Rustic Italian Chicken Cacciatore Recipe

Why You’ll Love this Italian Chicken Cacciatore

This rustic Italian Chicken Cacciatore isn’t just another chicken dish—it’s a symphony of flavors that’ll transport you straight to the Italian countryside.

The tender chicken breasts, slowly simmered in a rich sauce of crushed tomatoes, dry red wine, and aromatic garlic, create an irresistible comfort food that’s surprisingly simple to prepare.

I’m particularly fond of how the rosemary infuses throughout the sauce during that 45-minute simmer, while the linguine soaks up all those savory juices.

There’s something magical about that first bite when the tangy tomato blend meets the perfectly cooked pasta—a true weeknight dinner triumph!

What Ingredients are in Italian Chicken Cacciatore?

This classic Italian dish combines simple, hearty ingredients to create something truly magical in your kitchen. The beauty of Chicken Cacciatore lies in how it transforms everyday pantry staples into a meal that feels like it came straight from a rustic Italian trattoria. You’ll notice the recipe calls for dry red wine, which adds incredible depth to the sauce—I always feel like a proper Italian nonna when I pour that wine into the simmering pot, watching it reduce into something magnificent.

• 6 boneless skinless chicken breasts
• 12 ounces linguine
• 1/4 cup olive oil
• 2 yellow onions, peeled and crushed
• 1 (1 lb) can tomatoes
• 3/4 cup dry red wine
• 1/4 cup tomato paste
• 1/2 teaspoon rosemary
• 1 teaspoon salt
• 1/4 teaspoon pepper

When shopping for these ingredients, quality really matters for a few key items. The dry red wine doesn’t need to be expensive, but should be something you’d actually enjoy drinking (cooking with poor quality wine is a recipe for disappointment). Similarly, good-quality canned tomatoes make a noticeable difference in the final flavor profile. And while the recipe doesn’t specify fresh or dried rosemary, I find fresh adds a more aromatic quality to the dish. If you’re serving this to guests who appreciate a bit more complexity, consider adding a handful of black olives or capers—not traditional, perhaps, but absolutely delicious with these classic flavors.

How to Make this Italian Chicken Cacciatore

To begin this rustic Italian favorite, heat 1/4 cup olive oil in a large pot over high heat. Add your 6 boneless skinless chicken breasts and cook until they’re beautifully browned on all sides, then remove them from the pot and set aside.

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Now, toss 2 yellow onions (peeled and crushed) into the same pot and let them cook for about 5 minutes, releasing all their sweet aromatics. Can you smell that kitchen transformation happening already? Add the garlic and cook for another 4 minutes, stirring occasionally to prevent any burning.

Next comes the saucy part. Pour in your 1-pound can of tomatoes, breaking up any clumps with your spoon for a more uniform texture. In a separate bowl, mix 3/4 cup dry red wine, 1/4 cup tomato paste, and 1/2 teaspoon rosemary—this magical combination adds such depth to our cacciatore.

Add this mixture to the pot and stir well to combine. Return your chicken to the pot, nestling the pieces into the sauce, and season with 1 teaspoon salt and 1/4 teaspoon pepper.

For the best results, consider using premium Italian cookware that distributes heat evenly and helps develop those authentic flavors in your cacciatore.

Now, the patience part—let everything simmer together for about 45 minutes, allowing the flavors to meld and the chicken to become tender. During the last 10 minutes of simmering, cook 12 ounces of linguine according to package directions. Perfect timing, right?

Once both components are ready, toss the linguine with the sauce and chicken, creating a harmonious marriage of pasta and that rich, rustic cacciatore sauce.

Italian Chicken Cacciatore Substitutions and Variations

While our classic recipe creates an authentic cacciatore experience, the beauty of Italian cooking lies in its adaptability to what you have on hand.

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I’m a firm believer in making this dish your own!

Try swapping linguine for pappardelle, whose wider noodles catch more of that rich sauce.

Don’t have red wine? White works beautifully, creating a lighter flavor profile.

Chicken thighs offer a juicier alternative to breasts, with more forgiveness if you’re multitasking (we’ve all overcooked chicken at some point!).

For herbaceous variations, fresh basil or oregano can replace rosemary.

And mushrooms—cremini or portobello—add earthy depth that complements the tomato base perfectly.

What to Serve with Italian Chicken Cacciatore

When you’ve got a bubbling pot of chicken cacciatore filling your kitchen with those intoxicating aromas of tomatoes, wine, and herbs, what accompaniments will complete your rustic Italian feast?

I’m partial to serving this dish over the traditional linguine as mentioned in the recipe, but it’s equally divine over creamy polenta or crusty bread that’s perfect for sopping up that rich sauce.

A simple arugula salad with lemon vinaigrette provides a peppery contrast to the savory cacciatore.

Don’t forget a glass of the same dry red wine you’ve used in cooking—nothing elevates the dining experience quite like that complementary pairing!

Final Thoughts

After mastering this chicken cacciatore recipe, I’m convinced it stands as one of the most rewarding dishes in the Italian culinary repertoire.

There’s something magical about the marriage of tender chicken, robust red wine, and aromatic herbs that creates an irresistible symphony of flavors.

Don’t be intimidated by the 45-minute simmer – it’s during this time that the real alchemy happens, transforming simple ingredients into something extraordinary.

I’d love to hear how your cacciatore turns out!