Chicken cacciatore gives chicken thighs time to soften in a tomato sauce with peppers and browned mushrooms. This skillet version uses boneless thighs and broth, so it works without wine or a long oven braise.
Tips for chicken cacciatore
Brown in batches; pale, crowded meat will release water instead of building a flavorful pan base. Quarter mushrooms rather than slicing them paper-thin. Boneless thighs are more forgiving here than breast meat.
Swaps and serving ideas
Replace capers with the same amount of chopped olives if you prefer. Serve with green beans, or add pasta or crusty bread for family members who want a starch; sides are separate from the estimate.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
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Chicken Cacciatore with Peppers and Mushrooms
Ingredients
- 1 1/2 lb boneless skinless chicken thighs raw, trimmed
- 8 oz white mushrooms quartered
- 2 medium bell peppers seeded and sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 28-ounce can crushed tomatoes all contents
- 1/2 cup low-sodium chicken broth prepared
- 1 tsp dried oregano
- 1/2 tsp dried rosemary crushed
- 1 tbsp capers drained
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Pat thighs dry and season with the salt and pepper. Heat oil in a deep 12-inch skillet with a lid over medium-high heat. Brown thighs in two batches, about 3 minutes per side, then move to a plate; they will not yet be cooked through.
- Lower heat to medium. Cook mushrooms, peppers and onion in the same skillet for 8–10 minutes, stirring until the mushrooms lose their water and begin to brown. Add garlic, oregano and rosemary and stir for 30 seconds.
- Pour in broth and scrape the browned bits from the pan. Add tomatoes and capers, then return chicken and plate juices. Bring to a gentle simmer.
- Partly cover and simmer 18–25 minutes, turning thighs once, until tender and at least 165°F in several thick spots. Uncover for the final 5–10 minutes so the sauce coats a spoon rather than looking watery.
- Divide all chicken, vegetables and sauce into four portions. If the chicken finishes before the sauce thickens, lift it out while reducing the sauce, then return it just to warm.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate.
More meal ideas
For another familiar option, try Unbreaded Chicken Parmesan with Green Beans. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.