Dutch Oven Chicken Cacciatore
Warm, rustic, and bursting with Italian flavor, this Dutch Oven Chicken Cacciatore features tender braised chicken pieces in a rich tomato sauce with garlic, onion, mushrooms, bell peppers, herbs, and briny capers. Slow-simmered to perfection, it’s a comforting one-pot wonder that’s perfect over mashed potato, pasta, polenta, or crusty bread!
Even better is the fact that this dish comes together in just one pan – big flavor with minimal cleanup! The low-and-slow simmer draws out deep, layered flavors while transforming the sauce into something luxuriously thick – ideal for spooning over creamy mashed potatoes, rice, or sopping up with crusty bread. Plus, it stores and freezes beautifully, making it a lifesaver for those busy weeknights.
Searing the skin-on chicken pieces creates a golden crust that adds irresistible richness to every bite. If you love wine-based sauces with your chicken, try this Easy Chicken Marsala!
What is Chicken Cacciatore?
Chicken Cacciatore (known as Pollo alla Cacciatora in Italian) is a rustic, slow-cooked Italian dish consisting of braised chicken in a vibrant, herb-infused tomato sauce with onions, garlic, peppers, mushrooms, and often olives or capers. Its name comes from cacciatore (which literally means “hunter” in Italian), reflecting its origins as a hearty meal prepared with foraged or readily available ingredients.
Like many versions of this recipe, I’ve included chicken broth and dry white wine in the diced tomato sauce, creating deeper layers of flavor, infusing into the pan-seared chicken pieces for ultimate juiciness.
Once thickened, the chicken with sauce is ladled over comforting mashed potatoes, although fluffy rice or pasta works just as well!
Ingredients needed to make braised chicken cacciatore
- Chicken: Bone-in, skin-on trimmed chicken pieces. I’ve used 4 chicken thighs and 2 chicken breasts with skin and backbone, halved crosswise.
- Kosher salt and freshly ground pepper: Essential for seasoning and enhancing the natural flavors of the dish.
- Olive oil: High-quality extra virgin olive oil is ideal, but avocado oil works as a substitute.
- Vegetables: Onion, bell peppers, and mushrooms form the base. Carrots, potatoes, or zucchini would add extra color and texture.
- Garlic: Adds aromatic depth and savory richness.
- Capers: The sharp, lemony taste of capers balances the richness of the tomatoes, olive oil, and braised chicken.
- Dried oregano: Adds a robust, earthy, and slightly bitter flavor to Italian chicken cacciatore.
- White wine: A dry variety like Sauvignon Blanc or Pinot Grigio adds brightness. White grape juice can replace it if needed.
- Canned diced tomatoes (with liquid): Provides textures, a touch of acidity to balance the richness, and a flavorful liquid base for the ingredients to cook in along with the broth and wine.
- Chicken broth: Store-bought or homemade broth or stock, or vegetable broth as an alternative.
- Chopped fresh basil: Provides an herby freshness.
- Bay leaf: Contributes depth, balance, and aromatic complexity to the dish. Don’t forget to remove it before serving.
How do you make Italian chicken cacciatore?
Brown the chicken:
- Season the chicken pieces generously with salt and pepper.
- Heat a Dutch oven or large braising pan over medium heat.
- Add olive oil and swirl to coat the base.
- Working in batches to avoid crowding, sear the chicken until deeply golden, about 3 minutes per side.
- Transfer the chicken pieces to a plate and set aside.
Build the base:
- In the same pan, sauté the diced onion and pepper until softened and lightly caramelized, about 5 minutes.
- Add the mushrooms and cook until their moisture releases and evaporates, about 3 minutes.
- Stir in the grated garlic, capers, and dried oregano, toasting just until fragrant (about 1 minute).
Deglaze and simmer:
- Pour in the wine, scraping up any browned bits from the bottom of the pan.
- Reduce for 3 minutes until the alcohol mellows.
- Add the diced tomatoes (with their liquid), chicken broth, and bay leaf.
- Season lightly with salt and pepper, then bring to a low boil.
Braise the chicken:
- Return the chicken to the pan, nestling pieces into the sauce.
