
A rustic, comforting Italian-style skillet dish with tender chicken thighs simmered in tomatoes, mushrooms, bell pepper and aromatic herbs — perfect for weeknights and dinner parties.

This Chicken Cacciatore has been a staple in my kitchen for years. I first learned this approach on a rainy evening when I wanted something bold but effortless: nothing too fussy, just good ingredients and a skillet that does all the work. The combination of browned chicken, fragrant shallots and garlic, earthy mushrooms and bright tomatoes creates a balance of savory, slightly sweet and herb-forward flavors that feels both hearty and homey. It’s exactly the kind of meal that gathers family around the table and leaves everyone asking for seconds.
I typically reach for this dish when I want something that can be mostly hands-off after an initial sear. Browning the thighs in olive oil and a touch of butter gives a caramelized edge that contrasts beautifully with the bright acidic tomatoes and the subtle nuttiness from a splash of sherry. I often serve it over long pasta or creamy polenta — it’s flexible, forgiving and always satisfying. Over the years I’ve learned a few tricks that make the sauce glossy and well-rounded, which I’ll share in the instructions and tips below.
I remember one Thanksgiving when the oven was full and I made this on the stovetop as a second main — guests loved the rustic flavors and it felt like an Italian hug on a busy holiday. I’ve learned to trust the browning step and not rush the simmer; those two things make the biggest difference.

My favorite thing about this preparation is how forgiving it is. If you get distracted during simmering, the sauce still holds up; if you have extra vegetables, they simply become part of the charm. I once doubled the mushrooms and used a splash more wine, and the dish still sang — sometimes happy accidents become new family favorites.
Cool the dish to near room temperature before refrigerating to avoid warming the fridge. Store in airtight containers for up to 4 days; label with the date. For freezing, spoon portions into freezer-safe containers and leave a little headspace for expansion; freeze up to 3 months. Reheat gently on the stovetop over low heat with a splash of water or broth to revive the sauce; avoid high heat which can dry out the chicken. If reheating in the microwave, cover and stir halfway through for even warming.

If you prefer bone-in thighs, use them for more flavor and increase cooking time by about 10 minutes. For a lighter version, omit butter and use only olive oil. No wine? Use 1/2 cup low-sodium chicken broth plus 1 tablespoon white wine vinegar to add brightness. To keep it gluten-free, replace the tablespoon of flour with a cornstarch slurry stirred into liquid (mix 1 teaspoon cornstarch with 1 tablespoon cold water). Swap canned tomatoes for 2 cups fresh cherry tomatoes in summer — they’ll cook down to a sweeter, fresher sauce.
This is excellent over al dente spaghetti tossed with a drizzle of extra-virgin olive oil and grated Parmesan, or served atop creamy polenta for a rustic presentation. For lighter sides, try a simple arugula salad with lemon and olive oil or steamed green beans tossed with toasted almonds. Garnish with chopped parsley for color and freshness; toasted breadcrumbs make a nice textural contrast if you want crunch.
Chicken Cacciatore, literally "hunter-style" in Italian, is a rustic dish with origins in rural Italy where hunters would make stews with available ingredients — tomatoes, wine, herbs and whatever meat was at hand. Regional variations abound: some areas use olives, capers or bell peppers; others prefer mushrooms or a heavier wine reduction. It’s a dish rooted in practicality and seasonality, celebrated for transforming simple ingredients into something hearty and comforting.
In summer, use fresh tomatoes and add chopped zucchini or eggplant for a more vegetable-forward version. In winter, increase mushrooms and add a splash more wine for depth. Around holidays, serve alongside roasted winter vegetables and a crusty loaf for soaking up the sauce. For a lighter spring version, finish with a handful of fresh basil instead of dried herbs to introduce a brighter, greener flavor.
Double the recipe and freeze half for an easy weeknight dinner. Portion into single-serving containers for grab-and-go lunches; pair with cooked pasta or polenta stored separately to avoid sogginess. If prepping ahead, hold off on garnishing with fresh herbs until serving. When reheating from frozen, thaw overnight if possible, then rewarm slowly on the stove to maintain the chicken’s juiciness.
There’s something wonderfully reassuring about this skillet meal: it’s flexible, flavorful and reliably satisfying. Whether you’re cooking for a weeknight family dinner or prepping ahead for guests, this version of Chicken Cacciatore delivers depth of flavor without fuss. Try it once, and I think it will become a recipe you return to again and again.
Pat chicken completely dry before browning to ensure a deep caramelized crust.
Use the pan fond (browned bits) by deglazing with wine or broth for maximum flavor.
If the sauce seems thin after simmering, cook uncovered for a few minutes to reduce and concentrate.
To make gluten-free, substitute the flour with a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
This nourishing classic chicken cacciatore recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Bone-in, skin-on thighs can be used; increase browning time and simmer 10 to 15 minutes longer until cooked through.
Yes — use chicken broth instead of sherry and add 1 tablespoon white wine vinegar for brightness if desired.
This Classic Chicken Cacciatore recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Dry the thighs thoroughly. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Brown chicken 4 to 6 minutes per side until a deep golden crust forms. Season with salt and pepper while browning. Remove and set aside.
Sprinkle 1 to 2 teaspoons each dried basil and oregano into the hot pan and sauté 30 seconds. Add sliced shallots and minced garlic and cook 1 to 2 minutes until fragrant and softened.
Add 1 cup sliced mushrooms and sauté 1 to 2 minutes. Sprinkle 1 tablespoon flour over the mixture and cook 1 to 2 minutes to remove raw flour taste.
Pour in 1/2 cup sherry or dry white wine (or chicken broth) and scrape browned bits from the bottom of the pan. Simmer 2 to 3 minutes to reduce slightly.
Return chicken to the pan, add 1 14-ounce can diced tomatoes (with juice) and 1/2 diced red bell pepper. Bring to a simmer, reduce heat to low, cover and cook 20 minutes, stirring occasionally. Adjust sauce thickness with water or broth if needed.
Taste and adjust seasoning with salt and pepper. Serve hot over spaghetti, polenta or mashed potatoes. Garnish with chopped parsley if desired.
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