I found this recipe in the March 2012 Cooking Light that looked too good to resist. The recipe was fairly quick and simple to make and turned out delicious. I adapted the recipe a bit by using boneless, skinless chicken thighs, and using basil instead of rosemary. I served the chicken and sauce over orecchiette pasta which was really tasty. My kids both said they liked it and my husband and I really enjoyed it. I can’t believe it took me so long to try making chicken cacciatore!
Preheat the oven to 350 degrees.
Heat 1/2 tablespoon of olive oil in a large OVEN proof skillet or Dutch oven over medium high heat. Season each side of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste. Cook one side of the chicken thighs for 4 minutes then flip the chicken and cook for 1-2 minutes. Remove the chicken from the skillet and place on a plate.
Add the other 1/2 tablespoon of olive oil to the skillet then add the peppers and onions. Cook, stirring often, for 3 minutes then add the mushrooms. Continue cooking, stirring often, for 6 minutes. Add the minced garlic, stirring constantly for 1 minute. Add the marinara sauce; cook for 1 minute. Add the chicken thighs and their juices back to the OVEN PROOF skillet or Dutch oven. Place into the oven and bake for 25 minutes.
Remove from the oven and sprinkle fresh parsley and Parmesan cheese on top. Serve with pasta if desired. Enjoy.