Chicken Cacciatore with Spaghetti

Name: Chicken Cacciatore with Spaghetti
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; salt, to taste; freshly ground black pepper, to taste; 3 tbsp olive oil; 8 cloves garlic, sliced; 1 medium yellow onion, chopped; 2 stalks celery, chopped; 2 medium carrots, finely chopped; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 tbsp mixed fresh herbs, chopped; 1 cup dry white wine; 1 tbsp chicken bouillon powder; 28 oz crushed tomatoes; 1 lb spaghetti; Parmesan cheese, for garnish

Chicken cacciatore is a rustic Italian-American braise featuring tender chicken thighs simmered in a rich tomato sauce with peppers, onions, and garlic, then served over spaghetti. The long simmer allows flavors to meld while the chicken becomes fall-apart tender.

🌍Italian-American 🏷️Chicken cacciatore 🏷️Pasta 🏷️Spaghetti 🏷️Chicken thigh Tomato sauce

🏷️

-0:00

oldscoolkevmoonTikTok

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs
salt, to taste
freshly ground black pepper, to taste
3 tbsp olive oil
8 cloves garlic, sliced
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, finely chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp mixed fresh herbs, chopped
1 cup dry white wine
1 tbsp chicken bouillon powder
28 oz crushed tomatoes
1 lb spaghetti
Parmesan cheese, for garnishoptional

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Instructions

1
Cut boneless, skinless chicken thighs into bite-sized pieces.
2
Season the chicken pieces generously with salt and freshly ground black pepper.
3
Heat olive oil in a large skillet over medium-high heat.
4
Add the chicken to the hot pan, season again, and sear until browned on all sides.
5
Remove the browned chicken from the pan and set aside.
6
In the same pan, add the sliced garlic and sauté for about 30 seconds until fragrant.
7
Add the chopped onion, celery, carrots, red bell pepper, and green bell pepper. Sauté until the vegetables begin to soften.
8
Season the vegetables with black pepper and add the chopped fresh herbs, stirring to combine.
9
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for a minute.
10
Stir in the chicken bouillon powder.
11
Add the crushed tomatoes and stir everything together.
12
Return the seared chicken and any accumulated juices to the pan. Stir to combine.
13
Cover the pan and let the sauce simmer for at least 30-45 minutes to allow the flavors to meld.
14
While the sauce simmers, cook spaghetti according to package directions.
15
Serve the chicken cacciatore sauce over the cooked spaghetti.
16
Garnish with freshly grated Parmesan cheese before serving.

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Tips & Notes

Pro tips

Brown the chicken thighs skin-side down first to render fat and build flavor; don't rush this step.
Use fresh garlic and slice it thin so it cooks evenly and infuses the sauce without burning.
Simmer uncovered for the final 10 minutes to reduce excess liquid and concentrate the tomato flavor.
Season the sauce to taste just before serving; acidity from tomatoes can shift, so adjust salt, pepper, and a pinch of sugar if needed.

Substitutions

Boneless chicken breasts → use thighs for better texture, or reduce simmering time by 5–10 minutes
Red and green bell peppers → use one type or swap for mushrooms and olives for a hunter-style variation
Fresh tomatoes → canned crushed tomatoes work equally well; use about 28 oz

Storage & make-ahead

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth. Freezes well for up to 2 months; thaw overnight before reheating.