Betty Crocker Chicken Cacciatore Recipe: Tomato-Braised Tender Chicken With Herbs

Betty Crocker’s chicken cacciatore delivers that classic Italian restaurant flavor right in your own kitchen, where tender chicken simmers in a rich, herb-infused tomato sauce. Growing up in small-town Georgia, I learned that braising transforms tough cuts into melt-in-your-mouth perfection—just like this recipe does with chicken thighs.

The key lies in slow cooking, where aromatics and acid work together to create a sauce that’s both bold and balanced.

This dish is all about tender chicken that falls apart easily, paired with a sauce bursting with sun-dried tomatoes, garlic, and white wine. I’ve simplified the traditional method without sacrificing depth, so you get restaurant-quality results with just a few hours of hands-off time.

The secret? A long, gentle simmer that develops layers of flavor while keeping the chicken juicy.

By the time you serve it, you’ll have a dish that’s hearty enough for a family dinner but elegant enough for company. The sauce clings to every bite, and the herbs infuse the tomatoes with bright, earthy notes.

Serve it over pasta, with crusty bread for soaking up the sauce, or alongside roasted vegetables for a complete meal.

Betty Crocker’s version stays true to Italian roots while making it accessible for home cooks. Whether you’re recreating a favorite memory or trying something new, this recipe delivers comfort with every spoonful. Let’s get started on making it your own.

Ingredients for betty crocker chicken cacciatore

Fourteen simple ingredients transform into Betty Crocker's rich, herb-infused chicken cacciatore.

The chicken thighs are the star—bone-in, skin-on if you can find them, but boneless works too. Trader Joe's or Whole Foods often carry the best cuts for braising. Look for pieces with good marbling, not too lean. The San Marzano tomatoes? Worth the splurge for that sweet, rich flavor. Mueller or Cento brands are my go-tos. If you can't find them, any no-salt-added crushed tomatoes will do, but the flavor won't be quite the same. Fresh herbs make all the difference here, so grab a small bunch of each—you'll use half now and save the rest for other dishes.

No white wine? Chicken broth with a splash of lemon juice works in a pinch, but the acidity won't be as bright. Sun-dried tomatoes oil-packed? Drain them well first—you don't want the sauce to turn oily. Fresh rosemary and thyme are ideal, but dried works at one-third the amount. If you're using dried, toast them in a dry pan for 30 seconds first to wake up the flavors. The flour is just for dredging the chicken—don't skip it, it helps create that beautiful browned crust before braising. For extra depth, add a pinch of red pepper flakes if you like a little heat.

This dish tastes even better the next day, so make it ahead if you can. The sauce thickens as it sits, so add a splash of broth if it gets too thick when reheating. Keeps in the fridge for 4-5 days and freezes beautifully for 3 months. I like to portion it into individual containers so I can grab a serving for lunch without reheating the whole batch. The herbs keep fresh in the fridge for 5-7 days—wrap them in damp paper towels and store in a sealed container.

Step-by-step instructions for tomato-braised chicken with herbs

Here's how to create rich, flavorful chicken cacciatore that's impossibly tender and packed with Mediterranean herbs.

Cut the 1.5 lb boneless, skinless chicken thighs into 2-inch pieces. Place them in a bowl and season generously with 1.5 tsp salt and 0.5 tsp black pepper, tossing until evenly coated. Then dredge each piece lightly in 2 tbsp all-purpose flour, shaking off any excess. This creates a delicate crust that seals in juices during cooking.

Heat 0.25 cup extra-virgin olive oil in a large, heavy skillet over medium-high heat until shimmering. Working in batches if needed, add the floured chicken pieces and cook undisturbed for 3-4 minutes per side until golden brown. You'll see the edges develop a rich crust—that's your signal they're ready to move. Transfer the browned chicken to a plate and set aside, leaving the flavorful browned bits in the pan.

In the same skillet, reduce heat to medium and add 0.25 cup chopped sun-dried tomatoes and 1 whole diced yellow onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the sun-dried tomatoes release their oils. Add the 4 minced garlic cloves and cook for just 30 seconds—don't let the garlic burn, or it'll turn bitter.

