Ww Core Italian Chicken Cacciatore
Discover the wholesome flavors of this WW Core Italian Chicken Cacciatore—a vibrant one-pan meal that's both healthy and comforting. Tender boneless, skinless chicken thighs are simmered to perfection in a rich tomato and white wine sauce, complemented by a medley of sautéed onions, garlic, bell peppers, and mushrooms. Infused with classic Italian herbs like oregano and basil, this dish delivers hearty, authentic taste without unnecessary calories. Ready in just under an hour, it’s a perfect go-to for weeknight dinners or meal prep. Serve it over whole-grain pasta, rice, or a bed of steamed veggies for a Weight Watchers-friendly, satisfying meal that doesn’t sacrifice flavor.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 8 ounces Mushrooms, sliced
- 28 ounces Crushed tomatoes
- 0.5 cup Dry white wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes on each side until browned. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the red and green bell peppers, along with the sliced mushrooms. Cook for 5 minutes, stirring occasionally, to soften the vegetables.
Pour in the crushed tomatoes and white wine. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Add the dried oregano, dried basil, and bay leaf. Return the chicken thighs to the skillet, nestling them into the sauce and vegetables.
Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the bay leaf and discard it. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Sprinkle the chopped parsley over the top just before serving.
Serve the chicken cacciatore warm on its own or over cooked whole-grain pasta, rice, or a bed of steamed vegetables for a Core-friendly option.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 44.1 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4799 mg | 102% | |
*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.
