This Easy Chicken Cacciatore recipe is a simple, hearty, and delicious dinner you can make in a flash! It’s packed with flavor and ready in just 30 minutes! Whether you’re cooking for family, friends, or just yourself, this recipe is a winner every time. It’s cozy enough for a night in but tasty enough to impress your guests! You can make it on the stovetop or slow cooker.
Oriana’s Thoughts On The Recipe
Chicken is my go-to for so many reasons! It’s a family favorite, super versatile, and—let’s be honest—affordable. I always have chicken on hand, and it’s the kind of protein everyone at the table will enjoy without any complaints.
When I’m in a rush, chicken breasts are my best friend. They cook quickly and fit right into my 30-minute meal routine, which I absolutely depend on during busy weekdays. And this Chicken Cacciatore? It’s the perfect example of a weeknight dinner that feels like a special meal but doesn’t take hours to prepare.
Honestly, this dish exceeded my expectations. It’s hearty, rich, and packed with layers of flavor. The combination of tender chicken, veggies, olives, and a hint of balsamic creates something truly satisfying. It’s a recipe that I know I’ll be making on repeat, whether for a cozy weeknight meal or when I have friends over.
What Is Chicken Cacciatore?
In case you are wondering, Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, tomatoes, bell peppers, and wine.
This easy chicken cacciatore recipe reminded me of my mom’s “pollo guisado.” It’s exactly like this chicken—it has the same taste and look. The only difference between this recipe and my mom’s is that she uses fresh onions and green olives instead of Kalamata olives.
What I Love About This Recipe
Pantry Staples, Nothing Fancy: One of my favorite things about this recipe is that it’s made with simple ingredients I usually already have at home. Things like olive oil, canned tomatoes, and dried oregano are staples in my pantry. No need to run out for anything complicated—just grab what’s in your kitchen, and you’re set!
Bold, Hearty Flavors: The flavors in this dish are so well-rounded. Between the savory mushrooms, briny olives, and sweet carrots, each bite brings a balance of comfort and richness. The balsamic vinegar adds that perfect pop of tanginess, making every bite just a little special.
Dinner in 30 Minutes: This Chicken Cacciatore comes together fast! In just half an hour, you have a meal that looks and tastes like you spent way more time on it. It’s one of those meals that doesn’t compromise on flavor, even when you’re short on time.
Cozy Any Time of the Year: Whether it’s a chilly fall evening or a summer night, this recipe hits the spot. It’s warming and comforting, but it’s not too heavy, making it perfect for any season.
Stovetop or Crockpot—You Choose!: I love options! If you’re in a hurry, stovetop is the way to go. But if you want to set it and forget it, this recipe works beautifully in a crockpot, too. Both methods give you tender, juicy chicken every time.
Versatile Pairings: Another perk of this recipe is how easy it is to pair. Serve it over pasta, creamy mashed potatoes, buttery polenta, or even rice. You really can’t go wrong with how you decide to plate it!
Potential Cons Of The Recipe
- Chicken breasts can dry out – They cook quickly, and overcooking them can lead to a slightly drier texture.
- Not everyone likes olives – The Kalamata olives add a bold flavor that might not be to everyone’s taste.
Tips To Mitigate These Cons
- Prevent dry chicken: Keep an eye on the cooking time and avoid overcooking the chicken breasts. If you’re using a crockpot, keep it on low heat. You can also use chicken thighs if you prefer.
- Olive substitute: If you’re not a fan of Kalamata olives, feel free to leave them out or substitute with something milder, like sliced green olives or capers.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: I use skinless, boneless chicken breasts because they cook quickly and are easy to work with. Note: If you prefer dark meat, you can swap it for thighs, adding a bit more richness.
- Salt & pepper: Essential for seasoning and bringing out the flavors.
- Olive oil: Used for sautéing and adds a nice richness to the dish.
- Cremini mushrooms: These earthy mushrooms give a deep, savory flavor. Note: White mushrooms work in a pinch.
- Green pepper & carrot: The veggies bring color, texture, and a natural sweetness.
- Garlic: Adds an aromatic layer of flavor that’s hard to resist.
- Dry white wine: This deglazes the pan and adds acidity. Note: If you don’t cook with wine, you can substitute with chicken broth.
- Canned tomatoes: A base for the sauce that brings both sweetness and acidity. Note: You can use diced or crushed tomatoes.
- Frozen pearl onions: Convenient and perfect for adding a sweet, mild onion flavor.
