Name: One-Pan Chicken Cacciatore
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1/4 cup Tablespoons extra virgin olive oil 60 ml; 4 chicken thighs; 4 chicken drumsticks; 1/2 onion, diced; 2 cloves garlic, minced; 2 ribs celery; 8 oz button mushrooms; 1 cup dry red wine 250 ml; 28 oz can crushed tomatoes 798 ml; 1/4 teaspoon brown sugar 1 g; 1 teaspoon thyme 3 g; 1 teaspoon rosemary 3 g; salt and pepper to taste

Jump to Recipe

By Rebecca St.Clair

This flavourful one-pan Chicken Cacciatore is full of tender chicken braised in a rich tomato sauce simmered with herbs, and sautéed vegetables. Everything comes together in one skillet for an easy, rustic dish that feels like it came straight from an Italian kitchen. A hearty family meal that’s great for weeknights or Sunday dinner.

A cast iron skillet with chicken cacciatore inside. There is a wooden spoon under one piece of chicken.

This one-pan dinner brings classic Italian comfort to your table. The golden fried chicken slow simmers with earthy mushrooms, and bold herbs for a rich tomato sauce you’ll want to scoop up with crusty bread. Simple, hearty, and bursting with flavour — the kind of meal that brings everyone running to the table.

This is the ultimate cozy comfort food meal. This classic hunter’s chicken turns simple ingredients into a warm, satisfying restaurant-quality Chicken Cacciatore! Perfect to serve with pasta, rice, or crusty bread to soak up all that delicious sauce.

A cast iron skillet with a tomato and chicken cacciatore inside. There are two plates off to the side with chicken cacciatore, rice, and salad.

Why You’ll Love This Recipe

One-pan – This whole recipe cooks up in one pan, which means less clean up for you!
Easy – A simple recipe with simple ingredients.
Wholesome ingredients – Made with chicken, fresh vegetables and herbs.
Family friendly – Tender chicken in a rich tomato sauce. This comfort food is always a crowd pleaser.
Traditional recipe – A traditional Italian recipe that has stood the test of time.

A cast iron skillet with chicken cacciatore. There is a wooden spoon inside.

How to store Chicken Cacciatore

Fridge

Allow the chicken cacciatore cool to room temperature.
Transfer to an airtight container or cover completely in plastic wrap.
Store in the fridge for up to 4 days.

Freezer

Allow the chicken cacciatore to cool to room temperature.
Transfer to an airtight freezer-safe container.
Store in the freezer for up to 3 months.

A cast iron skillet with chicken cacciatore inside. There are two plates below with a serving of chicken cacciatore, rice, and salad on each.

What to serve with your Chicken Cacciatore

Some delicious chicken cacciatore pairings are,

Pasta
Polenta
Rice
Couscous
Gnocchi
Warm crusty bread

A close up look at a skillet of chicken cacciatore. There is a wooden spoon under one piece of chicken.

Ingredients

Chicken – Traditionally made with chicken thighs or drumsticks. You can replace this with chicken breast for a boneless version.
Onion – Half an onion or one diced shallot.
Garlic – For flavour.
Celery – For flavour and heartiness.
Mushrooms – I used button mushrooms for this recipe.
Tomatoes – I used canned crushed tomatoes but you can replace this with a bottle of passata.
Wine – Use a dry red or white wine to deglaze the pan.
Herbs – Use fresh or dried rosemary and thyme.
Salt and pepper – Flavour.
Olives – Optional.

How to Make One-Pan Chicken Cacciatore

In a large pan or Dutch oven over medium-high heat, Add 3 to 4 Tablespoons of olive oil.
Add the chicken to the pan and fry on all sides until the outside is browned.
Remove the chicken to a plate.
To the pan, add half a diced onion and 2 mined cloves of garlic. Fry in the oil until translucent and just starting to colour.
Add in 2 ribs of chopped celery and one 8 oz package of sliced mushrooms.
Stir and fry until the vegetables start to brown.

A Dutch oven with browned chicken breast inside.

A Dutch oven with fried mushrooms, celery, and onion inside.

7. Deglaze the pan with 1 cup of dry red wine.

8. Stir in 1 large tin of crushed tomatoes.

9. Stir in 1/4 teaspoon of brown sugar, 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

10. Add the chicken back into the sauce.

11. Cover and simmer on low heat 20 minutes or until the chicken is cooked through and tender.

12. Remove from the heat and adjust the seasoning with salt and pepper to taste.

13. Just before serving, add 1/4 cup of olives (optional).

14. Serve with your favourite side.