Chicken Cacciatore

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.6
  • Total Fat: 4.8 g
  • Cholesterol: 67.4 mg
  • Sodium: 488.5 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 19.4 g

View full nutritional breakdown of Chicken Cacciatore calories by ingredient
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This recipe calls for mushrooms but I don't like them so I added broccoli instead. This recipe calls for mushrooms but I don't like them so I added broccoli instead.
Number of Servings: 4


    Eight 3-ounce chicken thighs
    1 teaspoon olive oil
    1 cup chopped onion
    2 cups broccoli
    2 cloves garlic, minced
    14 oz can of diced tomatoes with juice
    1/2 c. low-sodium chicken broth
    2 T. no-sald-added tomato paste
    1/2 t. dried oregano
    1/2 t. dried thyme
    1/4 t. salt
    1/4 t. freshly ground black pepper
    3 T. minced fresh basil (optional)


Place the chicken skin-side down in a large nonstick skillet and turn the heat to medium-low. When the chicken has rendered some fat, increase the heat to medium-high and brown on both sides, about 12 minutes. Transfer the chicken to a plate. When the chicken is cool enough to handle, remove and discard the skin.

Pour off all the fat from the skillet and wipe clean with paper towels. Add the olive oil and warm over medium-high heat until hot but not smoking. Add the onion and cook over medium heat until softened, about 3 minutes.

Add the broccoli and garlic and cook, stirring occasionally, until the broccoli is softened, about 3 minutes.

Add the tomatoes, chicken broth, tomato paste, oregano, thyme, salt and pepper to the skillet along with the reserved chicken. Bring the liquid to a boil and simmer over medium-low heat, stirring occasionally, until the chicken is tender and cooked through, 20 to 25 minutes. Stir in the basil.

Serve the chicken topped with one-fourth of the sauce.

Serving Size: Servings size is 2 thighs plus sauce

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISKENANDKIDS.

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