Chicken Rice Cacciatore
Transport your taste buds straight to Italy with this hearty and flavorful Chicken Rice Cacciatore! This one-pot wonder combines tender, golden-seared chicken thighs with a medley of vibrant vegetables, fragrant herbs, and hearty white rice, all simmered in a rich, savory tomato and white wine sauce. Perfect for cozy weeknight dinners or impressing guests, this dish is a fusion of rustic Italian cooking and comforting, family-friendly convenience. The addition of earthy mushrooms and a touch of red pepper flakes for optional heat makes it even more irresistible. Ready in just one pot and under an hour, this easy chicken cacciatore recipe is a complete meal that’s satisfying, wholesome, and full of bold flavors.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, peeled and diced
- 1 cup white mushrooms, sliced
- 0.5 cup dry white wine
- 1 28-ounce can crushed tomatoes (canned)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup white rice
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with half the salt and pepper on both sides.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes per side, until golden brown. Remove from the pan and set aside.
In the same skillet, add the diced onion, garlic, red bell pepper, and carrot. Sauté for 5-7 minutes until softened.
Stir in the sliced mushrooms and cook for another 3 minutes.
Deglaze the pan by adding the white wine. Scrape the bottom of the skillet to release any browned bits and let the wine simmer for 2 minutes.
Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, remaining salt and pepper, and red pepper flakes if using. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then lower the heat to medium-low.
Cover the skillet and let it cook for 20 minutes, stirring occasionally.
After 20 minutes, add the white rice to the skillet. Stir to distribute the rice evenly into the sauce.
Cover again and cook for an additional 15 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
Once the rice is fully cooked, remove from heat and garnish with chopped fresh parsley.
Serve the Chicken Rice Cacciatore warm, either on its own or with a side of crusty bread.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.9 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
