A cozy classic never goes out of style, and Mom’s Chicken Cacciatore is the ultimate weeknight winner. Imagine juicy, golden-browned chicken simmering in a lush tomato sauce packed with bell peppers, mushrooms, and all the aromatics. Every bite is homey, comforting, and full of bold Italian flavors—and the best part? It’s ready in just 30 minutes! This recipe brings all the warmth of a cherished family dinner without hours in the kitchen. Whether you’re wrangling a busy schedule or want to whip up something special without breaking a sweat, this chicken cacciatore will be your new go-to.

Why You’ll Love This Recipe

  • Ready Fast: From stovetop to table in half an hour, this is your answer to hectic weeknights.
  • Incredible Flavors: The combination of sweet bell peppers, earthy mushrooms, savory chicken, and a rich tomato sauce creates a symphony of flavors that tastes like it simmered for hours.
  • Minimal Prep: The steps come together quickly and there’s nothing tricky here—perfect for cooks of all levels.
  • Versatile: It’s easy to make this your own—swap out ingredients to match your pantry or craving.
  • Family-Approved: Even picky eaters fall for the comforting, satisfying sauce and tender chicken.

Ingredients You’ll Need

Gather up these essentials for a dinner that never disappoints:

  • Extra Virgin Olive Oil: For browning the chicken and veggies, adds depth and richness to the sauce.
  • Salted Butter: Combines with olive oil for a more flavorful sauté.
  • Boneless Skinless Chicken Thighs: Extra tender, quick to cook, and a personal favorite for their juicy result. Chicken breasts work if you prefer a leaner cut.
  • Salt & Black Pepper: Season your way to maximum flavor at every step.
  • All-Purpose Flour: Lightly dredging the chicken helps it brown beautifully and slightly thickens the sauce.
  • White Onion: Brings a sweet, aromatic backbone.
  • Red & Yellow Bell Peppers: Their sweetness and color brighten up the dish.
  • White or Cremini Mushrooms: Add earthiness and soak up all that lovely sauce.
  • Tomato Paste: Delivers concentrated tomato flavor and thickens the sauce.
  • Minced Garlic: Because every great Italian dish needs garlic!
  • Italian Seasoning: A shortcut to layers of herby, savory goodness.
  • Crushed Red Pepper Flakes: Optional for some gentle heat—highly encouraged if you love a bit of a zip!
  • White Wine: Adds brightness and depth. Can be replaced with chicken broth if you’re out.
  • Heavy Cream: Just a splash brings a touch of richness and smooths out the sauce.
  • Crushed Tomatoes & Tomato Sauce: The heart of the sauce—use a good quality brand if you can.
  • Fresh Parsley and Parmesan Cheese: Essential for finishing—don’t skip these! The freshness and salty richness pull everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Everyone has their own twist on cacciatore—try a few, or invent your own:

  • Protein Flip: Swap chicken thighs for breasts, boneless pork chops, or even tofu for a vegetarian spin.
  • Veggie Favorites: Zucchini, carrots, or olives make tasty, colorful additions.
  • Pantry Shortcut: Use rotisserie chicken or leftover roast—just simmer in the sauce until heated through.
  • Herb Swap: Add fresh basil, oregano, or thyme if you’ve got it.
  • Make it Dairy-Free: Skip the cream, or sub with coconut cream for richness without dairy.

How to Make Mom’s Chicken Cacciatore

Step 1: Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. Pat chicken dry, season well with salt and black pepper, and dredge lightly in flour. Sear each piece on both sides, about 3 minutes per side, until gorgeously golden—not cooked through! Remove to a plate.

Step 2: Sauté the Veggies

Add diced onions, sliced red and yellow bell peppers, and mushrooms right into the same pan. Cook for 7–10 minutes, stirring occasionally, until softened and starting to pick up a bit of color.

Step 3: Build the Sauce

Stir in tomato paste, minced garlic, Italian seasoning, and (if using) crushed red pepper flakes. Let that cook for a minute or two—just until the flavors are mellowed and everything smells incredible.

Step 4: Deglaze and Simmer

Pour in the white wine (or chicken broth), then add the heavy cream, crushed tomatoes, and tomato sauce. Stir well, scraping up any golden bits from the pan. Slide the browned chicken back into the sauce.

Step 5: Finish Cooking

Simmer gently, uncovered, for about 15 minutes, or until the chicken is fully cooked and the sauce has thickened slightly. Taste and adjust salt and pepper if needed.

Step 6: Garnish and Serve

Serve hot, showered with fresh parsley and grated Parmesan. Don’t wait—this deserves to be eaten straight from the pan!

