Spicy Lemon Chicken Cacciatore

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you're looking to spice up your dinner routine, this Spicy Lemon Chicken Cacciatore is just the ticket. It's a zesty twist on the classic Italian dish, perfect for those who love a bit of heat in their meals. With tender chicken and vibrant veggies, it's a feast for both the eyes and the palate.

Ingredients for Spicy Lemon Chicken Cacciatore

The star of this dish is, of course, the chicken thighs. They remain juicy and flavorful, especially when seasoned with a bit of salt and black pepper. Cooking them in olive oil gives them a lovely golden brown crust. The onion and garlic create a savory base, while the red pepper flakes add a nice kick of heat. The red and yellow bell peppers lend sweetness and color, complemented by the fresh burst of cherry tomatoes.

Black olives and capers contribute a briny depth, balancing the dish beautifully. The addition of white wine deglazes the pan, incorporating all those flavorful bits from the bottom. Chicken broth adds more depth, while lemon juice and zest provide a refreshing tang. Finally, a sprinkle of fresh parsley brightens up the dish.

Tips & Tricks

  • Use a skillet that's large enough to fit all the chicken without crowding. This helps it brown evenly.
  • Don't rush the browning process; it adds a lot of flavor to the chicken.
  • If you prefer less heat, reduce the red pepper flakes to your liking.
  • Try using a mixture of green and black olives for a more complex flavor.

Serving Suggestions

This dish is versatile when it comes to sides. Serve it over a bed of creamy polenta or alongside some crusty bread to soak up all that delightful sauce. A simple green salad with a lemon vinaigrette would complement the dish's flavors beautifully.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but be mindful of cooking time as breasts can dry out more easily than thighs.
What can I use instead of white wine?
Feel free to substitute with more chicken broth or a splash of apple cider vinegar for acidity.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Spicy Lemon Chicken Cacciatore Recipe Walkthrough

Start by seasoning your chicken thighs with salt and pepper. This step is essential for building flavor right from the get-go. Heat your olive oil in a large skillet over medium-high heat. Once it's shimmering, add the chicken thighs. Let them brown on both sides, about 5 minutes per side, until they're golden and tempting. Then, take them out and set them aside for now.

In that same skillet, toss in your onion slices. Sauté them until they're translucent, which should take a few minutes. This forms the base of your sauce. Next, add the garlic, red pepper flakes, and sliced bell peppers. Cook these for about 3 minutes until the peppers start to soften slightly. You want them tender but still vibrant.

Stir in the cherry tomatoes, olives, and capers. Let them mingle in the pan for a couple of minutes. Pour in the white wine, and make sure to scrape up any delicious bits stuck to the bottom of the skillet. This adds an incredible depth of flavor.

Now, add the chicken broth, lemon juice, and zest. Stir everything together, then nestle the chicken thighs back into the skillet. Cover and let it all simmer for about 25 minutes. This gentle cooking ensures the chicken is cooked through and infused with all those amazing flavors.

Once done, sprinkle with fresh parsley before serving. It adds a touch of freshness and color to the final dish.

Why You'll Love This Recipe

  • Packs a punch of flavor with spicy, tangy, and savory notes.
  • Easy to prepare, making it a great weeknight dinner option.
  • Uses simple, fresh ingredients that are easy to find.
  • One-pan dish means minimal cleanup.
  • Perfect for pairing with a variety of sides.

Ingredients

4 boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
1/4 cup capers, drained
1/2 cup white wine
1 cup chicken broth
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped

Step-by-step Instructions

1. Season chicken thighs with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat.
3. Brown chicken thighs on both sides for about 5 minutes. Remove and set aside.
4. In the same skillet, add onion slices and sauté until translucent.
5. Add garlic, red pepper flakes, and sliced bell peppers. Cook for 3 minutes until peppers are slightly softened.
6. Stir in cherry tomatoes, olives, and capers. Cook for 2 minutes.
7. Pour in white wine, scraping any bits from the bottom of the skillet.
8. Add chicken broth, lemon juice, and zest.
9. Return chicken thighs to the skillet. Simmer covered for 25 minutes until chicken is cooked through.
10. Garnish with parsley before serving.

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