Chicken Rice Cacciatore

Transport your taste buds straight to Italy with this hearty and flavorful Chicken Rice Cacciatore! This one-pot wonder combines tender, golden-seared chicken thighs with a medley of vibrant vegetables, fragrant herbs, and hearty white rice, all simmered in a rich, savory tomato and white wine sauce. Perfect for cozy weeknight dinners or impressing guests, this dish is a fusion of rustic Italian cooking and comforting, family-friendly convenience. The addition of earthy mushrooms and a touch of red pepper flakes for optional heat makes it even more irresistible. Ready in just one pot and under an hour, this easy chicken cacciatore recipe is a complete meal that’s satisfying, wholesome, and full of bold flavors.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and diced
• 1 cup white mushrooms, sliced
• 0.5 cup dry white wine
• 1 28-ounce can crushed tomatoes (canned)
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon red pepper flakes (optional)
• 1 cup white rice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the chicken thighs with half the salt and pepper on both sides.

Step 2

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs to the skillet and sear for 3-4 minutes per side, until golden brown. Remove from the pan and set aside.

Step 4

In the same skillet, add the diced onion, garlic, red bell pepper, and carrot. Sauté for 5-7 minutes until softened.

Step 5

Stir in the sliced mushrooms and cook for another 3 minutes.

Step 6

Deglaze the pan by adding the white wine. Scrape the bottom of the skillet to release any browned bits and let the wine simmer for 2 minutes.

Step 7

Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, remaining salt and pepper, and red pepper flakes if using. Stir to combine.

Step 8

Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then lower the heat to medium-low.

Step 9

Cover the skillet and let it cook for 20 minutes, stirring occasionally.

Step 10

After 20 minutes, add the white rice to the skillet. Stir to distribute the rice evenly into the sauce.

Step 11

Cover again and cook for an additional 15 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.

Step 12

Once the rice is fully cooked, remove from heat and garnish with chopped fresh parsley.

Step 13

Serve the Chicken Rice Cacciatore warm, either on its own or with a side of crusty bread.

Nutrition Facts

Serving size	(1367.7g)

Amount per serving	% Daily Value*
Calories	1558.4

Total Fat 73.5g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 3371.6mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 9.2g	0%
Total Sugars 16.9g
Protein 118.6g	0%

Vitamin D 36IU	0%
Calcium 215.8mg	0%
Iron 7.8mg	0%
Potassium 2352.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 32.4%

Carbs: 22.3%