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Chicken Cacciatore
Caraluzzi's Recipes

Chicken Cacciatore

5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6


  • 1/4 cup flour
  • 2 Tbsp olive oil (try Caraluzzi's Extra Virgin Olive Oil)
  • 6 boneless skinless chicken thighs
  • 1 small onion chopped
  • 1 Pkg (8 oz.) sliced fresh mushrooms
  • 2 cloves garlic minced
  • 1 can (28 oz.) crushed tomatoes with basil
  • 2 Tbsp chopped fresh parsley
  • 2 tsp Italian seasonings
  • 1 tsp dried basil
  • Salt & ground black pepper to taste (try Caraluzzi's Sea Salt & Five Pepper Blend)


  • Dredge chicken thighs in flour, shake off excess.
  • Heat olive oil in a large skillet over medium heat, brown the chicken thighs in the hot oil, about 4 to 5 minutes per side. Set the chicken aside.
  • In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 7 to 8 minutes. Mix in the garlic, and cook 1 to 2 more minutes.
  • Stir in the crushed tomatoes, parsley, Italian seasonings, basil, salt, and black pepper, and stir until thoroughly combined. Rinse crushed tomato can with 1-2 Tbsp water and add to batch.
  • Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink, 30 to 40 minutes. Serve over pasta or rice.
  • Optional - serve with loaf of warm Italian bread. Try our Pane di Casa.