12 Delicious Chef John’s Chicken Cacciatore Recipes

Savory, succulent, and utterly satisfying, chicken cacciatore is a dish that never fails to warm the soul and delight the palate. Whether you’re craving a cozy weeknight dinner or planning a special weekend feast, our roundup of 12 Delicious Chef John’s Chicken Cacciatore Recipes offers something for every taste and occasion. Dive in to discover your next favorite rendition of this classic comfort food!

Classic Chef John’s Chicken Cacciatore

Zesty and bold, this dish brings the rustic Italian countryside to your kitchen. **Sear** chicken thighs to golden perfection, then **simmer** in a rich tomato sauce with bell peppers and mushrooms.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. **Season** chicken thighs with salt and black pepper.
2. **Heat** olive oil in a large skillet over medium-high heat.
3. **Sear** chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
4. **Add** onion, bell pepper, and mushrooms to the skillet. Cook for 5 minutes until softened.
5. **Stir** in garlic and cook for 30 seconds until fragrant.
6. **Pour** in white wine, scraping the bottom of the skillet to deglaze. Cook for 2 minutes.
7. **Add** crushed tomatoes, oregano, and red pepper flakes. Bring to a simmer.
8. **Return** chicken thighs to the skillet, skin-side up. Cover and simmer for 25 minutes.
9. **Sprinkle** with fresh basil before serving.

Melt-in-your-mouth chicken with a sauce that’s **bold** and **aromatic**. Serve over polenta or crusty bread to soak up every last drop.

Slow Cooker Chef John’s Chicken Cacciatore

Viral for a reason, this dish **transforms** your slow cooker into a flavor powerhouse. **Dump**, **set**, and **forget**—dinner’s that easy.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup sliced mushrooms
• 1 bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup white wine
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. **Heat** olive oil in a skillet over medium-high heat. **Sear** chicken thighs until golden, 3 minutes per side. **Transfer** to slow cooker.
2. **Sauté** onions, bell pepper, and mushrooms in the same skillet for 5 minutes. **Add** garlic, cook for 1 minute. **Transfer** to slow cooker.
3. **Whisk** together chicken broth, white wine, tomato paste, oregano, salt, and pepper in a bowl. **Pour** over chicken and vegetables.
4. **Cover** and **cook** on low for 6 hours or high for 3 hours, until chicken is tender.
5. **Tip**: For deeper flavor, deglaze the skillet with a splash of wine before adding to the slow cooker.
6. **Tip**: Let the dish rest for 10 minutes after cooking to allow flavors to meld.
7. **Tip**: Serve over polenta or pasta to soak up the rich sauce.

Now, the chicken **falls off the bone**, swimming in a sauce that’s **bold** and **aromatic**. **Pair** it with crusty bread for the ultimate comfort meal.

Chef John’s Chicken Cacciatore with Mushrooms

Bold flavors collide in this rustic yet refined dish. Sear, simmer, and savor—each step builds depth.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper, then dredge in flour, shaking off excess.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add mushrooms and onion. Cook until softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Stir in garlic, cooking until fragrant, about 30 seconds.
6. Pour in white wine, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, about 3 minutes.
7. Add chicken broth, oregano, and red pepper flakes. Bring to a simmer.
8. Return chicken to the skillet, skin-side up. Transfer to the oven and bake until chicken is cooked through, about 25 minutes. Tip: Use a meat thermometer to check for an internal temperature of 165°F.
9. Let rest for 5 minutes before serving. Tip: The sauce thickens as it cools, so patience pays off.

Fall-apart tender chicken meets a velvety mushroom sauce. Serve over polenta or crusty bread to soak up every drop.

Chef John’s Spicy Chicken Cacciatore

Here’s how to whip up a dish that’ll have your taste buds dancing—spicy, savory, and utterly unforgettable. Heat up your skillet; it’s time to transform simple ingredients into something spectacular.

