This chicken cacciatore combines tender chicken, tomatoes, peppers, mushrooms, and spaghetti for a hearty meal. It comes together in about 30 minutes, making it an easy choice for busy weeknights.
With plenty of Italian-inspired flavor, this simple pasta dinner makes just the right amount for one or two people. Everything comes together quickly for a homemade meal without spending hours in the kitchen.
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I like this simple chicken cacciatore with pasta because I can get a hearty dinner on the table without spending hours in the kitchen. The chicken, vegetables, tomato sauce, and pasta make it a complete meal, so I don't need to plan several sides. Cutting the chicken into evenly sized pieces helps it cook quickly and stay tender, which is especially helpful when I want dinner ready in about 30 minutes.
I usually serve this with a slice of crusty Italian bread to soak up some of the extra sauce. When I want an even simpler chicken dinner with a lighter flavor, my lemon pepper chicken wings is another recipe I like to make. Having quick chicken recipes like these in my rotation makes it easier for me to cook at home even when I don't have much time for dinner.
Ingredients
- Extra-virgin olive oil
- Chicken thighs
- Onion
- Green bell pepper
- White button mushrooms
- Garlic
- Chicken broth
- Canned diced tomatoes with juice
- Italian seasoning
- Salt and freshly ground black pepper
- Cornstarch (optional)
- Chopped fresh parsley
- Parmesan cheese (optional)
- Spaghetti (optional)
Scroll down to the recipe card for quantities used.
Instructions
Heat the oil in a skillet over medium-high heat. Add the chicken, onion, bell pepper, mushrooms, and garlic. Sauté until the chicken is brown and the vegetables are tender.
Add the broth, tomatoes with juice, Italian seasoning, and salt and pepper to taste. If you want a thicker sauce, add optional cornstarch dissolved in 1 tablespoon water. Bring to a boil.
Reduce heat to low. Cover and simmer for 10 minutes. Add more salt and pepper to taste, if needed.
Top with the fresh parsley and Parmesan cheese, if using, and serve.
Hint: For the best flavor, sear the chicken first until golden brown before simmering it in the sauce. This locks in juices and adds a rich, caramelized depth to the dish.
Variations
Here are some easy ways to customize my easy chicken cacciatore recipe:
- Make it spicy - Add red pepper flakes or a diced chili pepper for a kick of heat.
- Swap the protein - Use chicken breasts, drumsticks, or even boneless pork for a different take.
- Go veggie-heavy - Add zucchini, carrots, or eggplant for extra nutrients and texture.
- Try a different broth - Swap chicken broth for red wine or beef broth for a deeper, richer flavor.
- Make it dairy-free - Skip the Parmesan or use a dairy-free alternative for garnish.
- Serve it differently - Pair it with polenta, mashed potatoes, or even cauliflower rice for a lower-carb option.
- Boost the herbs - Add fresh basil, oregano, or thyme to enhance the Italian flavors.
Tips
Top tip: Taste and adjust seasoning. The right balance of salt, pepper, and herbs makes all the difference, so adjust as needed before serving.
- Don't rush the simmer - Letting the sauce cook slowly allows the flavors to meld and deepen.
- Use fresh herbs if possible - While dried Italian seasoning works, fresh basil or oregano gives an extra boost of flavor.
- Adjust the consistency - If the sauce is too thin, let it reduce uncovered; if it's too thick, add a splash of broth.
Serving suggestions
Chicken cacciatore is incredibly versatile and pairs well with a variety of sides. The classic way to serve it is over a bed of pasta, like spaghetti or fettuccine, allowing the rich tomato sauce to coat every bite.
For a low-carb or keto-friendly option, I like to swap out traditional pasta for zucchini noodles, spaghetti squash, or cauliflower rice. The bold flavors of the sauce pair perfectly with these lighter alternatives, keeping the dish satisfying without the extra carbs.
You can also serve this rich chicken dish over creamy mashed potatoes or cheesy grits for a rich and indulgent meal. This dish also pairs beautifully with a fresh side salad dressed with balsamic vinaigrette to balance the hearty flavors.
Storage
To store leftover chicken cacciatore, let the dish cool completely before transferring it to an airtight container. It will be kept in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, portion it into smaller containers for easier reheating later.
To reheat, warm it on the stovetop over medium heat, stirring occasionally until heated through. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it up. For a quick option, microwave individual portions in 30-second intervals, stirring in between until evenly heated. Whether fresh or reheated, this dish only gets better over time as the flavors continue to develop!
FAQs
Yes! Chicken breasts work well, but they tend to be leaner and can dry out more easily. To keep them juicy, don't overcook them. Simmer just until the chicken reaches 165°F (75°C) internally.
Absolutely! Sear the chicken first for extra flavor, then add all the ingredients to your slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours until the chicken is tender.
If you prefer fresh tomatoes, use about 1 ½ cups of chopped fresh tomatoes, but you may need to cook the sauce a bit longer to break them down and develop the flavor.
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Recipe
Simple Chicken Cacciatore
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 whole chicken thighs skinned and deboned, cut into ½-inch strips
- ¼ cup chopped onion
- 1 green bell pepper stemmed, seeded, and sliced
- 2 ½ ounces white button mushrooms sliced (about 1 cup)
- 1 garlic clove minced
- ⅓ cup chicken broth
- ¾ cup canned diced tomatoes with juice
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper
- 1 tablespoon cornstarch optional
- chopped fresh parsley optional garnish
- Parmesan cheese optional garnish
- 6 ounces spaghetti optional (adds about 42g carbs)
Instructions
- If using spaghetti, boil water and prepare per package instructions.
- Heat the olive oil in a 10-inch skillet over medium-high heat. Add the chicken, onion, bell pepper, mushrooms, and garlic. Sauté until the chicken is brown and the vegetables are tender, about 10 minutes.
- Add the broth, tomatoes with juice, Italian seasoning, and salt and pepper to taste. If you want a thicker sauce, add optional cornstarch dissolved in 1 tablespoon water. Bring to a boil.
- Reduce heat to low. Cover and simmer for 10 minutes. Add more salt and pepper to taste, if needed.
- Top with the fresh parsley and Parmesan cheese, if using, and serve.
tt says
This sounds ok. But as someone who learned from her Italian grandma and has been making this for decades, I have to say it's much better if you use chicken with the bones and the skin on. Gives it more favor. And you can definitely use chicken breasts! They won't dry out because this is a stew and they are stewing in liquid. The traditional "hunter's stew" does not have onions or peppers as hunters would not have these, but they would gather wild mushrooms. Also, no garlic, cornstarch or diced tomatoes. Use a can of tomato paste which makes it thick and rich (no cornstarch needed). And where is the wine??!!
Lisa MarcAurele says
Thanks for recommendations on making this recipe more authentic Italian! I love garlic and add it to everything. Using tomato paste is great way to thicken without cornstarch. And, I agree that using boned meat adds much more flavor!