One-Pan Chicken Cacciatore
- 2 tablespoons olive oil, or more as needed
- 6 bone-in, skinless chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons minced garlic
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 large carrot, peeled and sliced
- 10 ounces mushrooms, sliced
- ½ cup pitted black olives
- 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
- Heat oil in a cast-iron skillet over medium-high heat; season chicken with salt and pepper.
- Fry garlic in hot oil until fragrant, about 30 seconds. Add chicken and sear on both sides until deep golden-brown, 2 to 3 minutes per side.
- Arrange red bell pepper, yellow bell pepper, carrot, mushrooms, olives, and thyme in 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.
- Pour red wine into the skillet, bring to a simmer, and cook until wine reduces by about half, 5 to 6 minutes.
- Stir crushed tomatoes, Roma tomato halves, tomato paste, and red pepper flakes into the skillet; season with salt and pepper.
- Continue to cook on the stovetop OR in the oven, following the instructions below.
- ON THE STOVETOP:
- Cover with skillet with a lid, reduce heat to low, and simmer, stirring occasionally, until the meat is falling off the bone, 30 to 40 minutes. Garnish with basil to serve.
- IN THE OVEN:
- 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. Garnish with basil to serve.
If you need this dish done faster, use boneless thighs. Check an instant-read thermometer to tell you when they have reached the safe minimum internal temperature of 165°F (75°C). The chicken can also be prepared through step 5, refrigerate the chicken and vegetables. When ready to serve, cook as directed on stove or in oven.
What others are saying
Tarragon Boi says:
This was pretty good, but I personally left out the black olives. Didn't miss them in this dish.
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.
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.
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.
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.
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.