Total Time:
2 hours 30 minutes
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Bring a touch of rustic Italy to your table with thisย Make-Ahead Chicken Cacciatore. Slow-simmered in a rich tomato and herb sauce, it only gets better as the flavors meld, making it perfect for a relaxed weeknight dinner or an elegant evening with friends.
We had some new friends coming for dinner recently and I knew the day would be full before they arrived. So, I got up early, stirred up a batch of our Same-Day Focaccia, whipped up dessert (an Italian Apple Ricotta Cake – recipe coming soon!) and prepped this Make-Ahead Chicken Cacciatore.
By 9 am, I felt like the legendary, well-prepared third little pig in the Three Little Pigs story! Dinner was well on its way and I went about the rest of my day without feeling stressed. Later, all I had left to do was pop the chicken in the oven for a slow roast and warm the focaccia (pictured below).
I also tossed together a simple kale salad, although this Italian Tomato Salad would also be a fabulous pairing:
The evening was delightful and everyone around the table seemed to thoroughly enjoy the meal (the dinner bowls were practically licked clean). I loved having the freedom to relax and really get to know our friends, instead of being stuck in the kitchen before serving dinner.
What is chicken cacciatore?
According to the Cambridge Dictionary, cacciatore (pronounced kaยทchuhยทtawยทree) means “hunter” in Italian. Traditionally, it’s believed that hunters were the ones who first enjoyed this rustic, hearty dish, likely originally made with wild game rather than chicken, as a satisfying meal after long days in the fields and forests.
Today, chicken is usually the star of cacciatore, which is prepared as a hearty stew often made with onions, bell peppers, herbs and spices simmered together in a flavorful tomato sauce. There are countless variations of this delicious Italian entrรฉe, just as there are zillions of sun-drenched, olive tree-laden hillsides throughout the Italian countryside, each one unique and wonderful in its own way.
Thisย Make-Ahead Chicken Cacciatoreย is my version: comforting, full of flavor, and designed for both busy weeknights and effortless entertaining.
Always a winner!
It seems that every time I serve this Chicken Cacciatore, it’s a hit, probably because it’s just so downright delicious! The fact that it can be prepped ahead makes it a weeknight hero and a dinner-party-dream-come-true… it’s just as perfect for a busy Tuesday as it is for an effortless weekend dinner with friends.
This Make-Ahead Chicken Cacciatore tastes even better the next day
One of my favorite things about this Chicken Cacciatore is that it actually improves as it spends an overnight (or two) in the fridge. Like many rustic Italian dishes, the flavors of tomatoes, garlic, herbs, and wine mingle and marry over time, creating a rich, deliciously complex sauce. The chicken also becomes super tender as it slow roasts and then soaks in the savory juices.
How to Prep Ahead
This recipe is designed with make-ahead ease in mind:
โข Prep early in the day or a day in advance: Follow the recipe through the stovetop steps, sautรฉing the mushrooms, searing the chicken, and simmering the sauce. Once combined, let the dish cool for about 30 minutes, then refrigerate.
โข Rest all day or for a night or two: The flavors continue to meld in the fridge, giving you an even more delicious result when served.
โข Finish before serving: When you’re ready, simply bring the Dutch oven back to room temperature (about 45 minutes on the counter), then slow-roast as directed. Your kitchen will smell amazing, and dinner will be ready with no last-minute fuss.
Entertaining Bonus
Because all the messy prep is done in advance, this dish is a dream-come-true for entertaining. You’ll have plenty of time to relax with your guests while the oven does the magic. Pair it with a fresh salad, a loaf of crusty bread, and a bottle of Italian red wine, and you’ve got a fantastic, easy dinner that feels special with minimal stress!
Make it!
So, whether you’re planning ahead for a busy weeknight or hosting friends for a relaxed dinner, thisย Make-Ahead Chicken Cacciatoreย is the answer! It’s hearty, flavorful, and just keeps getting better. With all the prep done in advance, you’ll have more time to enjoy the people around your table while still serving a meal that feels extra special! Bon Appรฉtit! Or, I probably should say, “Buon appetito”!
P.S. Need an idea for an easy, delicious dessert to go with this meal? Check out this Italian Raspberry Jam Ricotta Cake:
SO delicious!!
