Chicken Cacciatore

Chicken cacciatore over pasta

The Spruce / Leah Maroney

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Yield: 1 pot
Nutrition Facts (per serving)
682 Calories
35g Fat
38g Carbs
53g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 682
% Daily Value*
Total Fat 35g 45%
Saturated Fat 8g 42%
Cholesterol 154mg 51%
Sodium 1203mg 52%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 23%
Total Sugars 20g
Protein 53g
Vitamin C 45mg 226%
Calcium 149mg 11%
Iron 7mg 39%
Potassium 1320mg 28%
*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.)

Classic chicken cacciatore is a warm, hearty chicken and tomato stew that's cooked all in one pan. It's an Italian dish meaning chicken "hunter-style" because it was a dish commonly eaten by hunters (traditionally the dish was made with rabbit). These days, cacciatore is usually served with chicken, over pasta, or with some delicious crusty bread. Add a generous grating of fresh Parmesan before digging in. 

Saucy and full of flavor, this dish is very simple to make and is also very adaptable. Don't have crushed tomatoes? Use tomato sauce. Don't have mushrooms and green peppers? Use celery, carrots, or red peppers instead. You can also make it spicy with the addition of a teaspoon of crushed red pepper flakes to the peppers and onions. Use what you have on hand and keep the basic outline of the dish. You can also make it with precooked, shredded, or rotisserie chicken for an easier version. Simply skip the step of searing chicken, and add a cup of the shredded chicken when the sauce has cooked. 


  • 1 whole fryer chicken, cut into pieces

  • 1/4 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 3 tablespoons olive oil

  • 1 yellow onion, diced

  • 1 green bell pepper, diced

  • 8 ounces baby bella mushrooms, sliced

  • 3 cloves garlic, minced

  • 1/4 cup white wine

  • 1/2 cup chicken broth

  • 1 (28-ounce can) crushed tomatoes with basil

  • 2 teaspoons Italian seasoning

  • 2 teaspoons balsamic vinegar

  • 2 tablespoons sugar

  • Parmesan cheese rind

  • Pasta, for serving, optional

  • Grated Parmesan cheese, for garnish

  • Fresh chopped parsley, for garnish

  • Drizzle balsamic vinegar, for garnish

Steps to Make It

  1. Gather the ingredients.

    Chicken cacciatore ingredients

    The Spruce / Leah Maroney

  2. Coat the chicken pieces with the flour and half of the salt and pepper.

    Chicken pieces coated in flour

    The Spruce / Leah Maroney

  3. Heat the olive oil on medium-high heat in a large, heavy-bottomed pot. Add the chicken pieces and cook for 3 minutes per side, without moving them, or until golden brown. (You want to create a nice sear.) They do not need to be cooked through, as they will continue to cook in the sauce.

    Chicken browned in a pan

    The Spruce / Lean Maroney

  4. Remove the chicken pieces from the pan and set them aside, leaving the oil behind in the pan. Add more oil if needed.

  5. Add the onion, bell pepper, mushrooms, and garlic to the pan. Sauté on medium-high heat until softened and golden.

    Onion, mushrooms, and bell peppers sautéed in a pan

    The Spruce / Leah Maroney

  6. Add the white wine and chicken broth to deglaze the pan. Scrape up the bits from the bottom of the pan with a wooden spoon and stir as the liquid bubbles.

    Vegetables sautéed in white wine and chicken broth

    The Spruce / Leah Maroney

  7. Add in the crushed tomatoes, Italian seasoning, balsamic vinegar, sugar, and the Parmesan rind to the pan. Add the rest of the salt and pepper. Stir to combine.

    Crushed tomatoes in a pot with cacciatore ingredients

    The Spruce / Leah Maroney

  8. Add the chicken pieces back into the pan. Cover with a lid and cook on low for at least 45 minutes or up to 2 hours. Taste and add more salt and pepper if needed.

    Chicken pieces in a cacciatore sauce

    The Spruce / Leah Maroney

  9. Serve over pasta and garnish with grated Parmesan cheese and freshly chopped parsley. Add another drizzle of balsamic vinegar, too. 

    Chicken cacciatore in a bowl over pasta

    The Spruce / Leah Maroney


Make this recipe ahead of time and freeze in portions to eat later. Simply reheat on the stovetop with a half cup of chicken broth (water also works).