Creamy Mushroom Chicken Cacciatore

Cacciatore means hunter in Italian, a rustic braise once built around whatever the day brought home. This creamy mushroom version sears chicken thighs, then simmers them with cremini, shiitake, and peppers in one pan.

Serves 4 · 18 min prep · 40 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 16g carbs
• 32g fat
• 3.3g fiber

Every recipe here is free to read.

Ingredients

• 1.75 lb boneless skinless chicken thighs
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium, diced yellow onion
• 12 oz, sliced cremini mushrooms
• 4 oz, stemmed and sliced shiitake mushrooms
• 1, sliced red bell pepper
• 4, minced garlic cloves
• 1.5 tbsp tomato paste
• 1/3 cup dry white wine
• 14 oz can crushed tomatoes
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• 1/3 cup, sliced green olives
• 1/4 cup, grated Parmesan cheese
• 1/4 cup, torn fresh basil
• for serving cooked egg noodles or mashed potatoes

Instructions

1. 1Season the chicken thighs with salt and pepper, then dredge lightly in flour, shaking off excess. Set aside on a plate.
2. 2Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear 4 to 5 minutes per side until golden brown. Transfer to a clean plate; the chicken will finish cooking in the sauce.
3. 3Add the diced onion to the skillet and cook 3 to 4 minutes until translucent. Add both types of mushrooms and the bell pepper. Cook, stirring occasionally, for 7 to 9 minutes until the mushrooms are deeply browned and any liquid has evaporated.
4. 4Stir in the garlic and tomato paste; cook 1 minute until fragrant and the paste coats the vegetables.
5. 5Deglaze with white wine, scraping the fond from the pan bottom. Simmer 1 to 2 minutes until mostly reduced.
6. 6Pour in crushed tomatoes, chicken broth, oregano, and thyme. Bring to a lively simmer, then reduce heat to medium-low.
7. 7Return the chicken and any juices to the skillet, nestling pieces into the sauce. Cover and simmer gently for 12 to 15 minutes until chicken reaches 165°F.
8. 8Uncover, stir in the heavy cream and olives, and simmer uncovered another 4 to 5 minutes until the sauce thickens to a silky consistency that coats a spoon.
9. 9Remove from heat and stir in grated Parmesan until melted. Taste and adjust seasoning.
10. 10Finish with torn fresh basil. Serve over egg noodles or mashed potatoes so every bite gets the creamy tomato-mushroom cacciatore sauce.