Easy Chicken Cacciatore
Chicken thighs are browned then simmered in an easy tomato sauce full of bell peppers, onions, and Italian spices.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8-10 boneless, skinless chicken thighs, (excess fat trimmed)
- 1 tablespoon kosher salt, (divided)
- freshly ground black pepper, (to taste)
- 2 tablespoons canola oil
- 1 green bell pepper, (diced)
- 1 red bell pepper, (diced)
- 1 yellow onion, (diced)
- 4 cloves fresh garlic, (minced)
- 2 (15 oz) cans diced tomatoes, (undrained)
- 1 (8 oz) can tomato sauce
- 1 heaping tablespoon tomato paste
- 1 teaspoon granulated sugar
- 2 tablespoons Italian seasoning
- 2 tablespoons fresh parsley, (chopped)
- Shredded Parmesan, (for topping)
Instructions
- 1
Sprinkle both sides of thighs with salt and pepper. Heat a large non-stick skillet to medium-high and add 2 tablespoons of canola oil.
- 2
Add thighs to the skillet and cook about 4 minutes per side, or until each side is browned. Remove thighs and set on a plate.
- 3
Turn heat down to medium then add peppers and onions to the pan. Cook about 7 minutes or until softened (add more oil if pan is too dry).
- 4
Add garlic and cook 1 minute. Add diced tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, 1 teaspoon of salt, and pepper to taste. Stir to combine then add thighs back into pan. Reduce heat to low, cover and simmer for 20-25 minutes.
- 5
Just before serving, add parsley. Serve over short pasta or rice. Top individual servings with parmesan.