Chicken Cacciatore
Servings 4
Equipment
- Ovenproof Large Skillet or Large Dutch Oven
Ingredients
- 1 tbsp olive oil divided
- 4 boneless skinless chicken thighs
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Dried basil to taste
- 1½ cups of orange, yellow, and red baby bell peppers, sliced
- 1 small sweet yellow onion diced
- ½ tsp dried basil
- 8 oz button mushrooms quartered
- 4 cloves of garlic minced
- 1⅓ cups of marinara sauce
- 2 tbsp Parmesan cheese
- Fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees.
- Heat 1/2 tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.
- Season each side of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste.
- Cook one side of the chicken thighs for 4 minutes then flip the chicken and cook for 1-2 minutes. Remove the chicken from the skillet and place it on a plate.
- Add the other 1/2 tablespoon of olive oil to the skillet then add the peppers and onions. Cook, stirring often, for 3 minutes then add the mushrooms. Continue cooking, stirring often, for 6 minutes. Add the minced garlic, stirring constantly for 1 minute.
- Add the marinara sauce; cook for 1 minute. Add the chicken thighs and their juices to the OVENPROOF large skillet or a large Dutch oven.
- Place into the oven and bake for 25 minutes.
- Remove from the oven and sprinkle fresh parsley and Parmesan cheese on top. Serve with pasta if desired. Enjoy.