Easy Chicken Cacciatore is authentic and delicious! This classic dish is simple to make with accessible ingredients like tomato sauce, peppers, garlic, and chicken. It's also pretty healthy and goes great with pasta or a big hunk of crusty Italian bread!
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Why You'll Love This Easy Chicken Cacciatore Recipe
My friends, this chicken cacciatore recipe is comfort food at its finest. Tender chicken pieces are braised in a savory tomato sauce with sweet bell peppers and garlic until they're fall-apart-tender. As a kid, I wasn't really a fan of peppers. But when Grandma made this, you couldn't keep me away from it! PS- if you love Grandma's chicken recipes, my other Grandma made the most amazing Chicken Cordon Bleu!
This recipe really is the epitome of simple, straightforward cooking. There are no unnecessary, difficult-to-find ingredients because there is no need for anything extra. Just a few accessible ingredients that are commonly found in most people's pantries and fridges. But trust me on this — you will NOT miss all the bells and whistles!
But, before I get ahead of myself, here are some more reasons to love my Grandma's recipe, Chicken Cacciatore:
- Prepped in 10 minutes
- Hearty, comforting, and flavorful
- Simple, straightforward ingredients
- Perfect for Sunday dinner
- Family-friendly
Ingredient Information And Substitutions:
- Chicken - I've always made this with bone-in dark meat chicken pieces for excellent flavor. You could use chicken breast if you want, but you'll likely need to extend the cooking time. Be sure to remove the skin before cooking.
- Tomato Sauce - After adding the sauce to my grandma's chicken cacciatore recipe, I swirl a bit of water around the can(s) and add it to the pan — this gets all the extra sauce into your dish and thins the sauce slightly.
- Bell Peppers - Grandma always used green in her simple chicken cacciatore recipe (and that's what I do), but if you prefer a different color, that will work just fine.
- Garlic - Make sure to lightly poke the cloves with the tip of your knife. This allows the juices to release more during cooking!
- Olive Oil - For cooking the garlic.
- Salt and Pepper - To season the chicken.
How to Make Chicken Cacciatore
Step 1: Cook the garlic
Add the olive oil to a Dutch oven or braiser and heat over medium. Sauté the garlic cloves for about 3-4 minutes, or until golden.
Step 2: Brown the chicken
Season both sides of the chicken drums and thighs with salt and pepper and add them to the pan. Brown on both sides for about 6 minutes, then remove them from the pan and set aside.
Step 3: Prepare the sauce
Add the peppers to the pan with the oil and sauté for a few minutes until they soften.
Step 4: Cook the chicken
Pour in the tomato sauce and return the chicken to the pan. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low and allow the chicken cacciatore to simmer for 1 hour, or until the chicken is fall-apart tender. Enjoy!
Frequently Asked Questions
Chicken cacciatore is an Italian dish of braised chicken in a tomato-based sauce with peppers (and in other recipes, herbs and white wine — we like to keep ours more simple). The word cacciatore means hunter in Italian, so this is a rustic, "hunter-style" dish.
The key to searing the chicken is this: if it sticks to the pan, it needs a bit more time. Use some tongs to give the chicken pieces a gentle "shake" and if they lift easily, they're ready to turn. If not, give them a minute or two and try again. Just keep a close eye and don't let them burn.
Back when Grandma would make this, we enjoyed it on its own with tons of crusty Italian bread to sop up every drop of that fantastically flavorful sauce. But it's also great over pasta or rice with a green salad on the side.
You can, but I don't encourage it. The bones in the chicken really help to flavor the sauce.
I don't encourage you to leave it because the chicken braises in the sauce and tends to leave the skin soggy.
Leftovers will last up to 4 days in the refrigerator in an airtight container.
Yes! The chicken and sauce will freeze well in an airtight container for up to 3 months.
Tips For Making Simple Chicken Cacciatore
- Make sure you don't burn the garlic. If you do, wash out the pan and start over again because the burnt garlic gives a terribly bitter flavor that will ruin the dish.
- Be generous when seasoning the chicken.
- I left the sauce part of the ingredients open to 1-2 cans so that if you want plenty of extra sauce, you have the option.
- For easy chicken skin removal: hold a piece of paper towel in each hand to help remove the skin in one piece without the chicken slipping out of my hands.
- Prep ahead. If you want to save some time, you can certainly peel the garlic, chop the peppers and remove the chicken skin ahead of time.
- If you don't like chunks in your sauce: Use an Immersion Blender to blend the sauce for a smoother consistency.
- Storage and leftovers: Leftovers will last up to 4 days in the refrigerator in an airtight container.
What To Serve With Chicken Cacciatore
Try these delicious side dishes with your chicken cacciatore:
Other Delicious Chicken Recipes
I have tons of other great chicken recipes like: Margarita Chicken Skewers, Greek Yogurt Chicken, and Champagne Braised Chicken Thighs.
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Easy Chicken Cacciatore Recipe
Ingredients
- 2 Tablespoons olive oil
- 6 cloves garlic lightly poke them with the tip of your knife to allow the juices to release more during cooking
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3-4 pounds bone-in chicken drums and thighs skin removed (6-8 pieces)
- 2 cups large diced green peppers
- 28 ounces canned tomato sauce (you can add a 2nd can if you want a lot of extra sauce for pasta)
Instructions
- Heat the oil in dutch oven over medium heat and sauté 3 garlic cloves until golden, about 3-4 minutes.
- Season chicken with salt and pepper the chicken on all sides and then brown on both sides lightly golden, about 6 minutes. Remove to side bowl. If the garlic is getting too dark remove it as well.
- Add peppers into the oil from the chicken and remaining garlic cloves and sauté for a few minutes until they soften.
- Add the sauce and then fill one of the can half way with water and swirl to remove any left behind sauce. (if you're using two cans, wash the water through both cans to get all the excess sauce off both of them) and pour it into the pan.
- Add the chicken to the pan and bring to a boil and then reduce the heat to medium-low.
- Simmer for 1 hour or until the chicken is fall-apart-tender. Taste for seasoning and add additional salt and pepper if needed. Serve immediately.
Video
Notes
- Make sure you don't burn the garlic. If you do, wash out the pan and start over again because the burnt garlic gives a terribly bitter flavor that will ruin the dish.
- Be generous when seasoning the chicken.
- I left the sauce part of the ingredients open to 1-2 cans so that if you want plenty of extra sauce, you have the option.
- For easy chicken skin removal: hold a piece of paper towel in each hand to help remove the skin in one piece without the chicken slipping out of my hands.
- Prep ahead. If you want to save some time, you can certainly peel the garlic, chop the peppers and remove the chicken skin ahead of time.
- If you don't like chunks in your sauce: Use an Immersion Blender to blend the sauce for a smoother consistency.
- Storage and leftovers: Leftovers will last up to 4 days in the refrigerator in an airtight container.
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