Comforting Chicken Cacciatore is a delicious, year-round meal that feels like a warm embrace. This classic braised chicken dish combines tomatoes, onions, bell pepper, mushrooms, white wine and chicken broth to create a rich, savory sauce. Serve it over mashed or smashed potatoes, creamy polenta, rice or your favorite pasta to soak up every drop of the sauce.
Every May brings holidays and celebrations—the Kentucky Derby, Cinco de Mayo and Memorial Day—but it also brings the quiet ache of Mother’s Day for those who have lost someone dear. In our house The Artist and I spend that day quietly: he in his studio creating, and I in the kitchen making comforting food that connects to the reassurance of childhood. For us that often means a melding of familiar flavors—meat and potatoes for me and Italian classics for him—and Chicken Cacciatore is the perfect bridge between those tastes.
Though early hunter-style preparations predate the use of tomatoes in Europe, modern cacciatore almost always includes them. In this recipe the tomatoes blend with vegetables, herbs and wine to make a comforting sauce that begs to be served over a starchy base. The aromas while it simmers are nostalgic and soothing—exactly what we need on a day that can be bittersweet.
Growing up, simple preparations like roasted chicken, fried chicken and chicken and dumplings were favorites in my family. As I experimented with herbs and spices, those straightforward dishes transformed into more layered, exciting meals. This Chicken Cacciatore stays true to that spirit: straightforward techniques and familiar ingredients combine to deliver deep, comforting flavor.
If you still have your mother, give her a call or visit if you can—mothers deserve appreciation every day. If you, like us, are remembering a mother who has passed, know that you are not alone. I hope this recipe brings you warmth and a small measure of comfort.
Enjoy making this comforting Chicken Cacciatore for a family meal, a quiet dinner for yourself, or as part of a new tradition. It reheats beautifully and often tastes even better the next day, after the flavors have had time to meld.
Did you enjoy this recipe? Leave a comment and a star rating—I love hearing from readers.
Ingredients needed for Comforting Chicken Cacciatore:
- 4 boneless, skinless chicken breasts*
- 1/4 cup (50g) olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1/2 lb (227g) mushrooms, halved or quartered
- 1 teaspoon minced garlic
- 1/2 tsp dried rosemary
- 1 tsp dried oregano
- 1 cup (227g) dry white wine or dry vermouth
- 1 cup (about 225g) chopped tomatoes
- 1/4 cup (61g) tomato sauce
- 1-1/2 cups (341g) chicken broth (gluten-free if needed)
- Salt and freshly ground black pepper, to taste
- 1 tsp red pepper flakes, optional
- Chopped green onions, optional
PRO Tip:
Like many stews, this Chicken Cacciatore improves after sitting overnight. Prepare as directed, cool, and refrigerate in an airtight container. Reheat gently the next day for even richer flavor.
How to make Comforting Chicken Cacciatore:
- Brown the chicken: Season the chicken lightly with salt. Heat the oil in a Dutch oven or a deep, covered skillet over medium-high heat. When the oil shimmers, add the chicken and reduce the heat to medium. Brown both sides until golden, then remove the chicken and set aside. The chicken will finish cooking in the sauce.
- Make the sauce: In the same pan, add the bell pepper, onion and celery. Sauté, stirring often, until softened, about 8 minutes. Add the garlic, rosemary and oregano and cook until fragrant, about 30 seconds. Pour in the wine and scrape up any browned bits to deglaze the pan.
- Simmer: Stir in the chopped tomatoes, tomato sauce and chicken broth. Bring to a boil, reduce to a gentle simmer and cook for about 20 minutes to blend flavors and slightly thicken the sauce. Add the mushrooms about halfway through. Taste and season with salt, pepper and red pepper flakes if desired.
- Finish the chicken: Nestle the browned chicken into the sauce, reduce the heat to low and simmer until the chicken is cooked through, about 10–15 minutes, or until an instant-read thermometer registers 155–160°F (68–71°C). If portions sit above the liquid, turn them once or twice so they cook evenly and absorb the sauce.
- Rest and serve: Remove from heat and cover; let rest at least 15 minutes to allow residual heat to finish cooking the chicken. Serve over pasta, mashed or smashed potatoes, polenta or rice. Garnish with chopped green onions if desired.
