Chicken Cacciatore

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Chicken Cacciatore – Chicken, red peppers and mushrooms simmer in tomato sauce for a great tasting, simple, weeknight meal your whole family will enjoy.

Chicken Cacciatore – Chicken, red peppers and mushrooms simmer in tomato sauce for a great tasting, simple, weeknight meal your whole family will enjoy.Chicken Cacciatore

My mother made chicken cacciatore often when I was a child and I have always loved this recipe. I modified Mom’s recipe to make it Weight Watcher friendly by removing the chicken skin, fat and using less oil. Top this with some good grated like Pecorino Romano.

Chicken Cacciatore – Chicken, red peppers and mushrooms simmer in tomato sauce for a great tasting, simple, weeknight meal your whole family will enjoy.
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4.63 from 8 votes
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Chicken Cacciatore

4
6
3
SP
326.4 Cals 20.6 Protein 56 Carbs 3.8 Fats
Yield: 6 servings
COURSE: Dinner
CUISINE: Italian

Ingredients

  • 6 chicken thighs, skin and fat removed
  • olive oil spray
  • 1 red bell pepper, chopped
  • 1 cup chopped mushrooms
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup fat free chicken broth, more if needed
  • 1 tsp dried oregano leaves
  • 1/4 cup fresh chopped basil leaves
  • salt and freshly ground black pepper
  • 6 cups cooked, 12 oz uncooked high fiber or whole wheat pasta

Instructions

  • Season chicken with salt and pepper. I
  • n a large heavy saute pan, heat the pan over a medium-high flame and spray with cooking oil.
  • Add the chicken pieces to the pan and saute just until brown, about 3-4 minutes per side.
  • Add the peppers, onion and garlic to the pan and saute over medium heat until the onion is tender, about 3-4 minutes, then add mushrooms and cook another 2-3 minutes.
  • Season with salt and pepper.
  • Add the tomatoes, broth, and oregano.
  • Cover the pan and bring the sauce to a simmer.
  • Continue simmering over low heat until the chicken is just cooked through, about 25 minutes.
  • Add the chopped basil 5 minutes before sauce is done.
  • Serve over whole wheat or high fiber pasta like Ronzoni Smart Taste.

Nutrition

Serving: 1thigh, 3/4 cup sauce, 1 cup pasta, Calories: 326.4kcal, Carbohydrates: 56g, Protein: 20.6g, Fat: 3.8g, Fiber: 9.1g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 3
Points +: 8
Keywords: Freezer Meals, Kid Friendly

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84 comments

  1. make it even skinnier and substitute pasta for riced cauliflower

  2. Easy and something that my whole family will eat (including my 5 year old!). I added chopped carrots to the sauce to up the veggies. The sauce was a little watery, so I simply bumped up the heat and let it simmer longer – simple fix! This will go into the rotation for a weeknight meal.

  3. First, this is 8 Blue WW points, not 4.

    The dish was bland and the sauce was watery. Would not make again for 8 WW points.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  4. Neither my son or husband like cooked tomatoes….would you have a suggestion for a substitution?
    Thank you. ….and major thank you for your posts!

  5. Are the chicken thighs boneless?

  6. I cannot wait to make this tomorrow night for my family, We love chicken thighs and I am always looking for new recipes. We LOVE your recipes!:) Since we are gluten free I am going to serve over zucchini noodles. I am sure this will be another 5 star meal! My kids think I am an awesome chef…Thanks 🙂

  7. I made this on the stove. Used boneless and skinless chicken breasts, cut into thirds.
    I am really pleased with the way this dish turned out , Chicken was moist and very tasty.

  8. Excellent recipe! I added a few more thighs, 1/2 cup broth, only 14.5 oz can of tomatoes, and subbed carrots for mushrooms. I let it simmer for an hour and served with rice. Amazing! Thanks Gina!

    • Are the points accurate? I thought a cup of pasta was 4 points and a chicken thigh was 4 points too. Making it 8. 

