Chicken cacciatore, literally “hunter’s chicken,” is a classic Italian braised dish. This easy oven-braised chicken cacciatore uses tender boneless, skinless chicken thighs simmered in a rich sauce of tomatoes, bell peppers, mushrooms, olives, garlic and fresh herbs. Because much of the cooking happens in the oven, it requires minimal active time while developing deep, layered flavors.
Although hearty and comforting in cool weather, this dish works any time of year. It pairs well with crusty bread, pasta, polenta, rice or mashed potatoes and keeps beautifully for leftovers or meal prep.
What is Chicken Cacciatore?
Cacciatore is a traditional Italian preparation that can be made with different proteins — chicken is a popular version, but rabbit, game birds, pork or vegetarian variations also exist. The essential base of chicken cacciatore usually includes onion, garlic and tomatoes, while other ingredients vary by region and household. The result is a rustic, comforting braise where the sauce is formed from the vegetables and tomatoes as they cook down with the meat and herbs.
Why You’ll Love this Recipe
- Mostly oven-cooked: After a short stovetop step, the braiser goes into the oven, so active time is minimal.
- Full-flavored: Simple ingredients meld into a rich, savory sauce.
- Versatile: Serve with bread, pasta, polenta, rice, grains or mashed potatoes.
- Great leftovers: Flavors deepen overnight, making it ideal for meal prep.
- Year-round dish: Comforting in winter yet bright enough for warmer months.
Ingredients
The main ingredients for this oven-braised chicken cacciatore are:
For the Chicken
- Olive oil for searing
- Boneless, skinless chicken thighs — they stay moist in the braise
- Kosher salt and black pepper
- All-purpose flour for a light dredge
- Thyme — sprigs for searing and chopped fresh thyme in the sauce
- Dry white wine (Pinot Grigio or Sauvignon Blanc) to deglaze and add depth
For the Cacciatore
- Yellow onion, diced
- Garlic, minced
- Bell peppers in assorted colors, sliced
- Cremini mushrooms, quartered (or any mushrooms you prefer)
- Olives, a mix of green and black (use moderate amounts)
- Fresh oregano, basil, rosemary, parsley — chopped
- Red pepper flakes, a pinch for gentle heat
- San Marzano whole peeled tomatoes, gently smashed by hand
Garnishes
- Freshly grated Parmesan (Parmigiano-Reggiano)
- Fresh parsley leaves for brightness
- Extra crushed red pepper flakes to add at the table
See the recipe card below for exact quantities and detailed measurements.
Substitutions
Common substitutions to adapt the recipe:
- Chicken cuts: Use chicken breast, bone-in pieces, or skin-on thighs if preferred. Adjust cooking time for bone-in pieces.
- Protein swaps: Pork, veal, rabbit or game birds work well. For a meatless version, use tofu, potatoes or extra mushrooms.
- Flour: Swap for a gluten-free flour if needed or omit entirely for a lighter sauce.
- Wine: Use red wine instead of white for a deeper flavor profile.
- Olives: Use your favorite olives — kalamata, Castelvetrano or a mixed jar will work.
How to Make Oven Braised Chicken Cacciatore
The method is straightforward: brown the chicken, sauté the aromatics and vegetables, add tomatoes and herbs, return the chicken to the braiser, then braise in the oven until tender. The hands-on time is short and the oven does the rest.
Equipment
Helpful equipment:
- Large frying pan for searing
- Large braiser or Dutch oven (5 qt or larger) for stovetop to oven cooking
Step-by-Step Instructions
Overview of the process:
Step 1: Cook the chicken
- Season thighs with salt and pepper, lightly dredge in flour and brown in olive oil over medium-high heat about 3 minutes per side. Add thyme sprigs while browning for aroma. Deglaze the pan with white wine and reduce nearly completely, then remove chicken and discard thyme sprigs.
Step 2: Cook the onion and garlic
- In the braiser, sauté onion in olive oil over medium heat until translucent. Add garlic and cook briefly, about 30 seconds.
Step 3: Cook remaining vegetables
- Add bell peppers, mushrooms, olives, herbs, red pepper flakes and remaining salt and pepper. Cook, stirring occasionally, until mushrooms release their juices, about 5 minutes.
Step 4: Add the tomatoes
- Stir in the smashed canned tomatoes and bring to a gentle simmer, about 2–3 minutes. Nestle the browned chicken into the sauce, cover and prepare to transfer to the oven.
Step 5: Braise the chicken cacciatore
- Place the covered braiser in a preheated 350°F oven and braise for about 45 minutes, until the chicken is cooked through and tender. Let rest 5–10 minutes before serving.
