Chicken Cacciatore Recipe

I’m sharing a stovetop chicken cacciatore with boneless thighs, mushrooms, and a splash of wine that belongs in The Italian Kitchen and is ready in under an hour.

I wasn’t looking for a new weeknight obsession but this Chicken Cacciatore kept nagging at me. It’s bold, a little rustic, and it comes together on the Stovetop so you can actually get dinner on the table before everyone melts down.

I love using boneless skinless chicken thighs with cremini mushrooms because the meat stays juicy and the mushrooms soak up the sauce like champs. There are surprises that make it feel classic but simpler, and yeah it qualifies as an Easy Meal Chicken trick you’ll wanna repeat.

Try it when you need something real.

Ingredients

• Chicken thighs: rich in protein, very forgiving when cooking, stays juicy and tasty.
• Crushed tomatoes: bright acidity and body, it’s tomatoey comfort with vitamin C and fiber.
• Mushrooms: earthy and meaty, low calorie, they add tons of umami flavor.
• Garlic: sharp aromatic punch, small calories but big flavor, you’ll notice it quick.
• Red wine: deglazes the pan, adds depth and a subtle fruity acidic note.
• Onion: caramelizes sweetly, adds natural sugars and savory base to round flavors out.
• Olive oil: healthy unsaturated fats carry flavors, gives the sauce a silky mouthfeel.
• Oregano and basil: dried or fresh they both brighten the sauce, classic Italian notes.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs
• Kosher salt 1 to 1 1/2 teaspoons or to taste
• Freshly ground black pepper 1/2 teaspoon or to taste
• 1/4 cup all purpose flour optional
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 1 red bell pepper
• 8 ounces cremini or white mushrooms
• 3 garlic cloves
• 1/2 cup dry red wine
• 28 ounces crushed tomatoes (one 28 oz can)
• 2 tablespoons tomato paste
• 1/2 cup low sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or 1 teaspoon Italian seasoning
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes optional
• 1 teaspoon granulated sugar optional
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Pat 1 1/2 to 2 pounds boneless skinless chicken thighs dry, season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper; if you want a lightly crisped exterior, dredge each piece in 1/4 cup all purpose flour and shake off excess.

2. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat until shimmering. Brown the chicken 3 to 4 minutes per side in batches so you dont crowd the pan, transfer browned pieces to a plate and set aside.

3. Lower heat to medium and add 1 medium yellow onion sliced, 1 red bell pepper sliced, and 8 ounces mushrooms sliced. Cook, stirring occasionally, about 5 to 7 minutes until softened and starting to brown.

4. Add 3 garlic cloves minced and cook 30 to 45 seconds until fragrant, then pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits; let it bubble for 1 to 2 minutes to reduce slightly.

5. Stir in one 28 ounce can crushed tomatoes, 2 tablespoons tomato paste, and 1/2 cup low sodium chicken broth. Add 1 teaspoon dried oregano, 1 teaspoon dried basil or 1 teaspoon Italian seasoning, 1 bay leaf, 1/4 teaspoon crushed red pepper flakes if using, and 1 teaspoon granulated sugar if the tomatoes taste too acidic.

6. Return the chicken and any collected juices to the skillet, nestle pieces into the sauce, bring to a gentle simmer, then reduce heat to low, cover and cook 20 to 25 minutes until thighs are cooked through and tender.

7. Remove the bay leaf, taste and adjust salt and pepper. If sauce is too thin, simmer uncovered a few minutes to thicken; if too bright, add a touch more sugar.

8. Stir in 2 tablespoons chopped fresh parsley right before serving for brightness, or sprinkle on top at the table.

9. Serve over pasta, polenta, or with crusty bread to sop up the sauce. Leftovers keep well and actually taste better the next day so dont be shy about making extra.

Equipment Needed

1. Large heavy skillet (12-inch), with a lid, for browning and simmering
2. Chef’s knife
3. Cutting board
4. Tongs or a sturdy spatula for flipping chicken
5. Measuring cups and measuring spoons
6. Mixing bowls plus a shallow plate (for dredging in flour)
7. Wooden spoon or silicone spatula for stirring the sauce
8. Can opener and a liquid measuring cup (for tomatoes, wine, broth)
9. Instant-read meat thermometer (optional but handy to check doneness)

FAQ

Chicken Cacciatore Recipe Substitutions and Variations

• Chicken thighs: bone-in chicken thighs (adds more flavor, cook ~10–15 min longer), boneless chicken breasts (shorter cook time, watch for drying), or firm tofu (press well and brown, great for a vegetarian swap).
• All purpose flour (for dredging): cornstarch (gives a crisper sear), chickpea flour (gluten free, nutty flavor), or skip the coating and just sear the chicken well for a lighter sauce.
• Dry red wine: dry white wine (similar acidity), low‑sodium chicken broth plus 1 tbsp red wine vinegar (non alcoholic swap), or nonalcoholic red wine/grape juice diluted with a splash of vinegar.
• Crushed tomatoes: tomato passata (smoother, same use), canned diced tomatoes blended briefly, or crushed fresh tomatoes (peel and crush ripe Roma or plum tomatoes).

Pro Tips

1) Salt ahead and use a thermometer. Salt the thighs at least 15 to 30 minutes before cooking so the seasoning gets in, pat them very dry, then cook to an internal temp of 165 F and let rest 5 minutes so they stay juicy.

2) Get a real fond for the sauce. Brown in batches, scrape up all the browned bits when you deglaze, and let the wine reduce until it smells less boozy and more concentrated — this is where most of the flavor comes from.

3) Fix acidity and texture without killing the flavor. If the tomatoes are too bright add a pinch of sugar or a grated carrot, or finish with a small knob of butter for silkiness. If you need faster thickening use a teaspoon cornstarch mixed with cold water, stir it in and simmer until it firms up.

4) Treat the veggies by order and timing. Cook mushrooms until their liquid evaporates so they brown, add garlic only at the end so it wont burn, and save fresh herbs for the finish while dried herbs go in earlier for deeper flavor.