- Dried oregano: Adds a herby note. Note: Fresh oregano would work beautifully, too.
- Balsamic vinegar: A little goes a long way in balancing out the flavors with a touch of sweetness and acidity.
- Pitted Kalamata olives: These add a briny punch. Note: Substitute with capers or omit if you prefer.
- Fresh Italian parsley (optional): A nice garnish for freshness and color.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Season and Sear The Chicken
Season chicken breasts with salt and cracked black pepper to taste. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 5 minutes. Remove chicken from skillet; set aside.
- Sauté The Veggies
Add the remaining tablespoon of oil to the same skillet. Add mushrooms, sweet pepper, carrot, and garlic; cook for 3-4 minutes.
- Add and Reduce The Wine
Add wine; simmer, uncovered, until liquid is reduced, about 5-6 minutes. Add tomatoes, onions, and oregano; stir to combine.
- Return The Chicken To The Skillet and Simmer
Return the chicken to the skillet. Reduce the heat to low and simmer, covered, for 15-20 minutes or until done (165º F).
- Add The Balsamic Vinegar and Adjust Seasoning If Necessary
Stir in balsamic vinegar and let simmer for 2-3 minutes. Taste and adjust salt if necessary.
Sprinkle with olives and parsley, if desired. Serve.
Slow Cooker Easy Chicken Cacciatore
- Season chicken breasts with salt and cracked black pepper to taste.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 2 – 3 minutes per side. Remove chicken from skillet; transfer to the slow cooker.
- Add the mushrooms, green bell pepper, carrots, garlic, and pearl onions over the chicken. Season with salt and black pepper, and sprinkle with dry oregano.
- Pour the wine and crushed tomatoes all over the chicken and vegetables.
- Cover and set the slow cooker to LOW for 8 hours or HIGH for 4 hours. For the last 30 minutes of cooking, add the Balsamic vinegar and olives.
- Garnish with parsley and serve immediately.
Recipe Tips
- Sear the chicken first to lock in moisture and flavor.
- Don’t rush the vegetables—they need time to caramelize and release their natural sweetness.
- If the sauce is too thick, thin it out with a bit more wine or chicken broth.
Food Allergy Swaps
- Dairy-free: No need for modifications, as this recipe is naturally dairy-free!
- Gluten-free: Use a gluten-free broth or wine if needed, and you’re good to go.
Variations & Additions
- Add heat: Toss in some red pepper flakes if you like a little spice.
- Bulk it up: Add extra veggies like zucchini or spinach to make it even heartier.
- Herb swap: Try rosemary or thyme instead of oregano for a different flavor profile.
Serving Suggestions
This Chicken Cacciatore is delicious over pasta, but it also pairs beautifully with mashed potatoes, creamy polenta, or rice. For a lighter option, serve it over a bed of sautéed greens or cauliflower rice.
Storing and Freezing Instructions
Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This dish freezes well! Place it in a freezer-safe container, and it will last for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.
Frequently Asked Questions
Absolutely! Chicken thighs will give the dish a richer flavor and tend to stay juicier.
You can easily substitute chicken broth or vegetable broth for the white wine.
Yes! The flavors actually deepen as it sits, making it a perfect make-ahead meal.
Chicken cacciatore will last up to 3 days in the fridge. Make sure to allow the chicken to cool completely, cover and then refrigerate.
I love to serve Chicken Cacciatore with rice, mashed potatoes, or polenta. Pasta or gnocchi will work great too.
For white meat chicken (chicken breasts), use Sauvignon Blanc or Chardonnay. If using dark meat chicken, such as chicken tights, serve with Pinot Noir or Zinfandel.
To remove the garlic smell from your hands, rinse with cold water and rub your fingers over something made of stainless steel, like a spoon, sink, or faucet. I always use a spoon, and it works all the time.
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Recipe Card 📖
Easy Chicken Cacciatore
Equipment
Ingredients
- 4 – 6 skinless, boneless chicken breasts (see notes)
- Salt and pepper to taste
- 3 tablespoons (45 ml) olive oil
- 8 oz (230 g) cremini mushrooms, sliced
- 1 large green pepper, stemmed, seeded, and cut into strips
- 1/2 cup peeled and sliced carrots,
- 4 garlic cloves, minced
- 1/2 cup (120 ml) dry white wine (see notes)
- 28 oz (794 g) diced or crushed tomatoes, undrained (1 big can)
- 1 1/2 cups frozen pearl onions
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 1 cup pitted Kalamata olives, sliced (or whole if you prefer)
- 1/4 cup snipped fresh Italian parsley (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Stovetop:
- Season chicken breasts with salt and cracked black pepper to taste.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 5 minutes. Remove chicken from skillet; set aside.