Pour in the 0.5 cup dry white wine and scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until it reduces by half. Add 28 oz crushed San Marzano tomatoes, 1 cup chicken broth, 0.5 tsp chopped fresh rosemary, and 0.5 tsp fresh thyme. Stir well to combine, then return the chicken to the skillet, spooning the sauce over the top.

Bring the mixture to a gentle simmer over medium-low heat, then cover and cook for 30-35 minutes. Here's the secret: resist the urge to peek. The chicken needs time to absorb all those rich tomato and herb flavors without drying out. You'll know it's done when the chicken is fork-tender and the sauce has thickened slightly, coating the chicken beautifully.

If the sauce gets too thick before the chicken is done, add 1-2 tablespoons water to loosen it. The sauce should cling to the chicken rather than pool at the bottom. Taste and adjust seasoning—you might need a pinch more salt, depending on your tomatoes and broth.

Once the chicken is tender, remove the skillet from heat and stir in the 0.25 cup chopped fresh basil. Let the dish sit off the heat for 5 minutes—this allows the flavors to meld perfectly. The basil will brighten the rich tomato sauce and add that final fresh note.

Serve immediately over crusty bread or with polenta to soak up every last bit of that delicious sauce. Each bite should deliver tender, juicy chicken with layers of tomato, herb, and wine flavors. The sauce should coat the chicken beautifully, not be watery or overly thick.

Essential equipment for this recipe

Heavy-Duty Skillet

For this recipe, a 12-inch cast iron skillet is my go-to—it retains heat beautifully and develops those rich, caramelized flavors. I own a Lodge Pre-Seasoned Cast Iron Skillet from my collection of vintage cookware, but any heavy, oven-safe skillet will work.

If you don’t have cast iron, a stainless steel skillet with a heavy base (like All-Clad) is a great alternative. Just avoid nonstick—those flavors won’t develop properly, and the sauce might not thicken as intended. 🔥

Wooden Spoon

A long-handled wooden spoon is essential for stirring the sauce without scratching your skillet. I prefer olive wood because it’s gentle on cookware and adds a subtle aroma to the dish.

If you don’t have one, a heat-resistant silicone spatula works too, but avoid metal utensils—they can react with the acid in the tomatoes and wine. A good wooden spoon also helps you scrape up those precious browned bits from the bottom of the pan, which are packed with flavor.

Measuring Spoons

Precision matters when it comes to herbs and spices in this recipe. I reach for stainless steel measuring spoons from OXO—they’re durable and easy to read. For the fresh herbs, I use a small chef’s knife and a cutting board to finely chop rosemary, thyme, and basil.

A microplane comes in handy for zesting any lemon you might add if you’re substituting for wine. Don’t skip measuring—herbs like rosemary and thyme can overpower if used too liberally.

Kitchen Timer

Timing is everything when braising chicken cacciatore. I use a digital kitchen timer (like the OXO Good Grips) to keep track of the 30-35 minutes of simmering time. Set it right when you cover the skillet so you don’t forget and risk overcooking the chicken.

A timer also helps you remember to let the dish rest off the heat for those final 5 minutes before serving—this step is crucial for letting the flavors meld. Pro tip: Place your timer where you’ll see it, like on the counter near your stove.

Slotted Spoon

A slotted spoon makes it easy to transfer the browned chicken from the skillet to a plate without losing any of that precious sauce. I like the OXO Good Grips Slotted Spoon because it’s comfortable to hold and won’t slip in your hand.

Use it to lift the chicken out of the skillet after browning, and again to serve the dish—just let any excess sauce drip back into the pan. This keeps your chicken from getting soggy and ensures every bite is coated in that rich, herby tomato sauce. 💡

Optional: Slow Cooker

If you’re short on time or want to set it and forget it, a slow cooker is a game-changer for this dish.

After browning the chicken and building the sauce in your skillet, transfer everything to a 6-quart slow cooker and cook on low for 4-5 hours or high for 2-3 hours. This method is perfect for meal prep—just reheat gently on the stove before serving.

I use my Hamilton Beach Slow Cooker for this, but any brand with even heating will work. The slow cooker keeps the chicken incredibly tender and lets the flavors deepen even more. ✨

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