Amazing Chicken Cacciatore in Under 60 Mins

Stop what you’re doing! If you think authentic, deeply flavored Italian dinners require hours of simmering and a sink full of dishes, I’m here to prove you wrong. I’m Anna, and I absolutely love finding simple, flavorful chicken recipes that make your everyday cooking feel joyful, not like a chore. This recipe for Chicken Cacciatore is my weeknight hero.

We’re talking bone-in thighs, sweet peppers, earthy mushrooms, and tomatoes, all bubbling away happily in just one large skillet. Seriously, one pan! That means big flavor development in under an hour, and cleanup is a breeze. I promise, once you smell those herbs mingling with the browning chicken skin, you’ll be hooked on this version of Chicken Cacciatore forever.

It’s rustic, it’s comforting, and it tastes like you spent all afternoon cooking. Let’s get this beautiful Italian dinner on the table!

Gathering Your Ingredients for Authentic Chicken Cacciatore

You don’t need a pantry full of fancy stuff for this recipe. Because we’re using bone-in chicken thighs, the flavor we build right in the pan does most of the heavy lifting for our Chicken Cacciatore. I’ve listed everything you need below. Trust me, having everything ready before you start heating that oil makes the process fly by!

We are keeping this rustic, so don’t worry about chopping things too perfectly. Just get your ingredients prepped, and we’ll move straight into building that incredible sauce. This recipe is a true one-pan wonder.

Essential Components for This Chicken Cacciatore Recipe

• Two pounds of bone-in skin-on chicken thighs, about three-quarters of an inch thick at the meatiest part
• Two tablespoons of olive oil, good quality if you have it
• One large yellow onion, thinly sliced
• One red bell pepper, seeded and sliced
• One green bell pepper, seeded and sliced
• Eight ounces of cremini mushrooms, sliced thick
• Four cloves of garlic, minced finely—don’t skimp here!
• One standard can (28 ounces) of crushed tomatoes
• Half a cup of low-sodium chicken broth
• Two teaspoons of dried oregano
• One teaspoon of dried basil
• Half a teaspoon of kosher salt and half a teaspoon of black pepper, plus extra for seasoning
• A tiny pinch—about a quarter teaspoon—of red pepper flakes for a little warmth
• Fresh parsley, chopped, ready for a sprinkle at the end
• Something tasty like cooked pasta or creamy polenta for serving underneath

Equipment Needed for One-Pan Success

Since this is a one-pan wonder, we only need a few things. Make sure you have:

• A large, deep skillet or Dutch oven that has a lid. This is key for braising!
• Tongs for flipping the chicken
• A plate ready to hold the seared chicken
• Your favorite cutting board and knife

Step-by-Step Guide to Perfect Chicken Cacciatore

This is where the magic happens, and honestly, it moves fast! The secret to great flavor in any Chicken Cacciatore is building layers, which we do right here in this single skillet. Just follow these steps closely, and you’ll have dinner ready before you know it.

Preparing and Searing the Chicken

First things first: the chicken needs to be dry. Grab those bone-in thighs and pat them down really well with paper towels. Any moisture left on the skin stops it from getting that beautiful, crispy texture we want. Once they are bone dry, season both sides generously with a little salt and pepper—about a quarter teaspoon of each will do the trick for now.

Get your large, deep skillet heating over medium-high heat. Pour in the two tablespoons of olive oil and let it shimmy a bit until it looks shimmery. Now, place the chicken thighs skin-side down. Don’t crowd the pan; you might need to work in batches! Let them cook undisturbed for about five to six minutes per side. We are looking for deep, golden-brown color here. Once seared, pull them out onto a clean plate and set them aside. That browned stuff stuck to the bottom? That’s pure flavor, don’t wipe it out!

Building the Flavor Base with Vegetables and Aromatics

Turn the heat down a little bit to medium now. Toss in your sliced onion, the red and green bell peppers, and the mushrooms. Let these cook down for about six to eight minutes, stirring occasionally, until they start getting soft and smelling sweet. This softens their texture and concentrates their flavor.

