If you are looking for a comforting and flavorful Italian classic that comes together effortlessly, then you will absolutely love this Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe. Tender boneless chicken thighs simmer in a rich tomato sauce loaded with earthy mushrooms, sweet bell peppers, and fragrant herbs. The combination of juicy chicken and hearty vegetables creates a dish that feels both rustic and elegant, perfect for family dinners or a cozy night in. With every bite offering layers of savory goodness, this recipe isn’t just delicious—it’s a total crowd-pleaser that you can prepare in under an hour.
Ingredients You’ll Need
The beauty of this Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe lies in its use of simple, wholesome ingredients that each play a crucial role in developing the dish’s vibrant flavor and satisfying texture. From the crispy sear on the chicken thighs to the fresh brightness of the chopped bell pepper, every element has its moment to shine.
- Extra-virgin olive oil (3 tablespoons divided): Adds richness and helps to beautifully brown the chicken and soften the vegetables.
- Boneless skinless chicken thighs (2 pounds): Perfectly tender and juicy, these thighs absorb the sauce deliciously without drying out.
- Kosher salt (1 teaspoon): Essential for seasoning the chicken and bringing out all the flavors in the sauce.
- Ground black pepper (½ teaspoon): Adds subtle heat and depth to balance the tomato’s acidity.
- Yellow onion (1 medium, chopped): Provides a sweet, aromatic base that melts into the sauce.
- Green bell pepper (1 medium, chopped): Offers a slight crunch and sweetness to brighten the dish.
- Garlic (3 cloves, minced): Infuses the sauce with its unmistakable, savory punch.
- Low sodium chicken broth (¾ cup): Helps deglaze the pan and layers in gentle savory notes.
- Crushed tomatoes (1 28-ounce can): The heart of the sauce, bringing vibrant color and natural sweetness.
- Baby bella (cremini) mushrooms (8 ounces, sliced): Earthy and meaty, they add wonderful texture and umami.
- Italian seasoning (2 teaspoons): A fragrant blend of herbs that elevates every spoonful.
- Balsamic vinegar (½ tablespoon): Adds just the right touch of acidity and complexity.
- For serving: Whole wheat pasta, brown rice, polenta, zucchini noodles, or baked spaghetti squash—choose your favorite cozy base.
- Chopped fresh parsley or basil: For a fresh, herbal finish that brightens the savory sauce.
- Freshly grated Parmesan cheese: A final sprinkle of salty, nutty goodness to complete the dish.
How to Make Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe
Step 1: Sear the Chicken
Begin by heating 2 tablespoons of extra-virgin olive oil in a sturdy Dutch oven over medium-high heat. Season your boneless chicken thighs with kosher salt and ground black pepper on both sides. When the oil shimmers but isn’t smoking, gently place the chicken in a single layer and allow it to develop a golden brown crust by cooking undisturbed for 3 to 4 minutes. Flip the thighs and brown the other side for another 2 minutes. This step is essential for lock in the juices and layer the flavor.
Step 2: Sauté the Vegetables
Remove the chicken and set it aside. Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Toss in the chopped onion and green bell pepper, cooking for about 4 minutes until they soften and begin to release their natural sweetness. Add the minced garlic next and cook just until fragrant, no more than a minute—this careful timing prevents garlic from turning bitter.
Step 3: Build the Sauce
Pour in the chicken broth and stir, letting it simmer until reduced by half—this concentrates the flavors and provides a flavorful base for your sauce. Next, add the crushed tomatoes along with their juices, the sliced mushrooms, Italian seasoning, and balsamic vinegar. Give everything a good stir and allow the sauce to simmer uncovered for 10 minutes, thickening and melding together the savory ingredients.
Step 4: Simmer the Chicken
Nestle the seared chicken thighs back into the pot, spooning some sauce over them. The chicken should be partly submerged, soaking up all that beautiful tomato and mushroom goodness. Cover the pot partially and let everything simmer for 15 to 20 minutes until the chicken is cooked through, the sauce has thickened nicely, and the mushrooms become tender.
Step 5: Finish and Adjust
If you prefer, once the chicken is cooked, you can remove it to a cutting board, shred or dice it, and return it to the pot to mingle with the sauce. Otherwise, serve the pieces whole, spooning plenty of luscious sauce over top. Taste the sauce and adjust the seasoning with salt and pepper to your liking.
How to Serve Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe
Garnishes
To finish this dish with a flourish, sprinkle freshly chopped parsley or basil over the top. These herbs add a pop of color and a burst of freshness that cuts through the richness. Don’t forget a generous grating of Parmesan cheese for a salty, nutty layer that elevates every bite.
Side Dishes
This Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe is incredibly versatile when it comes to sides. Pile it atop whole wheat pasta or serve over creamy polenta for a hearty meal. For lighter options, brown rice or zucchini noodles work beautifully, soaking up the sauce without overpowering the delicate flavors. If you want to get creative, baked and shredded spaghetti squash adds a delightful texture and keeps the dish gluten-free.
Creative Ways to Present
Take this dish a step further by serving it family-style in the Dutch oven right at the table, encouraging everyone to help themselves to generous portions of chicken and sauce. For intimate dinners, plate the chicken on a bed of your chosen side, then spoon sauce artfully around it with mushroom slices for a restaurant-quality look. Garnishing with fresh herbs and a dusting of cheese turns a simple meal into something special worth sharing.