Cafรฉ Tips and FAQ for this Make-Ahead Chicken Cacciatore
Theseย Cafรฉ Tips and FAQsย will give you all the insider know-how for success with this Make-Ahead Chicken Cacciatore. From the best cut of chicken to storage, freezing, and serving suggestions, we’ve got you covered so you can feel confident every time you make it!
- Why chicken thighs and not breasts?
This recipe calls for boneless, skinless chicken thighs. Although I’m a big fan of chicken breasts, thighs stay moist and tender during the long, slow roast, while chicken breasts can dry out. - Use a heavy Dutch oven.
I love my Staub Dutch Oven – it also goes seamlessly from stovetop to oven to table, but it’s also so darn pretty – Scott calls it my “kitchen jewelry” as I keep it out on my stovetop at all times. The Staub is one of those lifetime purchases (and would make a fabulous gift for a friend or family member who loves to cook), but we also love this Tramontina Dutch oven, a more budget-friendly option. - Don’t worry if your chicken doesn’t brown deeply.
Boneless, skinless thighs won’t get super dark, but the fond (browned bits) on the bottom of the pot are pure flavor gold. - Fire-roasted crushed tomatoes
I love using canned fire-roasted tomatoes and crushed tomatoes in my recipes. If you’re not familiar with fire-roasted tomatoes, they’re simply tomatoes that have been charred a bit before canning. They add a wonderful depth of flavor and deep red color. You can find fire-roasted tomatoes at most larger grocery stores along with the other canned tomatoes. Fire-roasted crushed tomatoes are not always available. I can always find the 32-ounce cans at Trader Joe’s and Whole Foods. No worries, though! Regular crushed tomatoes will also work well in this Chicken Cacciatore recipe. - Baking soda?
There’s a small spoonful of baking soda in the recipe, which may sound strange. Don’t skip it! It balances the flavor and brings out the sweetness of the tomatoes. - Can this recipe be made ahead?
Yes! Prep through the stovetop steps, then cool and refrigerate. Bring back to room temp before baking. The flavors deepen beautifully as it rests. - Can you freeze chicken cacciatore?
Yes! I have a container of this Make-Ahead Chicken Cacciatore in my freezer right now for some weekend guests that will be staying with us next week. I love that this recipe freezes well, in addition to improving in flavor when made ahead. Cool, then transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight, then reheat at 325หF until hot. - Serving suggestions.
We like to pair this chicken with pasta, polenta, rice, or just a good loaf of crusty bread. For entertaining, I like to serve it in individual bowls and garnish with fresh herbs, Parmesan and toasted pine nuts. For a more casual meal, serve it family-style right from the Dutch oven. - Do I have to use wine?
Red wine is traditional in chicken cacciatore and it adds a wonderful layer of flavor, but I’ve also made it without wine with great results. For pairing with the meal, a good Chianti Classico Riserva red would work well.
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for the soul, firm & secure.
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Make-Ahead Chicken Cacciatore
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This Make-Ahead Chicken Cacciatore is a rustic Italian classic simmered with mushrooms, peppers, and herbs in a rich tomato sauce. The flavors deepen as it rests, making it perfect for busy weeknights or effortless entertaining.
Ingredientsย
ย
For the chicken:
- 1 tablespoon Italian seasoning
- 1 ยฝ teaspoons garlic salt, I use Lawry’s
- 1 teaspoon sweet paprika
- ยฝ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter, I use salted butter
For the mushrooms:
- 1 pound crimini or bella mushrooms
- ยผ cup low-sodium chicken broth
- 1 3-4-inch sprig fresh rosemary
- ยฝ teaspoon kosher salt
- 1 tablespoon butter, I use salted butter
For the tomato sauce:
- 2 medium shallots, thinly sliced
- 4 medium garlic cloves, finely minced
- ยฝ cup dry red wine
- 6 ounces tomato paste, One 6-ounce can
- 32 ounces crushed fire-roasted tomatoes (or regular crushed tomatoes), One 32-ounce can
- 1 cup low-sodium chicken broth
- 12 ounces sliced roasted red peppers, One 12-ounce jar ((if whole, slice into ยผ-inch strips)
- 2 tablespoons finely chopped fresh sage, plus more for garnish
- 1 tablespoon finely chopped fresh rosemary, plus more for garnish
- ยฝ teaspoon baking soda
- ยฝ teaspoon freshly ground black pepper
- kosher salt and freshly ground black pepper, to taste
Instructionsย
For the prep:
-
In a small bowl, combine Italian seasoning, garlic salt, paprika, and black pepper 1 tablespoon Italian seasoning, 1 ยฝ teaspoons garlic salt, 1 teaspoon sweet paprika, ยฝ teaspoon freshly ground black pepper
-
Cut each chicken thigh into 2-3 portions, blot with paper towels, and trim excess fat. 2 pounds boneless, skinless chicken thighs
-
Sprinkle both sides of the chicken with the seasoning mix. Set aside while preparing the mushrooms.
