If you’re craving a hearty, flavorful dinner that brings the taste of classic Italian cooking right to your kitchen, then the One-Pan Chicken Cacciatore with Peppers Recipe is exactly what you need. This dish is a warm embrace on a plate—tender chicken thighs simmered in a savory sauce bursting with garlic, sweet bell peppers, and tangy tomatoes, all cooked effortlessly in a single skillet. It’s the perfect blend of rich flavors and vibrant colors that come together in less than an hour, making it an absolute favorite for weeknight dinners or a cozy weekend meal with family and friends.
Ingredients You’ll Need
What’s truly wonderful about this recipe is how simple yet thoughtfully curated the ingredients are—each one plays a special role in creating that authentic cacciatore taste. From the juicy chicken thighs that soak up all the wonderful flavors to the bright bell peppers adding freshness and crunch, every component shines.
- 1.5 lbs boneless, skinless chicken thighs: Juicy and tender, perfect for absorbing the sauce’s rich flavors.
- 2 tbsp olive oil: Essential for a golden sear that locks in moisture and adds a subtle fruity aroma.
- 1 medium onion, diced: Provides a sweet and savory base that deepens the sauce’s flavor.
- 4 cloves fresh garlic, minced: Adds a punch of aromatic warmth and classic Italian flair.
- 2 bell peppers (1 red, 1 green), sliced: These bring vibrant color, sweetness, and a slight crunch to the dish.
- 1 (14 oz) can diced tomatoes: Gives the sauce its rich body and tangy tomato goodness.
- 2 tsp Italian seasoning: A fragrant blend of herbs that instantly transports you to the heart of Italy.
- 1/2 cup chicken broth: Adds moisture and depth, keeping the chicken tender and juicy.
- 2 tbsp balsamic vinegar: Introduces a subtle tanginess balanced by a hint of sweetness for complexity.
- Salt and pepper to taste: The final seasoning that brings all flavors together to perfection.
How to Make One-Pan Chicken Cacciatore with Peppers Recipe
Step 1: Prepare and Sear the Chicken
Start by heating the olive oil in a large skillet over medium heat. While the oil warms up, season your chicken thighs generously with salt and pepper. Once the oil is shimmering, add the chicken pieces and sear them until they develop a beautiful golden crust—about five minutes per side. This step is key to locking in those juicy flavors and creating the base for an incredible sauce.
Step 2: Sauté the Aromatics
With the chicken nicely browned, add the diced onions and minced garlic directly to the skillet. Sauté these until the onions become soft and translucent, about three minutes. The smell of garlic mingling with the sweetness of the onions is an irresistible sign that your dish is on the right track!
Step 3: Add the Peppers and Tomatoes
Next, stir in the vibrant sliced bell peppers and pour in the canned diced tomatoes along with their juice. Mix everything gently to combine the flavors while letting the peppers start to soften. This adds a beautiful burst of color and a fresh, sweet contrast to the savory chicken.
Step 4: Season and Simmer
Sprinkle the Italian seasoning evenly over your mixture, then pour in the balsamic vinegar and chicken broth. These ingredients create a balanced, tangy, and herbaceous sauce that will infuse the chicken with mouthwatering taste. Reduce the heat to low, cover the skillet, and let it simmer gently for 25 to 30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F and the sauce has beautifully thickened.
How to Serve One-Pan Chicken Cacciatore with Peppers Recipe
Garnishes
For an extra touch of freshness and flavor, sprinkle chopped fresh parsley or basil over the dish just before serving. A light drizzle of good-quality extra-virgin olive oil can elevate the richness, while a sprinkle of red pepper flakes will add a lovely subtle kick if you’re feeling adventurous.
Side Dishes
This One-Pan Chicken Cacciatore with Peppers Recipe pairs beautifully with creamy polenta, garlic mashed potatoes, or a rustic crusty bread to soak up every last drop of that luscious sauce. For a lighter option, serve it alongside a simple green salad dressed with lemon vinaigrette.
