Easy Chicken Cacciatore
Chicken thighs are browned then simmered in an easy tomato sauce full of bell peppers, onions, and Italian spices.
Ingredients
- 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
- 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.
- 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.
- 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, 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.
- Just before serving, add parsley. Serve over short pasta or rice. Top individual servings with parmesan.
Notes
- Sliced, fresh mushrooms can be added as well. Sauté with the peppers and onions before adding sauce ingredients.
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