This Chicken Cacciatore recipe is an easy Italian one pot meal with chicken thighs, mushrooms, peppers, onion, and olives, braised in a tomato and wine sauce. Cooked in a skillet on the stovetop, it’s great paired with rice or pasta, or keep it low carb and eat it on it’s own!
Chicken Cacciatore has pretty much been around forever. And there’s also about a gazillion adaptations of it. So much so, that there’s barely any commonality to them, other than they all have braised chicken, and usually include peppers, onions, and tomatoes. At least in the United States, anyway. This doesn’t necessarily hold true in Italy.
Cacciatore means “hunter” in Italian, and referred to “hunter-style” in cuisine. Although one could argue that not many hunters come back from a kill with onions, garlic, and tomatoes. Amiright?
Since anything goes, I thought I’d toss in some olives that STAR sent me. It was a perfect addition! This savory dish is also tangy with a hint of sweetness. And it’s a full meal all cooked in one pan, so clean up is easy. Feel free to serve it over pasta, but I didn’t think it was necessary.
- If your chicken is kind of wet when you take it out of its package, you should blot the chicken thighs with a paper towel to dry it off. This will help it sear better.
- Sprinkle salt and pepper on both sides of the chicken thighs This will help properly season the chicken.
- Make sure to take the internal temperature of the chicken. While chicken thighs are more forgiving than breasts, it can still be easy to overcook (or undercook) chicken. A meat thermometer will be your friend here.
- Switch up some of the fixings! Use baby bella instead of cremini mushrooms, or change the color of the bell pepper you use.
- You can use boneless chicken thighs, however they won’t need to cook as long. Keep an eye on the temperature and take them out when they’re at 165 degrees F.
- Add a little bit of heat to this dish by tossing in a sprinkle of red chili pepper flakes to the sauce as it simmers.
How long does Chicken Cacciatore last in the fridge?
You can store and leftovers in the fridge for up to 4 days in a tightly sealed container.
What goes best with this Chicken Cacciatore recipe?
This is a full meal on its own, but it’s also delicious served over pasta, or with one of these breads to mop up the sauce:
How To Make This Chicken Cacciatore Recipe
One Pan Chicken Cacciatore
- 1 tablespoon extra-virgin olive oil
- 2 pounds bone-in chicken thighs (8 small thighs)
- salt and pepper
- 8 ounces whole cremini mushrooms , stems removed, quartered
- 1 medium yellow bell pepper , cut into 1-inch pieces
- 1 medium carrot , peeled, cut into thin rounds
- 3 cloves garlic , minced
- 1/2 cup white wine (or low-sodium chicken broth)
- 15 ounce can diced tomatoes with garlic and oregano , undrained
- 1 cup small frozen pearl onions
- 1 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 12 Pimiento Stuffed Manzanilla Olives
- 1/3 cup chopped fresh parsley
- Heat olive oil in a large skillet over medium-high. Sprinkle chicken with some salt and pepper and add to the hot pan. Cook skin side down for 3 minutes until golden; flip and cook for 3 minutes more. Transfer to a plate and keep warm.
- Add mushrooms, bell pepper, carrot, and garlic to the pan drippings; saute for 4 minutes.
- Add in the wine and allow to evaporate.
- Stir in the tomatoes, along with their juices, pearl onions, and the pepper.
- Return chicken to the skillet, nestled in the tomato and vegetable mixture.
- Cover skillet, reduce heat to a gentle simmer, and cook for about 15 minutes or until chicken is cooked through (at least 165 degrees F.)
- Stir in the vinegar and olives; warm through. Season with a pinch more salt and pepper. Sprinkle with the parsley before serving.