Cacciatore-Style Chicken and Vegetables

PersonalPoints™ per serving
Total Time
43 min
8 min
35 min
Now you can enjoy this Italian classic on your dinner table.


Uncooked boneless skinless chicken thigh(s)

3 pound(s)

Table salt

½ tsp

Black pepper

¼ tsp

Olive oil

1 Tbsp

Sweet red pepper(s)

2 medium, thinly sliced

Cremini mushroom(s)

8 oz, sliced

Uncooked celery

1 rib(s), medium, thinly sliced

Uncooked carrot(s)

1 medium, thinly sliced

Uncooked red onion(s)

1 medium, sliced

Garlic clove(s)

3 medium clove(s), minced


2 tsp, fresh, chopped

Home made marinara sauce

2 cup(s)


  1. Sprinkle the chicken with the salt and black pepper.
  2. Heat 2 teaspoons of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken, in batches, and cook until browned, about 4 minutes on each side. Transfer the chicken to a plate and set aside.
  3. Add the remaining 1 teaspoon oil to the Dutch oven. Add the bell peppers, mushrooms, celery, carrot, onion, garlic, and rosemary; cook, stirring, until the vegetables are slightly softened, about 3 minutes.
  4. Return the chicken to the Dutch oven. Add the marinara sauce and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Yields 1 piece chicken and 3⁄4 cup vegetables with sauce per serving.