Chicken cacciatore is one of those dishes that feels comforting yet unfussy, and this spring version keeps it light and lively. Think tender chicken simmered with tomatoes, spring vegetables, and herbs until everything becomes saucy and fragrant. It’s hearty without feeling heavy, and it comes together in one pan.
Serve it with crusty bread, polenta, or pasta, and you’ve got a meal that feels special any night of the week.
What Makes This Special
This cacciatore leans into spring produce. Bright cherry tomatoes, baby mushrooms, asparagus, and fresh herbs bring color and freshness to a classic. Instead of long, slow braising, the cooking is brisk and gentle, so the vegetables keep a bit of snap and the chicken stays juicy.
We swap in a splash of dry white wine to keep the sauce crisp and aromatic. A touch of lemon zest lifts the whole pan. The result is a clean, herby sauce you’ll want to mop up with bread.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, thinly sliced
- 6 ounces cremini or button mushrooms, halved
- 1 bunch thin asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup dry white wine (Pinot Grigio, Sauvignon Blanc, or similar)
- 1 (14.5-ounce) can crushed tomatoes or passata
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1 bay leaf
- 1 teaspoon sugar (optional, to balance acidity)
- Zest of 1/2 lemon, plus 1 tablespoon lemon juice
- 1/4 cup pitted green olives or Castelvetrano olives, roughly chopped
- 2 tablespoons capers, drained (optional but great)
- 1/4 cup fresh parsley, chopped
- Fresh basil leaves, for serving
How to Make It
- Season the chicken. Pat the chicken dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
This helps crisp the skin and deepen flavor.
- Brown in a wide skillet. Heat the olive oil in a large, heavy pan over medium-high. Place the chicken skin-side down and cook without moving until the skin is deep golden, about 7–9 minutes. Flip and brown the other side for 3–4 minutes.
Transfer to a plate.
- Soften the aromatics. Pour off excess fat, leaving about 1 tablespoon in the pan. Add the onion and a pinch of salt. Cook over medium heat until translucent and lightly golden, 4–5 minutes.
Stir in the garlic for 30 seconds until fragrant.
- Add peppers and mushrooms. Toss in the bell pepper and mushrooms. Cook, stirring, until they begin to soften and pick up color, about 4 minutes.
- Deglaze with wine. Pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits. This builds a richer sauce.
- Build the sauce. Add crushed tomatoes, cherry tomatoes, oregano, red pepper flakes (if using), bay leaf, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
If your tomatoes taste sharp, stir in the sugar.
- Return the chicken. Nestle the chicken back into the pan skin-side up. Reduce heat to medium-low, cover, and simmer gently for 15 minutes.
- Finish with spring veggies. Stir in the asparagus, olives, and capers. Cover and cook 5–7 minutes more, until the asparagus is crisp-tender and the chicken reaches 165°F at the thickest part.
- Brighten and garnish. Remove the bay leaf.
Stir in lemon zest, lemon juice, and parsley. Taste and adjust salt and pepper. Finish with torn basil leaves.
- Serve. Spoon over creamy polenta, buttered noodles, or with toasted bread.
A simple green salad on the side is perfect.
Keeping It Fresh
Spring produce shines when it’s not overcooked. Keep the asparagus and tomatoes vibrant by adding them near the end. If your asparagus is thick, peel the lower stalks so they cook evenly.
For a lighter feel, avoid heavy reductions. Simmer gently and stop when the sauce is slightly loose; it will thicken as it cools. A splash of water or stock can loosen it if needed.
Why This is Good for You
This dish leans on real, simple ingredients. Chicken thighs deliver iron and B vitamins, and they stay tender without much fat added. Tomatoes are rich in lycopene, and cooking them with olive oil helps your body absorb it. The mix of asparagus, bell peppers, and mushrooms brings fiber, antioxidants, and a range of minerals.
You’ll feel satisfied from protein and veggies rather than a heavy sauce. Using olive oil keeps it heart-friendly.
What Not to Do
- Don’t rush the browning. That deep color adds flavor to the sauce. Give the chicken time.
- Don’t overcook the asparagus. Limp, khaki asparagus drags the dish down.
Aim for crisp-tender.
- Don’t drown it in wine. Too much wine can make the sauce acidic. Stick to the amount listed and reduce briefly.
- Don’t skip seasoning layers. Salt lightly at each step. It’s the difference between flat and fantastic.
- Don’t boil hard after adding chicken. A gentle simmer keeps the meat juicy and the sauce bright.
Recipe Variations
- Skinless option: Use skinless thighs for less fat.
Brown lightly and keep heat moderate so they don’t dry out.
- All-in-one oven bake: After Step 6, transfer to a 375°F oven. Bake 20 minutes covered, then add asparagus and finish 10 minutes uncovered.
- No wine: Swap in low-sodium chicken stock plus 1 teaspoon white wine vinegar or lemon juice.
- Spicy Calabrian twist: Use chopped Calabrian chiles instead of red pepper flakes and finish with extra basil.
- Mediterranean olives: Try a mix of Castelvetrano and Kalamata for sweet-briny balance.
- Herb swap: Rosemary and thyme in place of oregano make it woodsy and aromatic.
- Veggie-forward: Add sliced fennel or artichoke hearts. Keep total veg volume similar so the sauce stays balanced.
- Gluten-free serving: Pair with polenta or roasted potatoes.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but choose bone-in, skin-on breasts if possible.
Brown well, then simmer gently and start checking for doneness after 12–14 minutes to avoid dryness.
How can I make it dairy-free?
This recipe is naturally dairy-free. Just serve it with polenta made with olive oil instead of butter if you want to keep the whole meal dairy-free.
What if I don’t have asparagus?
Green beans or broccolini work well. Add them a few minutes earlier than asparagus so they cook through but keep some bite.
Can I make it ahead?
Yes.
Cook through Step 7, cool, and refrigerate up to 2 days. Reheat gently, then add asparagus, olives, and capers so they stay bright.
How should I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of water to loosen the sauce.
What’s the best side to serve with it?
Creamy polenta is a classic.
Buttered or olive-oil pasta, roasted potatoes, or crusty bread are all great, plus a simple green salad with lemon dressing.
Can I freeze it?
You can freeze the chicken and sauce (without asparagus) for up to 2 months. Thaw overnight, reheat gently, then add quick-cooked asparagus to finish.
How do I thicken the sauce without flour?
Simmer uncovered for a few minutes at the end, or mash a few cherry tomatoes into the sauce. The natural pectin will thicken it slightly.
Final Thoughts
Spring Chicken Cacciatore is a fresh take on a classic, with clean flavors and just enough richness to feel satisfying.
It’s weeknight-friendly, special enough for guests, and flexible with what’s in season. Keep the simmer gentle, finish with lemon and herbs, and you’ll hit that perfect balance of comfort and brightness. Enjoy it warm from the pan with good bread and a glass of crisp wine.