If you’re searching for a cozy, flavor-packed Italian classic that’s as easy as it is delicious, look no further than One-Pan Chicken Cacciatore with Peppers. Tender, juicy chicken simmers in a rustic tomato sauce, with sweet bell peppers and a hint of wine melding everything together in a single skillet. It’s a feel-good meal that delivers heartwarming comfort with minimal cleanup, and it never fails to impress for weeknights or relaxed Sunday dinners alike.
Ingredients You’ll Need
One-Pan Chicken Cacciatore with Peppers is all about celebrating simple, fresh ingredients that pack maximum flavor. Every component lends something important—richness, color, or a burst of herbal aroma—bringing this Italian favorite to life.
- Chicken Thighs: Bone-in, skin-on thighs offer the juiciest results, but breasts work too—both bring protein and savory bite.
- Salt: Essential for bringing out all those layered flavors.
- Black Pepper: Adds warmth and a subtle bite that lingers beautifully.
- Dried Oregano: A must for that unmistakable Italian essence.
- Olive Oil: The luscious base for searing chicken and sautéing veggies.
- Red Bell Pepper: Sweet and vibrant, this pepper brings juicy texture and color.
- Yellow Bell Pepper: Adds a touch of mellow sweetness and bright, sunny color.
- Onion: Delivers a subtle sweetness and depth to the sauce as it cooks down.
- Garlic: Fragrant, rich flavor that’s the backbone of Italian comfort food.
- Dry White Wine (or Chicken Broth): Wine brings depth and a touch of sophistication, but broth keeps it family-friendly.
- Crushed Tomatoes: The heart of your sauce—rich, tangy, and the perfect base for all those robust flavors.
- Tomato Paste: Intensifies the sauce and adds luxurious body.
- Red Pepper Flakes (optional): For a gentle heat you can dial up or down.
- Dried Thyme: Offers a herby note that makes the sauce extra memorable.
- Fresh Parsley: For garnish—adds a burst of color and brightness at the finish.
- Fresh Basil (optional): For a final flourish of peppery, aromatic goodness.
How to Make One-Pan Chicken Cacciatore with Peppers
Step 1: Season the Chicken
Start by patting your chicken pieces dry, then generously season them with salt, black pepper, and dried oregano. This simple seasoning mix is the base for all the delicious flavors that are about to unfold.
Step 2: Sear the Chicken
Heat olive oil in a large skillet or braiser over medium-high heat. Place the chicken skin side down and let it sear undisturbed so it gets beautifully golden and crisp (about 4–5 minutes per side). This first step locks in juices and sets up a gorgeous flavor foundation. Once browned, transfer the chicken to a plate and set aside.
Step 3: Sauté the Peppers, Onion, and Garlic
Using the same pan, toss in your sliced red and yellow bell peppers, onion, and minced garlic. Sauté for 4–5 minutes until everything softens and smells absolutely incredible. The vegetables will soak up those lovely chicken drippings, making every bite taste magical.
Step 4: Deglaze and Build the Sauce
Pour in the dry white wine (or chicken broth) and scrape up any tasty browned bits clinging to the bottom of the skillet. Stir in the crushed tomatoes, tomato paste, optional red pepper flakes, and dried thyme. You’ll see the sauce come together into a vibrant, fragrant base for your chicken.
Step 5: Simmer with the Chicken
Return the chicken pieces to the pan, nestling them skin side up into the bubbling sauce. Lower the heat, cover, and let the One-Pan Chicken Cacciatore with Peppers simmer for 30–35 minutes. The chicken becomes meltingly tender and soaks up every bit of that luscious sauce.
Step 6: Finish and Serve
Uncover for the last 5–10 minutes to thicken the sauce slightly and concentrate the flavors. Right before serving, sprinkle with chopped fresh parsley (and basil if you’d like). The dish is now ready to wow your dinner table.
How to Serve One-Pan Chicken Cacciatore with Peppers
Garnishes
A final flourish of chopped fresh parsley or basil instantly lifts the whole dish, adding freshness, color, and aroma. A light drizzle of good olive oil also brings an extra layer of richness that ties everything together.
