Chef John's Chicken Cacciatore
Featured in Allrecipes Magazine

Chef John's Chicken Cacciatore

Chef John 21722

"This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal."


1 h 50 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  3. Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  4. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  5. Cover and cook in the preheated oven for 1 hour 15 minutes.


  • Cook's Note:
  • Slice the onions with the grain, in the same direction as the lines of the onion, instead of across the onion like they are usually sliced.
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  1. 96 Ratings


I will usually never try a recipe unless there are pages of reviews but I was in the mood for this dish so I decided to go for it. I was NOT disappointed! The only thing I will change next time ...

excellent and really easy i only like breast so i used breasts halved and i have made variations in this dish added some cherry tomatoes , to nights has carrots

Very good! Used my homemade sauce. I always make a big batch & freeze it in 2 cup batches so I'm always ready when I get the urge to cook. I too spiced it up a little more. Had 2 zucchini th...

Fantastic! My only variations are to use 8 large chicken thighs (skin on to reduce prep and cleanup time), substitute a dry red wine for the water, and use 1 ΒΌ cup of Barilla Marinara for the to...

Very pleased with this recipe. I had thighs and drumsticks, skipped the oregano and used seasoned salt. I also added zucchini as another reviewer suggested. I used chicken broth instead of w...

Pretty much followed the recipe as is. The only difference was that I seasoned the chicken with Italian seasoning before browning and doubled the tomato sauce. Other than that, this came out so ...

Fabulous! Even a beginner can master this recipe. I too used a jar of spaghetti sauce instead of the can of tomato sauce. My husband was out mowing when I started this dish the first time. W...

Really good recipe. The only thing I changed was the amount of tomato sauce- i used 2 cans (14.5 oz each) instead of 1 cup. Also, I subsituted red wine for the water and simmered it on the sto...

I made this as written except I used chicken thighs. In the video, I thought he said to keep all the chicken run-off after browning. I wish I would have stuck with my mind and drained it. The me...