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Chicken Cacciatore

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 50 minutes

Servings: 4 to 6 servings



  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 lbs boneless chicken thighs
  • to taste kosher salt
  • to taste black pepper
  • 1 small chopped onion
  • 1 diced green bell pepper
  • 3 cloves chopped garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 oz) jar marinara sauce
  • 1 (16 oz) package spaghetti
  • Parmesan cheese
  • torn for garnish fresh basil


Heat olive oil and butter in a large high-sided skillet. Season the chicken thighs on both sides with salt and pepper. Add to the pan and cook until brown, about 4 minutes per side. Remove to a plate.

Toss in the onion, bell pepper, and garlic, and sauté until tender, about 5 minutes. Season with salt, pepper and crushed pepper flakes. Stir in the marinara sauce and add the chicken back into the pan. Simmer for 20 minutes.

While chicken simmers, cook spaghetti according to package directions. Ladle chicken and sauce over pasta and finish with Parmesan and fresh basil to serve.