Freezer Meals

Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 cups sliced cremini mushrooms; 1 large onion, sliced; 3 cloves garlic, minced; 1 cup dry white wine; 1 cup chicken broth; 2 tbsp olive oil; 2 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper

By Reuben Jardine · June 19, 2026 · Freezer Meals

Prep20 min

Cook30 min

Total50 min

Serves4

I still remember the first time I had Chicken Cacciatore - it was at my Italian grandmother's house, and the aroma of tender chicken, mushrooms, and herbs filled the entire kitchen. It was love at first bite, and I knew I had to learn how to make it. Over the years, I've perfected my own recipe, and I'm excited to share it with you.

This Chicken Cacciatore recipe is a staple in my household, and for good reason. It's easy to make, reheats beautifully, and is perfect for meal prep. Whether you're cooking for one or a crowd, this dish is sure to please. The best part? It tastes even better on day three than it does on day one, making it a great option for busy weeknights.

As a weekday-meal strategist, I'm always on the lookout for recipes that can be made ahead of time and reheated without sacrificing flavor or texture. This Chicken Cacciatore recipe fits the bill perfectly. With its rich flavors, tender chicken, and hearty serving size, it's the perfect dish for a quick and satisfying meal.

In this recipe, we'll be using a combination of chicken, mushrooms, onions, garlic, and herbs to create a rich and satisfying sauce. We'll also be adding some white wine and chicken broth to give the dish a depth of flavor that's hard to resist. And the best part? It's incredibly easy to make, even for a beginner cook.

So if you're looking for a delicious and easy meal prep recipe that's perfect for busy weeknights, look no further than this Chicken Cacciatore recipe. With its rich flavors, tender chicken, and hearty serving size, it's sure to become a staple in your household.

Why You’ll Love This Recipe

This recipe is easy to make and reheats beautifully, making it perfect for meal prep.
The dish is full of rich and satisfying flavors, with a depth of flavor that's hard to resist.
The recipe is versatile and can be served over pasta, rice, or with some crusty bread.
It's a great option for busy weeknights, as it can be made ahead of time and reheated quickly.
The dish is perfect for a crowd, as it makes a large batch that can be easily scaled up or down.
It's a healthy and nutritious option, with lean protein, fresh vegetables, and whole grains.
The recipe is budget-friendly, as it uses affordable ingredients and can be made in large batches.

Why This Recipe Works

The key to a great Chicken Cacciatore is in the layers of flavor. By cooking the chicken, mushrooms, and onions separately, we're able to build a rich and satisfying sauce that's full of depth and complexity. The white wine and chicken broth add a nice acidity and moisture to the dish, while the herbs provide a bright and freshness that cuts through the richness.

Another important aspect of this recipe is the cooking technique. By cooking the chicken to 165 F (74 C), we're ensuring that it's safe to eat and tender, while the mushrooms and onions are cooked until they're soft and fragrant. The sauce is then simmered for a few minutes to reduce and thicken, creating a rich and velvety texture that's perfect for serving over pasta or rice.

Finally, the resting time is crucial in this recipe. By letting the chicken rest for a few minutes before serving, we're allowing the juices to redistribute and the meat to relax, making it even more tender and flavorful. This is especially important when serving the dish on day three, as it allows the flavors to meld together and the texture to remain intact.

Ingredients You’ll Need

When it comes to making Chicken Cacciatore, the ingredients are just as important as the technique. We're using a combination of chicken, mushrooms, onions, garlic, and herbs to create a rich and satisfying sauce. Be sure to choose fresh and high-quality ingredients, as they will make a big difference in the final dish.

One of the most important ingredients in this recipe is the chicken. We're using 1 lb (450g) boneless, skinless chicken thighs, which provide a tender and juicy texture. The mushrooms are also a key ingredient, and we're using 2 cups of sliced cremini mushrooms for their rich and earthy flavor.

