Chicken Cacciatore
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Chicken Cacciatore
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 tbsp olive oil divided
- 4 chicken thigh boneless, skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
- basil to taste, dried
- 1½ cups orange baby bell pepper sliced
- 1½ cups yellow baby bell pepper
- 1½ cups red baby bell pepper
- 1 onion diced, small sweet yellow
- ½ tsp basil dried
- 8 oz button mushrooms quartered
- 4 cloves garlic minced
- 1⅓ cups marinara sauce
- 2 tbsp Parmesan Cheese
- parsley chopped, fresh
Instructions
- Preheat the oven to 350 degrees.
- Heat 1/2 tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.
- Season each side of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste.
- Cook one side of the chicken thighs for 4 minutes then flip the chicken and cook for 1-2 minutes. Remove the chicken from the skillet and place it on a plate.
- Add the other 1/2 tablespoon of olive oil to the skillet then add the peppers and onions. Cook, stirring often, for 3 minutes then add the mushrooms. Continue cooking, stirring often, for 6 minutes. Add the minced garlic, stirring constantly for 1 minute.
- Add the marinara sauce; cook for 1 minute. Add the chicken thighs and their juices to the OVENPROOF large skillet or a large Dutch oven.
- Place into the oven and bake for 25 minutes.
- Remove from the oven and sprinkle fresh parsley and Parmesan cheese on top. Serve with pasta if desired. Enjoy.
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