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Easy Chicken Cacciatore

This easy chicken cacciatore recipe is a delicious rustic stew with melt-in-your-mouth chicken in a cozy tomato sauce. It's simple to make and has irresistible Italian flavors!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 240 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 6 chicken thighs (boneless, skinless) see note
  • salt & pepper to taste
  • flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped finely
  • 1 medium-to-large carrot peeled and chopped small
  • 1 medium red bell pepper chopped small
  • 6 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 1 (28 ounce) can fire-roasted crushed tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 cup pitted kalamata olives or to taste (optional)
  • 1 tablespoon fresh basil chopped or torn
  • 1 tablespoon fresh parsley chopped

Instructions

    Cup of Yum
  1. Generously season the chicken with salt & pepper and then coat it in flour (and shake off any excess).
  2. Add the oil and butter to a Dutch oven/soup pot/braiser over medium-high heat for a few minutes, then add the chicken and sear for 3-4 minutes/side or until golden. Transfer the chicken to a plate.
  3. Add in the onions and cook for 3 minutes.
  4. Add in the carrots and red bell pepper and cook for 5-7 minutes, stirring occasionally.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add in the white wine and crushed tomatoes and scrape up any browned bits from the bottom of the pot.
  7. Stir in the thyme and oregano.
  8. Add the chicken back in and spoon some sauce over top. Cover the pot with the lid slightly ajar, reduce the heat, and gently simmer (turn the heat way down) for at least 20 minutes or until the carrots have softened and the chicken is tender (you can stir halfway through if you wish). The sauce will thicken up a bit. If it becomes too thick, add a splash more wine or chicken broth.
  9. Season with salt & pepper as needed, and stir in the Kalamata olives, basil, and parsley.

Notes

  • Serves 4-6 depending how much people eat/what it's served with.
  • For this recipe, use 1-2 pounds of chicken thighs. See blog post for tips if you want to use bone-in skin-on chicken thighs.
  • Other methods: See Instant Pot version. For Crockpot, follow steps 1-6 as written, then add everything except for olives/basil/parsley to slow cooker (add them in at the end), and do 3-4 hours on high or 6-8 on low. Recipe is easily doubled in a Crockpot.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 13g (4%) Protein 22g (44%) Fat 9g (14%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 102mg (34%) Sodium 409mg (17%) Potassium 390mg (11%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 3148IU (63%) Vitamin C 35mg (39%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 13g 4%
Protein 22g 44%
Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 102mg 34%
Sodium 409mg 17%
Potassium 390mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 3148IU 63%
Vitamin C 35mg 39%
Calcium 81mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.