Betty Crocker Chicken Cacciatore Recipe: Tomato-Braised Elegance With Crispy Celery Crown

Betty Crocker's chicken cacciatore recipe delivers the tomato-braised elegance of Italian tradition with a crispy celery crown that transforms dinner into a showstopper. Growing up in small-town Georgia, I first tasted this dish at a neighbor's table—where the golden crust on the celery and tender chicken made it unforgettable.

This version keeps the heart of the classic while adding my professional touch for restaurant-quality results at home.

The secret lies in browning the chicken thoroughly in a heavy Dutch oven before adding the tomato-herb sauce. A splash of white wine deglazes the pan, creating a rich foundation that simmers into a velvety sauce.

The celery crown, crisped in butter until golden, adds texture and visual appeal that elevates this dish from weeknight meal to special occasion.

What you'll achieve is juicy, flavorful chicken swimming in a deeply aromatic tomato sauce, topped with that signature crispy celery crown. The sauce reduces to perfect consistency—neither too thick nor too thin—while the herbs infuse their earthy notes throughout.

This is comfort food with a touch of sophistication, perfect for impressing guests or treating yourself.

Serve with crusty Italian bread to soak up every last drop of that rich sauce, or pair with al dente pasta for a heartier meal. The technique is straightforward but yields professional results—exactly what Betty Crocker would approve of.

Let's get started on creating this timeless Italian classic with a modern twist.

Ingredients for betty crocker chicken cacciatore

Good-quality tomatoes, fresh herbs, and crispy celery crown make this Italian classic unforgettable.

The chicken thighs are key—bone-in and skin-on gives you that perfect crisp and juicy texture. Costco or butcher shops usually have the best cuts, but any grocery store will have them. Look for thighs with good marbling and avoid any that smell off. For the celery crown, grab thick, sturdy stalks—the thicker the better for that dramatic golden crust. If you can't find thick celery, trim the leaves off regular stalks and bundle them tightly with kitchen twine. The tomatoes? San Marzano in cans if you can find them, but any good-quality crushed tomatoes will work—just check for no added salt.

No white wine? Chicken broth with a splash of lemon juice works in a pinch. Fresh herbs are ideal, but dried thyme at one-third the amount gets you close. The celery crown can be prepped ahead—just keep it dry in the fridge until ready to fry. For the tomatoes, if you're using a different brand, taste first—some can be quite salty. The butter matters here—full-fat is a must for that crispy texture. If you're short on time, you can skip the celery crown entirely and just serve the chicken in the sauce—still delicious, just less impressive.

This sauce tastes even better the next day, so make extra if you can. Store leftovers in the fridge for 4-5 days—the flavors deepen as it sits. For the celery crown, if you make it ahead, keep it in the freezer and fry straight from frozen (no thawing needed). The chicken reheats beautifully in the sauce—just warm it up gently on the stove. If you're prepping for a crowd, double the celery crown recipe—it's always a crowd-pleaser and makes the dish look extra special.

Step-by-step instructions for tomato-braised chicken with crispy celery crown

Here's how to make this rich, tomato-braised chicken with perfectly crispy celery crowns—no shortcuts, just flavor.

Cut the thick-cut celery stalks into 1-inch pieces, leaving the leaves intact. In a large skillet, melt the 2 tablespoons unsalted butter over medium heat. Add the celery and cook undisturbed for 10 minutes until deeply golden brown on all sides—this is where the crispy magic happens. Stir occasionally, but don't crowd the pan.

Transfer the crispy celery to a paper towel-lined plate to drain excess fat. In the same skillet, add the 2 tablespoons olive oil and heat for 30 seconds. Lightly dredge the celery in the 2 tablespoons all-purpose flour, then return it to the skillet. Cook for another 2 minutes to crisp up the flour coating. Remove and set aside—these will be your garnish.

Pat the 1.5 lb chicken thighs dry with paper towels—this ensures maximum crispiness. Season both sides generously with the 1.5 teaspoons salt and 0.5 teaspoon black pepper. Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Working in batches if needed, brown the chicken skin-side down for 5-6 minutes until golden brown and crispy. Flip and brown the other side for 3-4 minutes.

