Description
Chicken Cacciatore is the perfect dish to satisfy your cravings for bold, Italian-inspired flavors. This hearty recipe features tender, juicy chicken thighs simmered in a rich tomato sauce packed with garlic, bell peppers, and fragrant herbs. It’s an easy, one-pan meal that’s comforting, delicious, and perfect for weeknights or special occasions. Pair it with crusty bread, pasta, or polenta for a meal that feels like it came straight out of a rustic Italian kitchen!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup fresh basil leaves, chopped (for garnish)
- Fresh parsley (optional, for garnish)
Instructions
- Season the Chicken: Start by seasoning the chicken thighs generously with salt and pepper on both sides.
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes on each side until golden and crispy. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until softened. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce: Pour in the diced tomatoes (with their juices), chicken broth, and tomato paste. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir everything to combine.
- Simmer with Chicken: Nestle the browned chicken thighs back into the skillet, ensuring they’re covered in the sauce. Bring the mixture to a gentle simmer.
- Cook Low and Slow: Cover the skillet, reduce the heat to low, and let the chicken simmer for 30-35 minutes. Check occasionally to ensure the chicken is cooked through and tender.
- Taste and Adjust: Taste the sauce and adjust the seasoning with more salt and pepper if needed.
- Serve and Garnish: Serve hot, garnished with fresh basil leaves and parsley. Enjoy with crusty bread, over pasta, or alongside creamy polenta for a complete meal.
Notes
- Best Chicken Cuts: Bone-in, skin-on chicken thighs work best for this recipe as they stay juicy and flavorful during the cooking process.
- Vegetable Variations: Feel free to add mushrooms, zucchini, or olives for extra texture and flavor.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezer-Friendly: You can freeze Chicken Cacciatore for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Thicker Sauce: If you prefer a thicker sauce, simmer uncovered for the last 5-10 minutes to reduce the liquid.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian