Roasted Chicken Cacciatore
Elevate your weeknight dinner game with this Roasted Chicken Cacciatore, a hearty Italian classic packed with bold, rustic flavors. Tender, bone-in chicken thighs are seared to golden perfection and oven-roasted in a rich, savory sauce brimming with juicy crushed tomatoes, sweet bell peppers, earthy cremini mushrooms, and fragrant herbs like oregano, thyme, and rosemary. A splash of dry white wine adds a subtle depth, while a finishing touch of fresh parsley makes this dish as vibrant as it is comforting. This one-pot wonder is easy to prepare and perfect for entertaining or a cozy family meal. Pair it with crusty bread, pasta, or rice to savor every drop of the luscious sauce. With a prep time of just 20 minutes and a mouthwatering aroma filling your kitchen, this Roasted Chicken Cacciatore will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (red and yellow), sliced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 0.5 cup dry white wine
- 28 ounces crushed tomatoes
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes until the skin is golden brown. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sliced bell peppers. Sauté for 5 minutes until softened.
Add the minced garlic and sliced mushrooms. Cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Deglaze the pan by pouring in the white wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the crushed tomatoes, chicken broth, dried oregano, dried thyme, and fresh rosemary. Bring the sauce to a simmer and adjust the seasoning with the remaining 0.5 teaspoon of salt if needed.
Return the seared chicken thighs to the skillet, skin side up, nestling them into the sauce. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve the Roasted Chicken Cacciatore with crusty bread, pasta, or rice to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4657 mg | 202% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 49.7 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 363 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5600 mg | 119% | |
*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.
