Easy Chicken Cacciatore With Stewed Tomatoes Recipe

Chicken Cacciatore

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Prep: 25 mins
Cook: 55 mins
Total: 80 mins
Servings: 6 servings
Nutrition Facts (per serving)
690 Calories
38g Fat
18g Carbs
63g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 690
% Daily Value*
Total Fat 38g 48%
Saturated Fat 9g 47%
Cholesterol 190mg 63%
Sodium 967mg 42%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 12%
Protein 63g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken cacciatore with stewed tomatoes recipe is an ideal weeknight or weekend dinner. The chicken is browned, and then a simple sauce of tomatoes, red wine, onions, green peppers, garlic, and other seasonings simmers away to make this tasty meal. The cleanup is so easy since this dish is made in one large skillet. 

The cacciatore can be made with chicken parts or use all chicken thighs or whole legs. Boneless chicken breasts cook more quickly, so keep them warm after browning and add them to the tomato sauce about halfway through the cooking time. Save some time and use a rotisserie or pre-cooked chicken instead. You can also add in some mushrooms and put a handful of fresh Parmesan on top for a garnish. 

Serve this easy chicken cacciatore with spaghetti, linguine, or similar pasta. It's good with bow tie pasta (farfalle) as well. Add a broccoli salad or simple green salad and crusty garlic bread for a fabulous family meal. A nice bottle of Chianti or Pinot Noir would go well with this cacciatore dish. 


  • 1 chicken, about 3 pounds, cut up
  • 3 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 3 medium cloves garlic, minced
  • 2 (14.5 ounces each) cans stewed tomatoes
  • 3/4 cup dry red wine
  • 2 teaspoons leaf oregano, crumbled
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 bay leaf

Steps to Make It

  1. Gather the ingredients.

  2. Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes.

  3. Remove chicken and drain off excess grease, leaving a tablespoon or two.

  4. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender.

  5. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf.

  6. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender.

  7. Discard the bay leaf and serve with hot cooked spaghetti or other pasta.

  8. Serve and enjoy!

Recipe Variations

  • For a spicier sauce, add about 1/2 teaspoon of crushed red pepper flakes.
  • Add 8 ounces of fresh sliced button mushrooms. Sauté them with the onions, pepper, and garlic. 
  • Save some time and use a rotisserie or pre-cooked chicken.
  • Sprinkle some fresh Parmesan cheese on top for a finishing touch. 

How to Store and Freeze

Before storing, let the chicken dish cool down.

  • This chicken with stewed tomatoes can be stored in an airtight container in the refrigerator for four to five days. 
  • You can also freeze it in a freezer-safe airtight container or bag for up to three months. Thaw in the refrigerator overnight before reheating.