Chicken Cacciatore

As many of you already know, I am now collaborating with my favorite grocery store, Lee’s Marketplace! I am doing custom recipe development for them based on what’s currently on sale. I am getting ready to make my third recipe for them today and am having so much fun. I love looking over their sale ad and coming up with a meal to make. It’s like my own little version of my favorite Food Network show, Chopped. Chicken Cacciatore is the first recipe that I came up with for Lee’s. My mom made this all the time when I was a kid and it is the dish that made me love onions and peppers. I don’t have her recipe, so I came up with my own based on memory. My mom always served it over white rice but my kids are pasta lovers, so I used mini shells for this version. Use what you like though! This is a quick, delicious weeknight dinner that tastes like you spent hours. Enjoy!

Chicken Cacciatore

  • Servings: 6-8
  • Difficulty: easy
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8-10 boneless, skinless chicken thighs (excess fat trimmed)
2 tablespoons canola oil
1 tablespoon kosher salt, divided
Black pepper, freshly ground
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
2 (15 oz) cans petite diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 heaping tablespoon tomato paste
1 teaspoon sugar
2 tablespoons Italian seasoning
2 tablespoons fresh parsley, chopped
Parmesan cheese (for topping-optional)


Sprinkle both sides of thighs generously with salt and pepper. Heat a large non-stick skillet to medium-high and add 2 tablespoons of canola oil. When the pan is hot, add half of the thighs to the skillet and cook about 4 minutes per side. You want the thighs to brown really well so leave them alone and only turn after they brown. Remove thighs, set on a plate, then cook the rest of the thighs.
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). Add garlic and cook 1 minute. Add diced tomatoes, sauce, paste, sugar, Italian seasoning, 1 teaspoon of salt, and ½ teaspoon pepper. Stir to combine then add thighs back into pan. Cover and simmer for 20 minutes.
Just before serving, add parsley. Serve over short pasta or rice. Top with parmesan if desired.

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