-
Preheat oven to 325หF if you plan to bake right away.
For the mushrooms:
-
Wash and slice mushrooms โ -ยฝ inch thick. Add to a large Dutch oven with chicken broth, rosemary sprig, and salt. Stir. 1 pound crimini or bella mushrooms, ยผ cup low-sodium chicken broth, 1 3-4-inch sprig fresh rosemary, ยฝ teaspoon kosher salt
-
Cook over high heat, uncovered, stirring occasionally, until the mushrooms release their liquid (2-3 minutes). Continue cooking until most liquid has evaporated, about 10-12 minutes.
-
Push mushrooms to the side, add butter, and stir occasionally until mushrooms are golden brown (2-4 minutes). 1 tablespoon butter
-
Remove rosemary stem. Transfer mushrooms to a medium bowl.
For browning the chicken:
-
Heat olive oil and butter in the same Dutch oven over medium heat. 1 tablespoon extra virgin olive oil, 1 tablespoon butter
-
Add half of the chicken and cook 2-3 minutes, until nicely browned on the underside. Flip and cook another 2 minutes.
-
Transfer to the bowl with mushrooms. Repeat with remaining chicken.
For the tomato sauce:
-
Reduce heat to low, add shallots, and cook 2-3 minutes until softened. 2 medium shallots
-
Stir in garlic and cook for 30 seconds. 4 medium garlic cloves
-
Add red wine, scraping up browned bits, and simmer until reduced and syrupy, 2-3 minutes.ยฝ cup dry red wine
-
Stir in tomato paste and cook 1-2 minutes until slightly darkened. 6 ounces tomato paste
-
Add crushed tomatoes, chicken broth, roasted red peppers (with juice), sage, rosemary, baking soda and black pepper. Stir well. 32 ounces crushed fire-roasted tomatoes (or regular crushed tomatoes), 1 cup low-sodium chicken broth, 12 ounces sliced roasted red peppers, 2 tablespoons finely chopped fresh sage, 1 tablespoon finely chopped fresh rosemary, ยฝ teaspoon baking soda, ยฝ teaspoon freshly ground black pepper
-
Bring to a boil, then reduce to a steady simmer. Cook uncovered for 10 minutes.
To finish or make-ahead:
-
If serving right away: Return chicken and mushrooms to the pot, cover, and transfer to the preheated oven (325หF). Bake at covered for 45 minutes, then uncover and bake 15 minutes more.
-
If making ahead: Let cacciatore cool for 30 minutes. Refrigerate up to 2 days. Before baking, let it sit at room temperature for 45 minutes, then transfer to the preheated oven (325หF). Bake at covered for 45 minutes, then uncover and bake 15 minutes more.
To serve:
-
Remove from oven and adjust seasonings with additional salt and pepper, if needed. kosher salt and freshly ground black pepper
-
Garnish with fresh rosemary, sage, Parmesan, and/or toasted pine nuts.
-
Serve with pasta, rice, polenta, or a loaf of crusty bread.
To store or freeze:
-
Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
-
Freeze: Cook the complete recipe, as directed. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat at 325หF for 30-45 minutes, until heated through.
Notes
Note: Baking times adjusted 9/8/25
Nutrition
Calories: 370kcalCarbohydrates: 25gProtein: 37gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 154mgSodium: 2251mgPotassium: 1528mgFiber: 6gSugar: 12gVitamin A: 1396IUVitamin C: 49mgCalcium: 128mgIron: 6mg
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