This Easy One Pot Chicken Cacciatore combines succulent, tender chicken with a creamy red sauce and fresh vegetables, ready in less than 40 minutes. Making this simple chicken cacciatore recipe is a breeze, and it traditionally pairs wonderfully for dinner with your favorite pasta or rice!
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Chicken Cacciatore Recipe
After making this chicken cacciatore recipe it will quickly become one of your new family favorite chicken dishes. This hearty and comforting Italian dish really hits home, especially during the colder seasons.
The chicken is fall apart delicious simmered in the chicken cacciatore sauce. The mushrooms, peppers and onions accompany the red sauce so well it is divine over the chicken!!
Why You’ll Love This Recipe
- Quick dinner, ready in less than 40 minutes!
- Easy to make on the stovetop in a one pot skillet
- Simple alternative to baked chicken cacciatore
- Versatile can be served over a bed of cooked pasta, orzo or rice
- Homemade perfect meal the whole family will love
Chicken Cacciatore Ingredients
- Chicken Breasts – boneless skinless chicken breasts
- Mushrooms – sliced
- Red Bell Pepper and Green Bell Pepper– chopped
- Onion – I used a chopped yellow onion
- Olive oil
- Garlic Cloves – minced
- Spinach – julienned
- Red Wine – a light dry red wine of your choice
- Tomato Paste
- Crushed Tomatoes
- Chicken Broth
- Herbs and seasonings – Ground Black Pepper, Kosher Salt (coarse), Thyme, Italian seasoning, Oregano, Basil, Red pepper flakes
- Pasta – I used angel hair pasta
Boneless chicken thighs can be used in place of the chicken breasts.
Use the mushrooms of your choice or if you prefer you can leave the mushrooms out but they add an earthy depth of flavor to the dish.
If you are out of thyme, oregano or basil spices you can use more of the Italian seasoning in a pinch.
Substitute the red wine with extra chicken broth.
To make a traditional Italian chicken cacciatore you can also add few tablespoons of drained capers offering a briny flavor or black olives.
We used angel hair pasta, you can use the pasta of your choice or orzo and rice.
Step by step instructions for how to make chicken cacciatore
STEP ONE – In a large saute pan or skillet add the mushrooms, peppers, onions, olive oil, garlic, salt, and pepper. Over medium heat mix for 7-9 minutes or until the onions are translucent and the mushrooms have wilted.
STEP TWO – Add the red wine to the skillet and stir for 3 minutes.
STEP THREE – Add the tomato paste, thyme, parsley, Italian seasoning, oregano, basil, and red pepper flakes. Stir for 2-3 minutes.
STEP FOUR – Add the tomatoes and chicken broth. Stir until combined.
STEP FIVE – Add the chicken breasts to the skillet. Use a spoon to cover the chicken with the sauce. Allow the chicken to cook for 13-17 minutes or until cooked through. Do not overcook the chicken, as you want the chicken to fall apart. Move the chicken and sauce around occasionally and adjust the heat so the sauce does not stick to the skillet.
STEP SIX – While the chicken is cooking boil your water and cook your pasta.
STEP SEVEN – With two forks shred the chicken.
STEP EIGHT – Add the spinach to the saute pan. Mix for 2-3 minutes or until the spinach has wilted.
STEP NINE – Once cooked remove from the heat and top with fresh thyme.
What to serve with chicken cacciatore
- Boursin Mashed Potatoes – also delicious served over my creamy mashed potatoes
- Fresh Dinner Rolls
- Cheesy Garlic Bread
- Easy Herbed Beer Bread
- My personal favorite best Fresh Green Salad!!
- Kale Salad
- Caesar Salad
Sandra’s top tips for making the best chicken cacciatore recipe
- Measure and prepare all the ingredients in advance
- We shredded the chicken but you can also serve the chicken breasts whole without shredding
- When using a cast iron skillet once cooked serve immediately or transfer to a tray so the chicken does not continue to cook in the skillet
- Top with shredded cheese or parmesan cheese
Storage and freezing instructions
You can keep the cooled chicken in the fridge in an air-tight container for up to 5 days.
Freeze the cooked chicken using a freezer-safe container for up to 3 months.
Thaw overnight in the fridge before reheating over medium heat in the skillet until heated through, or in the microwave with individual servings.