1 lb (450g) chicken thighs, bonelessChoose fresh and high-quality chicken thighs for the best flavor and texture. Boneless and skinless thighs work best for this recipe, as they cook evenly and quickly.
2 cups sliced cremini mushroomsCremini mushrooms have a rich and earthy flavor that pairs perfectly with the chicken and herbs. Be sure to slice them thinly so they cook evenly and quickly.
1 large onion, slicedOnions add a sweet and savory flavor to the dish, and they caramelize beautifully when cooked. Choose a large onion and slice it thinly for the best results.
3 cloves garlic, mincedGarlic is a key ingredient in this recipe, and it adds a pungent and aromatic flavor to the dish. Mince the garlic cloves finely so they distribute evenly throughout the sauce.
1 cup dry white wineWhite wine adds a nice acidity and moisture to the dish, and it helps to balance out the richness of the chicken and mushrooms. Choose a dry white wine, such as Pinot Grigio or Sauvignon Blanc, for the best results.
1 cup chicken brothChicken broth adds a rich and savory flavor to the dish, and it helps to keep the chicken and mushrooms moist. Choose a low-sodium chicken broth to avoid adding too much salt to the dish.
2 tbsp olive oilOlive oil is used to cook the chicken and mushrooms, and it adds a rich and fruity flavor to the dish. Choose a high-quality olive oil for the best results.
2 tsp dried thymeThyme is a key herb in this recipe, and it adds a savory and slightly bitter flavor to the dish. Choose fresh or dried thyme, depending on your preference.
1 tsp dried rosemaryRosemary is another key herb in this recipe, and it adds a piney and aromatic flavor to the dish. Choose fresh or dried rosemary, depending on your preference.
1/2 tsp saltSalt is used to season the dish and bring out the flavors of the other ingredients. Choose a high-quality salt, such as kosher or sea salt, for the best results.
1/4 tsp black pepperBlack pepper is used to season the dish and add a nice depth of flavor. Choose a high-quality black pepper, such as freshly ground peppercorns, for the best results.

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Chicken Cacciatore

1
Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
2
Add the sliced onions to the skillet and cook until they're softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3
Add the sliced mushrooms to the skillet and cook until they're softened and fragrant, about 5 minutes. Add the white wine and chicken broth to the skillet, scraping up any browned bits from the bottom.
4
Return the chicken thighs to the skillet and add the thyme, rosemary, salt, and pepper. Stir to combine and bring the mixture to a simmer.
5
Reduce the heat to medium-low and simmer the mixture for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. Use an instant-read thermometer to check the internal temperature of the chicken, which should be 165 F (74 C).
6
Remove the skillet from the heat and let the chicken rest for 5-10 minutes before slicing it thinly. Serve the chicken and sauce over pasta, rice, or with some crusty bread.
7
To make ahead, cook the chicken and sauce as directed, then let it cool completely before refrigerating or freezing. Reheat the dish gently over low heat, adding a little more chicken broth if needed to thin the sauce.
8
To freeze, cool the dish completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months.
9
To reheat, thaw the frozen dish overnight in the refrigerator, then reheat it gently over low heat. Add a little more chicken broth if needed to thin the sauce, and serve hot.
10
To serve, slice the chicken thinly and serve it with the sauce spooned over the top. Garnish with fresh herbs, such as thyme or rosemary, and serve with pasta, rice, or crusty bread.

Expert Tips

Use high-quality ingredients, such as fresh vegetables and lean protein, to ensure the best flavor and texture.
Don't overcook the chicken, as it can become dry and tough. Use an instant-read thermometer to check the internal temperature, which should be 165 F (74 C).
Let the dish rest for a few minutes before serving, as this allows the juices to redistribute and the meat to relax.
Add a little more chicken broth if needed to thin the sauce, as this will help to keep the dish moist and flavorful.
Experiment with different herbs and spices to add more flavor to the dish. Thyme and rosemary are classic choices, but you can also try oregano, basil, or bay leaves.
Serve the dish with a variety of sides, such as pasta, rice, or roasted vegetables, to add more texture and flavor to the meal.

