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Betty Crocker's chicken cacciatore delivers the kind of tomato-braised richness that transforms simple chicken thighs into a restaurant-worthy centerpiece.
Growing up in small-town Georgia, I learned that Italian-American classics like this one thrive on slow-cooked depth—where herbs, wine, and tomatoes work together to create layers of flavor that stand the test of time.
This recipe captures that essence while making it accessible for home cooks with just a few key techniques.
The secret lies in proper sautéing—searing the chicken first to lock in juices before it braises in a wine-infused tomato sauce. I developed this version after years of testing, ensuring the sauce remains velvety without separation, and the chicken stays tender yet flavorful through precise timing.
The herbs—thyme, oregano, and basil—are toasted just enough to release their aromatics without burning, creating a fragrant base that ties everything together.
By the time your kitchen fills with that aromatic steam and the chicken pulls apart easily, you'll have a dish that's equal parts comforting and impressive. The sauce clings to the chicken like a second skin, and each bite delivers a perfect balance of tangy, herby, and slightly sweet notes.
Serve it over pasta, with crusty bread, or alongside roasted vegetables to soak up every last drop of that tomato-braised richness.
This recipe is designed for modern kitchens but stays true to tradition—no fancy equipment needed, just patience and attention to detail. Whether you're feeding a family or hosting dinner guests, it's the kind of dish that makes you look like the star chef you are.
Let's get started with the ingredients you'll need to bring this classic to life.
Ingredients for betty crocker chicken cacciatore
Pantry staples meet Italian flair in this classic chicken dish—just 14 ingredients for restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 1 ½ lb | Skin-on, trimmed of excess fat |
| Dry Red Wine 🍷 | ¾ cup | Bold, like Cabernet Sauvignon |
| San Marzano Tomatoes 🍅 | 28 oz | Canned, crushed by hand |
| Garlic Cloves 🧄 | 4 cloves | Fresh, peeled and smashed |
| Fresh Thyme Sprigs 🌿 | ¼ cup | Leaves only, stems removed |
| Fresh Oregano Leaves 🍃 | ¼ cup | Chopped, not dried |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, for finishing |
| Olive Oil 🫒 | ½ cup | Extra-virgin, for searing |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging chicken |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional, for heat |
| Tomato Paste 🍅 | 2 tbsp | High-quality, no sugar |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
The chicken thighs are everything here—bone-in, skin-on for that crispy, juicy magic. Trader Joe's or Costco usually have great deals on these. Look for thighs with good marbling but not too much fat—you want flavor, not grease. The San Marzano tomatoes are non-negotiable for that sweet, rich base. Mueller or Cirillo brands are my go-to, but any high-quality canned tomatoes work. Fresh herbs? Grab them from the grocery store's produce section—thyme and oregano should smell fragrant, not dusty. Basil's best fresh, but if you're in a pinch, dried oregano at half the amount works.
No red wine? Substitute with beef broth plus a splash of balsamic vinegar—it'll still taste amazing. Short on fresh herbs? Dried thyme and oregano at one-third the amount get you close. The tomato paste can be swapped for more crushed tomatoes if you're feeling lazy, but trust me on keeping that 2 tbsp—it thickens the sauce beautifully. For the chicken broth, low-sodium is key so you control the saltiness. And if you don't have red pepper flakes, a pinch of cayenne does the trick.
This sauce gets better the next day—honestly, it's worth making ahead. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I like to portion it into containers so lunches are sorted for the week. The herbs? Fresh ones keep for 5 days wrapped in damp paper towels. If you're prepping ahead, toast the herbs with the garlic first and store them in the fridge until ready to use—just add them back in at the end.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one skillet, and done. No chopping boards, no extra pots—just sear those bone-in thighs in the same dish where the sauce builds, and the wine and tomatoes do all the heavy lifting while you stir.
- Wine & Tomato Bliss: That first sip of red wine hitting the pan? Pure alchemy. The San Marzano tomatoes sweeten as they simmer, while the garlic and thyme turn this into a dish that tastes like you spent hours—even though you didn’t. The crispy skin? Chef’s kiss.
- Leftovers That Don’t Suck: Honestly, this tastes even better the next day. I make a double batch on Sundays, and by Wednesday, it’s still the star of my lunch—whether I’m reheating it or tossing cold slices into salads. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Bone-in thighs stretch further and taste richer than breasts, and a single bottle of wine plus a can of tomatoes won’t break the bank. It’s the kind of meal that makes you feel fancy without the grocery shock—perfect for when you want to impress but still eat well.
Step-by-step instructions for betty Crocker's chicken cacciatore
Here's how to create this classic Italian dish with rich tomato-braised chicken.
Sear the Chicken Thighs for Maximum Flavor
Pat the 1.5 lb chicken thighs dry with paper towels—this ensures a perfect golden crust. Heat 0.25 cup of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for another 4-5 minutes until the meat reaches 165°F internally. Remove the chicken from the pot and set aside on a plate. The remaining oil in the pot is flavor gold—don't wipe it out. This searing step builds the foundation for the rich sauce that will braise the chicken later.
Build the Flavor Base with Wine and Aromatics
Reduce the heat to medium and add the remaining 0.25 cup olive oil to the Dutch oven. Stir in the 2 tbsp tomato paste and cook for 1-2 minutes until it darkens slightly and becomes fragrant. This step deepens the tomato flavor and prevents the sauce from being too acidic.
Pour in the 0.75 cup dry red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 3-4 minutes until reduced by about half. Add the 4 smashed garlic cloves, 0.25 cup chopped fresh oregano leaves, and 0.25 cup fresh thyme sprigs (leaves only), cooking for another 1-2 minutes until the garlic is fragrant but not browned.
