In a Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Season the boneless skinless chicken thighs generously with kosher salt and ground black pepper. Once the oil shimmers, add the thighs to the pot and sear for 3-4 minutes on each side, until golden brown. Remove the chicken and set it aside on a plate while you prepare the vegetables.

Reduce the heat to medium and add a bit more olive oil if needed. Toss in the diced yellow onion and chopped green bell pepper, sautéing for about 4 minutes until they soften and become fragrant. The onions should be translucent and slightly golden, creating a wonderful base for your Chicken Cacciatore.

Stir in 2 minced garlic cloves and cook for an additional minute until aromatic. Pour in ½ cup of dry white wine (or low sodium chicken broth) to deglaze the pot, scraping up any tasty browned bits from the bottom. Let the mixture simmer for about 3 minutes, allowing the wine to reduce by half and enhance the flavors.

Add one 28-ounce can of crushed tomatoes, sliced baby Bella mushrooms, 2 teaspoons of Italian seasoning, and a splash of balsamic vinegar to the pot. Stir everything together, making sure all ingredients are well combined. Bring the sauce to a gentle simmer for about 10 minutes, allowing the flavors to meld beautifully.

Nestle the seared chicken thighs back into the savory sauce, ensuring they are submerged a bit. Cover the Dutch oven and let it simmer for 15-20 minutes, checking for doneness. The chicken is ready when it reaches an internal temperature of 165°F and is tender.

Optionally shred the cooked chicken with two forks and stir it back into the sauce for a heartier dish. Serve the Chicken Cacciatore over your choice of pasta, rice, or polenta for a cozy family dinner. Garnish with fresh parsley or basil for a pop of color and extra flavor before serving hot.