12 Delicious Easy Weeknight Chicken Cacciatore Recipes

Evenings can be hectic, but that doesn’t mean dinner has to be boring or complicated. Dive into our roundup of 12 Delicious Easy Weeknight Chicken Cacciatore Recipes, where comfort meets convenience. Perfect for those nights when you crave something hearty without the hassle, these dishes promise to delight your taste buds and simplify your cooking routine. Ready to transform your weeknight dinners? Let’s get started!

Classic Chicken Cacciatore

This hearty dish brings rustic Italian flavors to your table with minimal fuss. Tender chicken simmers in a rich tomato sauce with bell peppers and onions.

Ingredients

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

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 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 onion and bell pepper. Cook until softened, about 5 minutes.
5. Add garlic and cook for 1 minute until fragrant.
6. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
7. Stir in crushed tomatoes, oregano, and chicken broth. Bring to a simmer.
8. Return chicken to the skillet, skin-side up. Cover and simmer on low heat for 25 minutes.
9. Uncover and simmer for an additional 10 minutes to thicken the sauce.
10. Sprinkle with fresh basil before serving.

Here the chicken turns fork-tender, soaking up the tangy tomato sauce. Serve over polenta or with crusty bread to mop up the sauce.

Slow Cooker Chicken Cacciatore

Looking for a hearty, no-fuss meal that practically cooks itself? Slow Cooker Chicken Cacciatore is your answer, combining tender chicken with rich tomatoes and herbs.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup chicken broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

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 pepper, then sear in the skillet until golden brown, 3-4 minutes per side. Transfer to slow cooker.
3. In the same skillet, sauté onion, bell pepper, and garlic until softened, about 5 minutes. Tip: Scrape up any browned bits for extra flavor.
4. Add mushrooms and cook for another 3 minutes, then transfer mixture to slow cooker.
5. Stir in diced tomatoes, chicken broth, tomato paste, oregano, and basil into the slow cooker.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and reaches 165°F internally.
7. Remove chicken and shred meat if desired, then return to slow cooker. Tip: Letting it sit for 10 minutes enhances flavors.
8. Serve hot over pasta or polenta. Tip: Garnish with fresh parsley for a pop of color.

Perfectly tender chicken melds with the robust sauce, offering a comforting depth of flavor. Try serving it over creamy mashed potatoes for a twist.

One-Pot Chicken Cacciatore

Savory and straightforward, this One-Pot Chicken Cacciatore brings rustic Italian flavors to your table with minimal cleanup.

Ingredients

• 2 tbsp olive oil
• 4 chicken thighs, bone-in, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, diced
• 3 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
• 1/2 tsp dried basil
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with salt and pepper. Brown them in the pot for 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion and garlic until translucent, about 3 minutes.
4. Add bell pepper and mushrooms. Cook for 5 minutes until softened.
5. Pour in white wine. Scrape the bottom of the pot to deglaze. Simmer for 2 minutes.
6. Stir in diced tomatoes, chicken broth, oregano, and basil. Bring to a simmer.
7. Return chicken to the pot. Cover and simmer on low heat for 25 minutes.
8. Uncover and simmer for an additional 10 minutes to thicken the sauce.
9. Sprinkle with fresh parsley before serving.

The chicken turns tender, falling off the bone, while the sauce thickens into a rich, herb-infused base. Serve over polenta or crusty bread to soak up every bit.

Healthy Chicken Cacciatore

Bold flavors and simple ingredients come together in this Healthy Chicken Cacciatore. Perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 1 cup diced onions
• 1 cup diced bell peppers
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken breasts to the skillet. Cook for 5 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add mushrooms, onions, and bell peppers. Cook for 5 minutes until vegetables are soft.
4. Add minced garlic to the skillet. Cook for 1 minute until fragrant.
5. Pour in chicken broth and crushed tomatoes. Stir to combine.
6. Add oregano, basil, salt, and black pepper. Stir well.
7. Return chicken breasts to the skillet. Cover and simmer for 20 minutes on low heat.
8. Remove lid and simmer for an additional 5 minutes to thicken the sauce.

Juicy chicken pairs perfectly with the rich, herby tomato sauce. Serve over whole wheat pasta or with a side of steamed vegetables for a complete meal.

