Skillet Cacciatore
Transform your weeknight dinner into a rustic Italian feast with this flavorful Skillet Cacciatore recipe. Juicy, bone-in chicken thighs are beautifully seared to golden perfection, then simmered in a vibrant tomato-based sauce infused with the bold flavors of garlic, bell peppers, mushrooms, and aromatic herbs like oregano and thyme. A splash of dry white wine adds a touch of elegance, while the one-pan preparation keeps cleanup simple and stress-free. Ready in under an hour, this hearty dish is perfect for serving over pasta, creamy polenta, or with crusty bread to soak up every drop of the rich, savory sauce. Easy, comforting, and bursting with homestyle charm, this cacciatore is bound to become your go-to skillet dinner.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 medium bell peppers (red and green), sliced
- 3 cloves garlic cloves, minced
- 1 cup white mushrooms, sliced
- 14 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and cook for 5-7 minutes until browned. Flip and cook the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the sliced bell peppers and mushrooms, cooking for another 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes.
Stir in the diced tomatoes, tomato paste, chicken broth, oregano, thyme, and the remaining 1/2 teaspoon of salt and pepper. Mix well to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes until the chicken is cooked through and tender.
Garnish with fresh parsley before serving. Enjoy warm with crusty bread, pasta, or polenta!
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 36.0 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3871 mg | 82% | |
*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.
