Easy Chicken Cacciatore
Savor the comforting flavors of Italian cuisine with this Easy Chicken Cacciatore recipe, a one-pot wonder that’s perfect for weeknight dinners or special occasions. Juicy bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a luscious tomato-based sauce infused with garlic, bell peppers, mushrooms, and aromatic Italian seasoning. A hint of red pepper flakes adds subtle heat, while kalamata olives provide a briny burst of flavor. With just 15 minutes of prep time and a slow simmer that makes the chicken irresistibly tender, this hearty dish is sure to delight. Serve it over pasta, rice, or alongside warm, crusty bread for a meal that's as comforting as it is delicious. Perfectly balanced and easy to make, this classic chicken cacciatore brings bold, rustic flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 cups mushrooms, sliced
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1.5 teaspoons dry Italian seasoning
- 0.25 teaspoon red pepper flakes
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until fragrant and translucent.
Add the red and green bell peppers and mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Mix well, then bring the sauce to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover with a lid, reduce the heat to low, and simmer for 30 minutes, or until the chicken is cooked through and tender.
Add the kalamata olives to the skillet and stir gently. Simmer for an additional 5 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley before serving. Serve hot with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 15.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1606 mg | 34% | |
*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.
