Description
Indulge in our one-pan Tuscan Chicken Cacciatore that’s ready in under an hour. This skillet sensation creates restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1 can (28 oz) crushed San Marzano tomatoes
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1/2 cup fresh basil leaves, torn, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering
- Place chicken skin-side down in the hot skillet and sear undisturbed for 5-6 minutes until golden brown. Flip and cook another 3-4 minutes. Transfer to a plate
- Reduce heat to medium and add remaining tablespoon of olive oil. Add onion and cook until softened, about 3-4 minutes
- Add bell peppers and mushrooms, cooking until they begin to soften, about 5 minutes
- Stir in garlic and cook just until fragrant, about 30 seconds. Pour in white wine and scrape up browned bits from the bottom of the pan. Let reduce by half, about 2 minutes
- Add crushed tomatoes, sun-dried tomatoes, olives, rosemary, thyme, oregano, red pepper flakes (if using), and bay leaf. Stir to combine and bring to a gentle simmer
- Return chicken to the skillet, skin-side up, nestling it in the sauce. Cover partially and simmer gently for 25-30 minutes, until chicken reaches 165°F internally
- During the last 5 minutes, remove lid completely to allow sauce to thicken. Remove bay leaf and stir in fresh basil. Adjust seasonings if needed
- Serve hot with grated Parmesan cheese and additional fresh basil leaves