11 Delicious Easy Chicken Cacciatore Recipes

Get ready to transform your weeknight dinners with our roundup of 11 Delicious Easy Chicken Cacciatore Recipes! Whether you’re craving a cozy comfort meal or a quick, flavorful dish to impress, these recipes are your ticket to a hearty, satisfying feast. Perfect for busy home cooks, each variation brings a unique twist to the classic. Let’s dive in and discover your new favorite!

Classic Easy Chicken Cacciatore

Cooking Classic Easy Chicken Cacciatore brings rustic Italian flavors to your table with minimal effort. This dish combines tender chicken with a rich, herb-infused tomato sauce for a comforting meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 28-oz can San Marzano tomatoes, hand-crushed
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp red pepper flakes
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for 3 more minutes. Remove and set aside.
5. In the same skillet, sauté onion for 3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
6. Deglaze with white wine, scraping up browned bits, and reduce by half, about 3 minutes.
7. Stir in tomatoes, rosemary, thyme, and red pepper flakes. Simmer for 5 minutes to meld flavors.
8. Nestle chicken thighs into the sauce, skin-side up, and scatter olives around.
9. Transfer skillet to oven and bake for 25 minutes until chicken is cooked through.
10. Garnish with torn basil before serving.

Zesty and hearty, this Chicken Cacciatore boasts a velvety sauce with a slight kick from the red pepper flakes. Serve over creamy polenta or alongside crusty bread to soak up every last drop.

Slow Cooker Easy Chicken Cacciatore

Looking for a hassle-free dinner that doesn’t skimp on flavor? This Slow Cooker Easy Chicken Cacciatore is your answer, combining simplicity with rich, hearty tastes.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup San Marzano tomatoes, crushed
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup pitted Kalamata olives
• 1/4 cup capers, drained

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs with sea salt and freshly ground black pepper, then sear skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Transfer to the slow cooker.
3. Deglaze the skillet with dry white wine, scraping up any browned bits, and simmer for 2 minutes. Pour over the chicken.
4. Add the crushed San Marzano tomatoes, minced garlic, and finely chopped rosemary to the slow cooker. Stir gently to combine.
5. Cover and cook on low for 6 hours, or until the chicken is tender and pulls away from the bone easily.
6. Stir in the pitted Kalamata olives and drained capers during the last 30 minutes of cooking.
7. For a thicker sauce, remove the lid and cook on high for the final 15 minutes.

Finished with a sprinkle of fresh rosemary, this dish offers a perfect balance of tangy and savory flavors. Serve over a bed of creamy polenta or al dente pasta for a complete meal.

One Pot Easy Chicken Cacciatore

Perfect for busy weeknights, this One Pot Easy Chicken Cacciatore brings rustic Italian flavors to your table with minimal cleanup.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 28-oz can San Marzano tomatoes, crushed by hand
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp red pepper flakes
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh basil leaves, torn
• Salt and freshly ground black pepper

Instructions

1. Season chicken thighs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and cook until fragrant, 30 seconds.
5. Deglaze with white wine, scraping up browned bits, and reduce by half, about 3 minutes.
6. Add crushed tomatoes, rosemary, and red pepper flakes. Simmer for 10 minutes to thicken slightly.
7. Return chicken to the pot, nestling into the sauce. Cover and simmer on low heat for 25 minutes.
8. Add Kalamata olives and cook uncovered for 5 more minutes.
9. Garnish with torn basil before serving.

Flavorful and tender, the chicken falls off the bone, complemented by a rich, herbaceous sauce. Serve over creamy polenta or crusty bread to soak up every last drop.

Healthy Easy Chicken Cacciatore

Uncomplicated yet flavorful, this Healthy Easy Chicken Cacciatore brings rustic Italian charm to your weeknight dinner table without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs, seasoning with salt and pepper. Sear until golden brown, 4 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic; cook until fragrant, 30 seconds.
4. Deglaze with white wine, scraping up browned bits. Reduce by half, about 3 minutes.
5. Stir in tomatoes, rosemary, olives, and capers. Return chicken to skillet, nestling into sauce.
6. Simmer uncovered on low heat until chicken is cooked through and sauce thickens, 20 minutes. Tip: For deeper flavor, let it bubble gently.
7. Remove from heat. Stir in basil. Tip: Adding basil off-heat preserves its vibrant color and aroma.
8. Let rest 5 minutes before serving. Tip: Resting allows flavors to meld beautifully.