Pro Tips for Making Mom’s Chicken Cacciatore

  • Flour for Browning: Lightly dredging the chicken in flour makes a world of difference for color and adds body to the sauce—don’t skip this step!
  • Deglaze Well: Scrape those flavor-rich browned bits from the bottom of the pan when you add wine.
  • Go Slow with Veggies: Let the bell peppers and mushrooms cook until they’re soft and just caramelized—they add so much flavor.
  • Rest Before Serving: Give the whole pan a few minutes off the heat before serving; the sauce will thicken perfectly and flavors meld together.
  • Finish with Freshness: A handful of chopped parsley and a dusting of Parmesan add brightness and a satisfying savory finish.

How to Serve

This dish is endlessly versatile and deserves a proper pairing:

  • Classic Pasta: Serve over a hill of buttery noodles, like spaghetti, fettuccine, or tagliatelle—perfect for sopping up that luscious sauce.
  • Rustic Bread: Thick slices of crusty Italian bread on the side are a must for extra sauce.
  • Simple Salad: A crisp green salad with a drizzle of olive oil and vinegar balances out the richness.
  • Polenta or Rice: Creamy polenta or steamed rice catches every last bit of flavor for a cozy twist.

Tip: This also shines as a next-day sandwich filling—just shred the chicken and pile it high on rolls!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then keep in an airtight container in the fridge for up to 3 days. The flavors get even better overnight!

Freezing

Cacciatore freezes like a dream. Put it in a freezer-safe container (chicken and sauce together) and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating

Warm gently over low heat on the stove, adding a splash of water or broth if the sauce has thickened too much. Individual portions reheat nicely in the microwave as well.

FAQs

  1. 1. Can I use chicken breasts instead of thighs?

    Absolutely! Chicken breasts cook quickly and will work well, just keep an eye on them so they don’t overcook. If you like extra-juicy meat, thighs are the way to go, but both options are delicious.

  2. 2. Can I skip the wine?

    Of course. If you prefer not to use wine, just substitute with chicken broth. The wine adds a subtle acidity, but broth gives you beautiful flavor too.

  3. 3. What’s the best way to thicken the sauce?

    The flour on the chicken does most of the work! If you like a thicker sauce, simmer uncovered a few extra minutes, or mash a small spoonful of the vegetables into the sauce near the end.

  4. 4. Can I make this cacciatore ahead of time?

    Definitely! The flavors only get better as they meld. Prepare as directed, cool, and reheat gently before serving. It’s a lifesaver for meal prep and dinner parties alike.

Final Thoughts

There’s a reason Mom’s Chicken Cacciatore is a timeless family favorite. It delivers huge Italian flavors with barely any fuss, and every pot is bursting with color and comfort. Try it on your next busy evening—you’ll marvel at how such an easy recipe can taste so satisfying. Gather around the table, savor the aroma, and let this dish become a tradition in your own kitchen too!

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Mom’s Chicken Cacciatore Recipe

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  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Gluten Free
Print Recipe

Description

Mom’s Chicken Cacciatore is a comforting Italian-inspired main-course dish featuring tender chicken thighs simmered in a rich tomato sauce with peppers, mushrooms, and a touch of cream. This one-pan recipe is perfect for busy weeknights or special family dinners, delivering robust flavors and a hearty meal with minimal fuss.

Ingredients

Units Scale

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 6 boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour

Vegetables

  • 1 cup diced white onion (about 1 small onion)
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 8 ounces white or cremini mushrooms, sliced

Sauce

  • 1 (6 ounce) can tomato paste
  • 2 teaspoons minced garlic
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1 (15 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce

For Serving

  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Brown the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Season the chicken thighs with salt and pepper, then coat them with flour. Brown the chicken in the skillet for about 3 minutes per side until golden but not cooked through. Remove the chicken from the pan and set aside.
  2. Sauté Vegetables: Add the diced onions, sliced red and yellow bell peppers, and mushrooms to the same pan. Cook, stirring occasionally, for 7 to 10 minutes until the vegetables are softened and the mushrooms are beginning to brown.
  3. Build the Sauce: Stir in the tomato paste, minced garlic, Italian seasoning, and optional crushed red pepper flakes. Cook for 1 to 2 minutes until the tomato paste darkens and the aromatics become fragrant.
  4. Add Liquids: Pour in the white wine, heavy cream, crushed tomatoes, and tomato sauce. Stir well to fully combine, ensuring any browned bits on the pan are incorporated into the sauce.
  5. Simmer the Chicken: Return the browned chicken thighs to the pan. Let the mixture simmer uncovered over medium heat for about 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Serve: Serve the chicken cacciatore hot, garnished with chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Notes

  • For a deeper flavor, substitute red wine for white wine.
  • You can use bone-in, skin-on chicken thighs for added richness; just adjust cook time as needed.
  • This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Omit Parmesan cheese for a dairy-free option.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 407 kcal
  • Sugar: 7 g
  • Sodium: 329 mg
  • Fat: 26 g
  • Saturated Fat: 9 g
  • Carbohydrates: 16 g
  • Fiber: 4 g
  • Protein: 27 g
  • Cholesterol: 100 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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