Description
Chicken Cacciatore delivers a speedy Italian classic right to your dinner table, packed with rustic flavors that make weeknight cooking a breeze. Tender chicken simmered in a zesty tomato sauce brings authentic Italian comfort straight to your kitchen without complicated steps.
Ingredients
Scale
Proteins:
- 1 lb chicken thighs
Vegetables and Herbs:
- 3 bell peppers (assorted colors)
- 1 medium yellow onion
- 8 oz cremini mushrooms
- 3 cloves garlic
- ½ cup marinated olives (green and black)
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 teaspoon rosemary
- 1 tablespoon thyme
Liquids and Seasonings:
- 4 tablespoons olive oil
- ½ cup dry white wine
- 28 oz can San Marzano tomatoes
- ¾ cup all-purpose flour
- 3 teaspoons kosher salt
- 2 teaspoons black pepper
- ½ teaspoon red pepper flakes
- Parmesan cheese
Instructions
- Season 1 lb chicken thighs with 1 tsp kosher salt and 1 tsp black pepper. Dust each piece with ¾ cup flour, tapping off excess.
- Heat 3 tbsp olive oil in a skillet at medium-high temperature (375°F). Sear chicken thighs 3 minutes per side until golden and crispy.
- Transfer chicken to a plate. In the same skillet, add remaining 1 tbsp olive oil. Saute 1 diced medium yellow onion for 3-4 minutes until translucent.
- Add 3 minced garlic cloves and cook 30 seconds. Toss in 3 sliced bell peppers, 8 oz quartered mushrooms, and ½ cup marinated olives.
- Sprinkle 1 tsp salt, 1 tsp pepper, and ½ tsp red pepper flakes over vegetables. Cook 5 minutes until vegetables soften.
- Pour 28 oz San Marzano tomatoes into skillet, crushing with your hands. Add 1 tbsp each of oregano, basil, parsley, and thyme, plus 1 tsp rosemary.
- Simmer sauce 2-3 minutes. Nestle seared chicken pieces into sauce, ensuring complete coverage.
- Cover skillet and transfer to preheated 350°F oven. Bake 45 minutes until chicken becomes fork-tender.
- Remove from oven and rest 5 minutes. Sprinkle with grated Parmesan cheese before serving alongside pasta or crusty bread.
Notes
- Always pat chicken thighs completely dry before seasoning to ensure a perfect golden-brown sear without excess moisture.
- Choose bone-in, skin-on chicken thighs for maximum flavor and tenderness, which help keep the meat juicy during baking.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour when dredging the chicken.
- Make this dish ahead of time by preparing it completely and reheating gently – the flavors actually improve after resting overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 54 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 308 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 95 mg