Quick Chicken Cacciatore
Transform your weeknight dinner routine with this Quick Chicken Cacciatore—a hearty, Italian-inspired dish that’s bursting with flavor and ready in just 35 minutes! Tender, golden-seared chicken thighs are simmered in a rich, rustic tomato sauce infused with garlic, oregano, and a hint of crushed red pepper for subtle heat. Sweet red bell peppers, briny black olives, and a splash of optional dry white wine add depth and complexity, while a sprinkle of fresh parsley provides a finishing touch. Serve this one-pan wonder over al dente spaghetti or with crusty bread for soaking up every last drop of the savory sauce. Perfect for busy evenings, this quick and easy chicken cacciatore recipe delivers comfort food in a fraction of the time.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- 14 ounces canned crushed tomatoes
- 0.5 cup chicken broth
- 0.25 cup dry white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 0.25 cup black olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped (optional)
- optional cooked spaghetti or crusty bread (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the chopped onion and sliced red bell pepper. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the crushed tomatoes, chicken broth, and white wine (if using). Stir to combine.
Add the dried oregano, dried basil, and crushed red pepper flakes. Stir again to incorporate.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
Uncover the skillet, add the sliced black olives, and simmer for an additional 5 minutes to thicken the sauce slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley, if desired, and serve hot with cooked spaghetti or crusty bread on the side.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 28.3 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3006 mg | 64% | |
*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.
