Why You’ll Love this Classic Chicken Cacciatore
Every home cook needs a go-to chicken recipe that’s both impressive and doable, and this Classic Chicken Cacciatore fits the bill perfectly.
I’m obsessed with how this rustic Italian dish transforms simple ingredients into something magical. The tender chicken simmered in a rich tomato sauce with red wine? Heaven on a plate.
What I adore most is the versatility. Serve it over linguine for a hearty dinner, or pair with crusty bread to soak up that delicious sauce.
The hands-off simmering time means I can prepare side dishes or, let’s be honest, enjoy a glass of that leftover wine while dinner practically cooks itself.
What Ingredients are in Classic Chicken Cacciatore?
The beauty of Chicken Cacciatore lies in its straightforward ingredient list, combining pantry staples with fresh elements to create a dish that’s greater than the sum of its parts. This hunter-style Italian classic relies on a flavorful tomato-wine sauce that transforms ordinary chicken into something extraordinary.
I’m always amazed by how these simple ingredients work together to create such deep, rich flavors as they simmer.
- 6 boneless skinless chicken breasts
- 12 ounces linguine
- 1/4 cup olive oil
- 2 yellow onions, peeled and crushed
- 1 (1 lb) can tomatoes
- 3/4 cup dry red wine
- 1/4 cup tomato paste
- 1/2 teaspoon rosemary
- 1 teaspoon salt
- 1/4 teaspoon pepper
When shopping for this recipe, quality matters in a few key areas. The dry red wine doesn’t need to be expensive, but should be something you’d actually drink—cooking concentrates the flavors, so a harsh wine means a harsh sauce.
For the canned tomatoes, whole peeled ones give the best texture and flavor, letting you break them up to your preference.
And while the recipe calls for boneless chicken breasts, you could substitute chicken thighs for a richer, more succulent result.
Might I suggest doubling the garlic? In my kitchen, there’s rarely such a thing as too much.
How to Make this Classic Chicken Cacciatore
Making Chicken Cacciatore is like orchestrating a beautiful dance between ingredients, with each step building flavor upon flavor. Start by heating 1/4 cup olive oil in a large pot over high heat. Once the oil is shimmering, add your 6 boneless skinless chicken breasts and cook until they’re nicely browned on all sides. The goal isn’t to cook them through completely—just getting that golden exterior that will add depth to your final dish. Remove the chicken and set it aside on a plate.
In the same pot, with all those wonderful chicken bits still clinging to the bottom, add your 2 crushed yellow onions and cook them for about 5 minutes until they start to become translucent. Can you smell that heavenly aroma already?
Next, add the garlic and cook for another 4 minutes, stirring occasionally to prevent burning. This is where the foundation of flavor truly begins. Now, add the 1-pound can of tomatoes, breaking up any clumps with your spoon. While that heats through, quickly mix 3/4 cup dry red wine with 1/4 cup tomato paste and 1/2 teaspoon rosemary in a small bowl, then pour this fragrant mixture into the pot. The kitchen should be filled with an intoxicating scent at this point.
Return the chicken to the pot, nestling the pieces into the sauce. Season with 1 teaspoon salt and 1/4 teaspoon pepper, then reduce the heat and let everything simmer together for about 45 minutes. For perfect results, use a premium meat thermometer to ensure the chicken reaches 165°F. This slow cooking allows the chicken to become tender and the sauce to thicken and develop complex flavors.
While the sauce is in its final simmering stage, cook 12 ounces of linguine according to package directions. I find cooking the pasta to al dente works best, as it will continue to absorb some of the sauce when combined.
Once everything is ready, toss the linguine with the sauce and chicken, allowing all the elements to come together in perfect harmony. One bite and you’ll understand why this dish has stood the test of time.
Classic Chicken Cacciatore Substitutions and Variations
While traditional Chicken Cacciatore brings comfort to my table, I’m all about flexibility in the kitchen—and this classic recipe welcomes countless variations.
Swap linguine for pappardelle or polenta if you’re craving something different. Not a fan of chicken breasts? Thighs work beautifully, offering richer flavor. You can also transform this dish with mushrooms, bell peppers, or olives—ingredients that honor its rustic Italian roots.
For a lighter version, replace red wine with chicken broth, or go alcohol-free with grape juice. Herbs are your playground too. Basil or oregano instead of rosemary? Why not?
The beauty of cacciatore lies in making it uniquely yours.
What to Serve with Classic Chicken Cacciatore
Pairing side dishes with classic Chicken Cacciatore can elevate your dining experience from simple weeknight dinner to memorable feast.
While our recipe already includes linguine, I’m a firm believer in offering variety at the table.
A crisp arugula salad with lemon vinaigrette cuts through the rich tomato sauce perfectly.
Roasted vegetables—think bell peppers, zucchini and mushrooms—echo the earthy flavors in the cacciatore itself.
Don’t forget crusty Italian bread for sopping up that delicious sauce.
Some garlic knots, maybe?
And honestly, who can resist a glass of the same dry red wine you used in cooking?
Final Thoughts
Classic Chicken Cacciatore stands as one of Italy’s most beloved comfort foods for good reason. The marriage of tender chicken, robust tomato sauce, and aromatic herbs creates a dish that’s both satisfying and impressive.
I’m convinced anyone can master this recipe with a bit of patience.
What I love most is its versatility—serve it with linguine as suggested, or try it with crusty bread or polenta for a change.
The leftovers? Even better the next day, as those flavors continue to develop overnight.
For those chilly evenings when you crave something different, consider making a baked potato soup topped with shredded cheddar and crispy bacon bits.
If you enjoy hearty comfort foods, you might also appreciate a creamy potato soup made with both pureed and diced potatoes for interesting texture.
