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. 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. 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. 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.

Mom’s Chicken Cacciatore 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

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Instructions

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.
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.
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.
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.
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.
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