Chicken Cacciatore is one of the most versatile Italian dishes out there. My wife is a huge Italian lover so I try to put on my Italiano hat in the kitchen every now and again to bust out a delicious pasta dish or new sauce variation for her.
This one pot Chicken Cacciatore is a really easy week night meal, or would be delicious served over a bed of angel hair pasta and paired with a nice glass of wine—yeah I can get my romantic on too!
The key ingredients in any great Chicken Cacciatore are onions, peppers, tomato sauce and some Italian seasoning. Traditionally this is made with bone-in and skin on chicken thighs and legs, however I decided to skip the skin and add in some flavor punches of my own. I kicked this dish up a notch with fire roasted diced tomatoes, smoked paprika and some fresh herbs. These additions really add an additional flavor element that take this meal to a whole new level!
- 4 boneless skinless chicken breasts
- 4 boneless skinless chicken thighs
- Salt and fresh ground pepper
- ½ cup flour
- 2 Tablespoons EVOO
- 2 teaspoon smoked paprika
- 1 large onion chopped
- 2 bell peppers, julienned
- 2 cups mushrooms, chopped
- 1 cup white wine
- 1 Tablespoon Italian seasoning
- 2 cloves garlic minced
- 4 sprigs of thyme
- 2 (14 oz) cans fire roasted diced tomatoes
- ¾ cups stock
- Chopped parsley to garnish
- Serves 6
- Heat a large skillet on high and drizzle with olive oil. While skillet is heating, pour flour and a pinch of salt and pepper onto a medium plate and begin to dredge both sides of chicken.
- As chicken is coated in flour place in the skillet to brown. As chicken begins to brown, the sides will turn white, it’s fine to flip.
- Flip chicken after 3 minutes and brown the bottom side.
- After chicken is cooked completely, remove from the pan and set aside.
- Leave skillet on the heat and turn to medium, add peppers, onions, mushrooms, garlic and a pinch of salt and pepper. Brown until peppers and mushrooms soften and onions turn clear, approx 6-7 minutes.
- Deglaze the pan with white wine and cover to simmer for 5 minutes on medium.
- When wine is simmering and vegetables are cooked down, add in fire roasted tomatoes, chicken broth and seasoning.
- Place cooked chicken back into the pan nustling it into the sauce. Top with sprigs if thyme and cover. Simmer for 35-45 minutes and serve hot over brown rice or pasta of choice.