One Pot Chicken Cacciatore

I am extremely lazy when it comes to washing dishes. I will do anything in my power to use as little pots as possible so I don’t have to wash them after,

The good thing about cooking pasta in the sauce is it absorbs all of the wonderful flavor. One Pot Chicken Cacciatore tastes like it’s been cooking all day but it really only takes about an hour! I also use jarred marinara for a shortcut and it is just as scrumptious!

Quick and easy week night meals play a major part in my life lately. I have a three and one year old and I am a full-time working dental hygienist. I value feeding my family home-cooked meals and in order to do that I have to spend my lunch break chopping vegetables for my meal. It saves me time when I get home from work and allows me to just “throw everything together.”

****My husband Will went to culinary school and he told me this is one of the best meals I’ve ever cooked. It’s THAT good.*****

Brown seasoned chicken thighs 4 at a time in a little olive oil over medium heat. Flip and brown the other side. Remove from the pot, brown the other 4 chicken thighs on both sides, remove from the pot.

Add the onion, garlic, mushrooms, red bell pepper, dried thyme, salt and pepper to the pot. Sauté until tender, about 10 minutes.

Add 1/2 cup dry white wine and reduce by half.

Place the chicken over the vegetables and pour the jar of marinara sauce over the chicken. Save the jar. Place the lid on the pot and simmer for 30-40 minutes, stirring every 10 minutes or so.

I used this Classico marinara. It was really delicious. You can buy it by the case here.

The next step is to remove the chicken from the pot, shred it, and set aside. Take the jar and fill it up to the 16oz. mark. Pour it in the pot to thin out the sauce.

Bring to a low simmer. Season with salt and pepper to taste.

Place 12 oz. thin spaghetti in the pot, stirring until it softens slightly and fits in the pot. *** I don’t know why Italians always say this but DO NOT BREAK THE PASTA IN HALF.*** Cook on a low simmer for about 10 minutes or until al dente. Stir frequently so pasta doesn’t stick to the bottom of the pot.

Toss the chicken back in the pot, Look how all that pasta sucked up that luscious sauce. This is what dreams are made of.

Top it with some Romano cheese.



One Pot Chicken Cacciatore

8 chicken thighs

3 tbsp. olive oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

4 oz. mushrooms, chopped

1/2 tsp dried thyme

1/2 cup dry white wine

1 24oz jar of marinara

16oz water

salt and pepper to taste

12oz thin spaghetti


Season the chicken thighs with salt and pepper. Brown 4 thighs at a time over medium heat. Flip, brown the other side, remove from the pot. Brown the other 4 thighs and remove from the pot.

In the same pot add the onion, garlic, bell pepper, mushrooms, thyme, salt and pepper. Cook for about 10 minutes or until veggies are tender.

Add the white wine and cook for another 5 minutes or so.

Place the chicken back over the veggies and pour the marinara over the chicken, saving the jar on the side. Cover the pot and cook for about 30-40 minutes or until the chicken is cooked and tender. Stir frequently.

After the chicken is cooked, remove from the pot and debone.

Taste the sauce for more seasoning. Add the water to the sauce, stir, bring to a low simmer. Add 12 oz. thin spaghetti. Do not break the pasta in half, just stir until the pasta softens and it fits in the pot. Cook the pasta for about 10 minutes or until al dente, stirring frequently so it does not stick to the bottom. Stir the chicken in with the pasta. Serve with romano cheese.




8 thoughts on “One Pot Chicken Cacciatore”

  1. Julie Ann, your recipes are great! You are a good cook. Now you are teaching me a few things! 👍❤️😘
    Cherrie Lombes (AKA: Ms. Nini)

  2. Loved this! For all of your lazy friends, I made it even easier by using frozen seasoning blend instead of the fresh veggies and a can of sliced mushrooms.

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