Classic Chicken Cacciatore with Mushrooms and Bell Peppers

My grandmother taught me this chicken cacciatore with a wooden spoon and a scowl that secretly meant “cook slower.” The first two sentences smell like tomato and garlic — the kitchen always smelled like Sunday at her house — and she insisted on using sturdy thighs because “they forgive mistakes.” I still hear her laugh as I brown the chicken and hear the tomatoes hiss into the pan. This dish tastes like that patience: tangy tomatoes, earthy mushrooms, and bell peppers that soften into sweet ribbons. It feels like a hug you can plate, and it comes together without drama — just a little time and lots of good smells.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This chicken cacciatore tastes rustic and comforting but behaves like a weeknight hero. It gives you golden-seared chicken, a saucy tomato base that clings to every bite, and bright bell peppers for color and crunch. The sauce stays rich without fuss, and the aroma — garlic, wine, and herbs — fills the whole house. It’s so forgiving even a distracted cook gets a delicious result. Who doesn’t love crispy edges and a spoonful of velvety tomato sauce?

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless chicken thighs (about 6–8 thighs), trimmed of excess fat
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging; optional)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 8 oz cremini or white mushrooms, sliced
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 large green bell pepper, sliced into 1/2-inch strips
• 1/2 cup dry red wine (or extra chicken broth)
• 1 (28-oz) can crushed tomatoes
• 2 tbsp tomato paste
• 3/4 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp sugar (balances acidity; optional)
• 2 tbsp chopped fresh parsley
• Optional: 1/3 cup pitted Kalamata olives or capers for briny punch

For the Sauce / Garnish (if applicable):

• Fresh parsley and lemon wedges for serving

How I Make It

Step 1:

I pat the chicken thighs dry and season them generously with salt and pepper. If I want a slightly thicker sauce and a crispier edge, I lightly dredge each piece in 1/2 cup flour, shaking off the excess. I heat a large skillet over medium-high and add 2 tbsp olive oil and 2 tbsp butter. When the fat shimmers and smells nutty, I sear the chicken until golden, about 4–5 minutes per side. Listen for that satisfying sizzle — that’s flavor happening. I transfer the chicken to a plate and set it aside.

Step 2:

I lower the heat to medium and add the sliced onion. I cook until it softens and turns translucent, about 4 minutes, stirring so it doesn’t brown too fast. I toss in the minced garlic and sliced mushrooms and sauté until the mushrooms release their juices and the mixture smells earthy and sweet. I add the sliced bell peppers and cook until the peppers start to soften but still hold color — about 3 minutes. Pro tip: if the pan looks dry, splash in a tablespoon of broth to deglaze and scrape up those brown bits.

Step 3:

I pour in 1/2 cup red wine and let it bubble for 2 minutes so the alcohol cooks off and the pan fond loosens. Then I stir in 2 tbsp tomato paste, stirring until it darkens slightly (that toasted tomato scent is lovely). I add the 28-oz can crushed tomatoes, 3/4 cup chicken broth, 1 tsp oregano, 1 tsp thyme, and the bay leaf. I taste and add 1 tsp sugar if the tomatoes taste too bright. The sauce should smell rich, tangy, and herb-scented.

Step 4:

I nestle the seared chicken back into the sauce, spooning some over the top. I bring the pot to a gentle simmer, then lower the heat, cover partially, and cook for 25–30 minutes until the chicken is tender and a thermometer reads 165°F at the thickest part. If I want an oven finish, I transfer the skillet (oven-safe) to a preheated 350°F oven for 20 minutes instead. Watch for bubbling sauce and glossy, slightly reduced edges.

Step 5:

I remove the bay leaf, stir in 2 tbsp chopped parsley, and taste for seasoning. I finish with a squeeze of lemon if I want brightness. I serve the chicken with plenty of sauce spooned on top. Garnish with more parsley and lemon wedges. The finished dish looks saucy and rustic, with deep-red tomatoes, soft peppers, and glossy mushrooms.

Pro Tips

• Dry the chicken well before searing; moisture prevents browning. Browned edges mean extra flavor.
• If you skip the wine, use an equal amount of chicken broth plus 1 tsp balsamic for depth.
• Use bone-in thighs for the deepest flavor; cook 10–15 minutes longer and check temp at the bone.
• Leftovers taste better the next day once the flavors meld; reheat gently on low so the chicken stays juicy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press well, sear until golden) for a vegetarian option; flavor becomes lighter but still hearty.
• Use canned diced tomatoes if you prefer texture; sauce will be chunkier.
• Substitute red wine with extra chicken broth plus 1 tsp balsamic vinegar for similar acidity.
• Make it gluten-free by skipping the flour dredge or using a gluten-free flour; the texture stays saucy and satisfying.

Variations & Tips

• Add red pepper flakes for a spicy kick — start with 1/4 tsp and increase to taste.
• Make a kid-friendly version by reducing garlic and omitting olives/capers; serve over buttery mashed potatoes or pasta.
• Try a Mediterranean twist: add 1/3 cup Kalamata olives and a handful of chopped roasted red peppers at the end.
• For a slow-cooker version, sear the chicken, then combine everything in the slow cooker and cook on low for 4 hours.
• Vegetarian twist: replace chicken with thick slices of eggplant and chickpeas for protein; roast eggplant first for best texture.
• Creative twist: stir in a spoonful of ricotta or mascarpone right before serving for a silky finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! I often make it a day ahead. Cool completely, refrigerate in an airtight container, and reheat gently on the stove over low heat. The sauce deepens in flavor after resting.

Can I double the recipe?

Sure thing. Use a larger pan or two pans so the chicken still sears properly. If braising in the oven, increase time slightly if the pot becomes crowded.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap; I recommend at least 1 tbsp butter for flavor if possible.

How do I know it’s done?

Cook until a thermometer reads 165°F at the thickest part of the chicken, the sauce looks glossy and slightly reduced, and the meat feels tender when you pierce it with a fork.

What if I don’t have ingredient X?

Out of mushrooms? Use diced zucchini or eggplant. No bell peppers? Add extra onion and carrots for sweetness. Small pantry swaps work fine without ruining the dish.

How I Like to Serve It

I love serving this cacciatore over buttery mashed potatoes, polenta, or a mound of spaghetti so every sauce-swipe counts. For a light meal, I pile it on a bed of sautéed greens and a slice of crusty bread. Pair with a simple green salad and a glass of red wine for a cozy dinner, or bring it to a potluck — it reheats beautifully and always gets compliments.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on low, adding a splash of broth if the sauce tightens.
• Always cook chicken to a safe internal temperature of 165°F for safety and best texture.

Final Thoughts

Closing: This chicken cacciatore rewards a little patience with big, cozy flavor — now go impress someone, or just yourself, with your homemade masterpiece!