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4.73
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Chicken Cacciatore Recipe
This really is the best chicken cacciatore recipe! Deliciously rich but simple to make, this easy weeknight chicken recipe only takes 30 minutes to create from scratch.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
6
people
Calories:
665
kcal
Author:
Becky Hardin
Ingredients
2
pounds
boneless skinless chicken thighs
½
cup
white all-purpose flour
1
teaspoon
dried oregano
1
teaspoon
dried thyme
½
teaspoon
salt
pinch
black pepper
2
tablespoons
unsalted butter
2
tablespoons
olive oil
2
cups
white onion
chopped
4
cloves
garlic
crushed
½
cup
carrots
sliced thin
2
red bell peppers
sliced
2
tablespoons
tomato paste
14.5
ounces
diced tomatoes
1 can
¼
cup
dry red wine
¼
cup
heavy cream
¼
cup
kalamata olives
pitted and halved
1
pound
whole wheat pasta
Instructions
Pat chicken dry.
2 pounds boneless skinless chicken thighs
In a shallow bowl, combine the flour, salt, pepper, thyme and oregano.
½ cup white all-purpose flour,
1 teaspoon dried oregano,
1 teaspoon dried thyme,
½ teaspoon salt,
pinch black pepper
Dip the chicken thighs in to the flour mixture one at a time, coating completely.
Melt the butter in a large cast iron skillet over medium-high heat.
2 tablespoons unsalted butter
When the butter is melted and skillet is heated, add the chicken thighs (working in batches of 2).
Brown on each side, 3-4 minutes per side, set aside.
Heat the oven to 400°F.
Reduce heat of the skillet to medium, add olive oil to the skillet.
2 tablespoons olive oil
Add the onions, sauté 2-3 minutes.
2 cups white onion
Add garlic, carrots, and red peppers, sauté 2-3 minutes.
4 cloves garlic,
½ cup carrots,
2 red bell peppers
Mix in the tomato paste.
2 tablespoons tomato paste
Add can of diced tomatoes and red wine, bring to a rapid boil.
14.5 ounces diced tomatoes,
¼ cup dry red wine
Reduce heat to low, pour in the heavy cream.
¼ cup heavy cream
Add the chicken back to the skillet, spoon the sauce over the chicken thighs.
Top with kalamata olives.
¼ cup kalamata olives
Put skillet in the oven to bake for 10-12 minutes.
While the skillet is in the oven, cook pasta according to package instructions.
Serve chicken and sauce over pasta.
1 pound whole wheat pasta
Video
Notes
Storage:
Store chicken cacciatore in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
665
kcal
|
Carbohydrates:
78
g
|
Protein:
44
g
|
Fat:
21
g
|
Saturated Fat:
7
g
|
Cholesterol:
167
mg
|
Sodium:
487
mg
|
Potassium:
938
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
3508
IU
|
Vitamin C:
63
mg
|
Calcium:
104
mg
|
Iron:
6
mg