Chicken Hunter’s Style

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I first made this rustic, tomato-simmered chicken on a rainy weeknight and it immediately became a go-to. Chicken Hunter’s Style is a simple, flavor-forward skillet dish of seared chicken thighs braised with onions, bell peppers, mushrooms and tomatoes — comforting enough for family dinners, but handsome enough to serve guests. If you enjoy quick, saucy chicken recipes that pair well with pasta or rice, this one’s worth keeping in your repertoire; it sits between classic cacciatore and a weekday stew. For other fast chicken ideas that fit a busy schedule, try this 20-minute Asian air fryer sesame chicken for another weeknight winner.

Why you’ll love this dish

This recipe hits a few sweet spots: it’s budget-friendly (thighs deliver big flavor for less), forgiving (the sauce covers uneven browning), and adaptable (use what’s in the pantry). The tomato-oregano base brightens the rich, seared chicken and the vegetables add body and color. Make it when you want a one-skillet dinner that’s cozy without being fussy — perfect for busy weeknights, casual weekend suppers, or when you want an easy company meal.

“An everyday family dinner that tastes like you cooked all afternoon — simple steps, big comfort.” — home cook review

How this recipe comes together

Short overview: brown the chicken to build flavor, remove it, sauté the onions, peppers and mushrooms in the same skillet to pick up those browned bits, add garlic and tomatoes with oregano, then nestle the chicken back in and simmer until tender. Total active time is short; the 25–30 minute braise finishes the thighs gently while letting the sauce concentrate.

What you’ll need

• 4 chicken thighs (bone-in, skin-on recommended for flavor)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 bell peppers, sliced (any color)
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Notes and substitutions:

• Boneless thighs can be used, but reduce simmer time slightly (see FAQs).
• Swap canned tomatoes for 2 cups fresh diced tomatoes in peak season.
• For a lower-fat option, remove the skin after searing or use skinless thighs.
• If you prefer slow-cooker dinners, a similar flavor profile can be adapted to a crockpot like the 3-ingredient crock-pot Hawaiian chicken format — use the same aromatics and tomatoes and cook low for 4–6 hours.

Step-by-step instructions

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1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Season the chicken thighs with salt and pepper. Add them skin-side down and sear until golden brown, about 6–7 minutes per side. Work in batches if needed to avoid overcrowding.
3. Remove the seared chicken to a plate and set aside. Reserve any fat in the pan.
4. In the same skillet, add the chopped onion, sliced bell peppers, and mushrooms. Sauté over medium heat until softened and lightly caramelized, about 6–8 minutes, scraping up browned bits.
5. Stir in the minced garlic and cook 30–60 seconds until fragrant.
6. Add the can of diced tomatoes and their juices, sprinkle in the dried oregano, and season with salt and pepper. Stir to combine and bring to a gentle simmer.
7. Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
8. Taste and adjust seasoning. Garnish with torn fresh basil and serve over pasta, rice, or crusty bread to sop up the sauce.

Best ways to enjoy it

This dish is wonderfully versatile:

• Serve over spaghetti, pappardelle, or a simple buttered egg noodle for a hearty meal.
• Spoon over fluffy rice, polenta, or creamy mashed potatoes for a comfort-food plate.
• For a lighter option, serve with roasted or steamed vegetables and a wedge of lemon.
• Garnish ideas: fresh basil, a drizzle of extra-virgin olive oil, grated Parmesan, or a pinch of red pepper flakes for heat.

Storage and reheating tips

• Refrigeration: Cool to room temperature within two hours and store in an airtight container for up to 3–4 days.
• Reheating: Gently rewarm in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals to heat evenly. Ensure chicken reaches 165°F (74°C) when reheated.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note: texture of mushrooms may change slightly after freezing.
• Food safety: Never leave cooked chicken at room temperature longer than two hours, and always check internal temperature with a probe thermometer.

Pro chef tips

• Don’t skip the sear: Browning the skin and pan drippings (fond) creates depth that the sauce won’t get otherwise.
• Control moisture: If the pan looks crowded, brown in batches; overcrowding steams the chicken instead of browning it.
• Sauce thickness: If your sauce is too thin at the end, remove the lid and simmer uncovered for 5–10 minutes to reduce. If it’s too thick, add a few tablespoons of chicken stock or water.
• Flavor boost: Add 1 tablespoon tomato paste when you add the tomatoes for a richer, slightly caramelized tomato flavor.
• Make-ahead: The flavors improve a day later — refrigerate and reheat gently. For slow-cooker inspiration and other no-fuss chicken ideas, see this 5-ingredient crockpot chicken tacos recipe for simple conversions.

Creative twists

• Mediterranean: Add kalamata olives and a splash of red wine, finish with fresh oregano.
• Rustic with wine: Deglaze the pan with 1/2 cup dry red or white wine before adding tomatoes for extra complexity.
• Spicy hunter: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the peppers.
• Low-carb: Skip pasta/rice and serve over cauliflower mash or spiralized zucchini.
• Vegetarian swap: Replace chicken with thick slices of roasted eggplant or large portobello caps and roast until tender, then use the same sauce.

Your questions answered

Q: How long does this take from start to finish?
A: Active prep and searing take about 20 minutes; the covered simmer is 25–30 minutes. Plan for roughly 50 minutes total.

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use bone-in breasts or boneless breasts; reduce simmer time and check internal temp often. Boneless breasts may only need 12–18 minutes of simmering after searing.

Q: Is this freezer-friendly?
A: Yes — freeze cooled portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Q: Can I make this gluten-free?
A: The recipe is naturally gluten-free as written. Serve with gluten-free pasta or rice.

Q: My sauce is watery — how do I fix it?
A: Simmer uncovered until reduced, or stir in a teaspoon of tomato paste and simmer a few minutes. A cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) stirred in and cooked briefly also thickens sauces.

Conclusion

If you like the rustic tomato-and-vegetable braises in this chicken, you’ll enjoy exploring traditional cacciatore variations and techniques. For a similar stovetop or slow-cooker cacciatore approach, this The Mediterranean Dish chicken cacciatore recipe offers a detailed guide. Ree Drummond’s take on chicken cacciatore brings comforting, family-friendly steps and tips in her The Pioneer Woman chicken cacciatore post. For another highly-rated, easy-to-follow version and helpful notes on timing and ingredients, see the RecipeTin Eats chicken cacciatore article.