Additional Tips
If you don’t have red pepper flakes, a few drops of hot sauce can add heat—add sparingly at first because the spice can intensify as it sits. Dry vermouth is a good economical substitute for dry white wine; use dry, not sweet vermouth.
For bone-in chicken, brown as directed and add the pieces back to the pot while the sauce reduces; bone-in pieces will take about 20–25 minutes to cook through. Use an instant-read thermometer away from the bone for the most accurate reading: about 160°F (71°C) for white meat and 170°F (77°C) for dark meat.
Gluten-Free Tips:
Check canned tomatoes and chicken broth labels for gluten ingredients. Many brands are gluten-free, but verify each product. Distilled spirits are considered gluten-free by major organizations and wine is generally safe, though exceptionally sensitive individuals may react. If needed, substitute additional chicken stock for the wine.
Comforting Chicken Cacciatore (Gluten Free)
Chicken Cacciatore is an incredibly delicious meal that you can make all year long. It is a classic comfort food that your whole family will love – braised chicken with tomatoes, onions, bell peppers, mushrooms, white wine, and chicken broth. Serve it over cooked potatoes like I did or you can use polenta, rice, or noodles.
20 minutes
1 hour
15 minutes
1 hour 35 minutes
Ingredients
- 4 boneless, skinless chicken breasts*
- 1/4 cup (50g) organic olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1/2 lb (227g) mushrooms, halved or quartered
- 1 teaspoon minced garlic
- 1/2 tsp dried rosemary
- 1 tsp dried oregano
- 1 cup (227g) dry white wine or dry vermouth
- 1 cup (about 225g) chopped tomatoes
- 1/4 cup (61g) tomato sauce
- 1-1/2 cups (341g) chicken broth (gluten-free if needed)
- Salt and freshly ground black pepper, to taste
- 1 tsp red pepper flakes, optional
- Chopped green onions, optional
Instructions
- Brown the Chicken: Lightly season both sides of the chicken breasts with kosher or fine sea salt. Heat the oil in a Dutch oven or deep, 12-inch covered skillet over medium-high heat. When it is shimmering, add the chicken and reduce heat to medium. Cook until golden on both sides, then remove and set aside.
- Make the Sauce: Add bell peppers, onions and celery to the same pan and cook until softened, about 8 minutes. Add garlic, rosemary and oregano; cook until fragrant, about 30 seconds. Pour in the wine and scrape up browned bits to deglaze the pan.
- Stir in the tomatoes, tomato sauce and chicken broth. Bring to a boil, then reduce to a low boil and cook 20 minutes to blend flavors and thicken. Stir in mushrooms halfway through. Taste and season with salt, pepper and red pepper flakes if desired.
- Nestle the chicken into the sauce, reduce heat to low and simmer until cooked through, about 10–15 minutes or until an instant-read thermometer registers about 160°F (71°C). Turn pieces once or twice if portions sit above the liquid. Adjust seasoning as needed.
- Remove from heat and cover; let rest at least 15 minutes to finish cooking and hold warm. Serve with pasta, smashed potatoes, polenta or rice to capture the sauce.
- Place your chosen starch in serving bowls, top with chicken and sauce, sprinkle with green onions if desired and serve immediately.
- * For bone-in chicken, brown and set aside. Add to the pot while the sauce reduces; bone-in pieces will take about 20–25 minutes to cook. Use an instant-read thermometer away from the bone: about 160°F (71°C) for white meat and 170°F (77°C) for dark meat.
- ** If using tomatoes packed in a thick sauce, use 1-1/4 cups of those tomatoes and omit the 1/4 cup tomato sauce.
Recipe adapted from The Heritage Cook.
Notes
The only likely sources of gluten in this dish are canned tomatoes and chicken broth. Check labels or choose products labeled gluten-free. Ingredients listed were gluten-free at the time of writing; always verify if you have sensitivities. Distilled alcohols and wine are generally considered gluten-free; if wine is an issue, replace it with chicken stock.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 218Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 262mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 28g
The nutritional information is an estimate calculated by online tools.
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