Skillet Chicken Cacciatore
Transform your weeknight dinner routine with this flavorful Skillet Chicken Cacciatore, a rustic Italian classic made all in one pan for minimal cleanup. Juicy, bone-in chicken thighs are seared until golden and crispy, then simmered in a hearty tomato-based sauce enriched with sweet bell peppers, savory garlic, briny kalamata olives, and aromatic fresh herbs like rosemary and thyme. A splash of dry white wine deepens the flavor profile, while a final garnish of fresh parsley adds brightness. Perfectly paired with pasta or crusty bread to soak up the rich, tangy sauce, this hearty dish is both comforting and elegant. Ready in under an hour, it's an ideal recipe whether you're hosting a dinner party or enjoying a cozy night in. Keywords: Skillet Chicken Cacciatore, one-pan chicken recipe, rustic Italian dinner, chicken in tomato sauce, weeknight meal.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 3 cloves garlic cloves, minced
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup dry white wine
- 28 ounces canned crushed tomatoes
- 0.5 cup low-sodium chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 1 sprig fresh rosemary sprig
- 1 sprig fresh thyme sprig
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 serving cooked pasta or crusty bread (optional)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes until deeply golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the diced onion and bell peppers, along with a pinch of salt, and cook for 5-7 minutes until softened.
Add the minced garlic and crushed red pepper flakes, stirring constantly for 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2-3 minutes.
Add the crushed tomatoes and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up. Nestle them into the sauce but ensure the skin remains above the sauce to stay crispy.
Add the kalamata olives, rosemary sprig, and thyme sprig to the skillet.
Cover the skillet partly with a lid and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (74°C).
Discard the rosemary and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Sprinkle the finished dish with chopped parsley for garnish and serve hot with pasta or crusty bread, if desired.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4547 mg | 198% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 53.4 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5886 mg | 125% | |
*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.
