Name: One-pot Italian chicken casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless skinless chicken thighs; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 zucchini, sliced; 400g (14 oz) canned chopped tomatoes; 1 teaspoon dried Italian herbs; 100ml (⅓ cup) chicken stock; Salt and freshly ground black pepper to taste; Fresh basil leaves for garnish (optional)

Hey y'all! Nothing beats a comforting, hearty meal that brings together tender chicken, aromatic herbs, and rich tomato sauce—especially when it's all done in a single pot! This One-pot Italian chicken casserole bursts with Mediterranean flavors and is perfect for busy weeknights, cozy family gatherings, or meal prepping for the week ahead. Grab your Dutch oven and let's get cooking!

Why You'll Love This

One-pot wonder—minimal cleanup and maximum flavor!
Juicy chicken and veggies simmered together create a satisfying depth of taste.
Perfect for meal prep and reheats beautifully throughout the week.
Customizable with your favorite veggies or fresh herbs.
Crowd-pleaser that's suitable for family dinners or casual entertaining.

Ingredients

2 lbs (900g) bone-in, skinless chicken thighs
1 tablespoon olive oil
1 large onion, finely chopped
1 red bell pepper, diced
2 carrots, sliced into ½-inch rounds
3 garlic cloves, minced
1 (14 oz/400g) can crushed tomatoes
1 cup (240ml) low-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional)
½ cup pitted black olives
¼ cup fresh basil leaves, chopped, plus extra for garnish
¼ cup grated Parmesan cheese (optional, for serving)

Directions

Step 1: Sear the Chicken

Pat the chicken thighs dry with paper towels and season with a pinch of salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken thighs in a single layer, skin-side down (even if skinless), and sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside.

Step 2: Sauté the Veggies

In the same pot, reduce heat to medium. Add the chopped onion, bell pepper, and carrots. Cook for about 5 minutes until soft and fragrant, stirring occasionally. Add minced garlic and cook for another 1 minute.

Step 3: Build the Sauce

Stir in the tomato paste, oregano, thyme, and (if using) red pepper flakes. Cook for 1 minute. Add crushed tomatoes and chicken broth, scraping up any browned bits from the bottom with a wooden spoon.

Step 4: Assemble and Simmer

Return the seared chicken to the pot, nestling it into the sauce and veggies. Toss in the olives and season everything with 1 teaspoon salt and ½ teaspoon black pepper. Bring the mixture to a simmer. Cover, reduce heat to low, and cook for 35-40 minutes, stirring occasionally, until the chicken is cooked through (internal temp 165°F/74°C) and tender.

Step 5: Finish and Serve

Stir in the chopped fresh basil just before serving. Taste and adjust seasoning as needed. Garnish with extra basil and a generous sprinkling of Parmesan, if desired. Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Notes

For extra flavor, let the casserole sit for 10 minutes off the heat before serving to allow the sauce to thicken.
You can substitute boneless chicken thighs or even drumsticks, adjusting cook time as needed.
If you prefer a thicker sauce, simmer uncovered during the last 10 minutes.

Variations

Spicy Sausage Twist: Add ½ pound Italian sausage (cooked and crumbled) for extra richness.
Mediterranean Veggie: Add sliced zucchini, diced eggplant, or chopped spinach for more veggies and texture.
Creamy Version: Stir in ½ cup heavy cream or mascarpone cheese at the end for a smooth, luscious sauce.

Required Equipment

Large Dutch oven or deep, heavy-bottomed skillet with lid
Wooden spoon or spatula
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until piping hot. For freezing, let cool completely and freeze in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.

Suggested Pairings & Serving Recommendations

Serve over creamy polenta, buttery mashed potatoes, or al dente pasta.
Pair with a crusty Italian bread to soak up the savory sauce.
Enjoy with a simple green salad or steamed green beans for a fresh contrast.

Pro Tips

For deeper flavor, marinate the chicken in olive oil, garlic, and dried herbs for 1 hour before cooking.
Sear the chicken in batches if needed to ensure even browning and prevent overcrowding.
Always taste and adjust seasoning at the end for perfectly balanced flavors.

FAQ

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work, but keep an eye on cooking time as they can dry out more quickly—aim for 25-30 minutes bake time after simmering.

What other vegetables can I add?

You can toss in mushrooms, zucchini, eggplant, or spinach—whatever you have on hand for extra color and nutrition.

Can I make this ahead of time?

Absolutely. This casserole tastes even better the next day and is perfect for meal prep—just reheat gently before serving!