  9. Excellent and super healthy

  10. Fantastic. Easy quick and delicious. Very hardy.

  11. Love your recipes!! My only question is whether the chicken thighs should be cooked whole or cut into pieces first.

  12. Hi Gina … just want you to know I often make your recipes and they never disappoint. Thank you for allowing them to be out there for everyone. And for sending to our inboxes each week! Your chicken Parmesan is so delicious and easy to make and I’m sure this chicken cacciatore is too. Just wanted to send a giant “THANK YOU” your way! Much appreciated, Patrice

  13. This looks awesome, but I am confused by the point value. You have a slow cooker chicken cacciatore recipe that is 5 points per serving, EXCLUDING the pasta. How can this one be 4 points INCLUDING the pasta? (But either way, I can’t wait to make it!)

  14. Can you please tell us if the Freestyle Points should be 8 instead of 4? Like previously mentioned, the pasta alone is 4 SP’s. Thank you, Gina. I love your recipes! I have all 3 cookbooks!!

  15. I used the recipe builder and it comes out as 8 points once you add the pasta….this is not 4 points. 

  16. Excellent, next time I will try with chicken breasts to lower the points, I make your recipes all the time , they are all so tasty & my husband loves them ! Thank you 

  17. This was DELICIOUS! Only thing I changed was that I don’t like mushrooms so I left those out and added more bell pepper.

    Will definitely be adding this to my rotation.

    I put mine over asparagus and a little bit of pasta.

  18. HI Gina if I make this recipe with white meat….will it be 0points on the new WW Freestyle?

  19. Anyone know the Freestyle Points? I can put the recipe in the app, but just wondered.

  20. How is this 4 SP when the pasta alone is 4 points???  Am I missing something?

    • I would like to know the same thing! Chicken thighs are not 0 points. I got 13 points when I put this in the recipe builder. I’m not sure what I’m doing wrong here…

      • (Okay, now I got 9 points upon recalculating with uncooked, bone-in thighs. I didn’t realize that makes such a difference!)

  21. This looks delicious but I have a question about the Smart Points.  From my calculation, 1 chicken thigh without skin is 5 points and 1 cup of whole wheat pasta is 5 points, so how do you calculate 4 points for a serving of both with sauce? Thanks for clarifying.

  22. My husband is type 2 diabetic. Can you help me with the type of plan to follow?

  23. Gina, another winner! My son gave me the “stink eye” when he asked what I was making with the mushrooms. He liked it, as did my 3 1/2 year old grandson. Only change I made was to use baby bellas instead of shiitake mushrooms. We had pasta last night so I served it with mashed potatoes. Delicious! Will definitely make again. Thanks!

  24. Do you cook the thighs whole? Or cut them into pieces?

  25. I doubled the recipe so I had to brown the meat in batches. Once the chicken was brown on all sides I took it out of the pan. I added all of the chicken back in after the broth and tomato sauce were mixed in. I also added some red pepper flake for depth of flavor. This was delicious and my kids enjoyed it as well. 

  26. This is a fantastic recipe… lot’s of texture and just the right amount of seasoning. Makes being on Weight Watchers easy to adhere to.

  27. I have been making your recipes for three years. I have made many and never once been disappointed. They are now staples in my families eating plan and because I follow weight watchers it's an added bonus. Thank you for your time spent perfecting these recipes. You are amazing!

  28. I put 2 cans of fire roasted diced tomatoes in the blender to substitute for crushed tomatoes. Yummy as always, Gina!!
    You rock & deserve a fan club!
    Susan Pena-Salisbury
    Meadows Place, TX 77477

  29. can I do diced tomatoes

  30. LOVE THIS RECIPE!!! Sooooo tasty, it was hard to keep it to one serving. Only problem is I can't figure out how to add it to my Recipe Box, as it's a DEFINITE keeper. But then again, every recipe I've ever tried from your site is a keeper! 🙂

  31. Delicious! And SOOOO easy!

  32. Are the chicken thighs supposed to be bone-in or boneless?

  33. Gina, what is the calorie count if you use boneless, skinless chicken thighs instead? And also, if you have two thighs per person (boneless, skinless)? Thank you.

