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
