighs, skin-side down, for 5–6 minutes until golden. Flip and cook 2 minutes more, then transfer to a plate.
2. Add onion and bell pepper to the pot. Cook 5 minutes, stirring, until softened. Stir in garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant.
3. Pour in white wine, scraping up browned bits. Simmer 2 minutes until reduced by half. Add crushed tomatoes, chicken broth, salt, and black pepper. Nestle chicken back into the sauce, skin-side up.
4. Cover and simmer on low for 30 minutes. Uncover and cook 10 more minutes until chicken is tender and sauce thickens slightly. Off heat, stir in basil and parsley.

The fresh herbs added at the end keep their vibrancy, cutting through the deep tomato sauce for a restaurant-worthy finish.

Tip: Serve over polenta or crusty bread to soak up every drop of that herb-infused sauce.

Chicken Cacciatore with Bell Peppers and Zucchini

This rustic Italian classic gets a veggie-packed twist, simmering tender chicken in a rich tomato sauce with sweet bell peppers and zucchini for a hearty one-pan meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 medium zucchini, halved and sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• ½ cup dry white wine (or chicken broth)
• 2 tbsp chopped fresh basil

Instructions:

1. Season chicken thighs with ½ tsp salt and black pepper. Heat olive oil in a large skillet over medium-high. Cook chicken skin-side down for 6 minutes until golden, then flip and cook 4 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 5 minutes until softened. Add zucchini, garlic, oregano, red pepper flakes, and remaining ½ tsp salt; cook 1 minute until fragrant.
3. Pour in crushed tomatoes and wine, scraping up browned bits. Nestle chicken skin-side up into the sauce. Simmer uncovered for 25 minutes, stirring occasionally, until chicken reaches 165°F and sauce thickens.
4. Stir in basil and serve warm.

The magic here? The chicken skin stays crispy while the meat braises in the tangy-sweet sauce—a textural dream! Tip: For deeper flavor, use fire-roasted crushed tomatoes.

Chicken Cacciatore with a Creamy Twist

This cozy twist on classic chicken cacciatore swaps the usual tomatoes for a rich, creamy sauce—perfect for spooning over pasta or crusty bread.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken, skin-side down, for 6 minutes until golden. Flip and cook 4 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion and mushrooms for 5 minutes until softened. Add garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
3. Pour in 1/2 cup white wine, scraping up browned bits. Simmer 2 minutes until reduced by half. Stir in 1 cup heavy cream and 1/2 cup Parmesan until melted.
4. Return chicken to the skillet, skin-side up. Simmer uncovered for 15 minutes until sauce thickens and chicken reaches 165°F. Garnish with 1 tbsp parsley.

The creamy sauce clings beautifully to the tender chicken, with just a hint of heat from the red pepper flakes to balance the richness.

Tip: For extra depth, add a splash of balsamic vinegar when sautéing the mushrooms.

Chicken Cacciatore with Garlic and Rosemary

This rustic Italian classic is all about tender chicken simmered in a rich, garlicky tomato sauce with woodsy rosemary—comfort food at its finest.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp chopped fresh rosemary
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet over medium-high. Pat chicken dry, season with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 6 minutes until golden. Flip and cook 4 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 4 minced garlic cloves, 1 tsp rosemary, and 1/2 tsp red pepper flakes; cook 1 minute until fragrant.
3. Pour in crushed tomatoes and 1/2 cup chicken broth, scraping up browned bits. Nestle chicken back in, skin-side up. Simmer uncovered for 25 minutes, spooning sauce over occasionally, until chicken reaches 165°F.

The magic here? The chicken skin stays crispy while the meat soaks up the bold, herby sauce—no soggy bites! Serve with crusty bread to mop it all up.

Tip: For deeper flavor, swap half the broth for dry red wine.

Chicken Cacciatore with Capers and Anchovies

This rustic Chicken Cacciatore gets a punchy upgrade with briny capers and umami-rich anchovies—a one-pot wonder that’s big on flavor but light on fuss.

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 (28-oz) can crushed tomatoes
• 1/2 cup dry white wine
• 2 tbsp capers, drained
• 4 anchovy fillets, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• Fresh basil, for garnish

1. Heat olive oil in a deep skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes; transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 5 minutes until softened. Add garlic, anchovies, oregano, red pepper flakes, and salt; cook 1 minute until fragrant.
3. Pour in wine, scraping up browned bits, and simmer 2 minutes. Stir in crushed tomatoes and capers. Nestle chicken back in, skin-side up.
4. Reduce heat to low, cover, and simmer 25 minutes until chicken is tender. Uncover and cook 5 more minutes to thicken slightly.
5. Garnish with fresh basil. The anchovies melt into the sauce, adding depth without tasting fishy—just a savory backbone to the tangy tomatoes and capers.