- Reduce the heat to medium-low and simmer gently, partially covered, until the chicken is tender – about 25 minutes for thighs, 40 minutes for breasts, or up to 2 hours for deeper flavor (adjust heat to maintain a lazy bubble).
Finish and serve:
- Transfer the chicken to a platter.
- If the sauce is too thin, increase the heat and reduce for 3–5 minutes to thicken slightly.
- Skim off any excess fat, then ladle the sauce over the chicken.
- Garnish with fresh basil.
Serving
When your Dutch oven chicken cacciatore is nearly ready, add a final sprinkle of fresh basil for a vibrant herbal lift, and don’t forget to taste and adjust the seasoning first. Enjoy this versatile dish over mashed potatoes, a stick of butter rice, or hearty grains like farro.
For low-carb options, try it with cauliflower rice, or pair it with crispy roasted Brussels sprouts to contrast the rich sauce.
Soak up every last drop of this indulgent sauce with crusty garlic bread or buttermilk biscuits. Keep things fresh with a simple salad or sautéed greens.
Since this chicken cacciatore is particularly robust and rich, avoid overly rich desserts. Instead, I recommend finishing with fruit salad and ice cream, Lemon Raspberry Trifle, or Strawberry Blueberry Panna Cotta.
Sandy’s tips and substitutions:
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
- Freeze: Once cooled, portion into airtight containers and freeze for up to 2–3 months with the sauce.
- Reheat: Warm in the microwave or in a skillet with a splash of water to loosen the sauce.
- Prepare your sides: Prep sides like rice, mashed potato, roasted veg, or pasta in advance. Microwave rice packets save a lot of time!
- Different cuts of chicken: This recipe works well with chicken breasts or chicken thighs. I like to use a mixture of the two cuts. Adjust your cooking time depending on what you choose to use.
- Double the recipe: Freeze extra portions for easy future meals.
- Alternate cooking method: Slow cook on LOW for 5–6 hours.
- Creamy sauce: Stir in sour cream or heavy cream towards the end for a silky texture.
- Thickening agent: Tomato purée can help to thicken the sauce, if needed. A cornstarch slurry will also work.
- Don’t cook the chicken through: Sear just until golden (not fully cooked) to avoid dryness during simmering. For a browned outer crust, fry thighs and breasts before onions since the onions release moisture that prevents browning.
- Use a large frying pan: Use a Dutch oven or a large pan to ensure even cooking for the chicken, veggies, and sauce.
- Sweetness: Balance the flavors of this dish with a pinch of sugar or date syrup, if necessary.
- Pat dry: Remove excess moisture from chicken before seasoning for better browning.
- Test for doneness: Chicken is safe to eat when a meat thermometer reads 165°F.
More comforting one-pot meals you may want to try:
- One-Pot Paprika Chicken Thighs
- One-Pot Creamy Sausage Pasta
- One-Pot Beef Marsala Stew
- One Pot Beans and Quinoa
Get the Recipe:
Dutch Oven Chicken Cacciatore
Ingredients
- 5 pounds bone-in, skin-on chicken pieces, trimmed
- salt and black pepper
- 4 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 4 garlic cloves, minced/grated
- 8 ounces sliced mushrooms
- 1 cup bell pepper, about 2 bell yellow or orange or red peppers, diced
- 3 tablespoons capers
- 2 teaspoons dried oregano
- ½ cup dry white wine
- 28 ounces canned diced tomatoes, with liquid
- 1 cup chicken broth
- ¼ cup coarsely chopped basil
Equipment
Instructions
- Season chicken pieces with salt and pepper.
- Heat a Dutch oven or large braising pan over medium heat. Add olive oil to the pan and heat; working in batches, brown the chicken pieces about 3 minutes on each side. Remove the chicken from the pan; set aside.
- To the same pan, add diced onion and pepper and sauté for 5 minutes. Then add the mushrooms and continue to sauté for another 3 minutes. Add in the grated garlic, capers, and oregano; stir constantly for 1 minute.
- Stir in wine, cook for 3 minutes scraping up any brown bits from bottom of pan.
- Add diced tomatoes (with liquid), chicken broth and bay leaf; bring to a low boil. Salt and pepper to taste.
- Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 40 minutes for the breast pieces, and 25 minutes for the thighs. Or, you can cook it up to 2 hours.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
