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Easy Chicken Cacciatore

Easy Chicken Cacciatore: A Heartwarming Italian Delight

Easy Chicken Cacciatore is a nutritious twist on a classic Italian dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Juicy and full of flavor.
  • 1/2 cup All-Purpose Flour Can substitute with whole wheat flour.
For the Sauce
  • 1 spray Olive Oil Spray Use extra virgin for richer taste.
  • 1 teaspoon Fresh Cracked Pepper Adjust to taste.
  • 1 teaspoon Kosher Salt Adjust to dietary needs.
  • 2 medium Red Bell Peppers Can substitute with any bell pepper.
  • 1 medium Onion Yellow or white are great substitutes.
  • 3 cloves Garlic Use fresh for better flavor.
  • 1/2 cup White Wine Can substitute with chicken broth and lemon juice.
For the Sauce Base
  • 1 cup Chicken Broth Opt for low-sodium.
  • 1 can Diced Tomatoes Use fresh during peak season.
  • 2 tablespoons Tomato Paste Ensure quality for best flavor.
  • 1 tablespoon Capers Omit if not a fan.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
Finishing Touches
  • 1/4 cup Fresh Basil Always opt for fresh.
  • 1/4 cup Fresh Parsley Can switch to cilantro.

Equipment

  • skillet
  • Shallow Dish

Method
 

Step‑by‑Step Instructions
  1. Season all-purpose flour with kosher salt and fresh cracked pepper in a shallow dish. Dredge the chicken thighs in the seasoned flour and set aside.
  2. Preheat a skillet over medium-high heat, spray with olive oil, and sear the chicken thighs for 3-5 minutes on each side until golden brown. Remove and set aside.
  3. In the same pan, add chopped red bell peppers and onions, lightly spraying with olive oil. Sauté for about 5 minutes, then add minced garlic and stir.
  4. Pour in white wine to deglaze the pan, scraping up any browned bits, and let simmer for 2-3 minutes until it reduces slightly.
  5. Add chicken broth, diced tomatoes, tomato paste, capers, and oregano to the pan, stirring to combine well.
  6. Return the chicken to the pan, ensuring it's immersed in the sauce. Reduce heat to low, cover, and simmer for 30 minutes.
  7. Stir in fresh basil and parsley just before serving; serve hot with a sprinkle of additional herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 550mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth.

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