Ingredients

• 2 lbs chicken thighs
• 1 tbsp olive oil
• 1 cup diced onions
• 3 cloves minced garlic
• 1 cup sliced bell peppers
• 1 cup sliced mushrooms
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 cup chicken broth
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and sear in the skillet for 5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add diced onions and sauté for 3 minutes until translucent. Tip: Don’t wash the skillet; those browned bits add flavor.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Toss in bell peppers and mushrooms, cooking for 5 minutes until softened.
6. Stir in tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in crushed tomatoes, red pepper flakes, oregano, and chicken broth, stirring to combine.
8. Return chicken thighs to the skillet, nestling them into the sauce. Simmer uncovered for 25 minutes. Tip: Keep the heat at a gentle simmer to prevent burning.
9. Check for seasoning, adding salt if needed. Tip: Let the dish sit for 5 minutes off the heat before serving to allow flavors to meld.

Get ready to serve this cacciatore over a bed of creamy polenta or crusty bread to soak up every bit of the spicy, rich sauce. The chicken? Fall-off-the-bone tender, with a kick that’ll keep you coming back for more.

Chef John’s Chicken Cacciatore with Olives

Absolutely no one does comfort food like Chef John, and this Chicken Cacciatore with Olives is proof. Bold flavors, tender chicken, and a sauce that demands to be sopped up with bread—this is weeknight dinner gold.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced bell pepper
• 3 cloves garlic, minced
• 1/2 cup pitted green olives
• 1/2 cup dry white wine
• 1 cup crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and place skin-side down in the skillet. Cook for 5 minutes until golden brown.
3. Flip chicken and cook for another 3 minutes. Remove from skillet and set aside.
4. In the same skillet, add onion and bell pepper. Cook for 4 minutes until softened.
5. Add garlic and cook for 30 seconds until fragrant.
6. Stir in olives, white wine, crushed tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer.
7. Return chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25 minutes.
8. Uncover and simmer for an additional 10 minutes to thicken the sauce.
9. Remove from heat and let rest for 5 minutes before serving.

The chicken falls off the bone, and the olives add a briny punch that cuts through the rich tomato sauce. Serve over polenta or with crusty bread to catch every last drop.

Chef John’s Chicken Cacciatore with Red Wine

Absolutely no one does Chicken Cacciatore like Chef John—this version with red wine is a game-changer. Bold flavors, tender chicken, and that rich sauce? **Chef’s kiss.**

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/2 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper, then dredge in flour, shaking off excess.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken until golden, 4 minutes per side. Remove and set aside.
4. In the same skillet, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
5. Pour in red wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
6. Stir in crushed tomatoes, oregano, basil, red pepper flakes, and chicken broth. Bring to a simmer.
7. Return chicken to skillet, nestling into the sauce. Add olives.
8. Transfer skillet to oven. Bake uncovered for 35 minutes, until chicken is cooked through.
9. Sprinkle with fresh parsley before serving.

You’ll love the tender chicken swimming in that robust, wine-infused sauce. Serve over polenta or crusty bread to soak up every last drop.

Chef John’s Chicken Cacciatore with Bell Peppers

Oozing with rustic charm, this dish **marries** tender chicken with vibrant bell peppers in a rich, herb-infused tomato sauce. **Skip** the takeout—your skillet’s about to steal the show.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Season chicken thighs with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add onion and garlic. Cook until softened, about 3 minutes.
4. Add bell peppers and cook for another 5 minutes, until slightly softened.
5. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer until reduced by half, about 3 minutes.
6. Stir in crushed tomatoes, oregano, and red pepper flakes. Return chicken to the skillet, nestling it into the sauce.
7. Cover and simmer on low heat for 30 minutes, until chicken is cooked through.
8. Sprinkle with fresh basil before serving.

Every bite **delivers** juicy chicken and sweet peppers in a sauce that’s bold yet balanced. **Pair** it with crusty bread to soak up every last drop, or layer it over creamy polenta for a twist.

Chef John’s Chicken Cacciatore with Herbs

Elevate your dinner game with this herb-packed Chicken Cacciatore that’s bursting with flavor. **Bold** herbs and tender chicken come together in a dish that’s as easy to make as it is delicious.

Ingredients

• 2 lbs chicken thighs
• 1 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1/2 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F.
2. Dredge chicken thighs in flour, shaking off excess.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Brown chicken thighs for 4 minutes per side, then remove from skillet.
5. In the same skillet, sauté onion and garlic until translucent, about 3 minutes.
6. Add bell pepper and mushrooms, cooking until softened, about 5 minutes.
7. Pour in white wine, scraping up browned bits from the bottom of the skillet.
8. Stir in crushed tomatoes, rosemary, thyme, salt, and pepper.
9. Return chicken to skillet, nestling into the sauce.
10. Transfer skillet to oven and bake for 25 minutes.
11. Sprinkle with fresh basil before serving.

