Go Back
–+ servings
Chicken Cacciatore

Savory Chicken Cacciatore: A Cozy Italian Comfort Meal

This Easy Chicken Cacciatore recipe features hearty chicken thighs and flavorful vegetables simmered in a rich tomato sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons extra-virgin olive oil Can substitute with vegetable or canola oil
  • 28 ounces canned crushed tomatoes Diced tomatoes can be used for a chunkier texture
  • 2 tablespoons balsamic vinegar Red wine vinegar can be used as a substitute
  • 1 tablespoon Italian seasoning Dried oregano and basil can be substituted
  • 8 ounces baby bella (cremini) mushrooms Can be replaced with button mushrooms
For the Chicken
  • 1.5 pounds boneless skinless chicken thighs Chicken breasts can be used for a leaner option
  • 1 teaspoon kosher salt Sea salt can be used as an alternative
  • 0.5 teaspoon ground black pepper Fresh ground pepper as an alternative
For the Vegetables
  • 1 medium yellow onion A red onion can substitute
  • 1 medium green bell pepper Can substitute with red or yellow peppers
  • 4 cloves garlic Fresh garlic is recommended
For the Liquid
  • 0.5 cup dry white wine or low sodium chicken broth Can replace with white grape juice or additional chicken broth
For Serving
  • serving options (e.g., whole wheat pasta, brown rice, polenta, zucchini noodles) Choose your base to soak up the sauce.

Equipment

  • Dutch oven or large skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of extra-virgin olive oil in a Dutch oven or large skillet over medium-high heat. Season chicken thighs with kosher salt and ground black pepper.
  2. Once the oil is hot, place the seasoned chicken thighs into the pan. Sear for about 4 minutes on one side, then flip and brown the other side for an additional 2 minutes. Transfer chicken to a plate.
  3. Lower the heat to medium and add remaining tablespoon of olive oil. Add chopped yellow onion and green bell pepper, sauté for about 4 minutes until soft and fragrant.
  4. Sprinkle in minced garlic and sauté for about 1 minute. Pour in white wine or chicken broth, scrape brown bits, and let simmer for approximately 3 minutes.
  5. Stir in crushed tomatoes, sliced mushrooms, Italian seasoning, and balsamic vinegar. Bring to a simmer and bubble uncovered for about 10 minutes to thicken.
  6. Nestle the browned chicken thighs back into the sauce and partially cover the pot. Simmer for an additional 15 to 20 minutes until chicken is fully cooked.
  7. Allow the pot to cool slightly, then shred or dice the chicken in the pot. Taste and adjust seasoning with more salt and pepper if necessary.
  8. Serve hot over your choice of pasta, rice, or polenta, garnishing with fresh parsley and Parmesan cheese.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best results, do not overcrowd the pan when searing the chicken. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!