One Pan Chicken Cacciatore

This classic Italian dish will leave your kitchen smelling amazing and your belly satisfied. One Pan Chicken Cacciatore is easy to make and will please the entire family, but one of the best parts about this recipe is how simple it is to assemble. Everything goes in one pan which means fewer dishes for you and more time to spend with family!

This all in one meal is loaded with important nutrients thanks to the canned tomates, as they contain vitamins A and C as well as fiber and lycopene. Vitamin A supports eye health and is important for white blood cell production; vtamin C is helps control infections and boosts immunity; and fiber has been shown to reduce the risk of developing heart disease and diabetes. While all of these are important, canned tomatoes get their superpowers from lycopene, which is an antioxidant with anti-cancer and anti-inflammatory properties. The lycopene content found in canned tomatoes allows this ingredient to be one of the most useful, healthy additions to just about any meal. Since canned tomatoes have even MORE nutritional value than fresh tomatoes, they provide a powerful impact on human health.

So, if you are looking for an easy weeknight dinner, this One Pan Chicken Cacciatore is definitely one to put on your regular rotation! Simple to make, easy clean up, and flavorful, it checks all of the boxes of a favorite recipe.

One Pan Chicken Cacciatore

Print

This classic Italian dish will leave your kitchen smelling amazing and your belly satisfied. One Pan Chicken Cacciatore is easy to make and will please the entire family, but one of the best parts about this recipe is how simple it is to assemble. Everything goes in one pan which means fewer dishes for you and more time to spend with family!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 6 bone-in skin-on chicken thighs
• salt and pepper, to taste
• 1-2 Tbsp. olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 2 carrots, peeled and diced
• 8 oz. white mushrooms, sliced
• 1 red bell pepper, diced
• ⅓ cup chicken broth
• 28 oz. can crushed tomatoes with basil
• 2 Tbsp. tomato paste
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• ⅓ cup pitted kalamata olives
• chopped parsley, for garnish

Instructions

1. Preheat oven to 375 degrees. 
2. Season both sides of the chicken with salt and pepper.
3. Heat a cast iron pan over medium high heat and add in the olive oil. 
4. Increase the heat to medium and add in the chicken thighs. Fry until the outside of the chicken is cooked. Add the chicken to the pan, skin side down, and sear until golden brown. Flip the chicken over and sear on the other side. Remove the chicken from the pan.
5. Lower the heat to medium then add in the onion. Saute until translucent then add in the garlic. Cook until fragrant, about 30 seconds. 
6. Add the bell pepper, carrots, and mushrooms to the pan. Cook for 5 minutes until the vegetables are tender. 
7. Nestle the chicken into the pan then add in the crushed tomatoes, tomato paste, and chicken broth. Season with salt, pepper, oregano, and thyme. Mix until the ingredients are well combined.
8. Allow the sauce to start bubbling and cook uncovered for 5 minutes. Transfer to the oven and bake for 45 minutes, until the sauce has reduced and the chicken is tender. 
9. Stir in the olives and garnish with parsley. Enjoy!

For other dinner dishes, check out some of our favorites:

Shakshuka Pita Pizzas
Curried Veggie Rice Bowl
Swiss Chard Pecan Lasagna