  34. Would you suggest cooking this in the slow cooker on low or high? For how long?

  35. this was very good and tasted light and healthy!

  36. Hi Gina – Do you use the recipe builder on the WW to calculate the points? I LOVE your recipes and I find when I make them exactly as you have them my pts are always higher. I use the recipe builder… any tips?

    • Points of serving depends on weight of chicken.  Besides pasta, everthing else has zero points unless you use olive oil or too much olive oil spray.

  37. Would the points value change if you use skinless chicken legs instead?

  38. I just made this for my chicken cacciatore-loving husband and he LOVED it! Had seconds even, which he rarely does. This recipe is EXCELLENT! I even used boneless thighs because that's all I had. I added a green pepper and kept out the mushrooms because neither of us like them. I added a splash of olive oil, but not enough to add any point values to it. This recipe will definitely go in the regular rotation!

  39. So yummy! one of my families most favorite dishes made better! 🙂 I too think you can skip the chicken broth, which I did and added 1/4 cup of white wine. YUM!

    • Wine of course is always better, but also increases the points if you are on WW so keep that in mind.

  40. Really yummy Gina! The sauce wasn't as thick as the picture but I think I may have added too much broth but it was still really flavorful and delish!

  41. How many chicken breasts do you think I would need? I'm all out of thighs.

  42. What is the calories for just the chicken and sauce without the pasta?

  43. This was DELICIOUS! I added about a 1/4 C of red wine and a little tomato paste. I don't think it needs the chicken broth. Will certainly make it again and double the mushrooms and peppers! Not sure why people are asking when to remove the chicken – NO NEED to remove the chicken. Brown it and then add everything as directed. One pan cooking! Perfect!

  44. I agree that the directions need to be corrected to reflect that when the chicken needs to go back in.
    I made this tonight and it was delicious and easy, but a couple of thoughts. I see absolutely no reason for the 3/4 cup chicken broth. There was enough juice after browning the chicken, plus more from cooking it in the sauce that I don't think you need to waste a can of broth to take out 3/4 cup. I would adjust to taste and probably add more garlic (we are garlic lovers) and maybe more herbs.

  45. Love Love this recipe. Never made my own sauce before, this was nom nommy goodness

  46. what should you do instead if you accidentally put too much chicken broth and the mix is soupy??

  47. I'm going to make this tonight – Gina your recipes are fantastic and make weight watchers so much easier!

  48. You have once again made my husband think I'm a great cook 😉 I left out the mushrooms and added some red pepper flakes (both modifications to make it husband friendly) and we both loved it! I especially love that it is easy and uses stuff I tend to have on hand, but still has great flavor. Thank you!

  49. I used rice instead of pasta! Wonderful!

  50. The peppers are a must, it won't taste the same without.

  51. Can I make this without peppers and mushrooms? I'm fresh out.

  52. It will be fine without the mushrooms. White meat is great, just don't cook it as long. A chicken breast takes 15 minutes to cook, any longer and it will get rubbery.

  53. Gina, I ran out of mushrooms from making the shepherd's pie. Do you think this would be OK without? Also, chicken breasts ok?

  54. Trying this in the crock pot for tonight…I had chicken thighs left over from making the chicken and wild rice soup last night. It sounds so good! You are the best, Gina!

  55. Yummy!! My husband is asking for it again!

  56. It's one cup of cooked pasta per serving.

    Sure! This would work great in a crock pot.

  57. can you do this in the crock pot?

  58. is this one cup of pasta BEFORE it is cooked? or one cup AFTER cooked? big difference!

  59. No need to remove the chicken from the pan.
    Glad you all liked it, I love it!

  60. Just made this for my roommates… it was a big hit!

  61. when do you REMOVE the chicken from the pan? after you first brown it?