- Meal Type: Lunch, Dinner
- Dietary Type: Omnivore
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Serves: 4
Meal: Lunch or Dinner
Dietary Type: Omnivore
Prep Time: 15 minutes
Cook Time: 25 minutes
Our version of the classic Chicken Cacciatore, a veggie-centric meal that is loaded with flavor, is absolutely delicious. Seasoned chicken thighs are seared golden before being paired with bell peppers, garlic, onion, and mushrooms. A light tomatoey-white wine sauce simmers together with our chicken and vegetables for a really amazing, vibrant dish.
Our side dish is fun and delicious as well. Orzo pasta is tossed together with some fresh sautéed spinach and a light sprinkling of parmesan cheese.
Hacking this Recipe: This recipe cooks and stores very well, so feel free to make the night ahead for work lunches. This recipe is also well suited for the slow cooker. No need to fuss much with the ingredients—sear the chicken, add the veggies, wine, seasoning, and crushed tomatoes and slow cook (on medium) for 4-6 hours or until the chicken is cooked through.
1 tablespoon (15 ml) extra virgin olive oil
1 lb. (450 g) boneless skinless chicken thighs
1/2 teaspoon (2 g) salt
1/4 teaspoon (.5 g) black pepper
1 cup (110 g) red and green bell peppers, seeded and diced
4 each (14 g) garlic cloves, peeled and minced
1/2 each (75 g) medium yellow onion, peeled and minced
8 oz (200 g) baby portobello mushrooms, sliced
1/2 cup (120 ml) white wine
1 can (15 oz or 425 g) crushed tomatoes
1 teaspoon (1 g) Italian seasoning
salt and pepper to taste
1 cup (170 g) orzo pasta
2 teaspoons (10 ml) extra virgin olive oil
2 cups (50 g) baby spinach
1/8 cup (30 ml) white wine
2 tablespoons (15 g) parmesan, grated
salt and pepper to taste
- Heat oil in a large skillet over medium-high heat.
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Once the oil is hot, carefully add chicken to the skillet and sear on both sides until golden brown, 2-3 minutes. Remove chicken from the skillet (the chicken will not be cooked all the way through) and set aside on a plate.
- Add bell peppers, garlic, onion, and mushrooms to the skillet and sauté until fragrant and tender-crisp, about 3 minutes.
- Deglaze the pan with white wine, stir to combine and simmer for about 2 minutes or until the wine is mostly evaporated.
- Stir in crushed tomatoes, Italian seasoning and bring to a simmer. Once simmering, return chicken to the skillet, reduce heat to medium-low and continue to cook until the chicken is cooked through, 5-6 minutes more.
- Meanwhile, bring a large pot filled with water to a boil over high heat. Add orzo and cook according to the instructions on the package. Once tender, drain, rinse and set aside.
- Return the pasta pot to the stove, add oil and heat over medium-high. Once hot, add spinach and sauté until just beginning to wilt, about 1-2 minutes. Deglaze the pot with wine and continue to sauté until spinach is tender.
- Remove from the heat, return orzo to the pot and add grated parmesan. Stir to combine and season to taste with salt and pepper.
- To serve, divide spinach orzo and cacciatore between plates.
Vegetarian and Vegan Modifications: Boost the vegetables in this recipe for a veggie-centric version of this classic dish (removing the chicken all together).
Gluten-Free Modifications: Substitute the orzo for your favorite gluten-free noodles.
As usual, we’d love to hear what you think of this recipe, so leave us a comment or post your review (with a pic!) here or on the Community page. Let us know what other kinds of Healthy Recipes you’d like to see. We’re always looking for good ideas.