Easy chicken cacciatore. Tender chicken fillets and sautéed mushrooms simmered in a rich tomato sauce. This is comfort food at its finest. It’s a fuss-free and super delicious recipe with fantastic Italian flavors that’s ready in about 30 minutes. Serve with some crusty bread or pasta for a real treat.
Cacciatore means hunter in Italian, and alla cacciatora means hunter-style, so this dish is a rustic chicken meal with earthy mushrooms and herbs, all simmered in a rich tomato sauce. There’s no exact recipe, you’ll find variations in just about every version of this traditional Italian dish. It’s an old time classic for home cooking that’s simply tasty with mind blowing flavors.
To keep it simple and quick, this version is made chicken fillets. What’s even better is that it comes together in a single skillet. Plus, it’s super versatile too! Add white beans, bell pepper or spinach. Not a fan of olives? Leave them out! Or swap chicken broth for red wine.
Let me guide you through the recipe with this step-by-step VIDEO.
What to Serve With Chicken Cacciatore?
There are so many ways to serve chicken cacciatore, depending on your mood.
- It’s pretty perfect on its own, with some crusty bread on the side and a leafy salad.
- Serve over your favorite pasta noodles.
- Steamed or roasted vegetables.
- Mashed potatoes.
- Steamed potatoes.
- Or with creamy polenta.
The Ingredients You Need
- Chicken: You can use chicken breast fillets or boneless/skinless chicken thighs.
- Carrots, shallot and garlic: To build depth of flavor. You can substitute shallot for onion or add more garlic.
- Mushrooms: You can use cremini mushrooms, brown mushrooms or (dried) porcini.
- Seasoning: Salt, black pepper and sweet paprika.
- Herbs: Dried rosemary and fresh parsley. You can use fresh rosemary or Italian seasoning.
- Crushed tomatoes and tomato paste: For a rich tomato sauce.
- Chicken broth: You can swap chicken broth for vegetable broth. Or use white or red wine.
- Black olives: They add a buttery taste, but if you’re not an olive fan, simply leave them out.
- Make this recipe your own! There’s no wrong way.
- Add more veggies! Red bell peppers, spinach, celery stalks, …
- You can also stir in white beans or capers.
- Storage: Store leftovers refrigerated in an airtight container for up to 3 days.
TRY THESE NEXT
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 chicken breast fillets
- 2 tsp each: salt and black pepper, divided
- 1 tsp sweet paprika
- 9 ounces/250 g cremini mushrooms, thinly sliced
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- ½ tsp dried rosemary
- ½ cup/120 ml chicken broth
- 2 tbsp tomato paste
- 1 can (14 oz/400 g) crushed tomatoes
- ¼ cup black olives
- 2 tbsp chopped parsley, more for serving
- chili flakes for sprinkling, optional
- Get your prep done before you start cooking. Slice the mushrooms, finely chop the shallot and parsley, mince the garlic and dice the carrots. Roughly chop the olives.
- Season both sides of the chicken fillets with paprika and 1 teaspoon each of salt and pepper.
- Heat oil and butter over medium in a large skillet. Add chicken and cook for about 5-8 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate.
- Add mushrooms, cook until browned. Remove from skillet.
- To the same skillet, add shallot, garlic and carrots. Cook for 3 minutes until soft and fragrant. Stir in rosemary and the remaining salt and pepper. Cook for 2 minutes more. Deglaze with chicken broth, simmer for 2 minutes. Stir in tomato paste and add crushed tomatoes. Bring to a boil.
- Add mushrooms, olives and parsley. Return chicken to the skillet and simmer for 3 minutes or until heated through. Top with chili flakes and extra parsley. Serve!
Calories Per Serving: 278 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.