Simply Quick Chicken Thigh Cacciatore for Two
Elevate your weeknight dining with this Simply Quick Chicken Thigh Cacciatore for Two, a hearty and flavorful Italian-inspired dish designed for both ease and intimacy. Succulent bone-in, skin-on chicken thighs are pan-seared to golden perfection before being simmered in a rich, savory tomato sauce infused with aromatic garlic, onion, and herbs like oregano and basil. Colorful bell peppers and briny black olives add depth and brightness, while a touch of red pepper flakes (optional) introduces a gentle kick of heat. Ready in just 45 minutes, this cozy, one-skillet meal is perfect for pairing with crusty bread, pasta, or rice, making it an effortlessly elegant choice for a romantic dinner or casual weeknight feast.
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Recipe Information
Ingredients
- 2 pieces Chicken thighs, bone-in and skin-on
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 0.5 medium Bell pepper, diced (red, yellow, or green)
- 1 cup Crushed tomatoes
- 0.25 cup Chicken broth
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Black olives, sliced
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs in the skillet, skin-side down, and sear for 3-4 minutes until golden brown. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced bell pepper to the skillet and cook for 2-3 minutes until slightly softened.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken to ensure they are coated.
Cover the skillet with a lid and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is tender.
Stir in the sliced black olives and cook for an additional 2 minutes. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley, if desired. Serve hot with crusty bread, pasta, or rice for a complete meal.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2044 mg | 89% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.8 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1581 mg | 34% | |
*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.
