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Easy Chicken and White Bean Cacciatore Recipe

Easy Chicken and White Bean Cacciatore

Tender browned chicken thighs simmer with tomatoes, peppers, mushrooms, herbs, and cannellini beans in this flavorful one-pot Italian-inspired dinner. Serve with crusty bread, polenta, rice, or pasta.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs, trimmed
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper, divided
  • 2 tablespoons Olive oil
Vegetables and Aromatics
  • 1 medium Medium yellow onion, chopped
  • 1 medium Red bell pepper, chopped
  • 8 ounces Cremini or white mushrooms, sliced
  • 3 cloves Garlic cloves, minced
Sauce and Seasonings
  • 1/2 cup Dry white wine or low-sodium chicken broth
  • 1 28-ounce can Crushed or diced tomatoes, preferably no salt added
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried rosemary or Italian seasoning
  • 1/4 teaspoon Crushed red pepper flakes, optional
Finishing Ingredients
  • 1 15-ounce can Cannellini beans, rinsed and drained
  • 1/4 cup Fresh parsley or basil, chopped
  • As desired Grated Parmesan, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and season both sides with approximately 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the chicken for about 3–4 minutes per side, then transfer it to a plate; it does not need to be fully cooked yet.
  3. Add the onion, bell pepper, and mushrooms to the pan. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the mushrooms begin to brown.
  4. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Pour in the white wine or broth and scrape the browned bits from the bottom of the pan. Simmer for 1–2 minutes.
  6. Stir in the tomatoes, oregano, rosemary or Italian seasoning, red pepper flakes if using, and the remaining salt and pepper.
  7. Return the chicken and any accumulated juices to the pan. Cover partially and simmer gently for 20–25 minutes, or until the chicken reaches 165°F internally.
  8. Stir in the drained cannellini beans during the final 5–8 minutes. Heat them through gently without stirring too aggressively so they stay intact.
  9. Finish with chopped parsley or basil and serve with optional Parmesan, crusty bread, polenta, rice, or pasta.

Notes

Thighs are the most forgiving choice because they remain moist during simmering. If using chicken breasts, choose pieces of similar thickness and avoid overcooking. For a thicker sauce, simmer uncovered for the last 5–10 minutes. Refrigerate leftovers in a covered container and reheat gently.