One-Pan Chicken Cacciatore with Peppers Recipe
If there’s one meal that never fails to spark a little celebration at my table, it’s One-Pan Chicken Cacciatore with Peppers. This rustic Italian classic is pure comfort, but light enough for any night of the week. With meltingly tender chicken thighs, sweet bell peppers, briny olives, and a garlicky tomato sauce all simmered together in just one pan, it’s a dish that feels like a warm hug. Even better, everything melds effortlessly thanks to simple, honest ingredients and minimal cleanup. Whether you’re gathering with friends or cozying up for a weeknight feast, One-Pan Chicken Cacciatore with Peppers always earns a chorus of “seconds, please!”
Ingredients You’ll Need
Here’s the best part: One-Pan Chicken Cacciatore with Peppers relies entirely on straightforward kitchen staples, each playing a starring role. Every ingredient brings a boost of flavor or texture, making this dish a true showcase of how little touches elevate a meal from good to unforgettable.
- Chicken Thighs (6, bone-in, skin-on): The foundation of the dish, keeping everything juicy and adding deep flavor during braising.
- Kosher Salt (1 teaspoon): Balances and highlights every ingredient, especially essential for seasoning the chicken.
- Black Pepper (½ teaspoon): Adds a gentle kick without overpowering the delicate sauce.
- Olive Oil (2 tablespoons): Gives a golden sear and a subtle fruity richness to the whole dish.
- Red Bell Pepper (1, sliced): Sweet and vibrant, it brings a lovely pop of color and flavor.
- Yellow Bell Pepper (1, sliced): Adds sunshine-bright hue and mellow sweetness to balance the sauce.
- Onion (1 medium, sliced): Slowly softens and melts into the sauce, adding irresistible sweetness.
- Garlic (3 cloves, minced): Lends signature Italian aroma and depth throughout the dish.
- Dry White Wine (½ cup): Helps to lift the browned bits and gives a subtle layer of acidity and elegance.
- Crushed Tomatoes (1 28-oz can): The backbone of the sauce, adding body and a gentle tang.
- Dried Oregano (1 teaspoon): Evokes the heartiness of rustic Italian cooking.
- Dried Thyme (½ teaspoon): Adds an herbal note that pairs beautifully with chicken and tomatoes.
- Red Pepper Flakes (½ teaspoon, optional): For a touch of heat that wakes up the sauce—totally up to your taste!
- Kalamata Olives (½ cup, pitted): Bring a briny punch and sophisticated complexity.
- Capers (2 tablespoons): Little bursts of tang that keep every bite bright and lively.
- Fresh Parsley (2 tablespoons, chopped): The final hit of color and freshness right before serving.
How to Make One-Pan Chicken Cacciatore with Peppers
Step 1: Season and Sear the Chicken
Start by patting your chicken thighs dry, then generously season both sides with kosher salt and black pepper. This not only maximizes flavor but also helps get that beautiful golden-brown crust. Heat your olive oil in a large skillet over medium-high heat and add the chicken skin-side down. Sear until the skin is crisp and deeply colored, about 5–6 minutes, then flip and cook the other side for 3–4 minutes. Once both sides are gorgeously bronzed, remove the chicken and set it aside—you’ll bring it back to finish cooking soon.
Step 2: Sauté the Vegetables
In the same skillet, with all those flavorful pan juices still shimmering, toss in your sliced red and yellow bell peppers along with the onion. Let them sizzle and soften, stirring occasionally for about 5 minutes. They should become fragrant and slightly caramelized on their edges. Just when they start to melt together, add in your minced garlic and cook for another minute, allowing the perfume to flood your kitchen.
Step 3: Deglaze and Build the Sauce
Here’s where One-Pan Chicken Cacciatore with Peppers really gets its signature depth. Pour in the dry white wine and use your spoon to scrape up all the golden browned bits at the bottom—that’s pure flavor gold! Once the wine has reduced a bit and smells lovely, stir in the crushed tomatoes, dried oregano, thyme, and (if you love a little kick) red pepper flakes. Everything should start to come together into a sauce that smells like pure comfort.
Step 4: Simmer the Chicken
Nestle the seared chicken thighs back into the skillet, skin-side up. Make sure they’re partially submerged in the sauce but that golden skin stays peeking out. Turn the heat down to medium-low, cover, and let everything gently bubble for 25–30 minutes. The chicken will finish cooking and absorb all those tomatoey, herby flavors, while staying tender and moist.
