Description
Tuscan Skillet Chicken Cacciatore is a rustic Italian dish made with tender chicken thighs simmered in a rich tomato-based sauce with bell peppers, onions, garlic, and herbs. It’s a one-skillet meal full of hearty flavors and comforting aromas.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken thighs skin-side down for 5-7 minutes until browned, then flip and cook for another 5 minutes. Remove and set aside.
- In the same skillet, add onion and bell peppers. Cook for 5-6 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes, chicken broth, red wine (if using), oregano, thyme, and red pepper flakes. Bring to a simmer.
- Return chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 30-35 minutes, or until chicken is cooked through.
- Remove lid and let simmer uncovered for an additional 5-10 minutes to thicken the sauce, if desired.
- Garnish with chopped parsley before serving.
Notes
- Use boneless, skinless thighs or breasts for a leaner option.
- Serve with crusty bread, pasta, or polenta for a complete meal.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg