This healthy chicken cacciatore is a delicious healthy version of the classic Italian dish, chicken Cacciatore, but does not taste lightened-up at all. Made with all real ingredients, this dish simmers over medium heat for the flavors to meld together. Peppers, onion, garlic, diced tomatoes, white wine, and chicken broth are the main components of the flavorful sauce. Pan-seared boneless, skinless chicken thighs simmer away until fork-tender. This dish is packed with vegetables, protein, healthy fats, and most importantly, flavor.
Course dinner, lunch, main course
Cuisine Italian
Keyword chicken cacciatore
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Calories 291kcal
Author Steph
Equipment
small Dutch oven or large frying pan
Ingredients
2lbsboneless skinless chicken thighs6 pieces
1/3cupall-purpose flour
1.5tspkosher saltdivided
fresh cracked pepper
olive oil spray
2cupsred bell pepperdiced (2 large peppers)
2cupsoniondiced (2 medium onions)
4clovesgarlicminced
1/2cupwhite wine
1/2cupchicken broth
28ozdiced tomatoeswith juice, canned
1/4cupcapers
1tbsptomato paste
1tspdried oregano
1/4cupfresh basil
1/4cupfresh parsley
Instructions
Trim any access fat off of the chicken thighs.
Add the flour to a plate and add 1/2 tsp kosher salt and fresh cracked pepper.
Dredge the chicken thighs in the flour to coat.
Preheat the pan over medium high heat, and add olive oil spray.
Sear the chicken thighs until golden brown (about 3-5 minutes per side) and then remove them from the pan and set aside.
Chop the peppers and onions and mince the garlic.
Add olive oil spray to the same pan, reduce the heat to medium, and saute the peppers, onions and garlic.
Cook the peppers and onions for 5 minutes or until tender.
Add the white wine to deglaze the pan.
Add the chicken broth and diced tomatoes with juices to the pan.
Scrape the bottom of the pan to get all of the brown bits off.
Add the capers and tomato paste to the pan, along with the oregano and the remaining 1 teaspoon of kosher salt.
Bring the sauce to a simmer.
Return the chicken thighs to the pan and submerge them in the sauce.
Simmer for 30 minutes or until the sauce is thickened and the chicken is tender.