Quick Chicken Caccia Toro
Transform dinner into an Italian-inspired delight with this Quick Chicken Caccia Toro, a hearty and flavorful dish designed for busy weeknights. Juicy boneless chicken thighs are seared to golden perfection before being simmered in a rich, savory sauce of crushed tomatoes, dry white wine, and aromatic Italian seasoning. Enhanced with tender slices of red bell pepper, earthy mushrooms, and sweet onions, this comforting one-skillet meal is ready in just 40 minutes. Perfectly suited for pairing with pasta, fluffy rice, or crusty bread, it’s a versatile recipe that delivers restaurant-quality flavor at home. Quick, easy, and bursting with Mediterranean flair, it's a must-try for lovers of bold, rustic cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 cup mushrooms, sliced
- 14 ounces crushed tomatoes
- 0.33 cup dry white wine
- 0.33 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear them in the hot skillet for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic, sliced red bell pepper, and mushrooms. Cook for another 3-4 minutes until the vegetables begin to soften.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Cook for 1-2 minutes until the wine has slightly reduced.
Add the crushed tomatoes, chicken broth, and Italian seasoning to the skillet. Stir well to combine.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
Cover the skillet and let the dish simmer over medium-low heat for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley and serve hot with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 26.4 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 223 mg | 17% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2948 mg | 63% | |
*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.