Now, make a little space in the middle of the pan and throw in your four cloves of minced garlic, the dried oregano, dried basil, the rest of your salt and pepper, and those red pepper flakes. Stir this aromatic mix constantly for just one minute. You’ll know it’s ready when you can really smell the herbs waking up—we call that blooming, and it makes them taste ten times better!

Braising the Chicken Cacciatore to Tenderness

Time to bring the liquids in. Pour in that whole can of crushed tomatoes and the half-cup of chicken broth. Use your spoon to scrape up all those delicious browned bits from the bottom of the skillet; that’s key to a rich sauce. Give it a good stir.

Gently nestle your seared chicken thighs right back into the sauce, making sure the skin is facing up, out of the liquid as much as possible. Bring the whole thing up to a gentle simmer, then cover the pan partially—you want a little steam to escape. Let it cook for 20 to 25 minutes. You absolutely must check the internal temperature with a meat thermometer; the thickest part of the chicken needs to hit 165 degrees Fahrenheit for safety. If it hasn’t quite hit that temp, just cover it back up and let it go five more minutes. If it’s done but the sauce looks thin, take the lid off and let it bubble uncovered for five minutes to thicken up. That’s how you get perfect, fall-off-the-bone Chicken Cacciatore!

Why This Chicken Cacciatore Recipe Works for Busy Cooks

When I developed this recipe, I wanted that deep, slow-cooked Italian flavor without having to stand over the stove all afternoon. This Chicken Cacciatore is designed for real life. It’s the perfect weeknight meal because all the work happens right there in one vessel, meaning less stress and way less cleanup when you finally sit down to eat.

It’s rustic cooking at its easiest. You get maximum flavor payoff for minimal active time. Here’s why this recipe is always in my rotation:

• True One-Pan Meal: Everything cooks together—the chicken, the vegetables, the sauce. You only dirty one large skillet, which is a huge win when you’re tired.
• Under an Hour Total: From the moment you grab the knife to the moment you garnish with parsley, you are looking at about 60 minutes total.
• Bone-In Flavor: Using bone-in, skin-on thighs means the chicken releases collagen and fat into the sauce as it braises, creating a rich depth that boneless chicken just can’t replicate in this quick timeframe.
• Builds Flavor Fast: Searing the chicken first and then blooming the herbs ensures that even a quick simmer results in a sauce that tastes like it cooked all day long. It’s the ultimate shortcut to authentic Chicken Cacciatore.

Expert Tips for Mastering Chicken Cacciatore

Even though this Chicken Cacciatore is incredibly easy, there are a few tiny things you can do to make sure it turns out restaurant-quality every single time. Don’t stress, though; these are just little nudges to elevate your cooking! If you follow the searing and temperature rules, you’re already 90% there.

The most common mistake I see people make is rushing the sear or pulling the chicken out too soon. Be patient with the browning step—that color equals flavor, and we need all the flavor we can get in a quick braise like this one! You can find more inspiration for quick weeknight meals like this sheet pan wonder.

Ingredient Notes and Smart Substitutions

If you only have fresh herbs, that’s wonderful! Just use about three times the amount of dried herbs listed—so about six teaspoons of fresh oregano and three teaspoons of fresh basil. Add the fresh herbs right at the end with the parsley garnish instead of blooming them with the garlic, so they stay bright.

For the tomatoes, I insist on crushed tomatoes because they break down beautifully into a velvety sauce. If you only have diced tomatoes, just pulse them quickly in a blender or food processor a couple of times before adding them. Don’t worry about the chicken broth; if you don’t have any, just use water, but the broth adds a necessary savory depth to this Chicken Cacciatore.

And please, use skin-on, bone-in thighs! They keep the meat moist and infuse the sauce as they braise. Boneless just cooks too fast and dries out before the sauce is ready. For other great chicken thigh recipes, check out this creamy baked chicken thigh recipe.

Serving Suggestions for Your Chicken Cacciatore

Once that beautiful, rich sauce is ready and the chicken is tender, you need something perfect to soak up all those amazing juices. This isn’t the kind of dish you want to eat just by itself!

