Simple Dutch Oven Chicken Cacciatore Recipe
Dutch Oven Chicken Cacciatore is a rustic Italian dish that is full of flavor and perfect for a weeknight dinner. Tender chicken thighs are simmered in a wine and tomato sauce, along with herbs to make a flavorful meal for the whole family.
Chicken is a staple protein source in our house because not only is it affordable, but it’s also versatile. There are so many great ways to make it. If you love cooking with chicken, also check out this Slow Cooker Chicken Adobo and this French Onion Chicken Skillet recipe.
Table of Contents
Why You’ll Love This Recipe
- It combines simple ingredients to create a meal that feels both hearty and elegant.
- It’s all made in one pot, making clean-up a breeze.
- It combines simple, wholesome ingredients to create a meal that feels both hearty and elegant.
Equipment Needed
- dutch oven or large skillet with lid
- wooden spoon
- tongs
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Chicken – I used skinless and boneless in this recipe, but you can also use bone-in chicken thighs with the skin.
- Produce – I used a yellow onion and some fresh garlic cloves. Purchase sliced mushrooms to save prepping time.
- Oil – Olive oil prevents sticking and will give this Dutch oven chicken recipe a deep flavor.
- Spices – You will need oregano, thyme, salt, black pepper, and for a hint of spice red pepper flakes.
- Sauce – Crushed tomatoes (my favorite is POMI brand, tomato paste, and chicken broth.
- Wine – For the best results, you will need a dry red wine. I like to use Zinfandel.
How to Make Dutch Oven Chicken Cacciatore
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Drizzle about 2-3 Tablespoons of olive oil in a large Dutch oven and warm over medium heat. Brown chicken turning once for about 10 minutes. Remove and set aside.
- Sauté onions and bell peppers until softened, about 5 minutes.
- Add garlic, oregano, thyme, and red pepper flakes (if using), cooking for another minute.
- Stir in crushed tomatoes, tomato paste, chicken broth, and wine (if using) and bring to a simmer.
- Add sliced mushrooms.
- Return chicken to the pot, submerging it in the sauce. Cover and simmer on low heat for 30 minutes. Uncover and simmer for another 10-15 minutes until the sauce thickens slightly.
What To Serve With This Dish
Chicken cacciatore is often served with rustic bread, over pasta noodles, or creamy polenta. I love to serve chicken cacciatore on top of a bed of these Cauliflower Mashed Potatoes and a simple green side like this Baked Squash recipe. And, you can never go wrong with a sweet treat like this No Bake Keto Strawberry Cream Cheese Icebox Cake.
Substitutions and Additions
If you love customizing recipes, you’re in luck! There are endless ways to make this meal your own. Here are some ideas to get you started:
- You can swap the boneless chicken and use bone-in chicken instead. You can also use turkey if you prefer.
- I kept this lower-fat by using skinless chicken. If you use thighs with the skin, you will need to sear the chicken a couple of minutes longer.
- Try adding some sun-dried tomatoes for an extra punch of flavor to your rich sauce.
- Want more vegetables? Toss in some chopped spinach or kale to boost the nutritional value of this dish.
- For a hint of spice, add some red pepper flakes or cayenne pepper to your chicken and tomato mixture.
- If you like the earthy flavor of bay seasoning, add a leaf to the sauce. Remove before serving.
How To Store
Storage – Store leftovers in an airtight container in the fridge for 2-3 days.
Freezing – For long-term storage , this dish can also be frozen in an airtight container for up to 3 months. Let it thaw in the fridge before reheating.
Reheating – Reheat leftovers in a pan on medium heat or in the microwave until heated through.
Sandra’s Pro Tips
- Don’t rush the searing process when cooking the chicken. The caramelization that occurs during this step adds tons of flavor to the dish.
- When reheating, add a splash of water or broth to keep the dish moist and prevent it from drying out.
- For an even richer chicken cacciatore flavor, consider preparing this dish a day ahead—like many tomato-based recipes, the flavors intensify over time!
FAQs For Dutch Oven Chicken Cacciatore
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Chicken thighs are my favorite cut to use because they stay tender during cooking. However, you can use chicken breasts if you prefer.
Cacciatore translates to “hunter” in Italian. It refers to a rustic, hearty style of cooking that typically includes onions, tomatoes, herbs, and sometimes wine.
The chicken should reach an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat. Use a meat thermometer to check the thickest part of the chicken for an accurate reading.
A Dutch oven is a large heavy pot with a tight fitting lid. Usually these pots are made of cast iron, ceramic or heavy aluminum.
Other Delicious Chicken Recipes You May Enjoy
Simple Dutch Oven Chicken Cacciatore Recipe
Equipment
- Dutch oven or 6 quart pot with a lid
Ingredients
- 2 pounds chicken thighs boneless and skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion sliced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 8 ounce mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes optional
- 1 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- ½ cup chicken broth
- ¼ cup dry red wine optional
- ¼ cup chopped fresh parsley, shredded parmesan cheese for garnish
- 1 pound Cooked pasta, polenta, crusty bread, or rice for serving
Instructions
- Season both sides of the chicken thighs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove and set aside.
- In the same pot, sauté onions, bell peppers, until softened, about 5 minutes.
- Add garlic, oregano, thyme, and red pepper flakes, cooking for another minute.
- Stir in crushed tomatoes, tomato paste, chicken broth, and wine (if using). Bring to a simmer.
- Add mushrooms to the sauce, and return chicken to the pot, submerging it in the sauce. Cover and simmer on low heat for 30 minutes.
- Uncover and simmer for another 10-15 minutes until the sauce thickens slightly.
- Serve with hot cooked pasta and a sprinkle of parmesan cheese. Garnish with fresh parsley.
Notes
- Don’t rush the searing process when cooking the chicken. The caramelization that occurs during this step adds tons of flavor to the dish.
- If you use skin-on chicken, sear for a couple of additional minutes.
- When reheating, add a splash of water or broth to keep the dish moist and prevent it from drying out.
- For an even richer flavor, consider preparing this dish a day ahead—like many tomato-based recipes, the flavors intensify over time!
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