Step 5: Finish with Olives, Capers, and Parsley
During the last 5 minutes of simmering, scatter in the pitted Kalamata olives and capers. These bring punchy, Mediterranean notes that make One-Pan Chicken Cacciatore with Peppers truly addictive. Once the chicken is fully cooked through, sprinkle with chopped fresh parsley for a vibrant, fresh finish right before serving.
How to Serve One-Pan Chicken Cacciatore with Peppers
Garnishes
Once your One-Pan Chicken Cacciatore with Peppers is ready, don’t be shy with those finishing touches. A shower of freshly chopped parsley wakes up the whole dish, but you can also add a few extra olives or a light drizzle of good olive oil. If you want to get fancy, try some grated lemon zest for zing or a little parmesan for nutty richness.
Side Dishes
This saucy, hearty main is begging to be paired with something that can sop up every last delicious drop. I love it with crusty artisan bread, but creamy polenta or al dente pasta make equally dreamy canvases. Even mashed potatoes or a simple green salad would be wonderful for rounding out the meal.
Creative Ways to Present
For your next dinner party, serve One-Pan Chicken Cacciatore with Peppers family-style in the very skillet you cooked it in—rustic and totally inviting. If you’re feeling playful, remove the chicken from the bone and spoon the peppery sauce over crostini for appetizers. Or try individual ramekins for a bistro vibe; everyone gets their own bubbling portion!
Make Ahead and Storage
Storing Leftovers
One-Pan Chicken Cacciatore with Peppers stores beautifully. Let the dish cool to room temperature, then transfer any leftovers to an airtight container. Pop it in the fridge and enjoy within 3 to 4 days—the flavors actually deepen and get even better by day two!
Freezing
Need to plan ahead? This recipe freezes like a dream! Simply let the chicken and sauce cool completely, then pack into freezer-safe containers or heavy-duty freezer bags (removing as much air as possible). Freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
To reheat One-Pan Chicken Cacciatore with Peppers, place the desired amount in a covered saucepan over medium-low heat until heated through. If the sauce thickens too much, just splash in a little water or chicken broth to loosen it up. You can also reheat gently in the microwave for a quick lunch—just make sure to cover to keep things juicy.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs work great in One-Pan Chicken Cacciatore with Peppers. Just reduce the simmering time by about 10 minutes, as they cook more quickly than the bone-in variety.
What can I substitute for white wine?
If you don’t have any white wine on hand, simply swap in low-sodium chicken broth. You’ll still get plenty of depth and a gentle acidity without missing a beat.
Is it spicy with the red pepper flakes?
Only mildly! The red pepper flakes offer a subtle background warmth. If you prefer no spice at all, you can leave them out, or add more if you love a little extra heat.
Can I make One-Pan Chicken Cacciatore with Peppers dairy-free or gluten-free?
Absolutely. The recipe, as written, is both gluten-free and dairy-free, making it very versatile for different dietary needs. Just be mindful of what you pair it with—choose gluten-free bread or polenta as a side!
Does this recipe work with other types of chicken?
Yes! Feel free to use chicken drumsticks or even bone-in chicken breasts. Just adjust your cooking time as needed to ensure everything is cooked through and juicy.
Final Thoughts
If you’re ready to add a vibrant, utterly comforting classic to your weeknight rotation, you can’t go wrong with One-Pan Chicken Cacciatore with Peppers. Gather your ingredients, invite some hungry friends, and let your kitchen fill with the irresistible aromas of this Italian favorite. I can’t wait for you to discover just how easy and rewarding it is!
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One-Pan Chicken Cacciatore with Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy one-pan chicken cacciatore recipe with peppers, featuring tender chicken thighs in a flavorful tomato-based sauce with peppers, olives, and capers. Perfect for a comforting Italian-inspired meal.
Ingredients
Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables:
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Sauce and Seasonings:
- ½ cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ½ cup pitted Kalamata olives
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
Instructions
- Season Chicken: Season chicken thighs with salt and pepper.
- Sear Chicken: Heat olive oil in a large skillet. Sear chicken until golden, then set aside.
- Sauté Vegetables: In the same skillet, sauté peppers and onion until softened. Add garlic.
- Prepare Sauce: Pour in wine, scrape up browned bits. Add tomatoes, oregano, thyme, and red pepper flakes.
- Cook Chicken: Return chicken to the skillet, simmer covered until cooked through.
- Finish Dish: Stir in olives and capers. Garnish with parsley before serving.
Notes
- Serve with crusty bread, pasta, or polenta to soak up the sauce.
- You can use boneless chicken thighs for faster cooking, reducing simmer time by 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 140 mg
