Name: One-pan chicken cacciatore
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 onion, sliced; 2 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 400g (14 oz) canned diced tomatoes; ½ cup pitted black olives; 1 teaspoon dried oregano; ½ teaspoon dried thyme; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Hey y'all! If you're looking for a cozy, crowd-pleasing dinner that tastes like it simmered all day—but only takes one pan and less than an hour—this One-pan chicken cacciatore recipe is for you. Packed with tender chicken, vibrant tomatoes, savory bell peppers, and earthy herbs, it's perfect for family dinners, date nights, or a Sunday meal with friends. Let’s get cooking!

Why You'll Love This

One-pan wonder: Everything cooks together for easy prep and even easier cleanup.
Rich, hearty flavor: The savory tomato sauce hugs every bite of juicy chicken for ultimate comfort food.
Perfect for meal prep: Makes great leftovers that taste even better the next day.
Customizable: You can easily switch up veggies or protein to suit your cravings.
Family-friendly: Both kids and adults will love this wholesome Italian classic.

Ingredients

6 bone-in, skin-on chicken thighs (about 2 lbs)
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 garlic cloves, minced
½ cup dry white wine (or chicken broth)
1 (28-ounce) can crushed tomatoes
½ cup pitted black olives (optional)
2 tablespoons capers, drained
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Prep the Chicken

Pat chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

Sear the Chicken

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add chicken thighs, skin-side down. Sear for 5-6 minutes until the skin is golden and crispy. Flip and cook another 2 minutes.
Transfer chicken to a plate (it will finish cooking later).

Sauté the Vegetables

In the same pan, add sliced onion and bell peppers. Sauté for 4-5 minutes until softened and just beginning to caramelize.
Add minced garlic and cook 1 more minute, until aromatic.

Deglaze and Build the Sauce

Pour in the white wine, scraping up any browned bits from the pan. Let it simmer 2 minutes.
Add crushed tomatoes, olives, capers, oregano, basil, thyme, and red pepper flakes. Stir well to combine.
Return chicken thighs to the pan, nestling them into the sauce (skin-side up).

Simmer to Perfection

Reduce heat to low, cover, and simmer for 25 minutes, or until chicken is cooked through and tender (internal temp 165°F/74°C).
Uncover, simmer 5-10 minutes more to thicken the sauce if desired.
Taste and adjust seasoning with salt and pepper.

Garnish & Serve

Sprinkle with chopped fresh parsley. Serve hot!

Notes

If your pan isn’t oven-safe, you can simmer covered on the stovetop for excellent results.
Bone-in, skin-on chicken provides maximum flavor but boneless thighs work in a pinch—adjust the cooking time as needed.
If you prefer a thinner sauce, add a splash of chicken broth after simmering.

Variations

Mushroom Cacciatore: Add 8 ounces sliced cremini mushrooms with the onions and peppers.
Spicy Cacciatore: Increase red pepper flakes or add a diced jalapeño for extra kick.
Vegetarian Version: Omit chicken and use hearty vegetables like zucchini, eggplant, and chickpeas.

Required Equipment

Large oven-safe skillet or Dutch oven (12-inch recommended)
Sharp knife and cutting board
Wooden spoon or spatula
Meat thermometer (optional for doneness)

Storage Instructions

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave until warmed through.
Freeze for up to 3 months—thaw overnight in the fridge before reheating.

Suggested Pairings & Serving Recommendations

Serve over buttery pasta, creamy polenta, or fluffy rice to soak up the sauce.
Pair with crusty Italian bread and a simple green salad for a complete meal.
A glass of Chianti or Pinot Grigio makes for a delicious dinner pairing.

Pro Tips

For extra-crispy skin, broil the chicken (skin-side up) for 2-3 minutes before serving.
Use chicken thighs for juicier, more flavorful results (breasts can dry out faster).
Always let the sauce simmer uncovered at the end if you want a thicker consistency.

FAQ

Can I use boneless chicken for this recipe?: Yes! Boneless chicken thighs or breasts work well—just reduce the simmering time by 5-8 minutes to avoid overcooking.
Can I make this dish ahead of time?: Absolutely. One-pan chicken cacciatore tastes even better the next day as the flavors develop—simply reheat before serving.
What if I don't have capers or olives?: You can leave them out—the sauce will still be delicious, but you can add a squeeze of lemon for a tangy finish if desired.

Prep Time: 15 minutes
Total Time: 50-60 minutes