Chicken Cacciatore

Prep 10 min


Cook 35 min


Ready in 45 min

This recipe is great when served with zucchini noodles, but you can also add some fresh kale or spinach to the sauce while it simmers.


  • 4   bone-in, skin-on chicken thighs (4–6 oz./125–175 g each)
  • 2 tbsp (30 mL) Garlic & Herb Rub
  • 1 tbsp (15 mL) vegetable oil
  • 8 oz. (250g) cremini mushrooms, sliced
  • 1 small yellow onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 can (28 oz./794 g) petite diced tomatoes, undrained
  • ¼ tsp (1 mL) salt
  •  For serving: Pasta, rice, or zucchini noodles Optional: Finely grated Parmesan cheese


  1. Season the chicken with 1 tbsp (15 mL) of rub.

  2. Heat the oil in a 12" (30-cm) skillet over medium heat for 3–4 minutes.

  3. Cook the chicken, skin-side down, until golden brown, 3–4 minutes. Flip and cook an additional 1–2 minutes. Set the chicken aside and pour all but 1 tbsp (15 mL) of fat from the pan.

  4. Add the mushrooms to the pan and cook until softened, 3–4 minutes. Add the onion and pepper and cook an additional 3–4 minutes.

  5. Add the tomatoes, remaining 1 tbsp (15 mL) of the rub, and salt, and bring to a simmer. Return the chicken to the pan, nestling it into the sauce. Reduce the heat slightly and simmer until the chicken reaches 165°F (74°C), about 20–25 minutes.

  6. Meanwhile cook the pasta, rice, or zucchini noodles according to the package directions. Serve the chicken with some of the sauce and the side of your choice. Top it with Parmesan cheese, if you’d like.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 150, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 970 mg, Carbohydrate 14 g, Fiber 2 g, Sugars 8 g (includes 0 g added sugar), Protein 17 g

Cook's Tips:

Easy Change-Ups

Skip the Mushrooms: Mushrooms add savory flavor to this dish, but if you aren’t a fan, you can leave them out.

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