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Boneless chicken cacciatore close up in pan.

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Boneless Chicken Cacciatore

This boneless chicken cacciatore gives you a new and comforting way to enjoy pasta with tender chicken thighs, fresh herbs, and hearty mushrooms.
5 from 1 vote


  • 3 lbs skinless and boneless chicken thighs
  • A few pinches of kosher salt and cracked black pepper, for the chicken thighs
  • 1/2 cup All Purpose flour
  • 2 TBSP olive oil
  • 3 cloves of garlic, smashed and sliced
  • 8 oz red pearl onions, peeled and halved, *See notes
  • 1 cup sliced baby bella or cremini mushrooms
  • 1/4 cup tomato paste
  • 2 TBSP freshly chopped oregano, plus some extra sprigs for simmering
  • 1 TBSP freshly chopped thyme
  • 1/2 cup dry red wine, like Merlot
  • 3/4 cup chicken broth
  • 28 oz crushed tomatoes
  • 1 cup kalamata olives
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 bay leaves


  • Large deep skillet or braiser


  • Pat chicken thighs dry with paper towels, then season with a few pinches of salt and pepper.
  • Heat the olive oil in a large deep skillet or braiser over medium-high heat. One by one, dredge the chicken thighs in flour, shaking off any excess flour, and place in the heated skillet. Simmer the chicken until the exterior is just browned on both sides. Remove the chicken from the skillet and set aside on a plate.
  • Add the garlic, pearl onions, and mushrooms to the skillet. If you need a bit more oil, add it now. Simmer, scraping up pan bits and drippings from the chicken, stirring them in with everything else. (This will add a lot of extra flavor.) Simmer for until garlic is fragrant—about 3 minutes. Add the tomato paste and herbs, and stir to coat the veggies. At this point, slowly pour the wine into the skillet along with the chicken broth, crushed tomatoes, and olives. Add salt and pepper, bay leaves, and bring to a simmer. Simmer for about 5 minutes.
  • Bring the heat to low, transfer the chicken to the skillet nestling it into the sauce, and cover the skillet. Let the chicken simmer in the sauce for about 20 minutes, or until the meat is cooked through and the chicken has an internal temperature of 165º F.
  • Serve over pasta, grains, or spiralized veggies.


The most efficient way to prepare pearl onions is to place them in a pot of boiling water, boil them for 30 seconds, then remove to cool. Once cooled, cut off the tips and squeeze them out of their skin. This is much easier and quicker than peeling each one.
You can also substitute red pearl onions with two large shallots, thinly sliced (preferably using the mandolin).