Ample sauce clings to tender chicken, offering a balance of tangy and herbal notes. Serve over polenta or with crusty bread to soak up every last drop.

Easy Chicken Cacciatore with Mushrooms

Dive into this rustic Italian classic that’s both hearty and straightforward to prepare. Perfect for weeknights, this dish combines tender chicken with earthy mushrooms in a rich tomato sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup cremini mushrooms, quartered
• 2 tbsp extra-virgin olive oil
• 1 cup San Marzano tomatoes, crushed
• 1/2 cup dry white wine
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil.
2. Season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.
3. Place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until skin is golden and crisp. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, add 1 cup quartered cremini mushrooms. Sauté for 4 minutes until lightly browned.
5. Add 2 minced garlic cloves and 1 tsp finely chopped fresh rosemary. Sauté for 30 seconds until fragrant.
6. Deglaze the skillet with 1/2 cup dry white wine, scraping up any browned bits. Simmer for 2 minutes.
7. Stir in 1 cup crushed San Marzano tomatoes. Bring to a simmer.
8. Return chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for 25 minutes.
9. Uncover and simmer for an additional 10 minutes to thicken the sauce.

The chicken should be fall-off-the-bone tender, with mushrooms adding a meaty texture. Serve over polenta or crusty bread to soak up the robust sauce.

Easy Chicken Cacciatore with Olives

Vibrant and hearty, this dish brings the rustic charm of Italian countryside to your table with minimal effort. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 28-oz can San Marzano tomatoes, crushed by hand
• 1/2 cup pitted Kalamata olives, halved
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs generously with salt.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook until fragrant, 30 seconds.
6. Deglaze with white wine, scraping up browned bits, and reduce by half, about 2 minutes.
7. Stir in tomatoes, olives, capers, oregano, and red pepper flakes. Bring to a simmer.
8. Nestle chicken thighs into the sauce, skin-side up. Transfer skillet to oven.
9. Bake until chicken is cooked through and sauce is slightly reduced, 25 minutes.
10. Let rest for 5 minutes before serving.

Unbelievably tender chicken pairs with a bold, briny sauce. Serve over polenta or crusty bread to soak up every drop.

Easy Chicken Cacciatore with Bell Peppers

Simple yet flavorful, this dish brings the rustic charm of Italian cooking to your weeknight dinner table. Start with fresh, quality ingredients for the best results.

Ingredients

• 2 lbs free-range chicken thighs, skin-on
• 1 cup San Marzano tomatoes, crushed
• 1/2 cup dry white wine
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp red pepper flakes
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat a large skillet over medium-high heat. Add 2 tbsp olive oil.
2. Season chicken thighs with salt and pepper. Sear skin-side down for 5-7 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil. Sauté onion and garlic until translucent, about 3 minutes.
4. Add bell peppers, rosemary, thyme, and red pepper flakes. Cook for 5 minutes until peppers soften.
5. Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
6. Add crushed tomatoes and bring to a simmer. Return chicken to the skillet, skin-side up.
7. Cover and simmer on low heat for 25 minutes, until chicken is cooked through.
8. Uncover and simmer for an additional 5 minutes to thicken the sauce.

Delight in the tender chicken and vibrant peppers, all enveloped in a rich, herb-infused tomato sauce. Serve over creamy polenta or crusty bread to soak up every last drop.

Easy Chicken Cacciatore with White Wine

Nothing beats a hearty, flavorful dish that comes together with minimal fuss. Easy Chicken Cacciatore with White Wine is a rustic yet refined meal perfect for any night of the week.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup dry white wine
• 1 cup San Marzano tomatoes, crushed
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium-high heat. Add 2 tbsp extra-virgin olive oil.
2. Season 4 bone-in, skin-on chicken thighs with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.
3. Place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove from skillet and set aside.
4. In the same skillet, add 1/2 cup finely diced yellow onion. Sauté for 3 minutes until translucent.
5. Add 2 minced garlic cloves and 1 tsp finely chopped fresh rosemary. Sauté for 1 minute until fragrant.
6. Deglaze the skillet with 1 cup dry white wine, scraping up any browned bits. Simmer for 2 minutes.
7. Stir in 1 cup crushed San Marzano tomatoes. Bring to a simmer.
8. Return chicken thighs to the skillet, skin-side up. Cover and simmer for 25 minutes over low heat.
9. Uncover and simmer for an additional 10 minutes to thicken the sauce.

