Description
Simmering One Pan Chicken Cacciatore with peppers brings rustic Italian comfort straight to your dinner table. Tender chicken nestled with colorful bell peppers creates a hearty meal that feels like a warm hug from your favorite Italian grandmother.
Ingredients
Scale
Main Proteins:
- 1.5 lbs boneless, skinless chicken thighs
Vegetables and Aromatics:
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 medium sweet onion, sliced
- 4 cloves garlic, minced
Liquids and Seasonings:
- 1 can (14.5 oz / 411 g) diced tomatoes
- 2 teaspoons Italian seasoning
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
- ¼ cup fresh basil (or 2 teaspoons dried)
Instructions
- Slice 1 red and 1 yellow bell pepper into thin strips. Dice 1 medium sweet onion. Mince 4 garlic cloves with a sharp knife.
- Season 1.5 pounds boneless chicken thighs generously with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat (375°F).
- Place seasoned chicken thighs in hot skillet, cooking for 6-7 minutes until golden brown. Turn each piece to develop a rich, caramelized exterior.
- Add diced onions and minced garlic around chicken pieces. Sauté for 3 minutes until onions become translucent and fragrant.
- Pour 14.5 ounces (1 can) of diced tomatoes into skillet. Sprinkle 2 teaspoons Italian seasoning over the mixture. Gently scrape browned bits from pan bottom.
- Distribute bell pepper strips evenly around chicken. Cover skillet and reduce heat to low (325°F). Simmer for 25-30 minutes until chicken reaches 165°F internal temperature.
- Remove lid and scatter ¼ cup fresh basil (or 2 teaspoons dried) across the dish. Serve hot directly from the skillet.
Notes
- Choose bone-in, skin-on chicken thighs for deeper flavor and more tender meat during the slow-cooking process.
- Make sure your skillet is hot enough when searing chicken to develop a rich golden-brown crust that adds incredible depth to the dish.
- For a lighter version, swap chicken thighs with chicken breasts and reduce cooking time to prevent drying out the meat.
- If following a low-carb diet, serve the cacciatore over cauliflower rice instead of traditional pasta for a nutritious alternative.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg