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This really is the best chicken cacciatore recipe! Deliciously rich but simple to make, this easy weeknight meal only takes 30 minutes to create from scratch.

Chicken cacciatore is such a rich and flavorful dish, but it’s so easy to make this restaurant quality meal at home. This needs to make an appearance on your weekly meal rotation for sure!

How to Make Chicken Cacciatore
Be sure to see the recipe card below for full ingredients and instructions/

In a shallow bowl, combine the flour, salt, pepper, thyme and oregano
Dredge the chicken in the mixture
Brown the chicken.
Saute the onions, carrots, and peppers.
Make the sauce.
Add the chicken back to the skillet and garnish.
Bake in the oven.
Serve over pasta.

What is Chicken Cacciatore?
Cacciatore is a traditional Italian dish, translated, it means ‘hunter’. Made with red wine and tomatoes, along with other vegetables, this is a dish that is rich and full of flavor.

How to Make Ahead
This is a great recipe to batch cook! You can make it ahead of time and just reheat it when you are ready to serve. Leftovers will last tin the fridge in an airtight container for 2-3 days and it also freezes well.

Serving sugggestions
Traditionally, this chicken dish is served with fresh pasta, like spaghetti or fettuccini, and that’s probably my favorite way.

You can serve it with rice or polenta too alongside some steamed vegetables. You could also serve a simple potato side dish.


2 pounds boneless skinless chicken thighs
½ cup white all-purpose flour
1 tsp dried oregano
1 tsp dried thyme
½ tsp salt
pinch of black pepper
2 tbsp unsalted butter
2 tbsp olive oil
2 cups white onion chopped
4 cloves garlic crushed
½ cup carrots sliced thin

READ :  Chicken Milanese Recipe

2 red bell peppers sliced
2 tbsp tomato paste
14.5 ounces 1 can diced tomatoes
¼ cup dry red wine
¼ cup heavy cream
¼ cup kalamata olives pitted and halved
1 pound whole wheat pasta
Pat chicken dry.
In a shallow bowl, combine the flour, salt, pepper, thyme and oregano.
Dip the chicken thighs in to the flour mixture one at a time, coat completely.
Melt the butter in a large cast iron skillet over medium-high heat.
When the butter is melted and skillet is heated add the chicken thighs*.
Brown on each side, 3-4 minutes per side, set aside.
Heat the oven to 400°F.
Reduce heat of the skillet to medium, add olive oil to the skillet.
Add the onions, sauté 2-3 minutes.
Add garlic, carrots and red peppers, sauté 2-3 minutes.
Mix in the tomato paste.
Add can of diced tomatoes and red wine, bring to a rapid boil.
Reduce heat to low, pour in the heavy cream.
Add the chicken back to the skillet, spoon the sauce over the chicken thighs.
Top with kalamata olives.
Put skillet in the oven to bake for 10-12 minutes.
While the skillet is in the oven cook pasta according to package instructions.
Serve the chicken and sauce over the pasta.
*Work in 2 batches

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