Description
A flavorful and easy one-pan Chicken Cacciatore recipe featuring tender chicken thighs simmered with bell peppers, tomatoes, and Italian seasoning for a comforting Italian-inspired meal.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tsp Italian seasoning
Vegetables
- 1 medium onion, diced
- 4 cloves fresh garlic, minced
- 2 bell peppers (1 red, 1 green), sliced
- 1 (14 oz) can diced tomatoes
Liquids and Oils
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 2 tbsp balsamic vinegar
Instructions
- Heat Oil and Sear Chicken: Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then sear them in the skillet until they are golden brown on both sides, about 5 minutes per side.
- Sauté Onions and Garlic: Add the diced onions and minced garlic to the skillet. Cook, stirring occasionally, until the onions become translucent, approximately 3 minutes.
- Add Peppers and Tomatoes: Stir in the sliced bell peppers and canned diced tomatoes along with their juice. Mix everything well to combine.
- Season and Add Liquids: Sprinkle Italian seasoning over the mixture. Pour in the balsamic vinegar and chicken broth, stirring gently to distribute the flavors evenly.
- Simmer Until Cooked: Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F, ensuring it is fully cooked and tender.
Notes
- Use boneless, skinless chicken thighs for tender and juicy results.
- Adjust Italian seasoning quantity according to preference for more or less herb flavor.
- Serve this dish over pasta, rice, or with crusty bread to soak up the delicious sauce.
- For a spicier twist, add red pepper flakes when sautéing the garlic and onions.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
