Go Back
One Pan Chicken Cacciatore

One Pan Chicken Cacciatore

One Pan Chicken Cacciatore is a comforting Italian dish that combines juicy chicken, vibrant vegetables, and a rich tomato sauce, all cooked in a single skillet for easy cleanup and deep flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 6 to 8 pieces Chicken Thighs (Bone-in, skin-on)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion (Diced)
  • 2 medium Bell Peppers (Sliced, various colors)
  • 8 ounces Cremini Mushrooms (Sliced)
  • 4 cloves Garlic Cloves (Minced)
  • 1/2 cup Dry Red Wine (Chianti or Merlot)
  • 28 ounces Crushed Tomatoes
  • 1 teaspoon Dried Oregano
  • 1 sprig Fresh Rosemary
  • 1/2 teaspoon Red Pepper Flakes (Optional)
  • 2 tablespoons Fresh Parsley (Chopped for garnish)

Method
 

  1. Pat the chicken dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken skin-side down for 5 to 7 minutes until golden and crispy.
  3. Flip the chicken and sear the other side for 3 minutes, then remove from the pan.
  4. In the same pan, add onions, peppers, and mushrooms, sautéing until softened and browned for about 8 minutes.
  5. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Pour in red wine to deglaze the pan, scraping up brown bits, and allow to reduce by half.
  7. Add crushed tomatoes, oregano, rosemary, and red pepper flakes, stirring to combine.
  8. Nestle the seared chicken back into the sauce, skin-side up, lower the heat to a simmer, cover, and cook for 25 to 30 minutes until chicken reaches 165°F.
  9. Remove the lid and let the sauce thicken for 5 more minutes before garnishing with fresh parsley.

Notes

Allow the dish to cool completely before storing in airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently to avoid rubbery chicken.