- Add the remaining tablespoon of oil to the same skillet. Add mushrooms, bell peppers, carrots, and garlic; cook for 3-4 minutes. Add wine; simmer, uncovered, until liquid is reduced, about 5-6 minutes. Add tomatoes, onions, and oregano; stir to combine.
- Return chicken to skillet. Reduce heat to low and simmer, covered, for 15-20 minutes or until chicken is done (165º F – 74º C).
- Stir in balsamic vinegar and olives let simmer for 2-3 minutes. Taste and adjust salt if necessary.
- Garnish with parsley, if desired, and serve immediately.
Slow Cooker:
- Season chicken breasts with salt and cracked black pepper to taste.
- Heat oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 2 – 3 minutes per side. Remove chicken from skillet; transfer to the slow cooker.
- Add the mushrooms, green bell pepper, carrots, garlic, and pearl onions over the chicken. Season with salt and black pepper, and sprinkle with dry oregano.
- Pour the wine and crushed tomatoes all over the chicken and vegetables.
- Cover and set the slow cooker to LOW for 8 hours or HIGH for 4 hours. For the last 30 minutes of cooking, add the Balsamic vinegar and olives.
- Garnish with parsley, if desire, and serve immediately.
- Dairy-free: No need for modifications, as this recipe is naturally dairy-free!
- Gluten-free: Use a gluten-free broth or wine if needed, and you’re good to go.
- Sear the chicken first to lock in moisture and flavor.
- Don’t rush the vegetables—they need time to caramelize and release their natural sweetness.
- If the sauce is too thick, thin it out with a bit more wine or chicken broth.
- Add heat: Toss in some red pepper flakes if you like a little spice.
- Bulk it up: Add extra veggies like zucchini or spinach to make it even heartier.
- Herb swap: Try rosemary or thyme instead of oregano for a different flavor profile.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally posted in March 2016. It was updated in 2024; the post content was edited to add more helpful information and optimized photos, but the recipe remained the same.
I absolutely love quick chicken meals for busy weeknight. I love that you loaded it with veggie as well.
Hello Kankana! We love easy chicken dinners too. Thanks for stopping by =)
We had a delicious supper last night! My husband and girls loved it. Thanks for the recipe. I hadn’t made chicken cacciatore in years. Loved the updated flavors especially the balsemic vinegar.
Hi Linda – I’m really glad that your family enjoyed it!. Thanks for stopping by =)
Things I learned reading this blog:
1. Cacciatore = hunter in Italian (makes SO much sense!)
2. How to get that STINKING garlic smell off my hands!
3. I need to make this for dinner ASAP
Oh, and 4. I’ll be coming back here for daily life/food lessons. Thanks 🙂
You’re so kind, Karly! Please come back and let me know how you like it. Thank you!!
Hi Oriana, this is such a lovely meal! I love quick, easy and healthy dishes and I’d love to include this in my healthy weekly meal plan post with your permission. Links and credit back to you, of course. A great recipe and beautiful shots!
Of course, Robin! You can feature this recipe. Thanks so much for stopping by.
This looks delicious! Great photos!
Thanks Bella!!!
Was looking for something with chicken to make tonight. This looks like it fits the bill perfectly. Perfect photos and a nice presentation.
I hope you enjoyed Ron!! Thank you so much for your comment.
OH my goodness this dish is absolutely mouthwatering! I can’t believe something so gorgeous is ready in under 30 minutes! I need to try this! YUM! #client
Thank you Amber ?
Your photos are stunning I;m still not entirely sure what cacciatore is or how to even pronounce it but this is fab!
Thanks so much Emma!!
I love 30-minute meals and this one looks incredibly tasty and what a beautiful color contrast in the photos! Thanks for sharing!
I love 30 min meal too!! Thanks for stopping by and sharing ?
This meal is so pretty and colorful!
Thanks Jill!!
Wow! These chicken breasts look absolutely DELICIOUS!! Can’t wait to try this recipe! Thanks for sharing it 🙂
What stunning photos! I love the sound of this sauce – with the olives… yum. It would be quite versatile.
This looks delicious and your photos are gorgeous!!