One-Pan Chicken Cacciatore

Image of Team Mealthy
Team Mealthy
Rated 5.0 based on 6 customer reviews
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  • 6 skinless, bone-in chicken thighs
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, or more as needed
  • 2 tablespoons minced garlic
  • 1 small yellow bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 large carrot, peeled and sliced
  • 10 ounces mushrooms, sliced
  • 8 sprigs fresh thyme
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon dried oregano
  • 7 ounces red wine
  • 1 (14 ounce) can crushed tomatoes
  • 7 ounces mini Roma (plum) tomatoes, halved
  • 2 tablespoons tomato paste
  • ½ teaspoon red pepper flakes
  • ½ cup pitted black olives


  1. Heat oil in a cast-iron skillet over medium-high heat; season chicken with salt and pepper.
  2. Fry garlic until fragrant, about 30 seconds. Add the chicken and sear on both sides until deep golden-brown, 2 to 3 minutes per side.
  3. Arrange red bell pepper, yellow bell pepper, carrot, mushrooms, olives, and thyme into the skillet around the chicken. Sprinkle basil and oregano over the chicken and vegetables. Cook, stirring the vegetables regularly, until vegetables begin to soften, about 5 minutes.
  4. Pour red wine into the skillet, bring to a simmer, and cook until wine reduces by about half, 5 to 6 minutes.
  5. Stir crushed tomatoes, Roma tomato halves, tomato paste, and chili flakes into the skillet; season with salt and pepper.
  6. Continue to cook on the stovetop OR in the oven, following the instructions below.
  8. Mix all of the ingredients together; cover with lid, reduce heat to low, and simmer, stirring occasionally, until the meat is falling off the bone, 30 to 40 minutes.
  9. Press the olives into the liquid and simmer another 10 minutes; garnish with basil to serve.
  10. IN THE OVEN:
  11. Preheat the oven to 375°C (190°C). Place a cover on the skillet and bake in preheated oven for 50 minutes. Remove the lid and continue cooking until the chicken is tender and falling off the bone, about 20 minutes more
Mealthy tip:

If you need this dish done faster, use boneless thighs and a probe thermometer to tell you when they have reached the safe minimum internal temperature of 165°F.


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Andrew Simpson
January 12, 2018 at 12:54am

Andrew Simpson says:

This dish is delicious and smells amazing as you cook it. Made it to recipe but added half a white onion. After browning the chicken, I sautéed the onion, then added the rest of the veg for 5 min, then added the chicken back in. I started cooking it after only watching the video so I didn’t realize initially how long it takes to cook. So be aware of the long cooking time.

Image of frances thomas
November 17, 2017 at 5:44pm

frances thomas says:

I used boneless thighs and it was great! I left out the black olives since my husband hates them and not sure what the flavor difference would've been with them. I let everything sit or about 10 more minutes than requested.

Image of Jessica Scott
November 03, 2017 at 3:01am

Jessica Scott says:

Very good recipe, I grew up on this dish and I think I make it better than mom now! I used San Marzano tomatoes and they were very flavorful.

Image of Sam Dalton
October 31, 2017 at 3:36am

Sam Dalton says:

I made this recipe in the oven, it was real good. Hearty, classic Italian dinner with a kick. The only thing I skipped was the mushrooms.

Image of Greg Jones
October 26, 2017 at 1:34am

Greg Jones says:

Good recipe! I made it in the oven and the meat was very tender. I cut the bell peppers julienne instead of diced, and served it with pasta. I like the red wine instead of white, this dish is really hearty so the red wine choice was appropriate.

Image of Tarragon Boi
September 08, 2017 at 5:38pm

Tarragon Boi says:

This was pretty good, but I personally left out the black olives. Didn't miss them in this dish.