Weeknight One Pan
Chicken Cacciatore
This Chicken Cacciatore is a gourmet meal but made simple with ingredients you are sure to have + just the right amount of time to make a homemade meal.
Boneless chicken thighs give this recipe the best flavor, stays moist and each thighs will stay tender even when you reheat this. Simple crushed tomatoes, shallots, garlic, red peppers, oregano and basil. Yum – ingreidents I highly suggest you have in your pantry at all times.
Weeknight meals can be good.
Do you have 30 minutes? Make the time to make this in the morning, at lunch or late afternoon. It will be ready in 30 minutes, and you will have a homemade meal full of delicious flavors.
Why don’t you double the sauce, freeze and use another time? Such a good idea, huh?! Love when you can make a meal and then use the sauce or some of the ingredients another time.
Let's talk pasta.
No pasta? No problem. Keep it Paleo friendly by steaming or some veggies for the side.
Brown or wild rice would be truly amazing with this chicken and all that sauce.
More pasta recipes to love.
Weeknight One Pan Chicken Cacciatore
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 6–8 boneless skinless chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 2 shallots, minced
- 4 garlic cloves minced
- 1 red bell pepper, sliced in 1/2 – 1 inch slices
- 1 1/2 teaspoons tomato paste
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 16 oz can crushed fire roasted tomatoes (if you can’t find fire roasted just use crushed)
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (or more if you like it spicy)
- 1/2 cup unsweetened coconut milk
- 3/4 cup mozzarella balls
- 1/3 cup Parmesan cheese, grated
- fresh parsley to garnish
- serve with pasta, spaghetti squash or roasted vegetables
Instructions
- Heat a cast iron skillet (or other heavy pan) up over medium to high heat. Let it heat up. Pat the chicken thighs with a paper towel and sprinkle both sides of the thighs with salt and pepper.
- When the pan is hot, add the chicken thighs to the pan. Spread them out so they aren’t touching and have room of their own. Sear them for 4-6 minutes or until they are browned. Flip over and cook for 2 more minutes. Remove from the pan and let sit on a plate.
- Return the pan back to the heat but turn it down to medium low. Add in the olive oil and shallots. Saute for 2 minutes. Add in the minced garlic and bell pepper. Sprinkle with 1/2 teaspoon each salt and pepper. Cook for 2 minutes.
- Stir in the tomato paste and cook for 1 minute. Pour in the wine, stir and let the alcohol evaporate (about 1-2 minutes).
- Stir in the chicken bone broth, crushed tomatoes, oregano, basil, onion powder, red pepper flakes and coconut milk. Adjust the heat so that it is at a rapid simmer (the sauce is bubbling but not burning on the bottom of the pan). Simmer for 15 minutes, while stirring occasionally.
- Add in the chicken thighs (and any juices on the plate) and cook for 4-5 minutes.
- Turn the heat off and add in the mozzarella balls, parmesan cheese and parsley. Serve with pasta, spaghetti squash, rice or roasted vegetables.
Notes
Fire roasted crushed tomatoes add so much more flavor. If you can’t find them, crushed tomatoes works great too.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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