Traditional Chicken Cacciatore Recipe

Chicken Cacciatore is a hearty Italian dish that brings bold flavor to your dinner table without requiring hours in the kitchen. The word “cacciatore” means “hunter” in Italian, and this dish was traditionally made with whatever ingredients a hunter might have on hand usually tomatoes, herbs, and vegetables. This version keeps it simple, fresh, and deeply satisfying.

Perfect for a cozy night in or a flavorful family dinner, this chicken cacciatore is simmered with bell peppers, mushrooms, onions, and garlic in a rich tomato and white wine sauce. It’s naturally gluten-free and can be served over pasta, polenta, or even a bed of greens.

Ingredients

• 4 skinless, bone-in chicken breast halves (about 2 pounds)

• Salt and freshly ground black pepper

• 2 teaspoons olive oil

• 1 medium onion, thinly sliced

• 1 red bell pepper, thinly sliced

• ½ pound white mushrooms, thinly sliced

• 2 garlic cloves, minced

• ½ cup dry white wine

• 1 (14.5-ounce) can whole tomatoes in juice, chopped and juice reserved

• ½ teaspoon dried oregano

• ⅛ teaspoon red pepper flakes (or more to taste)

Directions

1. Prep the Chicken
   Rinse the chicken and pat it dry with paper towels. Season generously with salt and pepper.

2. Brown the Chicken
   In a large sauté pan, heat the olive oil over moderately high heat. Add the chicken and brown on both sides, about 8 minutes total. Remove and set aside.

3. Sauté the Vegetables
   Lower the heat to medium. Add the sliced onion and red bell pepper to the same pan. Cover and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add Mushrooms and Garlic
   Uncover the pan, stir in the mushrooms, and cook until they begin to brown, about 4–5 minutes. Add the garlic and sauté for another 30 seconds until fragrant.

5. Deglaze with Wine
   Pour in the white wine and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pan.

6. Add Tomatoes and Seasoning
   Stir in the chopped tomatoes with their juice, oregano, red pepper flakes, and ¼ teaspoon of salt. Cover and simmer the sauce for 10 minutes.

7. Simmer the Chicken
   Return the browned chicken to the pan, nestling it into the sauce. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.

Serving Suggestions

• For a traditional pairing: Serve over al dente spaghetti or egg noodles.

• For a low-carb option: Spoon over sautéed spinach or cauliflower rice.

• For a rustic presentation: Serve straight from the pan with crusty bread on the side.

Tips for Success

• Wine Substitute: You can replace the wine with low-sodium chicken broth if preferred.

• Make it ahead: This dish tastes even better the next day. Store leftovers in an airtight container for up to 3 days.

• Add depth: A tablespoon of tomato paste can be added with the garlic for extra richness.

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