Easy Chicken Cacciatore (Italian Hunter’s Style)
Description
Chicken Cacciatore (meaning “hunter-style” in Italian) is a rustic, soul-warming dish where tender chicken simmers slowly in a rich tomato sauce with onions, garlic, bell peppers, and herbs. This easy version keeps all the deep, traditional flavors while using everyday ingredients and minimal prep. The result? Juicy chicken, bold tomato-herb sauce, and a meal that tastes like it’s been cooking all day.
Perfect served over pasta, creamy mashed potatoes, or with crusty bread to mop up that sauce.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–5
Ingredients
For the Chicken
1.5 kg (3–3.5 lbs) chicken pieces (thighs & drumsticks work best)
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp paprika (optional, adds warmth)
For the Sauce
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
4 cloves garlic, minced
1 cup mushrooms, sliced (optional but traditional)
1 can (400 g / 14 oz) crushed tomatoes
2 tbsp tomato paste
½ cup chicken broth or water
½ cup black or green olives, pitted (optional but authentic)
1 tsp dried oregano
1 tsp dried basil
½ tsp chili flakes (optional)
1 bay leaf
Salt & pepper, to taste
To Finish
Fresh parsley or basil, chopped
Grated Parmesan (optional)
Instructions
Brown the Chicken
Heat olive oil in a large deep pan or Dutch oven over medium-high heat. Season chicken with salt, pepper, and paprika. Brown chicken on both sides (about 4–5 minutes per side). Remove and set aside.
Build the Flavor Base
In the same pan, add onions and bell peppers. Sauté for 5 minutes until soft and slightly caramelized. Add garlic and mushrooms, cooking for another 1–2 minutes until fragrant.
Make the Sauce
Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, oregano, basil, chili flakes, bay leaf, and olives. Mix well and bring to a gentle simmer.
Simmer the Chicken
Return chicken to the pan, spoon sauce over it, cover, and simmer on low heat for 30–35 minutes, until chicken is tender and fully cooked.
Finish & Serve
Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley or basil and serve hot.
Serving Suggestions
Over spaghetti, fettuccine, or penne
With creamy polenta or mashed potatoes
Alongside crusty bread or garlic bread
With a simple green salad
Questions & Answers
Q1: Can I use boneless chicken?
Yes! Boneless thighs work best. Reduce simmering time to 20–25 minutes to avoid overcooking.
Q2: Can I make this in advance?
Absolutely. Chicken Cacciatore tastes even better the next day as flavors deepen.
Q3: Can I freeze Chicken Cacciatore?
Yes. Cool completely and freeze for up to 3 months. Thaw overnight and reheat gently.
Q4: What if I don’t like olives?
No problem—just skip them. Capers are a great substitute if you want a briny note.
Q5: Can I make it spicy?
Yes! Add extra chili flakes or a splash of chili oil at the end.
Q6: Is this recipe healthy?
Yes—it’s high in protein, rich in vegetables, and naturally dairy-free unless topped with cheese.
Pro Tips
Use bone-in chicken for deeper flavor
Let the sauce simmer slowly—low and slow = magic
Finish with fresh herbs for restaurant-style aroma