One-Pot Chicken Cacciatore
A colorful and easy one-pot chicken cacciatore bursting with rich Italian flavors and perfect for weeknight dinners.
Equipment
- 1 large pot
- 1 wooden spoon
Ingredients
Main Ingredients
- 2 lbs chicken thighs
- 2 tbsp olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 can 28 oz crushed tomatoes
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Gather all ingredients and prepare them as described. Slice the onions and bell peppers, and mince the garlic.
- Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides.
Cooking
- In a large pot, heat olive oil over medium heat. Add chicken thighs and brown them on both sides, about 5 minutes per side. Remove from the pot and set aside.
- In the same pot, add onions and garlic, sautéing until onions are translucent. Add the bell peppers and cook for another 3-4 minutes.
- Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer, then return the chicken thighs to the pot.
- Cover the pot and let the dish simmer for about 30 minutes, until the chicken is cooked through and the sauce is thickened.
Serving
- Garnish with fresh parsley before serving. Enjoy with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Notes
Pro Tips: Browning the chicken well adds depth to the dish. Ingredient Substitutions: Use chicken breasts or add mushrooms for variety. How to Serve: Pair with rice or bread. Storage & Freshness: Keeps in fridge for 3 days. Make-Ahead Tips: Prepare up to simmering step and refrigerate until ready to finish cooking.