Variations
- Different chicken cuts: Use breasts, bone-in pieces or skin-on thighs and adjust cooking time accordingly.
- Other proteins: Try rabbit, pheasant, pork or venison for a gamey twist.
- Vegan option: Omit the chicken and add hearty vegetables, extra mushrooms or a plant-based protein.
- Gluten-free: Use a gluten-free flour or skip the dredge.
- Spicy version: Add more crushed red pepper flakes or Calabrian chiles.
Storage
How to store: Cool completely, then refrigerate in an airtight container.
Fridge shelf life: Up to five days.
Freezing: Freeze up to three months if the chicken was not previously frozen; thaw in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat until warmed through, or use a low oven setting.
Top tip
Use good-quality canned tomatoes — they form the backbone of the sauce. Whole peeled San Marzano-style tomatoes yield the best texture and flavor when smashed by hand and simmered.
Troubleshooting
If you prefer a thicker, gravy-like sauce, stir in a tablespoon of flour with the onions and a little extra olive oil while sautéing, or reduce the sauce a bit longer on the stovetop before adding the chicken.
What to Make with Chicken Cacciatore
Classic and delicious pairings include creamy polenta, risotto, farro, mashed potatoes, pasta or roasted potatoes. A simple green salad or sautéed greens also complement the dish nicely.
Wine Pairing
A Chianti Classico or another Sangiovese-based Italian red pairs beautifully. If you prefer white, a Pinot Grigio or Pinot Noir are also good choices to complement the tomato-based sauce.
Mangiamo Cookbook
Our cookbook, Mangiamo, features 60 Italian recipes inspired by family traditions and travel. It’s full of approachable recipes and vivid photography for anyone who loves Italian cooking.
FAQ
The sauce forms from the juices released by the vegetables combined with the tomato juices from canned whole tomatoes as they simmer and reduce.
Cacciatore means “hunter” in Italian. Historically it referred to rustic dishes prepared by hunters combining meat and available vegetables.
Creamy polenta is a traditional accompaniment, though pasta, rice or potatoes are also common.
Related
Other recipes that pair well with or complement chicken cacciatore are listed in the related section of the original site.
Pairing
Serve simple Italian appetizers like bruschetta, whipped ricotta or roasted vegetable bites to start the meal, and offer grated Parmesan and crushed red pepper at the table.
📖 Recipe
Oven Braised Chicken Cacciatore Recipe
Juicy chicken thighs braised in a tomato-based sauce with bell peppers, mushrooms and olives. Minimal hands-on time and maximum flavor.
Ingredients
- 1 lb boneless skinless chicken thighs
- 4 Tbsp olive oil, divided
- 3 tsp kosher salt, divided
- 2 tsp black pepper, divided
- 3/4 cup all-purpose flour
- 8 thyme sprigs
- 1/2 cup dry white wine
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 bell peppers, assorted colors
- 8 oz cremini mushrooms, quartered
- 1/2 cup mixed marinated olives
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh basil, chopped
- 1 tsp fresh rosemary, chopped
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh thyme, chopped
- 1/2 tsp red pepper flakes
- 1 28-oz can San Marzano whole peeled tomatoes, smashed by hand
- Parmesan cheese, parsley leaves and crushed red pepper for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Season the chicken with 1 tsp kosher salt and 1 tsp black pepper. Dredge lightly in flour. In a large frying pan, heat 3 Tbsp olive oil over medium-high and brown the chicken 3 minutes per side. Add the thyme sprigs while browning for flavor. Reduce heat, add the white wine and cook until nearly reduced. Remove chicken and discard thyme sprigs.
- In a braiser or Dutch oven, heat the remaining 1 Tbsp olive oil over medium heat. Cook the onion until translucent, then add garlic and cook 30 seconds.
- Add bell peppers, mushrooms, olives, the remaining salt and pepper, oregano, basil, rosemary, parsley, thyme and red pepper flakes. Cook, stirring occasionally, until mushrooms release their juices, about 5 minutes.
- Add the smashed tomatoes and bring to a simmer, 2–3 minutes. Nestle the browned chicken into the sauce, cover and transfer to the oven. Braise for 45 minutes, until chicken is tender. Let rest 5–10 minutes before serving. Garnish with grated Parmesan and parsley.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to five days. Freeze up to three months. Reheat gently on the stovetop over low heat until warmed through.
Food safety
- Cook poultry to a minimum internal temperature of 165 °F (74 °C).
- Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked foods.
- Wash hands thoroughly after handling raw meat.
- Do not leave perishable foods at room temperature for extended periods.
- Monitor cooking and never leave hot pans unattended.