Description
A flavorful and easy One-Pan Chicken Cacciatore featuring tender chicken thighs simmered with bell peppers, onions, garlic, and Italian herbs in a rich tomato sauce. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tbsp olive oil
Vegetables & Sauce
- 1 medium onion, diced
- 4 cloves fresh garlic, minced
- 2 bell peppers (1 red, 1 green), sliced
- 1 (14 oz) can diced tomatoes (with juice)
- 2 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tbsp balsamic vinegar
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare the pan for cooking the chicken.
- Sear chicken: Season the chicken thighs with salt and pepper. Place them in the hot skillet and sear until golden brown on each side, about 5 minutes per side, to develop a flavorful crust.
- Sauté aromatics: Add diced onions and minced garlic to the skillet. Sauté until the onions become translucent, approximately 3 minutes, to build the base flavor of the sauce.
- Add vegetables and tomatoes: Stir in the sliced red and green bell peppers along with the canned diced tomatoes including their juice. Mix everything together thoroughly.
- Season and deglaze: Sprinkle the Italian seasoning over the mixture, then pour in the balsamic vinegar and chicken broth to add depth to the sauce and help deglaze the skillet.
- Simmer: Reduce heat to low, cover the skillet, and let everything simmer gently for 25-30 minutes. Cook until the chicken reaches an internal temperature of 165°F and the flavors meld beautifully.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- Boneless, skinless chicken thighs remain juicy and tender during simmering.
- For a thicker sauce, uncover the skillet near the end of cooking to reduce the liquid.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Can be made ahead and reheated, flavors improve after resting.