Creative Ways to Present
Serve this dish family-style on a large platter to showcase the vibrant peppers and tender chicken, encouraging everyone to dig in and share. For a more elegant twist, plate individual servings over a bed of angel hair pasta or risotto, garnished with a sprig of fresh herbs to make your table look like a cozy Italian trattoria.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is always a good problem to have), store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even more delicious the next day. Consume within 3 to 4 days for the best taste and freshness.
Freezing
This One-Pan Chicken Cacciatore with Peppers Recipe freezes really well. Simply transfer cooled leftovers into a freezer-safe container or bag, remove as much air as possible, and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through to preserve the juicy texture of the chicken and prevent the sauce from drying out. You can also microwave individual portions, but be sure to cover the dish to maintain moisture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay a bit juicier and more forgiving during cooking, boneless, skinless chicken breasts will work just fine. Just be careful not to overcook them, as breasts tend to dry out faster.
Is this recipe spicy?
The basic recipe is mild and packed with savory and tangy flavors. However, if you love a little heat, adding a pinch of crushed red pepper flakes during the seasoning step is a perfect way to spice things up.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used if they are ripe and juicy, but canned diced tomatoes ensure consistent flavor and convenience. If using fresh, roughly chop about 3 to 4 medium tomatoes and simmer a bit longer to develop the sauce.
What can I substitute for balsamic vinegar?
If balsamic vinegar isn’t on hand, red wine vinegar or a splash of lemon juice mixed with a bit of honey can provide a similar tangy sweetness to balance the sauce.
Is this recipe gluten-free?
Yes! The One-Pan Chicken Cacciatore with Peppers Recipe is naturally gluten-free as long as you double-check that your chicken broth and seasonings contain no added gluten ingredients.
Final Thoughts
This One-Pan Chicken Cacciatore with Peppers Recipe is a delightful, fuss-free way to bring unforgettable Italian flavors to your table with minimal effort and maximum love. It’s the kind of dish that warms your soul and impresses guests without keeping you stuck in the kitchen all evening. Give it a try—you’ll quickly discover why it becomes a beloved staple in your cooking repertoire.
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One-Pan Chicken Cacciatore with Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One-Pan Chicken Cacciatore with Peppers is a hearty and flavorful Italian-inspired dish featuring tender chicken thighs simmered with bell peppers, onions, garlic, and aromatic herbs. Prepared in a single skillet, this recipe offers a delicious and easy weeknight dinner loaded with vibrant colors and rich flavors.
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tbsp olive oil
Vegetables & Aromatics
- 1 medium onion, diced
- 4 cloves fresh garlic, minced
- 2 bell peppers (1 red, 1 green), sliced
Sauce & Seasonings
- 1 (14 oz) can diced tomatoes (with juice)
- 2 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tbsp balsamic vinegar
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat to prepare for searing the chicken.
- Sear the chicken: Season the chicken thighs with salt and pepper. Place them in the hot skillet and cook for about 5 minutes per side until golden brown to lock in juices and develop flavor.
- Sauté aromatics: Add diced onions and minced garlic to the skillet. Cook, stirring occasionally, until the onions become translucent and fragrant, about 3 minutes.
- Add vegetables and tomatoes: Stir in sliced red and green bell peppers along with the canned diced tomatoes, including their juice. Mix everything well to combine the flavors.
- Season and add liquids: Sprinkle the Italian seasoning evenly over the mixture. Pour in the balsamic vinegar and chicken broth to build a rich sauce.
- Simmer the dish: Reduce the heat to low, cover the skillet with a lid, and let it simmer for 25-30 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Notes
- You can substitute chicken breasts if preferred, but thighs remain juicier and more flavorful.
- For a spicier kick, add a pinch of red pepper flakes during seasoning.
- Serve over pasta, polenta, or rice to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Make sure to check chicken doneness with a meat thermometer for safety and best texture.
