Quick Easy Chicken Cacciatore
Transform your dinner routine with this **Quick Easy Chicken Cacciatore**, a hearty Italian-inspired dish bursting with flavor yet ready in just 40 minutes. Tender boneless, skinless chicken thighs are seared to golden perfection, then simmered in a rich, savory sauce made with juicy canned diced tomatoes, fragrant garlic, and a medley of vibrant bell peppers. Infused with herbs like oregano and basil and punctuated by the briny depth of kalamata olives, this classic comfort meal is elevated yet effortlessly simple. Perfect for busy weeknights, it pairs beautifully with pasta, rice, or crusty bread to soak up every last drop of its mouthwatering sauce. If you’re in search of a quick, flavorful one-pan meal the whole family will love, this Chicken Cacciatore delivers on every front!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (red, yellow, or green), sliced
- 3 cloves garlic cloves, minced
- 15 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs in the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add diced onion and sliced bell peppers. Sauté for 4-5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, tomato paste, and chicken broth to the skillet. Stir to combine.
Season the sauce with dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Reduce the heat to medium-low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
Stir in the kalamata olives and cook for an additional 2 minutes to warm them through.
Taste the sauce and adjust seasoning as needed with more salt or pepper.
Garnish with chopped fresh parsley (optional) and serve hot with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 28.6 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3324 mg | 71% | |
*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.