Quick Chicken Cacciatore Pasta

Now, let’s dive into making a comforting Quick Chicken Cacciatore Pasta that’s perfect for any night of the week.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz pasta
• 1/4 cup parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb cubed chicken breast to the skillet. Cook for 5 minutes, stirring occasionally, until browned.
3. Add 1 cup diced onion and 1 cup diced bell pepper to the skillet. Cook for 3 minutes, until softened.
4. Stir in 2 minced garlic cloves and cook for 30 seconds, until fragrant.
5. Pour in 1 can diced tomatoes and 1 cup chicken broth. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Bring the mixture to a simmer. Reduce heat to low. Cover and cook for 15 minutes.
7. Meanwhile, cook 8 oz pasta according to package instructions. Drain.
8. Add the cooked pasta to the skillet. Toss to coat the pasta evenly with the sauce.
9. Garnish with 1/4 cup chopped parsley before serving.

Just like that, you’ve got a dish with tender chicken, al dente pasta, and a rich, herb-infused tomato sauce. Try serving it with a sprinkle of Parmesan cheese for an extra flavor boost.

Chicken Cacciatore with Mushrooms

A classic Italian dish, Chicken Cacciatore with Mushrooms brings rustic flavors to your table with minimal fuss. Perfect for weeknights or entertaining, it’s a hearty one-pan meal that satisfies.

Ingredients

– 2 lbs chicken thighs, bone-in, skin-on
– 1 tbsp olive oil
– 1 cup sliced mushrooms
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then place skin-side down in the skillet. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, add mushrooms and onion. Cook for 5 minutes until softened. Tip: Don’t overcrowd the pan to ensure even browning.
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 pan. Cook until reduced by half, about 3 minutes.
6. Stir in crushed tomatoes and oregano. Bring to a simmer.
7. Return chicken to the skillet, skin-side up. Cover and simmer on low heat for 25 minutes. Tip: Keep the heat low to prevent the tomatoes from burning.
8. Remove lid and simmer for another 10 minutes to thicken the sauce. Tip: The sauce should coat the back of a spoon when ready.
9. Sprinkle with fresh parsley before serving. Pairs beautifully with creamy polenta or crusty bread to soak up the rich sauce. The chicken turns out tender, with a sauce that’s deeply flavorful and slightly tangy from the tomatoes.

Easy Chicken Cacciatore Skillet

Vibrant and hearty, this dish brings the rustic flavors of Italy to your table with minimal effort. Perfect for weeknights, it’s a one-skillet wonder that promises depth and comfort.

Ingredients

• 2 tbsp olive oil
• 4 chicken thighs, bone-in, skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 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
• 1/2 tsp dried basil
• 2 tbsp fresh parsley, 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 add to skillet skin-side down. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Cook for 3 minutes until softened.
4. Add garlic and mushrooms, cooking for 2 minutes until fragrant.
5. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, about 2 minutes.
6. Stir in diced tomatoes, chicken broth, oregano, and basil. Bring to a simmer.
7. Return chicken to skillet, nestling into the sauce. Cover and simmer on low for 25 minutes.
8. Uncover and simmer for an additional 10 minutes to thicken the sauce slightly.
9. Sprinkle with fresh parsley before serving.

Expect tender chicken that falls off the bone, enveloped in a rich, herbaceous sauce. Serve over creamy polenta or crusty bread to soak up every last drop.

Chicken Cacciatore with Olives

Just like grandma used to make, this Chicken Cacciatore with Olives is a hearty, flavorful dish that’s perfect for any night of the week. Juicy chicken, tangy olives, and a rich tomato sauce come together in this classic Italian meal.

Ingredients

– 2 lbs chicken thighs
– 1/2 cup all-purpose flour
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1/2 cup green olives, pitted
– 1/2 cup black olives, pitted
– 1 can (28 oz) crushed tomatoes
– 1/2 cup chicken broth
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Dredge chicken thighs in flour, shaking off excess.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Brown chicken thighs for 3-4 minutes per side, then remove from skillet.
5. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
6. Add green and black olives, crushed tomatoes, chicken broth, oregano, basil, salt, and pepper. Stir to combine.
7. Return chicken thighs to the skillet, nestling them into the sauce.
8. Cover skillet and transfer to the oven. Bake for 45 minutes.
9. Remove cover and bake for an additional 15 minutes to thicken the sauce.
10. Let rest for 5 minutes before serving.

Outstanding in both flavor and texture, this dish features tender chicken that falls off the bone and a sauce that’s perfectly balanced between tangy and rich. Serve over a bed of polenta or with crusty bread to soak up every last drop.

