One-Pan Chicken Cacciatore with Peppers Recipe

Get ready to fall in love with a meal that brings authentic Italian comfort to your kitchen with almost no fuss: One-Pan Chicken Cacciatore with Peppers. This dish combines juicy, golden-browned chicken with a tumble of colorful bell peppers, onions, and a savory tomato sauce, all conveniently cooked in a single pan. Every bite is juicy, herby, and vibrant, making it perfect for family gatherings, busy weeknights, or cozy Sunday suppers. The best part? There’s minimal cleanup and maximum flavor, making this recipe a true weeknight hero!

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Ingredients You’ll Need

The charm of One-Pan Chicken Cacciatore with Peppers lies in its simple, fresh ingredients that shine together. Each one adds its own unique touch—whether it’s the sweet, tender peppers, the rich chicken thighs, or the herby depth from oregano and thyme. Gather these essentials and you’re halfway to a rustic Italian dinner!

• Chicken Thighs: Bone-in, skin-on pieces deliver juicy meat and flavor-packed drippings for the sauce.
• Salt & Black Pepper: Essential for seasoning the chicken and bringing out all the natural flavors.
• Olive Oil: Adds a rich, fruity base flavor and helps brown the chicken beautifully.
• Yellow Onion: Sliced for a soft, sweet foundation to the sauce.
• Garlic: Minced garlic infuses the dish with irresistible aroma and Italian flair.
• Red, Yellow, and Green Bell Peppers: This trio gives burst of color and a gentle sweetness that balances the savory sauce.
• Dried Oregano: Famous for its bold, earthy notes that define classic cacciatore.
• Dried Thyme: Brings a subtle, woodsy undertone to the marinade.
• Crushed Red Pepper Flakes (optional): For a touch of warmth—add more or less to suit your spice preference.
• Dry White Wine: Deglazes the pan, unlocking all those tasty golden bits and adding depth to the sauce.
• Crushed Tomatoes: Delivers that rich, tangy tomato base every cacciatore craves.
• Pitted Black Olives (optional): Adds briny pops of flavor (skip if you’re not an olive fan!).
• Capers: Zesty, salty morsels that make each bite sing.
• Fresh Parsley: A sprinkle at the end for color and fresh, herbal lift.

How to Make One-Pan Chicken Cacciatore with Peppers

Step 1: Season and Sear the Chicken

Start by patting the chicken thighs dry and seasoning them generously with salt and black pepper on both sides. This step helps the skin crisp up nicely. Heat olive oil in your biggest, deepest skillet or Dutch oven over medium-high. Place the chicken skin-side down and let it sizzle undisturbed for five to six minutes until beautifully golden. Flip and brown the other side for a few more minutes, then set your chicken aside—it’ll finish cooking in the sauce.

Step 2: Sauté the Aromatics and Peppers

In the same pan, with all those tasty browned bits left behind, toss in the sliced onion. Cook for a few minutes until it gets soft and fragrant, which forms the savory backbone to One-Pan Chicken Cacciatore with Peppers. Add the garlic, bell peppers, dried oregano, thyme, and pepper flakes if you like a little heat. Sauté another few minutes until the peppers start to soften and release their sweetness—it should smell incredible by now!

Step 3: Build the Sauce

Pour in the dry white wine and use your spoon to scrape up any caramelized bits stuck to the bottom of the pan, as these are flavor gold. Let it bubble for a minute or two, then stir in the crushed tomatoes, black olives, and capers. The sauce comes together with big Italian personality: salty, tangy, and savory all at once.

Step 4: Simmer with Chicken

Nestle the chicken thighs back into the sauce, skin-side up. Spoon a little sauce over the top, but leave most of the skin exposed so it stays crisp. Turn the heat down to low, cover, and let it all simmer gently for 30 to 35 minutes. The chicken will turn wonderfully tender, and the peppers will melt right into the sauce. Your entire kitchen will smell like a rustic Italian trattoria.

Step 5: Finish and Garnish

Before serving, take off the lid and check that your chicken is cooked through and juicy. Scatter chopped fresh parsley over the top for a burst of color and freshness. Ladle everything onto plates and don’t forget an extra spoonful of that glorious sauce!

How to Serve One-Pan Chicken Cacciatore with Peppers

Garnishes

Brighten up your One-Pan Chicken Cacciatore with Peppers with a finishing sprinkle of fresh parsley for color and vibrance. A few extra capers or sliced olives make a beautiful, briny touch, and a drizzle of your best olive oil adds a glossy sheen. Even a crack of black pepper or a pinch of red pepper flakes right before serving brings excitement to the plate.

Side Dishes

Cacciatore is all about the sauce, so serve it with sides ready to soak up every drop! Crusty Italian bread is a must if you ask me, but fluffy rice, creamy polenta, or a tangle of buttered noodles would be just as perfect. If you’re keeping it light, a peppery arugula salad rounds out the meal with freshness and crunch.

Creative Ways to Present

Try spooning the chicken and peppers over a soft bed of mashed potatoes or creamy polenta for ultimate comfort. For gatherings, serve straight from your beautiful skillet—the rustic look is part of the charm! Or, for a casual weeknight twist, shred the chicken into the sauce and pile it onto toasted ciabatta for a hearty open-faced sandwich.

Make Ahead and Storage

Storing Leftovers

Leftover One-Pan Chicken Cacciatore with Peppers keeps wonderfully in the fridge. Let everything cool, then store in an airtight container. The flavors actually deepen overnight, making this a fantastic meal for next-day lunches or busy evenings.

Freezing

You can freeze this dish for up to two months! Just let it cool completely, then portion into freezer-safe containers. For best results, remove the skin before freezing, as it won’t stay crisp after reheating. Label and date your containers so you’ll remember this Italian treat waiting in your freezer.

Reheating

Gently reheat the chicken and sauce together in a covered pan over medium-low heat until hot. A splash of water or extra tomatoes can loosen the sauce if it’s thickened in the fridge. If you’re using the microwave, cover and heat in short bursts, checking and stirring for even warmth.

FAQs

Can I use boneless chicken thighs or chicken breasts?

Absolutely! Boneless cuts work well and cook a bit faster. If you go this route, keep an eye on them and reduce the simmering time by 10–15 minutes so the meat stays juicy.

What can I use instead of white wine?

You can substitute chicken broth for the wine if you’d like to skip alcohol. It will still enhance the sauce with lovely savory depth—just add a squeeze of lemon juice at the end for a hint of brightness.

Is One-Pan Chicken Cacciatore with Peppers gluten-free?

Yes, this dish is naturally gluten-free, provided you serve it with gluten-free sides like rice or polenta. Always check labels on your tomatoes, olives, and capers to be sure they contain no hidden gluten.

Can I add mushrooms or other vegetables?

Definitely! Sliced cremini or button mushrooms are traditional in many cacciatore recipes. You can also add zucchini or eggplant for extra veggie goodness—just sauté along with the peppers and onions.

How do I know when the chicken is cooked through?

Chicken is ready when it’s tender and reaches an internal temperature of 165°F (74°C). The juices should run clear, and the meat will easily pull away from the bone. Simmering in the sauce ensures it stays moist and flavorful!

Final Thoughts

I hope you’re inspired to gather your favorite people and serve up a big, beautiful pan of One-Pan Chicken Cacciatore with Peppers. This recipe never fails to impress with its rich flavors, simple prep, and that irresistible sauce—so grab your skillet and let the Italian comfort begin!

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