Common Mistakes to Avoid

Overcooking the chicken, which can make it dry and tough.
Not using enough liquid, which can result in a thick and sticky sauce.
Not letting the dish rest, which can cause the meat to be tough and the sauce to be greasy.
Not seasoning the dish enough, which can result in a bland and unappetizing flavor.
Not using high-quality ingredients, which can affect the flavor and texture of the dish.
Not reheating the dish gently, which can cause the sauce to break and the meat to become tough.

Variations and Substitutions

Add some diced bell peppers or zucchini to the skillet with the onions and mushrooms for added flavor and texture.
Use different types of mushrooms, such as shiitake or porcini, for a more intense and earthy flavor.
Add some diced ham or bacon to the skillet for a smoky and savory flavor.
Use different herbs and spices, such as oregano or paprika, to add more flavor to the dish.
Serve the dish with a variety of sides, such as roasted potatoes or steamed broccoli, for a more well-rounded meal.
Add some grated Parmesan cheese to the sauce for a rich and creamy flavor.
Use chicken breast instead of thighs for a leaner and more tender texture.

What to Serve With Chicken Cacciatore

This Chicken Cacciatore is perfect for serving with a variety of sides, such as pasta, rice, or roasted vegetables. You can also serve it with some crusty bread or over mashed potatoes for a more comforting meal.

Some other options for serving include:

- Roasted asparagus or Brussels sprouts for a healthy and flavorful side dish.

- Sautéed spinach or kale for a quick and easy side dish.

- Grilled or roasted potatoes for a crispy and satisfying side dish.

- Steamed broccoli or green beans for a light and refreshing side dish.

Serve with pasta, rice, or roasted vegetables for a well-rounded meal.Add some grated Parmesan cheese to the sauce for a rich and creamy flavor.Serve with some crusty bread or over mashed potatoes for a comforting meal.Add some diced ham or bacon to the skillet for a smoky and savory flavor.Use different herbs and spices, such as oregano or paprika, to add more flavor to the dish.Serve with a side of steamed broccoli or green beans for a healthy and refreshing meal.

Make-Ahead, Storage, Freezing and Reheating

This Chicken Cacciatore can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

To store in the refrigerator, cool the dish completely, then transfer it to an airtight container. Label and date the container, and store it in the refrigerator at a temperature of 40 F (4 C) or below.

To freeze, cool the dish completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer at a temperature of 0 F (-18 C) or below.

To reheat, thaw the frozen dish overnight in the refrigerator, then reheat it gently over low heat. Add a little more chicken broth if needed to thin the sauce, and serve hot.

When reheating, make sure to heat the dish to an internal temperature of 165 F (74 C) to ensure food safety.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast instead of thighs, but keep in mind that it may be leaner and more prone to drying out. Make sure to cook it to an internal temperature of 165 F (74 C) to ensure food safety.

Can I add other ingredients to the dish?

Yes, you can add other ingredients to the dish, such as diced bell peppers or zucchini, to add more flavor and texture. Just be sure to adjust the cooking time and liquid accordingly.

How long can I store the dish in the refrigerator?

You can store the dish in the refrigerator for up to 3 days. Make sure to cool it completely, then transfer it to an airtight container and store it at a temperature of 40 F (4 C) or below.

Can I freeze the dish?

Yes, you can freeze the dish for up to 3 months. Cool it completely, then transfer it to an airtight container or freezer bag and store it at a temperature of 0 F (-18 C) or below.

How do I reheat the dish?

To reheat the dish, thaw it overnight in the refrigerator, then reheat it gently over low heat. Add a little more chicken broth if needed to thin the sauce, and serve hot. Make sure to heat the dish to an internal temperature of 165 F (74 C) to ensure food safety.

Can I make the dish ahead of time?

Yes, you can make the dish ahead of time and store it in the refrigerator or freezer. Just be sure to cool it completely and store it safely to prevent foodborne illness.

Is the dish gluten-free?

Yes, the dish is gluten-free, but be sure to check the ingredients of the chicken broth and wine to ensure they are gluten-free.

Can I serve the dish with other sides?

Yes, you can serve the dish with a variety of sides, such as roasted vegetables, mashed potatoes, or steamed broccoli. Just be sure to adjust the cooking time and liquid accordingly.

The Full Recipe

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