Weeknight Boneless Chicken Cacciatore Recipe

This Easy Boneless Chicken Cacciatore is a comforting, hearty dish ideal for cooler weather. It’s a modern, simplified take on the classic Italian cacciatore: I use boneless, skinless chicken thighs and breasts to speed up preparation and appeal to picky eaters, and I load the dish with lots of vegetables for color and flavor. The sauce here is lighter than some traditional versions—made with white wine and chicken broth for a thinner, flavorful base rather than a heavy red-wine tomato stew—yet it still tastes rich and satisfying. Serve it with creamy polenta, buttered pasta, or crusty bread for a cozy meal the whole family will enjoy. Start with a simple antipasto or a green salad, then bring out this cacciatore for a crowd-pleasing dinner.

Chicken Cacciatore: Traditional vs. Modern

Cacciatore, which literally means “hunter” in Italian, is a rustic braised dish that can be made with chicken or rabbit and typically includes vegetables, herbs, and a tomato-based sauce. In many traditional Italian recipes, richer tomato sauces and red wine are used and the meat often remains on the bone with the skin to add depth of flavor. This modern version keeps things simple and faster by using boneless, skinless chicken pieces and a lighter tomato base. I use white wine and chicken broth for a brighter, more delicate sauce and add extra vegetables to create a balanced, wholesome meal that’s easy to prepare on weeknights or to serve for guests.

Ingredients for Easy Boneless Chicken Cacciatore

• 3 pounds chicken (boneless, skinless thighs and breasts; halve the breasts)
• 1/2 cup all-purpose flour for dredging
• 3 tablespoons extra-virgin olive oil
• 1 red bell pepper, cored and sliced
• 1 green bell pepper, cored and sliced
• 1/2 red onion, sliced into wedges
• 8 ounces mushrooms (white, cremini, or baby Bellas), halved or quartered
• 4 cloves garlic, roughly chopped
• 1 cup dry white wine
• 1 cup chicken stock or broth
• 1 (14.5 oz) can diced tomatoes with their juices
• 1 tablespoon concentrated tomato paste
• 1 cup pitted olives (green or black), whole or halved
• 1 teaspoon Italian seasoning, dried
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 2 sprigs fresh rosemary
• 1 bay leaf, dried
• 2 teaspoons kosher salt, divided
• 1 teaspoon black pepper

Vegetable Prep

If you’re short on time, buy pre-sliced vegetables at the store. Otherwise, prepare the vegetables while you brown the chicken—chopping and slicing will usually finish just as the chicken is ready. Quick prep tips:

• Bell peppers: remove seeds and membranes, cut into strips
• Mushrooms: wipe clean and halve or quarter, depending on size
• Onion: peel and cut into wedges
• Garlic: peel and roughly chop
• Olives: use pitted olives whole or halved

Stovetop method

• Pat the chicken dry with paper towels and season both sides with 1 teaspoon kosher salt and black pepper.
• Lightly dredge the chicken in flour and shake off any excess.
• Heat olive oil in a large 5–7 quart braiser or Dutch oven over medium heat until shimmering.
• Brown the chicken on both sides until golden, then remove and set aside (it will finish cooking while braising).
• In the same pan, add the prepared vegetables and garlic; add a little more oil if the pan is dry.
• Sauté the vegetables for 2–3 minutes until they brighten and soften slightly.
• Pour in the white wine and scrape up any browned bits from the bottom of the pan; cook about 1 minute to reduce slightly.
• Add chicken broth, diced tomatoes, tomato paste, olives, Italian seasoning, dried basil, bay leaf, rosemary, red pepper flakes, remaining salt, and pepper; stir to combine.
• Return the chicken to the pan, nestling the pieces into the vegetable mixture.
• Cover with the lid, reduce heat to low, and simmer for about 30 minutes until the chicken and vegetables are tender and cooked through.
• Remove the bay leaf and rosemary sprigs before serving. Serve hot with your preferred side and crusty bread.

Slow cooker method for Chicken Cacciatore

This recipe adapts well to a slow cooker. For best flavor and texture, brown the chicken briefly first.

• Season and lightly dredge the chicken, then brown in a braiser or skillet until golden; it does not need to be fully cooked.
• Transfer vegetables to a 6–8 quart slow cooker and add chicken broth, white wine, tomatoes, tomato paste, seasonings, olives, bay leaf, and rosemary. Stir to combine.
• Nestle the browned chicken into the mixture, cover, and cook on low for 6 hours until tender.

What to serve with Chicken Cacciatore

This cacciatore is especially lovely over creamy polenta, which soaks up the sauce and makes a comforting plate. Other great pairings include buttered tagliatelle or pappardelle, zucchini noodles for a lighter option, or buttery mashed potatoes. A big hunk of crusty bread works well for dipping if you prefer a stew-like serving. The dish is versatile and pairs nicely with almost any starchy base.

How to store leftovers

Leftovers store well and often taste even better the next day. Place cooled portions in an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat in a covered pan until the chicken and vegetables are heated through. Add a splash of broth or water if the sauce has thickened too much.

Recipe card

All content and photographs © Claudia’s Table.

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