Tip: Serve over polenta or crusty bread to soak up every drop of that rich sauce.

Chicken Cacciatore with Red Wine Reduction

This rustic Italian classic gets a rich, deep flavor from a slow-simmered red wine reduction—perfect for cozy weeknights when you want something hearty but fuss-free.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 cup dry red wine (like Chianti)
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and cook 3 minutes more, then transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 4 minutes until softened. Add 3 garlic cloves and cook 30 seconds until fragrant.
3. Pour in 1 cup red wine, scraping up browned bits. Simmer 5 minutes until reduced by half. Stir in crushed tomatoes, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper.
4. Return chicken to the skillet, skin-side up. Cover and simmer 25 minutes on low until chicken reaches 165°F internally.
5. Sprinkle with 2 tbsp parsley before serving.

The wine reduction creates a luxurious, velvety sauce that clings to every bite of tender chicken—no fancy techniques required!

Tip: Serve over polenta or crusty bread to soak up every drop of that glossy sauce.

Chicken Cacciatore with Polenta

This rustic Italian classic combines tender chicken simmered in a rich tomato sauce with a side of velvety polenta—comfort food at its finest.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 cup pitted kalamata olives
• 1/4 cup chopped fresh parsley
• 3 cups chicken broth
• 1 cup polenta (coarse cornmeal)
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a deep skillet over medium-high. Brown chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 minutes more. Transfer to a plate.
2. In same skillet, sauté onion and bell pepper for 5 minutes until soft. Add garlic and cook 30 seconds until fragrant. Pour in wine, scraping up browned bits, and simmer 2 minutes.
3. Stir in crushed tomatoes, oregano, red pepper flakes, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Nestle chicken back into sauce, cover, and simmer 25 minutes on low. Add olives last 5 minutes.
4. Meanwhile, bring broth to a boil in a saucepan. Whisk in polenta and cook 15 minutes, stirring often, until thickened. Remove from heat and stir in butter and Parmesan.
5. Sprinkle cacciatore with parsley and serve over polenta.

The briny olives and splash of wine balance the sweet tomatoes perfectly, while the polenta soaks up every drop of sauce.

Tip: For extra flavor, use the chicken drippings to toast the polenta before adding liquid—just stir it in the dry pan for 1 minute.

Chicken Cacciatore with Sweet Potatoes

This rustic Italian-inspired dish gets a cozy twist with tender sweet potatoes simmered in a rich tomato sauce—perfect for a hearty weeknight meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5–6 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same skillet, add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add sweet potato, crushed tomatoes, 1/2 cup chicken broth, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Nestle chicken thighs into the sauce, skin-side up. Cover and simmer for 25 minutes until sweet potatoes are tender and chicken is cooked through.
5. Sprinkle with 2 tbsp parsley before serving.

The sweet potatoes soak up the savory tomato sauce beautifully, adding just a touch of natural sweetness to balance the dish. Serve with crusty bread to mop up every last drop!

Tip: For extra depth, add a splash of red wine with the broth.

Chicken Cacciatore with a Mediterranean Flair

This rustic Italian classic gets a sunny twist with briny olives, sweet roasted peppers, and a splash of white wine—perfect for a cozy yet vibrant weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced into strips
• 1/2 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup pitted Kalamata olives
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 4 minutes. Add garlic, oregano, red pepper flakes, salt, and black pepper; cook 1 minute until fragrant.
3. Pour in white wine, scraping up browned bits. Simmer 2 minutes, then stir in diced tomatoes and olives. Nestle chicken back in, skin-side up.
4. Reduce heat to low, cover, and simmer 25 minutes until chicken is tender. Uncover and cook 5 minutes to thicken slightly. Sprinkle with parsley.

The briny olives and sweet peppers balance beautifully with the rich tomato sauce, while the crispy-skinned chicken stays juicy underneath. Serve with crusty bread to soak up every drop!

Tip: For extra depth, add a splash of balsamic vinegar with the tomatoes.

Conclusion

With 20 mouthwatering Chicken Cacciatore recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving a classic Italian version or a creative twist, these dishes are sure to impress. Don’t forget to try one (or a few!), share your favorites in the comments, and pin this roundup for later. Happy cooking!