Carla'S Veggie-Loaded Chicken Cacciatore Recipe

Name: Carla'S Veggie-Loaded Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound skinless, boneless chicken thighs; 3 onions, sliced; 8 ounces baby bella (crimini) mushrooms, sliced; 2 tablespoons cooking sherry; 2 zucchini, cut into chunks; 2 red bell peppers, sliced; 1 large yellow squash, cut into chunks; 4 cloves garlic, sliced; 3 sprigs fresh rosemary, leaves stripped; 1 teaspoon Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 pinch red pepper flakes, or to taste; 3 cups tomato sauce, or more to taste; 1/4 cup chicken stock, or more as desired; salt and ground black pepper to taste

Servings: persons

2 tablespoons olive oil
1 pound skinless, boneless chicken thighs
3 onions, sliced
8 ounces baby bella (crimini) mushrooms, sliced
2 tablespoons cooking sherry
2 zucchini, cut into chunks
2 red bell peppers, sliced
1 large yellow squash, cut into chunks
4 cloves garlic, sliced
3 sprigs fresh rosemary, leaves stripped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch red pepper flakes, or to taste
3 cups tomato sauce, or more to taste
1/4 cup chicken stock, or more as desired
salt and ground black pepper to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.
3
Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.
4
Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.
5
Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound skinless, boneless chicken thighs, 3 onions, sliced, 8 ounces baby bella (crimini) mushrooms, sliced, and more.

Yes, Carla'S Veggie-Loaded Chicken Cacciatore falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carla'S Veggie-Loaded Chicken Cacciatore

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions