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

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)

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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.