Make Ahead and Storage
Storing Leftovers
This Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe actually tastes even better the next day once the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so you might want to add a little broth or water when reheating to loosen it back up.
Freezing
If you want to keep this dish on hand for future meals, it freezes beautifully. Portion the chicken and sauce into freezer-safe containers or bags, leaving some headspace for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of chicken broth or water can help restore the sauce’s silky texture. You can also reheat in the microwave covered loosely with a microwave-safe lid, stirring halfway through the warming process to ensure even heat.
FAQs
Can I use bone-in chicken instead of boneless thighs?
Absolutely! Bone-in chicken thighs will add even more flavor but will require slightly longer cooking time to ensure they are cooked through. Keep the heat low and simmer gently until the chicken reaches an internal temperature of 165°F.
What can I substitute for baby bella mushrooms?
If you can’t find baby bellas, cremini mushrooms are basically the same and work perfectly. You can also use white button mushrooms for a milder flavor, or even shiitake for a more earthy note.
Is it possible to make this recipe gluten-free?
Definitely. Just serve the Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe over gluten-free pasta, rice, or polenta. All the ingredients in the sauce itself are naturally gluten-free.
Can I prepare this recipe in a slow cooker?
Yes, you can adapt it for a slow cooker. Brown the chicken and sauté the veggies first for the best flavor, then combine all the ingredients in the slow cooker and cook on low for 4 to 6 hours or until the chicken is tender.
How can I adjust the recipe to be spicier?
To add a little heat, try stirring in a pinch of red pepper flakes when you add the Italian seasoning, or add some chopped fresh chili peppers along with the garlic for an extra kick that complements the rich tomato sauce beautifully.
Final Thoughts
This Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe has quickly become one of my cherished go-to dinners because it balances incredible flavor with simplicity. Whether you’re feeding a hungry family or looking for a satisfying solo meal, it delivers on comfort and style without hours in the kitchen. I truly hope you enjoy making and savoring this dish as much as I do. Once you try it, I guarantee it will become a staple in your collection of favorite recipes.
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Easy Chicken Cacciatore with Mushrooms and Tomatoes Recipe
This easy Chicken Cacciatore recipe features tender boneless skinless chicken thighs simmered in a flavorful tomato sauce with mushrooms, bell pepper, onion, garlic, and Italian seasonings. Ready in under an hour and made entirely on the stovetop, this classic Italian dish is perfect served over whole wheat pasta, brown rice, polenta, or vegetable noodles, garnished with fresh herbs and Parmesan cheese.
- Total Time: 50 minutes
- Yield: 4 to 6 servings
Ingredients
For the Chicken Cacciatore:
- 3 tablespoons extra-virgin olive oil, divided
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- ¾ cup low sodium chicken broth
- 1 (28 ounce) can crushed tomatoes
- 8 ounces sliced baby bella (cremini) mushrooms
- 2 teaspoons Italian seasoning
- ½ tablespoon balsamic vinegar
For Serving:
- Whole wheat pasta or brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
- Chopped fresh parsley or basil
- Freshly grated Parmesan cheese
Instructions
- Heat and Brown the Chicken: Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high heat. Season both sides of the chicken thighs with kosher salt and black pepper. When the oil is hot and shimmering but not smoking, add the chicken in a single layer. Cook without moving for 3 to 4 minutes until nicely browned on the first side. Flip and cook for an additional 2 minutes on the other side. Transfer chicken to a large clean plate; it does not need to be fully cooked yet.
- Sauté Vegetables: Reduce heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add chopped onion and bell pepper, cooking until they start to soften, about 4 minutes.
- Add Garlic: Stir in minced garlic and cook for 1 minute, or until fragrant.
- Simmer Chicken Broth: Pour in the low sodium chicken broth. Stir and let it simmer until reduced by about half, approximately 3 minutes.
- Add Tomatoes and Seasonings: Add the crushed tomatoes with their juices, sliced mushrooms, Italian seasoning, and balsamic vinegar. Stir to combine and bring the sauce to a simmer. Let simmer uncovered for 10 minutes.
- Simmer Chicken in Sauce: Nestle the chicken thighs back into the tomato sauce along with any accumulated juices from the plate, ensuring the chicken is mostly submerged. Partially cover the pot and simmer for 15 to 20 minutes more until the chicken is cooked through, the sauce thickened, and mushrooms tender.
- Optional Chicken Preparation: If desired, transfer chicken to a cutting board once cool enough to handle. Dice or shred the chicken, then return to the pot. Otherwise, serve the chicken thighs whole.
- Final Seasoning and Serving: Taste the sauce and adjust seasoning with additional salt and pepper as needed. If chicken was chopped or shredded, toss it in the sauce to warm through. Serve hot over your choice of pasta, rice, polenta, or vegetable noodles. Garnish with chopped fresh parsley or basil and freshly grated Parmesan cheese.
Notes
- Use boneless skinless chicken thighs for tender, juicy results and faster cooking time.
- If you prefer, bone-in thighs can be used but will require longer cooking time.
- Low sodium chicken broth keeps the salt level controllable.
- Fresh herbs like parsley or basil add brightness to the finished dish.
- Serve over various bases such as whole wheat pasta, brown rice, polenta, or vegetable noodles for versatility.
- This recipe can be made gluten-free by serving with gluten-free pasta or vegetables.
- Leftovers keep well refrigerated for 3-4 days and taste great reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
