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Overhead view of chicken cacciatore in a pan with a linen napkin and spoon beside it.
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Chicken Cacciatore

Made in one skillet, this Chicken Cacciatore is super flavorful! Made with simple ingredients, have dinner ready in no time.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 483kcal

Equipment

  • Large skillet

Ingredients

  • 6 bone-in chicken thighs
  • 1 ½ teaspoons salt divided
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil divided
  • 1 sweet onion diced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 1 large carrot peeled and diced
  • 4 cloves garlic minced
  • 8 ounces sliced baby Bella mushrooms (225g)
  • 1 can tomato paste (6-ounce)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme or 3 sprigs fresh thyme
  • 1 cup dry white wine (240mL)
  • 1 can diced tomatoes (28-ounce)
  • red pepper flakes optional
  • chopped fresh basil or parsley

Instructions

  • Sprinkle chicken all over with ½ teaspoon salt and pepper.
  • Add olive oil to a large deep skillet and swirl to coat. Place chicken thighs in skillet, skin side down. Place over medium-high heat.
  • Cook, without disturbing the chicken thighs, until golden brown and they easily release from the skillet, about 10 minutes. Flip and cook just until browned, about 5 minutes. Remove from the skillet.
  • To skillet, add onion, red and green peppers, carrot, and 1/2 teaspoon salt. Cook, stirring frequently until vegetables start to soften, about 8 minutes.
  • Stir in garlic and mushrooms. Cook until mushrooms begin shrinking, about 5 minutes. Stir in tomato paste, oregano, and thyme. Cook for 3 minutes, stirring constantly.
  • Slowly pour in the wine to deglaze the skillet. Stir in diced tomatoes, remaining ½ teaspoon salt, and a pinch or two of red pepper flakes, if desired. Add more salt to taste, if needed.
  • Reduce heat to medium-low. Nestle chicken thighs back into skillet.
  • Partially cover, and cook for 25 minutes or until the thickest part of chicken thighs registers 165F on a meat thermometer. Garnish with basil before serving.

Notes

  • If you only have a 12 ounce can of tomato paste, you can freeze the extra for later! Tomato paste is freezer-friendly, so I store the extra in a freezer-safe container or bag for later to avoid having half-used opened cans forgotten in the back of the fridge.
  • If you have a small skillet, cook the chicken thighs in two batches. Avoid overcrowding the pan so the skin of the chicken thighs can crisp up.
  • Use a splatter screen if you have one, as the oil can splash as the skin-side of the chicken cooks.
  • I highly recommend using fresh garlic, but you can use garlic powder if you’re all out. A clove of garlic is around ½ teaspoon of garlic powder.
  • Add some heat to this with the addition of more red pepper flakes.

Nutrition

Calories: 483kcal | Carbohydrates: 22g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 949mg | Potassium: 1231mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3418IU | Vitamin C: 64mg | Calcium: 110mg | Iron: 4mg