Chicken Cacciatore
Easy Chicken Cacciatore
This easy chicken cacciatore is a super comforting meal. It’s simple to make, full of rustic Italian flavor, and tastes like something you’d eat at a cozy little restaurant tucked away in the Italian countryside.
Jordan and I love Italian food. When we traveled through Italy years ago, we ate far more pizza and pasta than we probably should have..and gelato too. The Italians just know how to layer simple ingredients into something incredibly flavorful.
Ever since that trip, I’ve compared almost every Italian meal to the food we had there.
This chicken cacciatore reminds me of my childhood because my mom made this Italian chicken often when friends or family came over. The aroma of garlic and onions simmering in a rich tomato and red wine sauce made my mouth water every time.
That’s probably part of why I still love making it today.
Why You’ll Love This Chicken Cacciatore
- Easy one pan dinner
- Cozy and comforting without being heavy
- Packed with vegetables and simple ingredients
- Great for feeding family or guests
- Delicious served with sourdough bread
How to Make Chicken Cacciatore
Start by chopping all your vegetables and placing them into a large bowl.
Meanwhile, drizzle olive oil into a large casserole dish and place your chicken inside. Sprinkle generously with salt and pepper.
Next, scatter the chopped vegetables all around the chicken. Add another drizzle of olive oil along with a little more salt and pepper.
Bake at 350 degrees for 1 hour, until the vegetables are soft and the chicken is cooked through.
While the chicken bakes, stir together the tomato sauce and red wine.
Once the vegetables have softened, remove the dish from the oven and pour the tomato wine sauce evenly over the top.
Bake for another 10 minutes, allowing all those cozy Italian flavors to come together.
The aroma alone is incredible.
Finish with fresh parsley and serve warm with rustic sourdough bread and a glass of red wine.
Health Benefits of This Dish
One thing I love about this homemade chicken cacciatore is that it’s filled with nourishing ingredients while still tasting comforting and hearty.
Garlic and onions contain natural compounds that support the immune system, while olive oil provides healthy fats that help keep the meal satisfying and balanced.
If you like this recipe, you’ll love these healthy meatballs!
Chicken Cacciatore
- Total Time: 1 hour 30 mins
- Yield: 2 1x
Ingredients
- 1 lb chicken breasts or thighs
- 1 tsp sea salt
- ½ tsp black pepper
- 1 green bell pepper, chopped
- 4–5 small potatoes, chopped
- ¼ lb mushrooms, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- ¼ cup olive oil
- Fresh parsley, for serving
Sauce
- 1 (15 oz) can tomato sauce (preferably BPA-free)
- ⅓ cup red wine
Prefer extra sauce? Feel free to double the sauce ingredients for a saucier chicken cacciatore — especially delicious served with crusty sourdough bread.
Instructions
- Preheat oven to 350°F.
- Drizzle ⅛ cup olive oil into a large baking or casserole dish. Place the chicken in the dish and season with salt and pepper.
- Add the bell pepper, onion, mushrooms, potatoes, garlic, and bay leaf around the chicken. Drizzle the remaining ⅛ cup olive oil evenly over the top.
- Bake for 1 hour, or until the vegetables are tender and the chicken is cooked through.
- In a small bowl, whisk together the tomato sauce and red wine.
- Remove the dish from the oven and pour the sauce mixture evenly over the chicken and vegetables.
- Return to the oven and bake for another 10 minutes, allowing the flavors to come together.
- Finish with fresh parsley or your favorite Italian herbs before serving.
Serve warm with rustic sourdough bread or an extra side of roasted potatoes.
Notes
- Chicken thighs give this dish a richer flavor, while chicken breasts keep it lighter.
- Leftovers taste even better the next day.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dinner
- Cuisine: Italian
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