Print

Chicken Cacciatore with Bell Peppers and Mushrooms

Chicken Cacciatore with Bell Peppers and Mushrooms
Print Recipe

Chicken Cacciatore with Bell Peppers and Mushrooms is a hearty and comforting Italian-inspired one-pot dish featuring tender chicken thighs simmered in a rich tomato sauce with colorful bell peppers, earthy mushrooms, and Italian herbs. This flavorful, wholesome meal is easy to prepare, perfect for family dinners or meal prepping, and offers customizable options to suit any taste or dietary preference.

Ingredients

Scale

Chicken

  • Chicken thighs, bone-in and skin-on (about 6 pieces)

Vegetables

  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 8 oz cremini or white button mushrooms, cleaned and sliced
  • 1 large onion, finely chopped
  • 3 garlic cloves, freshly minced

Liquids & Sauces

  • 28 oz crushed tomatoes (canned)
  • 1 cup chicken broth
  • 2 tbsp olive oil

Herbs & Spices

  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Ingredients: Wash and slice the bell peppers into strips and clean the mushrooms using a damp cloth, then slice them evenly. Mince the garlic cloves and finely chop the onion. Pat the chicken thighs dry with paper towels, then season them generously with salt and pepper.
  2. Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes per side until the skin is golden brown and crisp. Remove the chicken from the pan and set aside to retain the juices.
  3. Sauté the Vegetables: In the same pan, add the chopped onions and minced garlic. Cook, stirring occasionally, until they become translucent and fragrant, roughly 3 minutes. Add the sliced bell peppers and mushrooms, stirring occasionally for about 5 minutes until they begin to soften.
  4. Build the Sauce: Pour in the crushed tomatoes and chicken broth. Sprinkle the dried oregano, thyme, and basil into the pan along with salt and pepper to taste. Stir well, scraping any browned bits from the bottom of the pan to enhance the sauce’s flavor.
  5. Simmer the Chicken: Return the browned chicken thighs to the pan, nestling them into the sauce and vegetables. Reduce the heat to low and cover the pan. Let the dish simmer gently for 30-40 minutes, or until the chicken is cooked through and tender.
  6. Final Touches: Remove the lid, taste, and adjust seasoning if necessary. Allow the sauce to reduce slightly with the lid off if a thicker consistency is preferred. Serve immediately for the best flavor and texture.

Notes

  • Use bone-in, skin-on chicken thighs to maintain juiciness and flavor during cooking.
  • Do not overcrowd the pan when browning chicken to ensure proper searing instead of steaming.
  • Both dried and fresh Italian herbs work well; dried herbs deepen flavor in simmering, fresh herbs add brightness when sprinkled at the end.
  • Maintain a low simmer to tenderize chicken and meld flavors without drying the meat.
  • Let the dish rest a few minutes before serving to allow the sauce to thicken and flavors to harmonize.

Nutrition

Keywords: Chicken Cacciatore, Italian, one-pot meal, bell peppers, mushrooms, comfort food, gluten free, healthy dinner

Find it online: https://marygourmet.com/chicken-cacciatore-with-bell-peppers-and-mushrooms/