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Chicken Cacciatore

Chicken Cacciatore is seasoned chicken thighs nestled and cooked in a tomato-based sauce full of herbs and vegetables!

Course Dinner
Cuisine American
Keyword Chicken Cacciatore
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 247 kcal
Author Amanda Rettke--iamhomesteader.com



  • 2 tablespoons olive oil
  • 6 skinless bone-in chicken thighs, washed and patted dry
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Sauce Mixture

  • 1/2 cup dry white wine
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 8 ounces baby Bella mushrooms, sliced
  • 1 large carrot, sliced
  • 1 teaspoon fresh rosemary, diced
  • 1 teaspoon fresh thyme, diced
  • 1 teaspoon fresh oregano, diced
  • 1 tablespoon garlic, minced
  • 2 cup chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons drained capers
  • 1/4 cup chopped fresh parsley



  1. In a large cast-iron skillet, over medium-high heat, add oil.

  2. While the oil is heating, season chicken with salt, pepper, and red pepper flakes and add to the pan. Cook 3-4 minutes or until golden brown (chicken will not be cooked through yet). Transfer to a plate and tent to keep warm.


  1. Reduce skillet heat to medium.

  2. Remove pan from the heat and pour in the white wine. Place pan back on the heat and gently scrape the bottom of the pan (loosening any brown bits from the pan).

  3. Add the onion, diced red bell pepper, mushrooms, carrots, rosemary, thyme, and oregano. Cook 3 to 4 minutes or until onions and peppers are tender.

  4. Add the garlic and cook an additional minute.

  5. Pour in the chicken broth, tomatoes, tomato paste, and capers, and stir until well combined.

  6. Bring the sauce to a simmer, stirring occasionally. Nestle chicken thighs back into the sauce.

  7. Reduce heat to low. Cover and simmer for 15-20 minutes. The chicken should be fall-off-the-bone tender. (The internal temperature of the chicken should be 165°F when fully cooked.)

  8. Garnish with fresh parsley.