Quick and Easy Chicken Cacciatore
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 -6
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Calories
340 kcal
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Course
Main Course
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Cuisine
Italian
Quick and Easy Chicken Cacciatore
Description
This chicken cacciatore recipe starts by browning seasoned chicken thighs in olive oil to develop flavor and texture. The browned chicken is briefly set aside while aromatic vegetables and mushrooms are sautéed with garlic, onion, red pepper flakes, oregano, and bell peppers. A splash of red wine (optional) deglazes the pot, incorporating browned bits from the pan.
Next, cherry tomatoes, capers, marinara sauce, and chicken broth are added and stirred together, creating a rich tomato-based sauce. The chicken thighs are nestled back into the sauce, covered, and simmered on medium-low until cooked through and tender. Finally, fresh torn basil is stirred in to add herbal brightness.
Serve this hearty chicken cacciatore with your choice of pasta, creamy polenta, or crusty bread to soak up the flavorful sauce. The combination of browned chicken, vegetables, and tomato creates a satisfying and balanced one-pot meal.
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs boneless, skinless, about 1.75 lbs
- salt
- black pepper
- 1 yellow onion medium, chopped
- 3 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes
- 1 teaspoon oregano dried
- 1 red bell pepper or yellow bell pepper, medium, sliced, about 1½ cups
- 1 cup cremini mushrooms sliced
- ¼ cup red wine optional
- 1 cup cherry tomato halved
- 1 tablespoon capers drained
- 1 ½ cups marinara sauce jarred
- ½ cup chicken broth reduced sodium
- ½ cup basil fresh, torn
Instructions
- Heat the oil in large braiser or Dutch oven over medium high heat. When the oil is hot, season the chicken thighs with salt and pepper and add them to the pot. Cook until browned, about 4 minutes, then flip and cook another 2-3 minutes on the second side. Remove chicken from pot and place on a plate.
- Add the onion, garlic, red pepper flakes, oregano, bell peppers, and mushrooms to the pot and season them with a pinch of salt and pepper. Sauté 4-5 minutes until softened. Add the wine and cook 2-3 minutes until reduced, scraping up the brown bits from the bottom of the pot.
- Add the oregano, tomatoes, capers, marinara sauce and chicken broth and stir to combine. Nestle the chicken thighs back into the sauce, covering them. Cover the pot and simmer on medium low heat until chicken is cooked through, 8-10 minutes. Uncover and cook another few minutes until sauce thickens. Stir in the basil.
- Serve with pasta, polenta or crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 1289mg | 54% |
| Potassium | 1056mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1760IU | 35% |
| Vitamin C | 56mg | 62% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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