Classic Chicken Cacciatore Dish

This hearty chicken cacciatore brings the rustic flavors of Italy straight to your kitchen with tender chicken thighs simmered in a rich tomato and mushroom sauce. Perfect for weeknight dinners or cozy weekend meals, it’s a versatile dish that pairs wonderfully with pasta or crusty bread.

I first tried this recipe when I wanted something warm and satisfying on a chilly evening, and it quickly became a favorite that I often return to. The mix of garlic, mushrooms, and tomatoes with tender chicken makes the house smell incredible and always draws my family to the table eagerly.

Ingredients

• Olive oil: provides a rich but light base for sautéing and adds a fruity note& choose extra virgin for best flavor
• Salted butter: gives the sauce a silky texture and enhances savory depth& quality butter makes a difference here
• Chicken thighs boneless and skinless: are great for quick cooking and ease of eating but bone-in or skin-on can be used for added flavor and juiciness
• Salt and pepper to taste: essential for seasoning and bringing out the natural flavors in the chicken and sauce
• Dried basil and oregano: classic Italian herbs that add warmth and earthiness& opt for fresh dried herbs for more vibrant taste
• Shallots thinly sliced or a small yellow onion: add sweetness and complexity to the sauce
• Garlic minced: a must-have aromatic that boosts the savory profile of the dish
• Sliced mushrooms: contribute umami and texture, choose fresh button or cremini mushrooms for best results
• All-purpose flour: helps thicken the sauce to a lovely consistency
• Sherry or dry white wine: adds acidity and depth& substitute with chicken broth if preferred for a milder flavor
• Canned diced tomatoes with juice: the base for the rich tomato sauce, use good quality tomatoes for the best taste
• Red bell pepper diced: brightens the sauce with a touch of sweetness and color

Instructions

Sear the Chicken:

Pat the chicken thighs dry with paper towels to ensure they brown nicely. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and sprinkle with salt and pepper while cooking. Brown each side until golden, which locks in flavor and juices.

Add the Herbs:

Once the chicken is browned, sprinkle dried basil and oregano into the pan. Saute with the chicken for about 30 seconds to release their aromas and blend flavor with the meat.

Sauté Aromatics and Mushrooms:

Remove the chicken and set aside. Lower the heat to medium. Add the shallots and minced garlic to the pan and cook slowly for one to two minutes until fragrant and softened. Toss in the sliced mushrooms next and sauté for another one to two minutes until they begin to soften and release their juices.

Thicken the Sauce:

Sprinkle the all-purpose flour evenly over the mushroom and shallot mixture. Stir and cook for one to two minutes to remove any raw flour taste while it thickens slightly.

Deglaze the Pan:

Pour in sherry or chicken broth to the pan while scraping at the browned bits stuck to the bottom. This adds a deep, complex flavor to the sauce. Let it simmer gently for two to three minutes.

Combine Ingredients and Simmer:

Return the chicken thighs to the pan. Add the canned diced tomatoes with their juice and the diced red bell pepper. Bring everything to a gentle simmer. Reduce the heat to low and cover with a lid. Let it cook for about twenty minutes, stirring occasionally for even cooking and flavor melding. Add a splash of water or broth if the sauce seems too thick or dry.

Final Seasoning and Serving:

Taste and adjust seasoning with extra salt and pepper as needed. Serve the chicken cacciatore hot over spaghetti noodles or your favorite pasta. Garnish with fresh parsley if desired for a pop of color and freshness.

I love the way mushrooms add earthy umami to the dish, balancing the acidity of the tomatoes. This recipe reminds me of family gatherings where everyone slows down to enjoy the warmth and simplicity of good food made with love.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove to preserve the texture of the chicken and freshness of the sauce. For best results, avoid microwaving as it can dry out the meat.

Ingredient Substitutions

Chicken thighs can be swapped for bone-in pieces for more flavor or even turkey thighs if you prefer white meat with a twist. If you don’t have sherry or wine, chicken broth is a great substitute that keeps the dish moist and flavorful.

Serving Suggestions

Serve over spaghetti or any pasta you have on hand. It’s equally delicious spooned over creamy polenta or alongside garlic bread. Adding a simple green salad with a lemony vinaigrette creates a balanced and satisfying meal.

Chicken cacciatore is a classic that brings comfort and rustic charm to your table. Enjoy experimenting with herbs and vegetables to make it your own.

FAQs about Recipes

→ Can I use bone-in chicken thighs for this dish?

Yes, bone-in thighs work well and add extra flavor, but cooking time may be slightly longer.

→ Is it necessary to brown the chicken before simmering?

Browning the chicken develops rich flavor and a better texture, enhancing the final dish.

→ Can I substitute sherry with another liquid?

Dry white wine, chicken broth, or even stock are good alternatives if you prefer no alcohol.

→ What type of mushrooms work best here?

Button or cremini mushrooms are ideal, but feel free to use any tender variety you like.

→ How do the herbs affect the dish?

Dried basil and oregano add aromatic, classic Italian flavors that balance the richness of the chicken and sauce.

→ Can I make this ahead of time?

The flavors deepen when rested, so making it a few hours ahead or the day before improves taste.