This rustic hearty Pioneer Woman Italian Chicken Cacciatore is made with tender bone-in chicken thighs and crushed tomatoes and ready in 1 hour and 10 minutes. The rich wine-infused sauce bubbles and thickens around the pan-fried chicken while it simmers to tender perfection. I find myself scraping the skillet clean to get every last drop of the vegetable-packed gravy.

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Why This Classic Works

I used to think making a slow-simmered stew required hours standing by the stove. This recipe proved me entirely wrong by building deep flavor quickly. Searing the chicken first leaves a layer of golden fond at the bottom of the pan.

That browned layer melts into the wine and tomatoes to create an incredibly rich base. I originally skipped dusting the chicken in flour, but I learned that step is crucial. It gives the meat a lovely crust and naturally thickens the sauce.

Pioneer Woman Italian Chicken Cacciatore Ingredients

8 bone-in, skin-on chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 large yellow onion, sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
8 ounces cremini mushrooms, thickly sliced
4 cloves garlic, minced
3/4 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme

How To Make Pioneer Woman Italian Chicken Cacciatore

Prep The Chicken: Season the chicken thighs generously with salt and black pepper, then dredge them lightly in flour. Shake off any excess flour to prevent a gummy coating.
Sear The Meat: Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down for 5 minutes until crispy, then flip and brown the other side.
Saute The Vegetables: Remove the chicken to a plate. Add the sliced onion, bell peppers, and mushrooms to the skillet and cook for 6 minutes until softened.
Deglaze The Pan: Stir in the minced garlic for 1 minute, then pour in the red wine. Scrape the bottom of the pan with a wooden spoon to release the browned bits.
Simmer The Sauce: Pour in the crushed tomatoes, dried oregano, and dried thyme. Bring the mixture to a gentle boil, then lower the heat to a simmer.
Finish Cooking: Nestle the chicken thighs back into the sauce. Cover the skillet and let it simmer on low for 40 minutes until the chicken is completely cooked through.

Recipe Tips

Use bone-in chicken: The bone adds deep savory flavor to the sauce and keeps the meat moist during the long simmer.
Do not rush the sear: Letting the skin get deeply golden provides better texture and builds the foundation for the sauce.
Check the wine: Choose a dry red wine you actually like drinking, as the flavor concentrates heavily while cooking.

What To Serve With Italian Chicken Cacciatore

I love serving this robust stew over a generous bed of buttery egg noodles or linguine to soak up the sauce. A side of crusty garlic bread is also brilliant for wiping the plate clean. If you want something lighter, roasted zucchini or a crisp green salad balance the heavy tomato gravy perfectly.

How To Store

Keep leftover chicken and sauce in an airtight container in the fridge for up to 4 days. The flavors actually improve on the second day. You can also freeze it for up to 3 months, though the bell peppers might soften slightly upon thawing.

FAQs

Can I use boneless chicken breasts instead? Yes, you can use chicken breasts. However, you will need to reduce the simmering time to about 20 minutes to prevent the meat from drying out.
What can I substitute for the red wine? If you prefer not to use alcohol, you can use chicken broth mixed with a splash of balsamic vinegar. This adds a similar depth and slight acidity.
Do I have to use flour on the chicken? The flour helps thicken the sauce and gives the chicken a nice crust. If you are gluten-free, you can easily skip it or use a gluten-free flour blend.
Can I make this in a slow cooker? Absolutely. Sear the chicken and vegetables first, then transfer everything to a slow cooker and cook on low for 6 hours.

Nutrition

Calories: 450 kcal
Total Fat: 22 g
Saturated Fat: 5 g
Cholesterol: 125 mg
Sodium: 680 mg
Total Carbohydrate: 20 g
Protein: 32 g

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Pioneer Woman Italian Chicken Cacciatore

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Pioneer Woman Italian Chicken Cacciatore features crispy pan-seared chicken and tender vegetables swimming in a rich tomato sauce. Ready in just over an hour, this hearty one-pan dinner brings comforting weekend flavors to busy weeknights. Serve over your favorite pasta.

Ingredients

8 bone-in, skin-on chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 large yellow onion, sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
8 ounces cremini mushrooms, thickly sliced
4 cloves garlic, minced
3/4 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

1. Prep The Chicken: Season the chicken thighs generously with salt and black pepper, then dredge them lightly in flour. Shake off any excess flour to prevent a gummy coating.
2. Sear The Meat: Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down for 5 minutes until crispy, then flip and brown the other side.
3. Saute The Vegetables: Remove the chicken to a plate. Add the sliced onion, bell peppers, and mushrooms to the skillet and cook for 6 minutes until softened.
4. Deglaze The Pan: Stir in the minced garlic for 1 minute, then pour in the red wine. Scrape the bottom of the pan with a wooden spoon to release the browned bits.
5. Simmer The Sauce: Pour in the crushed tomatoes, dried oregano, and dried thyme. Bring the mixture to a gentle boil, then lower the heat to a simmer.
6. Finish Cooking: Nestle the chicken thighs back into the sauce. Cover the skillet and let it simmer on low for 40 minutes until the chicken is completely cooked through.