Low Sodium Chicken Cacciatore
Delight in the rich Italian flavors of this Low Sodium Chicken Cacciatore, a heart-healthy twist on a classic dish. Tender, browned chicken thighs are simmered in a vibrant medley of no-salt-added diced tomatoes, fresh bell peppers, mushrooms, and fragrant garlic, creating a flavorful yet low-sodium sauce that's perfect for pairing with whole grain pasta or brown rice. Enhanced with aromatic herbs like oregano, thyme, and fresh basil, this recipe strikes the perfect balance of savory and wholesome. With a prep time of just 15 minutes and a hands-off simmering method, this hearty chicken dinner is both convenient and satisfying—a must-try for anyone seeking a deliciously healthy alternative to traditional Italian cuisine.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 whole Medium onion, chopped
- 3 whole Garlic cloves, minced
- 1 whole Red bell pepper, sliced
- 1 whole Yellow bell pepper, sliced
- 8 ounces Mushrooms, sliced
- 1 can (14.5 ounces) No-salt-added diced tomatoes
- 1 cup Low sodium chicken broth
- 0.5 cup Dry white wine (optional)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Ground black pepper
- 1 whole Bay leaf
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Brown the chicken thighs on both sides, about 5 minutes per side, and remove them from the skillet. Set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and continue to sauté for another minute.
Add the sliced red and yellow bell peppers, along with the mushrooms, and cook for about 5 minutes until they are slightly softened.
Stir in the no-salt-added diced tomatoes, low sodium chicken broth, white wine (if using), and tomato paste.
Season with dried oregano, dried thyme, ground black pepper, and add the bay leaf.
Return the browned chicken thighs to the skillet and bring the mixture to a simmer.
Reduce the heat to low, cover, and let it cook for 30-35 minutes until the chicken is cooked through and tender.
Remove the bay leaf, stir in the fresh chopped basil, and adjust the seasoning with additional pepper if necessary.
Serve the Chicken Cacciatore hot with your choice of whole grain pasta or brown rice.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 38.9 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3944 mg | 84% | |
*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.