Remove the chicken from the Dutch oven and set aside. In the same pot, add the diced 1 whole yellow onion and cook for 3 minutes until softened. Add the 4 minced garlic cloves and the 1 tablespoon fresh thyme leaves, cooking for 30 seconds until fragrant—this releases all their aromatic oils. Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to cook off the alcohol.

Return the browned chicken to the Dutch oven. Add the 28 oz canned crushed tomatoes, 1 cup chicken broth, and the chopped 0.25 cup fresh basil. Stir gently to combine, then bring to a gentle simmer. Cover and cook on low heat for 30 minutes, stirring occasionally. This slow cooking allows the flavors to meld together beautifully.

After 30 minutes, check the seasoning and adjust if needed. The sauce should coat the back of a spoon but still be slightly loose. If it's too thick, add a splash of water or broth. The chicken is done when it reaches an internal temperature of 165°F and the meat is fork-tender. If the sauce reduces too much, add a little more chicken broth to maintain the perfect consistency.

Once the chicken is fully cooked, remove it from the Dutch oven and let it rest for 5 minutes. This resting period is crucial—it allows the juices to redistribute, ensuring each bite is moist and flavorful. Skim any excess fat from the surface of the sauce, then stir in the chopped 0.25 cup fresh parsley and any remaining thyme leaves.

Return the chicken to the Dutch oven and spoon the rich tomato sauce over the top. Garnish each serving with the crispy celery crowns you prepared earlier. Serve immediately with crusty bread or over pasta to soak up every last bit of that delicious sauce. The combination of tender chicken, aromatic herbs, and crispy celery crowns makes this dish truly special.

Storing and reheating this betty crocker chicken cacciatore

Refrigerator Storage

Let your chicken cacciatore cool completely before transferring to an airtight container—I prefer glass Pyrex with snap-on lids for easy reheating. Store in the fridge at 40°F or below for up to 4 days, but honestly, the flavors deepen overnight like a fine wine.

The celery crowns stay crispy for about 2 days if stored separately in a sealed container. 💡

When reheating, I always add 2-3 tablespoons of water or broth to the sauce to prevent it from thickening too much. Cover the container and warm on the stove over medium-low heat for 10-15 minutes, stirring occasionally. The chicken reheats beautifully this way, but avoid microwaving—the texture suffers.

Freezer Storage

For longer storage, freeze the chicken and sauce (without celery crowns) in quart-sized freezer bags or glass containers. Leave 1-inch headspace for expansion and label with the date. This dish freezes well for up to 3 months—the sauce actually improves over time, becoming richer and more concentrated. 🧊

To reheat from frozen, thaw overnight in the fridge, then proceed with the stovetop method above. For a quick fix, place the frozen container in a cold water bath for 1 hour before reheating. Never microwave frozen cacciatore—the uneven heating can make the sauce watery and the chicken dry.

Reviving Celery Crowns

If you froze the celery crowns separately, fry them straight from frozen in 2 tablespoons butter over medium heat for 3-4 minutes until golden and crispy again. They won't be quite as crisp as fresh, but they'll still add that essential crunch and visual appeal.

For best results, make fresh celery crowns when serving—it's worth the extra effort. ✨

Pro tip: Keep the celery crowns in a paper towel-lined container in the fridge to absorb moisture and maintain crispness. If they soften, pop them back in the skillet for 1-2 minutes to revive their crunch. This little detail makes all the difference in presentation.

Make-Ahead Sauce

I often make the sauce ahead of time—without the chicken—and store it separately in the fridge. When ready to serve, brown the chicken fresh, then add it to the pre-made sauce and simmer for 15-20 minutes to heat through.

This shortcut saves time without sacrificing flavor, and you can adjust seasoning before serving. 💪

For parties or large gatherings, double the sauce recipe and freeze half. Reheat it with the chicken, then add fresh herbs and celery crowns just before serving. The crowd will never know it was made ahead—just that it's restaurant-quality comfort food.

Frequently asked questions