Description
One-Pan Chicken Cacciatore
Ingredients
4 bone-in, skin-on chicken thighs
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 medium onion, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 garlic cloves, minced
1 cup mushrooms, sliced
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped (for garnish)
Directions
Season chicken thighs with salt and pepper on both sides.
Sear in a large skillet with olive oil over medium heat until golden brown (about 5 minutes per side). Remove and set aside.
Sauté onions, bell peppers, mushrooms, and garlic in the same skillet until softened (about 5 minutes).
Add crushed tomatoes, chicken broth, oregano, thyme, and red pepper flakes. Stir well to combine.
Nestle chicken thighs back into the skillet, skin-side up. Cover and simmer on low heat for 25-30 minutes until the chicken is fully cooked and tender.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof One-Pan Chicken Cacciatore. First, pat the chicken thighs completely dry with paper towels; this is crucial for achieving a crispy, golden sear. Season generously with salt and pepper. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Carefully place the chicken in the pan, skin-side down, and sear without moving for 5-7 minutes until deeply golden. Flip and sear the other side for another 4-5 minutes. Remove the chicken to a plate, leaving the flavorful rendered fat in the pan.
Reduce the heat to medium. Add the sliced onions and diced bell peppers to the skillet. Sauté for 4-5 minutes until they begin to soften. Add the mushrooms and cook for another 3 minutes. Finally, add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan—this is where immense flavor lives. Stir in the dried oregano, thyme, and optional red pepper flakes.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring the skin stays above the sauce to remain crisp. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook undisturbed for 25-30 minutes, or until the chicken is tender and cooked through to 165°F internally.
Serving Suggestions
This hearty dish pairs beautifully with simple sides that soak up the rich sauce. Serve it over a bed of creamy polenta, buttered egg noodles, or a pile of mashed potatoes. For a lighter option, try it with crusty whole-grain bread or atop a serving of cauliflower rice. A simple side salad with a sharp vinaigrette helps cut through the richness of the stew.
How-to Summary
Sear seasoned chicken thighs until golden. Remove. Sauté onions, peppers, mushrooms, and garlic. Add tomatoes, broth, and herbs. Return chicken to the pan, skin-side up. Cover and simmer for 25-30 minutes until chicken is cooked through. Garnish with fresh parsley.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they will cook faster. Reduce the simmering time to 15-20 minutes to prevent dryness.
How can I thicken the sauce? If your sauce is too thin after cooking, remove the chicken and simmer the sauce uncovered for 5-10 minutes to reduce and concentrate.
Can I make this ahead of time? Absolutely. This dish often tastes better the next day. Store covered in the fridge for up to 3 days and reheat gently on the stovetop.
What can I substitute for mushrooms? You can omit them or use sliced zucchini, carrots, or even artichoke hearts for a different vegetable profile.
Is this recipe freezer-friendly? Yes. Cool completely and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Common Mistakes to Avoid
- Crowding the Pan: Do not overcrowd the skillet when searing the chicken. Cook in batches if necessary to ensure proper browning.
- Moving the Chicken Too Soon: Let the chicken develop a crust by not moving it for the first few minutes of searing.
- Burning the Garlic: Add garlic last and cook briefly, as burnt garlic will make the entire sauce taste bitter.
- Overcooking the Chicken: Use a meat thermometer to check for doneness (165°F) to avoid dry, stringy meat.
Conclusion
This One-Pan Chicken Cacciatore is the epitome of a satisfying, flavorful weeknight dinner that feels gourmet. By following the step-by-step guide and avoiding common pitfalls, you’ll create a rustic, comforting meal with minimal cleanup. Its versatility in serving and make-ahead potential makes it a reliable staple for any home cook’s repertoire. Enjoy the rich, savory flavors of this classic dish made simple.