Juicy chicken thighs meld with a rich, aromatic sauce in this dish. Serve over creamy polenta or crusty bread to soak up every last drop.

Easy Chicken Cacciatore with Herbs

Dive into a rustic Italian classic with this simplified chicken cacciatore, bursting with herbaceous flavors and tender poultry.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp red pepper flakes
• 1/2 cup pitted Kalamata olives
• 1/4 cup fresh basil, chiffonade
• Sea salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs generously with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
5. In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
6. Deglaze with white wine, scraping up browned bits, and reduce by half, about 2 minutes.
7. Stir in crushed tomatoes, rosemary, thyme, and red pepper flakes. Simmer for 5 minutes to meld flavors.
8. Nestle chicken thighs back into the skillet, skin-side up, along with any accumulated juices.
9. Transfer skillet to the oven and bake uncovered for 25 minutes.
10. Scatter olives over the chicken and bake for an additional 10 minutes.
11. Garnish with fresh basil before serving.

Olives and herbs lend a briny, aromatic depth to the dish, while the chicken remains succulent. Serve over creamy polenta or with crusty bread to soak up the rich sauce.

Easy Chicken Cacciatore with Tomatoes

This rustic Italian classic transforms simple ingredients into a hearty, flavorful dish. Tender chicken simmers in a rich tomato sauce with aromatic herbs.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 garlic cloves, minced
• 1 cup dry white wine
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp red pepper flakes
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and place skin-side down in the skillet. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. Reduce heat to medium. Add onion and garlic to the skillet. Sauté until translucent, about 3 minutes.
4. Deglaze the skillet with white wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
5. Add crushed tomatoes, rosemary, and red pepper flakes. Stir to combine.
6. Return chicken to the skillet, nestling into the sauce. Simmer uncovered for 25 minutes, until chicken is cooked through.
7. Tip: For deeper flavor, let the sauce reduce further by simmering an additional 5 minutes.
8. Tip: Ensure chicken is fully submerged in sauce for even cooking.
9. Tip: Rest the dish for 5 minutes before serving to allow flavors to meld.

Bold flavors of rosemary and red pepper shine in this dish. Serve over polenta or crusty bread to soak up the sauce.

Easy Chicken Cacciatore with Pasta

Simple yet satisfying, this chicken cacciatore brings rustic Italian flavors to your table in under an hour. Serve it over al dente pasta for a complete meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp extra-virgin olive oil
• 1 cup yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, julienned
• 8 oz cremini mushrooms, quartered
• 1/2 cup dry white wine
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 oz dried rigatoni pasta
• 1/4 cup flat-leaf parsley, chopped
• 1/4 cup Parmigiano-Reggiano, freshly grated

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then sear until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and cook until fragrant, 30 seconds.
4. Stir in bell pepper and mushrooms; cook until vegetables soften, about 5 minutes.
5. Deglaze with white wine, scraping up browned bits, and reduce by half, about 2 minutes.
6. Return chicken to pot. Add tomatoes and rosemary. Simmer uncovered for 25 minutes, stirring occasionally.
7. Meanwhile, cook pasta in salted boiling water until al dente, according to package instructions. Drain.
8. Shred chicken slightly with forks. Stir in parsley and adjust seasoning if necessary.
9. Serve chicken cacciatore over rigatoni, garnished with Parmigiano-Reggiano.

Rich and hearty, the tender chicken melds beautifully with the robust tomato sauce. For a twist, top with a drizzle of chili oil before serving.

Conclusion

Variety is the spice of life, and our roundup of 11 Delicious Easy Chicken Cacciatore Recipes offers just that! Whether you’re craving something classic or with a twist, there’s a recipe here to satisfy. We’d love for you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!