One Pan Chicken Cacciatore with Mushrooms
This rustic Italian braise combines bone-in chicken thighs with a savory tomato-wine sauce studded with mushrooms, capers, and fresh herbs. The dish delivers deep umami flavors from the long simmer, with tender vegetables that absorb the sauce. Serve for weeknight dinners or casual entertaining with zucchini noodles, pasta, or rice. This version accommodates AIP and Whole30 modifications without compromising the authentic cacciatore character, making it adaptable across dietary approaches.
Ingredients
- 4 bone-in chicken thighs, patted dry
- ½ tsp sea salt, divided
- ¼ tsp black pepper, omit for AIP(optional)
- 1 tbsp arrowroot starch
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 2 cups baby bella mushrooms, sliced
- 1 cup red bell pepper, chopped, omit for AIP(optional)
- 2 cups diced tomato with juice, sub nomato sauce for AIPnomato sauce1:1AIP
tomatoes are nightshade
- ½ cup red wine, sub broth for Whole30
- ½ cup chicken broth
- 1 tsp capers, adjust to taste
- 1 tbsp parsley, chopped
- 2 tsp fresh thyme leaves
- 1 tbsp fresh basil, chopped
- 2 tsp dried oregano
Instructions
- 1
Pat chicken thighs dry and season with half the salt and pepper, then coat with arrowroot starch.
- 2
Heat olive oil in a large lidded pan over medium-low heat. Add chicken skin-side down and cook until lightly crisped, about 4-5 minutes per side. Remove and set aside.
- 3
Add onions and garlic to the pan and saute until onions turn translucent.
- 4
Add carrots, mushrooms, and bell peppers if using, and saute for 4-5 minutes until slightly softened.
- 5
Return chicken to pan, nestling it among vegetables. Pour in tomatoes with juice, red wine, chicken broth, capers, and all herbs.
- 6
Bring to a simmer uncovered for 5 minutes, then cover and reduce heat to low.
- 7
Simmer covered for 30-40 minutes until chicken is tender and cooked through.
- 8
Taste and adjust seasoning with additional salt. Top with fresh herbs and serve.
Tips
For deeper flavor, brown the chicken longer in step 2 to develop more color, but watch arrowroot doesn't burn on high heat.
Layer vegetables efficiently: carrots take longest, so add them first; mushrooms release moisture last, so they soften quickly.
Good to Know
Refrigerate in an airtight container for up to 4 days. The sauce thickens slightly as it cools.
Prepare all vegetables and measure herbs the night before. Assemble and cook fully up to 1 day ahead; reheat gently on low heat with a splash of broth to loosen sauce.
Serve in shallow bowls with zucchini noodles, pasta, rice, or polenta to catch the flavorful sauce.
Common Mistakes
Skip browning the chicken to avoid flat, steamed meat texture and reduced umami depth
Don't skip the initial 5-minute uncovered simmer to avoid underseasoned, diluted sauce
Substitutions
tomatoes are nightshade
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce covered simmer time to 20-25 minutes since breasts cook faster and dry out more easily. Thighs stay moist and forgiving over longer cooking.
What if I don't have fresh herbs?
Double the dried oregano to 4 tsp and use 1 tsp dried basil and 1 tsp dried thyme. Stir dried herbs in with tomatoes; add fresh garnish only if available.
How long can I keep leftovers and can I freeze this?
Refrigerate up to 4 days. Freezes well for up to 3 months; thaw in refrigerator overnight and reheat gently on stovetop. The sauce may need thin broth added after thawing.