Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth (240 ml)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat, then add chicken thighs and brown on both sides.
- Remove chicken and set aside. In the same skillet, sauté onion and garlic until soft.
- Add bell pepper and cook for 3 more minutes.
- Return chicken to the skillet, then add diced tomatoes, chicken broth, oregano, basil, salt, and pepper.
- Bring to a simmer, cover, and cook for 20 minutes until chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
- Serve with crusty bread or over pasta for a complete meal.
- This dish can be made in a slow cooker for a hands-off approach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy chicken cacciatore, Italian comfort food, chicken recipes