Side Dishes
One-Pan Chicken Cacciatore with Peppers is incredibly adaptable—pile it generously over al dente pasta, creamy polenta, or even a bed of steaming rice. If you’re craving something rustic, a hunk of crusty bread is ideal for mopping up every drop of that irresistible sauce.
Creative Ways to Present
This dish shines family-style in the very pan it was cooked, but you can also serve each portion with the sauce spooned artfully over the chicken. For an eye-catching twist, tuck sautéed greens or roasted potatoes alongside, letting the vibrant peppers take center stage.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Chicken Cacciatore with Peppers keeps beautifully. Simply transfer cooled leftovers to an airtight container, and refrigerate for up to 4 days. The flavors deepen overnight, making for an even tastier meal the next day.
Freezing
If you want to stock your freezer, this recipe is ideal. Portion cooled chicken and sauce into freezer-safe containers or bags, label them, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm the chicken and sauce together in a covered skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. Alternatively, heat single servings in the microwave until piping hot, stirring halfway through.
FAQs
Can I use boneless, skinless chicken instead?
Absolutely! Boneless, skinless thighs or breasts work wonderfully in this recipe. Just reduce the simmer time to around 20–25 minutes to avoid overcooking, as the chicken will cook more quickly without the bone.
What if I want a vegetarian version?
For a hearty vegetarian spin, swap in thickly sliced mushrooms, eggplant, or zucchini instead of chicken. You’ll still enjoy all the rich, peppery tomato flavor, and the veggies make the sauce extra delicious.
Is the wine necessary in One-Pan Chicken Cacciatore with Peppers?
No worries if you don’t have wine or prefer not to use it—chicken broth is a fantastic substitute and keeps the finished dish every bit as cozy and flavorful.
How do I thicken the sauce if it’s too watery?
If your sauce isn’t as thick as you’d like at the end of cooking, simply let it simmer uncovered for a few more minutes, stirring occasionally. The extra simmer time helps the sauce naturally reduce and concentrate.
Can I make this recipe ahead for meal prep?
Definitely! One-Pan Chicken Cacciatore with Peppers tastes even better the next day as the flavors meld. Prepare it up to two days ahead, store in the fridge, and reheat when ready to serve—perfect for busy weeks.
Final Thoughts
If comfort, color, and flavor are what you’re after, there’s truly nothing like One-Pan Chicken Cacciatore with Peppers to brighten up your dinner routine. It’s a time-tested Italian treasure that brings families together with every saucy, savory bite. Give it a try, and let this classic become a new favorite at your table!
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One-Pan Chicken Cacciatore with Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This One-Pan Chicken Cacciatore with Peppers recipe is a delicious and comforting Italian dish that is perfect for a cozy dinner at home. Juicy chicken thighs are simmered in a flavorful tomato sauce with peppers and onions, creating a hearty and satisfying meal.
Ingredients
Chicken:
- 1 1/2 pounds bone-in, skin-on chicken thighs (or breasts)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Sauce:
- 2 tablespoons olive oil
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 1/2 cup dry white wine (or chicken broth)
- 1 (14.5 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried thyme
Garnish:
- 1/4 cup chopped fresh parsley (for garnish)
- fresh basil (optional, for serving)
Instructions
- Season the chicken: Season the chicken with salt, pepper, and oregano.
- Sear the chicken: Heat olive oil in a large skillet or braiser over medium-high heat. Add the chicken, skin side down, and sear for 4–5 minutes per side until golden brown. Remove chicken and set aside.
- Cook the vegetables: In the same pan, add sliced peppers, onion, and garlic. Sauté for 4–5 minutes until softened.
- Make the sauce: Pour in the wine and scrape up any browned bits. Stir in the crushed tomatoes, tomato paste, red pepper flakes, and thyme.
- Simmer: Return the chicken to the pan, skin side up, nestling it into the sauce. Cover and simmer for 30–35 minutes until the chicken is cooked through.
- Thicken the sauce: Uncover for the last 5–10 minutes to let the sauce thicken slightly.
- Garnish and serve: Garnish with parsley and fresh basil before serving.
Notes
- Serve over pasta, rice, or with crusty bread.
- For a lighter version, use skinless chicken or substitute boneless thighs and reduce simmer time to 20–25 minutes.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