The most traditional way to enjoy this Chicken Cacciatore is spooned generously over a bed of something starchy and comforting. You have a couple of fantastic options:

• Pasta: Wide, flat pasta shapes work perfectly here because they grab the sauce really well. Think pappardelle or fettuccine. Even simple spaghetti is wonderful. Just cook it al dente and toss it lightly with a drizzle of olive oil before plating.
• Polenta: For a truly rustic and creamy Italian experience, serve this over soft, creamy polenta. The cornmeal soaks up the tomato and herb flavor beautifully. Make sure your polenta is seasoned well!
• Crusty Bread: If you’re in a rush or just want something simple, a good loaf of crusty Italian bread is non-negotiable. You need it for dipping—or what I call ‘scarpetta’—to get every last bit of that incredible sauce.

Don’t forget that final sprinkle of fresh parsley we saved! It adds a bright, fresh contrast to the rich, slow-simmered flavors of the dish.

Storing and Reheating Leftover Chicken Cacciatore

One of the best things about making a big, saucy dish like Chicken Cacciatore is having leftovers! This dish honestly tastes even better the next day once those herbs and tomatoes have had a chance to really meld together overnight. But we have to store it safely, right? That’s the most important part.

Make sure you let the dish cool down slightly on the counter—no more than an hour—before you transfer it. Divide the chicken and sauce into airtight containers. I prefer glass containers because they reheat evenly later on. You can keep your leftovers tucked away in the refrigerator for up to three or four days. Don’t leave it sitting on the counter too long, though; food safety is key! You can see more tips on storing food safely on our Pinterest page.

When you are ready to enjoy your second helping of Chicken Cacciatore, you need to reheat it properly. You can do this on the stovetop or in the microwave, but the goal is the same: get the internal temperature of the chicken back up to a safe 165 degrees Fahrenheit. If you use the stovetop, just heat it gently in a saucepan over medium-low heat, stirring occasionally until it’s steaming hot all the way through. If you use the microwave, make sure to stir it halfway through the process to avoid cold spots.

This reheated Chicken Cacciatore is fantastic served over fresh pasta or even just with a piece of toast for dipping!

Frequently Asked Questions About Chicken Cacciatore

I get so many questions about this recipe because everyone wants their Chicken Cacciatore to turn out perfectly rustic and flavorful. Here are a few of the things I hear most often from other home cooks trying this one-pan wonder!

Can I use boneless chicken in this Chicken Cacciatore?

You absolutely can, but you’ll need to adjust your expectations a bit! Boneless chicken thighs or breasts cook much faster than bone-in pieces. If you use boneless, skip the searing step entirely (or sear for just 2 minutes per side). You’ll only need to braise them for about 15 to 20 minutes total, ensuring they reach 165°F internally. If you use chicken breasts, be extra careful not to overcook them, or they will dry out while your sauce is still developing.

How do I ensure the sauce thickens properly?

The sauce thickens naturally as the vegetables release their moisture and the liquid reduces slightly during the simmer. If, after 25 minutes of cooking, your sauce still seems too thin for your taste, simply remove the lid completely. Let the Chicken Cacciatore simmer uncovered for an extra 5 to 10 minutes. This allows the water content to evaporate, concentrating that amazing tomato and herb flavor into a thicker, richer coating for the chicken.

What internal temperature should the chicken reach?

This is the most important question for food safety! Whether you’re making this Chicken Cacciatore on a Tuesday or a Saturday, you must ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit when checked in the thickest part of the meat, avoiding the bone. Use a reliable instant-read thermometer—it’s the only way to know for sure that it’s cooked perfectly without drying it out! For more tips on cooking chicken safely, you might want to check out guides on juicy baked chicken breasts.

Share Your Experience Making This Chicken Cacciatore

I truly hope this recipe brings some easy Italian joy into your kitchen! Honestly, seeing your results makes my day. If you tried this quick version of Chicken Cacciatore, please come back and leave a quick rating or tell me what you served it with in the comments below. Happy cooking, everyone!

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