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5.0 from 18 votes

Chicken Cacciatore Recipe

This easy Chicken Cacciatore recipe is a delicious, comforting meal of tender chicken in a rustic sauce of tomatoes, mushrooms, and fresh herbs and spices. Classic Italian favorite that's simple to prepare in less than an hour.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 6
Calories: 310 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 2 tablespoons olive oil
  • 8 pieces chicken thighs, legs, or breasts
  • 1 teaspoon kosher salt divided
  • 1 teaspoon ground black pepper divided
  • ½ medium onion chopped
  • 3 talks celery sliced
  • 2 cloves garlic minced
  • 2 tablespoons parsley chopped fresh or 1 tablespoon dried parsley
  • 1 teaspoon rosemary chopped fresh or 1/2 teaspoon dried rosemary leaves
  • pinch red pepper flakes
  • 8 ounces mushrooms sliced
  • 1 large bell pepper sliced into thin strips
  • 1/2 /2 cup chicken stock or broth or broth
  • 1 (28-ounce) can crushed tomatoes

Instructions

    Cup of Yum
  1. Brown the chicken. Add a tablespoon of olive oil to a large skillet set over medium-high heat. Season the chicken with salt and pepper. Then, add the chicken and cook until browned on one side, about 3 to 5 minutes, before turning onto the other side and browning. Transfer the browned chicken to a plate and set aside. Repeat until all of the chicken has been browned.
  2. Saute onion, celery and garlic. Reduce the heat to the skillet and add the remaining olive oil to the skillet. Stir in the onion, celery and garlic and cook until the vegetables have softened, about 3 minutes.
  3. Add remaining ingredients. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Add the chicken stock and crushed tomatoes.
  4. Reduce the sauce. Cook until the sauce has reduced by half.
  5. Add back the chicken. Reduce the heat to low add the chicken and juices from the plate back into the skillet.
  6. Cover and cook. cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer. Remove from the heat and serve.

Notes

  • Substitutions
  • Substitute the garlic, salt, and pepper with 1 1/2 teaspoons of Stone House Seasoning if you prefer. 
  • Make Ahead and Freezing Instructions
  • To make ahead. Prepare the recipe as instructed. Allow to cool and store in an airtight container in the refrigerator for up to four to five days. When ready to serve, reheat on the stove or in the microwave until the chicken registers 165º F when checked with an internal meat thermometer.
  • To store leftover chicken cacciatore. Allow to cool and store in the refrigerator in an airtight container for four to five days. When ready to serve, reheat on the stove or in the microwave until the chicken registers 165º F when checked with an internal meat thermometer.
  • To freeze chicken cacciatore. Allow to cool completely and store in an airtight, freezer-safe container. Label and freeze for up to three months. To serve, thaw in the refrigerator overnight and then reheat and serve following the instructions for make-ahead chicken cacciatore.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 5g (2%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 436mg (18%) Potassium 254mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 191IU (4%) Vitamin C 24mg (27%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 5g 2%
Protein 29g 58%
Fat 19g 29%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 436mg 18%
Potassium 254mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 191IU 4%
Vitamin C 24mg 27%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.