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Close up photo of easy chicken cacciatore in a skillet.

Best Chicken Cacciatore

5 from 4 votes
Created by Mariam E.
Easy chicken cacciatore pairs stewed chicken thighs with a rich tomato and white wine sauce for a rustic and comforting one-skillet dish.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Dish
Cuisine Italian
Servings 4 servings


  • 4 whole chicken thighs skin on and bone in
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 teaspoon garlic minced
  • 8 oz baby Bella mushrooms sliced
  • 1 large red pepper sliced
  • ½ cup chicken broth low sodium
  • 1 tablespoon tomato paste
  • 1 28 oz can diced tomatoes
  • 1 sprig fresh thyme
  • ½ teaspoon Italian seasoning
  • ½ teaspoon oregano
  • ½ tsp Salt to taste
  • ¾ tsp black pepper
  • ½ cup black olives pitted
  • 2 tablespoon capers
  • 1 tablespoon fresh parsley chopped, to garnish


  • Season the chicken thighs with Italian seasonings, salt and pepper.
  • Heat a large skillet with oil on a medium flame, add the chicken thighs and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
  • To the same skillet add onions, minced garlic and mushrooms. Saute for 4-5 minutes and then add the sliced bell pepper and cook for 2 more minutes.
  • Stir in the stock, tomato paste, diced tomatoes, fresh thyme, Italian seasonings, oregano, salt and pepper. Bring it to a boil.
  • Arrange the chicken thighs back to the skillet and add olives and capers. Cover and cook for 30-40 minutes until the chicken thighs are cooked through on a low flame.
  • Once done garnish the chicken cacciatore with freshly chopped parsley and serve.


  • Bone-in chicken is so incredibly flavorful. I like to keep the skin on for even more flavor, but you can remove it. 
  • Sear the chicken until the skin is brown but do not cook it all the way through. The chicken will cook as it braises in the sauce. 
  • Saute the onions and peppers to help them develop flavor but don’t allow them to become mushy. 
  • Not a fan of mushrooms? Leave them out and increase the onions and peppers. 
  • You can substitute chicken broth for white wine.
  • Toss in a teaspoon of red pepper flake if you like a little heat. 
  • If you prefer white meat, use bone in chicken breast instead of chicken thighs. 
  • Olives and capers add a briny, saltiness to the dish. You can leave them, but the final flavor of the dish will be altered. 
  • Use a meat thermometer to check for doneness. Chicken should be cooked to 165 degrees F.


Calories: 172kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 1298mg | Potassium: 872mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1771IU | Vitamin C: 77mg | Calcium: 115mg | Iron: 3mg
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