Spicy Chicken Cacciatore

Outrageously flavorful and easy to make, this Spicy Chicken Cacciatore brings a bold twist to the classic. Perfect for weeknights or impressing guests.

Ingredients

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

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt and black pepper. Sear skin-side down for 5 minutes until golden. Flip and sear for 3 more minutes. Remove and set aside.
4. In the same skillet, sauté onion and garlic for 2 minutes until fragrant.
5. Add bell pepper and mushrooms. Cook for 5 minutes until softened.
6. Stir in white wine, scraping up any browned bits. Simmer for 2 minutes.
7. Add diced tomatoes, tomato paste, red pepper flakes, and oregano. Stir to combine.
8. Return chicken to the skillet, skin-side up. Spoon sauce over the chicken.
9. Transfer skillet to the oven. Bake for 25 minutes until chicken is cooked through.
10. Garnish with fresh basil before serving.

With a crispy skin and tender meat, the chicken pairs wonderfully with the spicy, tangy sauce. Serve over polenta or crusty bread to soak up every last drop.

Chicken Cacciatore with Bell Peppers

You’ve probably heard of Chicken Cacciatore, but adding bell peppers brings a sweet, vibrant twist to this classic. Here’s how to make it right.

Ingredients

– 2 tbsp olive oil
– 4 chicken thighs, bone-in, skin-on
– 1 tsp salt
– 1/2 tsp black pepper
– 1 onion, sliced
– 2 bell peppers, sliced
– 3 garlic cloves, minced
– 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. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper, then sear in the skillet for 5 minutes per side until golden. Remove and set aside.
3. In the same skillet, add onion and bell peppers. Cook for 5 minutes until softened.
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. Cook until reduced by half, about 3 minutes.
6. Stir in diced tomatoes, chicken broth, and oregano. Bring to a simmer.
7. Return chicken to the skillet, cover, and simmer on low heat for 25 minutes.
8. Remove lid and simmer for another 10 minutes to thicken the sauce.
9. Sprinkle with fresh basil before serving.

Unbelievably tender chicken pairs perfectly with the sweet bell peppers and rich tomato sauce. Serve over polenta or crusty bread to soak up every bit of flavor.

Gluten-Free Chicken Cacciatore

Just when you thought comfort food couldn’t get any better, this gluten-free chicken cacciatore proves otherwise. Packed with flavor and easy to make, it’s a weeknight winner.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup sliced bell peppers
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil.
2. Season chicken thighs with salt and pepper. Place skin-side down in the skillet. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, add diced onions and bell peppers. Cook for 3-4 minutes until softened.
4. Add minced garlic and mushrooms. Cook for 2 minutes until fragrant.
5. Stir in diced tomatoes, chicken broth, tomato paste, oregano, and basil. Bring to a simmer.
6. Return chicken to the skillet, skin-side up. Cover and simmer on low heat for 25 minutes.
7. Remove lid and simmer for an additional 10 minutes to thicken the sauce.
8. Check chicken internal temperature reaches 165°F before serving.

Zesty and hearty, this dish boasts tender chicken in a rich, herb-infused tomato sauce. Serve over gluten-free pasta or polenta for a satisfying meal.

Chicken Cacciatore with White Wine

Let’s dive into making Chicken Cacciatore with White Wine, a rustic dish that’s both hearty and elegant.

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
• 3 cloves garlic, minced
• 1 cup white wine
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 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. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer until reduced by half, about 3 minutes.
5. Add diced tomatoes, chicken broth, oregano, and red pepper flakes. Stir to combine.
6. Return chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 25 minutes.
7. Uncover and simmer for an additional 10 minutes to thicken the sauce.
8. Stir in fresh basil just before serving.

Zesty and rich, this Chicken Cacciatore boasts tender meat and a sauce that’s perfectly balanced between tangy and sweet. Serve over polenta or with crusty bread to soak up every last drop.

Conclusion

Delightful, isn’t it? Discovering 12 easy weeknight Chicken Cacciatore recipes that promise to spice up your dinner routine. Each recipe is a testament to the joy of cooking simple, flavorful meals that bring everyone to the table. We’d love to hear which one becomes your favorite—drop us a comment below! And if you found this roundup helpful, why not share the love? Pin this article on Pinterest for fellow home cooks to enjoy.