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This dutch oven chicken cacciatore is nearly a dump recipe. Add everything to the pot and let it simmer until it’s irresistibly delicious.
Everything you need to know to make The Best Chicken Cacciatore Recipe
- Recipe Notes and Tips
- About the Ingredients
- How to make Chicken Cacciatore in a Dutch Oven
- Freezer Instructions
- Frequently Asked Questions
- The Recipe
- Similar Recipes You Might Want to Try
Casandra’s Recipe Notes and Tips
Ever look at a bowl of spaghetti and just wish there was more to it? Chicken Cacciatore is the answer to your boring spaghetti dinner woes.
In this recipe, jarred marinara sauce is jazzed up by simmering it with chicken, onions, mushrooms and bell peppers. The flavors then continue to deepen when you add the red wine and extra seasonings – hello onion soup mix!
Dinners don’t get easier than this chicken cacciatore recipe. If you have a 5 minutes to spare while you’re prepping your meal, browning the chicken pieces will give the chicken a nice texture but it’s not necessary. You can certainly take the easy road and just dump and simmer. Be sure to check the chicken for doneness if you use the dump method. It will need to simmer in a hot sauce long enough to cook all the way through.
About the Ingredients
Chicken – dark meat chicken gives the sauce extra flavor depth. Boneless, skinless chicken thighs are my go to for this recipe but any bone-in pieces or even breasts work too.
Green Bell Pepper – 2 large peppers with stems and seeds removed. Keeping the slices thin helps get a little pepper in every bite.
Onions – 2 sweet onions sliced thin. I use a mandoline for this to keep the slices uniform.
Mushrooms – baby bellas, sliced.
Garlic – minced garlic or chopped fresh.
Red wine – to deglaze the pan after browning the chicken.
Onion soup mix – a packet of Lipton Onion Soup mix is added directly to the sauce.
Seasonings – Italian seasonings, salt and pepper. You could add a few shakes of red pepper flakes here for a little heat.
Marinara sauce – use a 24 oz jar of your favorite jarred sauce or if you have homemade sauce that’s even better.
How to Make The Best Chicken Cacciatore in a Dutch Oven
Place a dutch oven over medium high heat on the stove. Add a little bit of olive oil, and then brown the chicken pieces on each side. Work in batches if necessary and remove the chicken to a plate once it’s golden brown.
Pour the red wine into the pot and use a wooden spoon to scrape the brown bits from the bottom of the pan.
Add the rest of the ingredients to the pot and then place the chicken (and pour any drippings on the plate) into the sauce too. Don’t worry that it looks like there isn’t enough sauce for all of the veggies and chicken. This will cook down and the ratio will be perfect.
Cover the dutch oven and bring the sauce to a simmer. Turn down the heat and let it cook for 2-4 hours.
Serve the chicken cacciatore over a bed of spaghetti to soak up every drop of that delicious sauce.
Freezer Instructions for Chicken Cacciatore
Chicken Cacciatore makes a great freezer meal. If you have leftovers, transfer the chicken, vegetables and sauce to a freezer safe container and let it cool to room temperature. Then cover and freeze for up to 3 months.
To defrost the chicken cacciatore, remove the container from the freezer and place it in the refrigerator for 1-2 days. When you’re ready to heat up the meal pour everything into a pot on the stove over medium low heat and cover the pot. Stir occasionally to prevent the sauce from burning and be sure the sauce only simmers, but doesn’t boil. Continue warming until the chicken is warm all the way through.
Frequently Asked Questions
How do you reheat chicken cacciatore?
Put the chicken, vegetables and sauce in a pot on the stove over medium low heat and cover the pot. Stir occasionally to prevent the sauce from burning and be sure the sauce only simmers, but doesn’t boil. Continue warming for about 15 minutes or until the chicken is warm all the way through.
What do you eat with chicken cacciatore?
Pasta, rice, green salad and bread for dipping all make great additions to dutch oven chicken cacciatore.
Can I freeze chicken cacciatore?
To freeze chicken cacciatore simply transfer the sausage, peppers, onions and sauce to a freezer safe container and freeze for up to 3 months.
What is cacciatore sauce made of?
Cacciatore sauce is a rich tomato sauce seasoned by the addition of onions, peppers, mushrooms, garlic, and red wine.
What is a substitute for wine in cacciatore?
Substitute wine for chicken stock in cacciatore sauce, if needed.
The Recipe for the Best Dutch Oven Chicken Cacciatore
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and if you have a favorite go-to jarred marinara. Enjoy!
Best Chicken Cacciatore in the Dutch Oven
Equipment
- 1 Dutch Oven
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless skinless chicken thighs
- salt & pepper
- 1/2 cup red wine
- 2 green bell peppers sliced into thin strips
- 2 sweet onions sliced into half rings
- 16 oz sliced baby bella mushrooms
- 1 tbsp minced garlic
- 24 oz jarred tomato sauce
- 2 tsp Italian seasonings
- 1 onions soup mix packet
- 1 lb spaghetti
Instructions
- Heat 1 tbsp olive oil in a dutch oven over medium high heat.
- Season 2 lbs boneless skinless chicken thighs with salt & pepper and add to the hot pot. Brown the chicken on both sides, about 3 minutes per side. Work in batches if needed and remove the chicken to a plate.
- Pour 1/2 cup red wine into the dutch oven and use a wooden spoon to scrape any brown bits from the bottom of the pot.
- Add the remaining ingredients (2 green bell peppers, 2 sweet onions, 16 oz sliced baby bella mushrooms, 1 tbsp minced garlic, 24 oz jarred tomato sauce, 2 tsp Italian seasonings, and 1 onions soup mix packet) to the pot and return the chicken to the pot also. Give everything a gentle stir to coat with sauce. *Don't worry if it doesn't look like enough sauce, it will be after it cooks.
- Cover the dutch oven and let simmer for 2-4 hours.
- Serve the cacciatore over 1 lb spaghetti cooked according to the package directions.
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