Description
Chicken Cacciatore is a classic Italian rustic dish featuring tender boneless chicken thighs simmered in a rich tomato sauce with mushrooms, bell peppers, onions, garlic, and a splash of white wine. This hearty one-pot meal is perfect served over pasta, rice, or vegetable noodles, garnished with fresh herbs and Parmesan cheese for a comforting and flavorful dinner.
Ingredients
Scale
For the Chicken Cacciatore:
- 3 tablespoons extra-virgin olive oil, divided
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- ¾ cup dry white wine or low sodium chicken broth
- 1 (28 ounce) can crushed tomatoes
- 8 ounces sliced baby bella (cremini) mushrooms
- 2 teaspoons Italian seasoning
- ½ tablespoon balsamic vinegar
For Serving:
- Whole wheat pasta, brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
- Chopped fresh parsley or basil
- Freshly grated Parmesan cheese
Instructions
- Brown the Chicken: Heat 2 tablespoons olive oil in a Dutch oven or deep sturdy pot over medium-high heat. Season chicken thighs with salt and pepper on both sides. Add the chicken in a single layer to the hot oil without moving it for 3 to 4 minutes to develop a good sear. Flip and brown the other side for about 2 minutes. Transfer the chicken to a clean plate; it does not need to be fully cooked yet.
- Sauté Vegetables: Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add chopped onion and bell pepper, cooking until softened, about 4 minutes.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Deglaze with Wine: Pour in the dry white wine (or chicken broth if preferred), stirring to release any browned bits from the pot. Let simmer until the liquid reduces by half, approximately 3 minutes.
- Add Sauce Ingredients: Mix in crushed tomatoes with their juice, sliced mushrooms, Italian seasoning, and balsamic vinegar. Stir well and bring to a simmer. Allow the sauce to simmer, uncovered, for 10 minutes to develop flavors and reduce slightly.
- Simmer the Chicken: Nestle the browned chicken thighs back into the sauce along with any collected juices from the plate, ensuring the chicken is mostly submerged. Partially cover the pot and simmer for 15 to 20 minutes until the chicken is cooked through, the sauce thickens, and mushrooms are tender.
- Optional Shred or Dice: If desired, remove chicken to a cutting board once cool enough to handle. Dice or shred the chicken, then return it to the pot to combine and warm through. Otherwise, serve the chicken thighs whole.
- Season and Serve: Taste the sauce and season with additional salt and black pepper as needed. Serve hot over your choice of pasta, rice, polenta, or vegetable noodles. Garnish generously with fresh parsley or basil and freshly grated Parmesan cheese.
Notes
- You can substitute dry white wine with low sodium chicken broth if you prefer to avoid alcohol.
- For a lower carb version, serve over zucchini noodles or spaghetti squash instead of grains.
- Using boneless skinless chicken thighs helps keep the meat tender and juicy.
- If you like a spicier sauce, add a pinch of red pepper flakes when sautéing the vegetables.
- Chicken can be shredded after cooking for easier serving or to mix evenly into the sauce.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day for flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Cacciatore, Italian chicken recipe, tomato chicken stew, one pot chicken, healthy Italian dinner
