Easy Chicken Cacciatore Recipe (Boneless Thighs)

5 from 4 votes

Easy Chicken Cacciatore Recipe (Boneless Thighs)

This chicken cacciatore recipe leans on boneless chicken thighs to cut the usual cooking time nearly in half—just 40 minutes start to finish! And you’re not giving up any of that cozy, saucy comfort you’re after.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Comfort Food, Italian

Servings: servings

Author: Dana Sandonato

Ingredients

3 lbs boneless chicken thighs
Sea salt & cracked black pepper to taste
1/2 cup All Purpose flour
2 Tablespoons avocado oil or olive oil
3 cloves garlic finely minced or grated
1/2 large sweet onion cut into wedges
8 oz Baby Bella or Cremini mushrooms sliced
1/4 cup tomato paste
2 Tablespoons fresh oregano finely chopped
1 Tablespoon fresh thyme finely chopped
1/2 cup dry red wine Chianti (Sangiovese), Barbera, or Pinot Noir
3/4 cup chicken broth
28 oz crushed tomatoes
1 cup kalamata olives
2 bay leaves

Instructions

Pat the chicken thighs with paper towels to remove excess moisture; season with salt and pepper.
Heat the oil in a deep skillet or braiser over medium-high heat.
Dredge the chicken thighs in the flour one by one. Shake off any excess flour, then add the chicken thighs to the pan and cook until golden brown, about 4 minutes per side. Remove the chicken and set on a paper towel-lined plate.
Add a bit more oil to the pan if needed, then add the onions and mushrooms. Sauté until softened (about 5 minutes), then add the garlic; simmer for 30 seconds. Stir in the tomato paste and fresh herbs.
Carefully pour the wine into the skillet, followed by the chicken broth, crushed tomatoes, olives, and bay leaves. Add salt and pepper to taste, then simmer on low for 5 minutes.
Nestle the chicken into the sauce and let it simmer for about 10-15 minutes, or until cooked through with a meat thermometer registering an internal temperature of 160º-165ºF.
Serve over pasta, grains like rice, or mashed potatoes.

Nutrition