Kitchen magic turns simple ingredients into a rustic masterpiece. The chicken is fall-off-the-bone tender, and the herbs add a fresh punch. Serve over creamy polenta for the ultimate comfort meal.

Chef John’s Chicken Cacciatore with Tomatoes

Oozing with rustic charm, this dish transforms simple ingredients into a bold, tomato-packed masterpiece. **Sear** chicken to golden perfection, then let it **simmer** in a vibrant sauce that’s begging to be sopped up with crusty bread.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat until shimmering.
2. **Season** chicken thighs with salt and pepper, then **sear** skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. **Sauté** onion, garlic, and bell pepper in the same skillet for 3 minutes until softened.
4. **Add** mushrooms and cook for 2 minutes until they start to release their juices.
5. **Stir** in crushed tomatoes, chicken broth, oregano, and red pepper flakes. **Bring** to a simmer.
6. **Return** chicken to the skillet, skin-side up. **Cover** and simmer on low for 25 minutes.
7. **Uncover** and simmer for another 10 minutes to thicken the sauce.
8. **Garnish** with fresh basil before serving.

The chicken **falls off the bone**, mingling with a sauce that’s **rich and tangy**. Serve over polenta or with a hunk of sourdough to **dive into every last drop**.

Chef John’s Chicken Cacciatore with Garlic

Transform your dinner game with this rustic yet refined dish. Tender chicken simmers in a garlicky tomato sauce that’s bursting with flavor.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1/2 cup dry white wine
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for 3 more minutes. Remove and set aside.
5. In the same skillet, sauté onion, garlic, bell pepper, and mushrooms for 5 minutes until softened.
6. Pour in white wine, scraping up any browned bits from the bottom of the pan.
7. Add diced tomatoes, chicken broth, and oregano. Bring to a simmer.
8. Return chicken thighs to the skillet, skin-side up.
9. Transfer skillet to the oven and bake for 25 minutes until chicken is cooked through.
10. Sprinkle with fresh basil before serving.

Outrageously tender chicken with a sauce that’s rich and garlicky. Serve over creamy polenta or crusty bread to soak up every last drop.

Chef John’s Chicken Cacciatore with Onions

Packed with flavor, this chicken cacciatore is a game-changer for weeknight dinners. **Sear**, **simmer**, and **serve**—it’s that easy.

Ingredients

• 2 lbs chicken thighs
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat a large skillet over medium-high heat with 2 tbsp olive oil.
2. Dredge 2 lbs chicken thighs in 1 cup all-purpose flour, shaking off excess.
3. Sear chicken in the skillet for 4 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add 1 large sliced onion and cook for 3 minutes until softened.
5. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Pour in 1 cup chicken broth, scraping up any browned bits from the skillet.
7. Stir in 1 cup crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
8. Return chicken to the skillet, cover, and simmer on low heat for 25 minutes.
9. Sprinkle with 2 tbsp chopped fresh parsley before serving.

You’ll love the tender chicken and rich, herby sauce. **Pair** it with crusty bread or over pasta for a hearty meal.

Chef John’s Chicken Cacciatore with White Wine

Ready to dive into a dish that’s as bold in flavor as it is in simplicity? Chef John’s Chicken Cacciatore with White Wine is your weeknight hero, marrying juicy chicken with a vibrant, wine-kissed sauce.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup onion, diced
• 1/2 cup bell pepper, diced
• 3 cloves garlic, minced
• 1 cup white wine
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Season chicken thighs with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let simmer for 3 minutes.
6. Stir in diced tomatoes, oregano, and red pepper flakes. Bring to a simmer.
7. Return chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 25 minutes.
8. Remove lid and simmer for an additional 10 minutes to thicken the sauce.
9. Sprinkle with fresh basil before serving.

Kick back and savor the tender chicken, bathed in a sauce that’s rich with the tang of tomatoes and the depth of white wine. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop.

Conclusion

Ready to elevate your dinner game? This roundup of 12 Delicious Chef John’s Chicken Cacciatore Recipes offers something for every taste and skill level. Whether you’re craving classic flavors or a creative twist, these dishes promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next culinary adventure. Happy cooking!