Create the Tomato-Braised Sauce
Add the 28 oz crushed San Marzano tomatoes, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes to the pot. Stir well to combine, then sprinkle the 2 tbsp all-purpose flour over the top. This helps thicken the sauce as it simmers. Pour in the 0.5 cup chicken broth and stir again to create a smooth consistency.
Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together. The sauce should coat the back of a spoon but still be saucy enough to coat the chicken beautifully when returned.
Finish the Chicken and Garnish
Return the chicken thighs to the Dutch oven, skin-side up, and spoon the sauce over the top. Cover the pot and simmer on low heat for 15-20 minutes, until the chicken is fully cooked through and the sauce has thickened further. The chicken should be fork-tender with juices running clear when pierced.
Remove the chicken from the pot and let it rest for 5 minutes before serving. Skim any excess fat from the sauce if desired, then stir in the 0.25 cup fresh basil leaves just before serving. The basil adds a bright, fresh finish that cuts through the richness of the tomato sauce. Serve the chicken with the sauce spooned over the top and alongside crusty bread or polenta.
Pro Tips For Making Betty Crocker Chicken Cacciatore
- Deglaze Immediately: As soon as you pull those thighs out of the pan, pour in that red wine right away—don’t let the browned bits sit. I learned this the hard way when I walked away for "just a second," and half the flavor stuck to the bottom. Scrape with a wooden spoon while it bubbles, or you’ll regret it later.
- Slice Tomatoes Like a Pro: San Marzano tomatoes are sweet, but they still need prep. Cut them in half lengthwise (not chunks) so they cook faster and release juice evenly. Whole tomatoes turn mushy and watery—this keeps the sauce thick and vibrant. (Yes, even if you’re impatient like me.)
- Don’t Crowd the Pan: Bone-in thighs need space to sear, not steam. Cook them in a single layer at first, or you’ll end up with soggy skin and uneven browning. I used to cram them in like sardines—now I work in batches. Trust me, crispy skin is worth the extra minute.
- Simmer Low and Slow: After adding the wine and tomatoes, drop the heat to a gentle simmer. Too high, and the alcohol burns off too fast, leaving harsh flavors. Too low, and the sauce drags. Aim for tiny bubbles—this is where the magic happens, not the drama. (Your future self will notice the difference.)
Make-ahead tips for leftovers
Prep Ahead Sauce
Make the sauce the day before—it develops deeper flavor as it rests. After simmering the sauce in Step 3, let it cool completely, then refrigerate in an airtight container for up to 4 days.
The flavors meld beautifully overnight, and reheating is a breeze. Just warm the sauce on the stove over medium-low heat for 10-15 minutes, stirring occasionally, until bubbly. 💪
Herb Prep Shortcut
Toast the herbs with the garlic in Step 2, then store them in a small airtight container in the fridge for up to 5 days. When ready to use, simply add them back to the sauce at the end.
This keeps your herbs fresh and ready to go, saving you time on prep day. I like to label the container with the date so I don’t forget.
Chicken Prep in Advance
Pat and season the chicken thighs the night before, then store them in a ziplock bag in the fridge. This gives the salt and pepper time to penetrate the meat, ensuring maximum flavor.
When you’re ready to cook, just pull them out and sear them as directed—no extra prep needed. This step is especially helpful if you’re cooking for a crowd or hosting dinner guests. 🌟
Freezer-Friendly Meal Prep
Assemble the entire dish up to Step 3, then let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
To serve, thaw overnight in the fridge, then reheat the sauce and chicken together on the stove over medium-low heat for 20-25 minutes, stirring occasionally. The texture and flavor will be just as good as fresh! ❄️
Portion for Lunches
Divide the fully cooked chicken and sauce into single-serving containers for easy lunches. Store in the fridge for up to 4 days or freeze for 3 months.
Reheat individual portions in the microwave for 2-3 minutes on 50% power, or warm on the stove for a more even heat distribution. I love packing these for work—they’re hearty, flavorful, and always a hit. 💡
Bread and Sides Prep
Toast your crusty bread or polenta in advance and store it in an airtight container at room temperature for up to 2 days. If using polenta, reheat it in the microwave for 1-2 minutes or on the stovetop with a splash of water.
For bread, warm it in a 350°F oven for 5-7 minutes to restore freshness. This keeps your meal prep streamlined and stress-free. 🍞
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts work, but thighs are ideal for this dish. Thighs stay juicier during the long braising time, while breasts can dry out. If using breasts, cut them into smaller pieces and reduce the cooking time to 10-12 minutes after returning them to the sauce. For best results, marinate them in the wine and herbs for 1 hour before cooking.
What if I don't have red wine? Can I substitute something else?
Use ½ cup beef broth + ½ cup balsamic vinegar for a similar depth of flavor. For a non-alcoholic option, try ½ cup apple cider + ½ cup chicken broth. The key is balancing acidity and richness—just avoid using water or plain broth alone, as it won't mimic the wine's complexity.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear when pierced. Use a meat thermometer for accuracy, especially since the sauce can make visual cues tricky. For bone-in thighs, check the thickest part near the bone—this ensures even doneness throughout.
Can I make this dish in a slow cooker?
Yes! Sear the chicken first, then transfer it to the slow cooker with all sauce ingredients. Cook on low for 6-7 hours or high for 3-4 hours. The sauce may thicken more, so add a splash of broth if needed. For extra flavor, deglaze the pot with wine after searing and transfer the browned bits to the slow cooker.
Why did my sauce separate? How can I fix it?
Separation usually happens from too much stirring or adding flour too early. To fix it, whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 2-3 minutes until thickened. For prevention, stir only occasionally and add flour after the tomatoes have simmered for 10 minutes.