Weeknight One Pan
Chicken Cacciatore
A Gourmet Italian Classic Made Simple
This Weeknight One Pan Chicken Cacciatore proves that you don’t need hours in the kitchen to enjoy a hearty, home-cooked Italian meal. With tender boneless chicken thighs, aromatic vegetables, and a rich tomato sauce, this recipe delivers comfort and flavor in just 30 minutes.
Each bite is layered with garlic, shallots, red peppers, oregano, and basil — the kind of ingredients every home cook should always keep on hand. The sauce is simmered just long enough to deepen in flavor while keeping dinner weeknight-friendly.
Simple Ingredients, Big Flavor
You’ll love how easy this is to make — and how impressive it tastes:
Boneless chicken thighs – tender, juicy, and flavorful even when reheated.
Crushed tomatoes – the base of that rich, savory sauce.
Shallots & garlic – for depth and aroma.
Red peppers – a touch of sweetness and color.
Oregano & basil – those classic Italian herbs that make everything better.
This combination creates a rustic, homestyle meal that feels like it came straight from an Italian kitchen — but made entirely in your own pan.
Ready in 30 Minutes
Busy weeknight? No problem. You can have this dish on the table from start to finish in half an hour.
Brown the chicken thighs to seal in the flavor.
Add your shallots, garlic, and peppers.
Pour in crushed tomatoes and herbs, then simmer until thick and aromatic.
Serve it right from the pan — no fuss, no mess, just pure comfort.
What to Serve It With
No pasta? No problem. Keep it Paleo-friendly by pairing this chicken with steamed or roasted vegetables. If you’re craving something heartier, brown or wild rice makes a perfect base to soak up that delicious sauce.
And here’s a little secret: double the sauce when you cook — it freezes beautifully! You’ll thank yourself next week when dinner’s already halfway done.
More pasta recipes to love.
Pro Tip:
For the best flavor, let the sauce simmer just a few extra minutes after you add the herbs — this helps the oregano and basil release their oils and deepen the aroma. Want to save time later? Freeze half the sauce in a mason jar for another easy weeknight dinner.
This One Pan Chicken Cacciatore is proof that homemade dinners don’t have to be complicated — just flavorful, cozy, and made with love.
Weeknight One Pan Chicken Cacciatore
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 6-8 boneless skinless chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 2 shallots, minced
- 4 garlic cloves minced
- 1 red bell pepper, sliced in 1/2 – 1 inch slices
- 1 1/2 teaspoons tomato paste
- 1/2 cup white wine
- 1/2 cup chicken bone broth
- 16 oz can crushed fire roasted tomatoes (if you can’t find fire roasted just use crushed)
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (or more if you like it spicy)
- 1/2 cup unsweetened coconut milk
- 3/4 cup mozzarella balls
- 1/3 cup Parmesan cheese, grated
- fresh parsley to garnish
- serve with pasta, spaghetti squash or roasted vegetables
Instructions
- Heat a cast iron skillet (or other heavy pan) up over medium to high heat. Let it heat up. Pat the chicken thighs with a paper towel and sprinkle both sides of the thighs with salt and pepper.
- When the pan is hot, add the chicken thighs to the pan. Spread them out so they aren’t touching and have room of their own. Sear them for 4-6 minutes or until they are browned. Flip over and cook for 2 more minutes. Remove from the pan and let sit on a plate.
- Return the pan back to the heat but turn it down to medium low. Add in the olive oil and shallots. Saute for 2 minutes. Add in the minced garlic and bell pepper. Sprinkle with 1/2 teaspoon each salt and pepper. Cook for 2 minutes.
- Stir in the tomato paste and cook for 1 minute. Pour in the wine, stir and let the alcohol evaporate (about 1-2 minutes).
- Stir in the chicken bone broth, crushed tomatoes, oregano, basil, onion powder, red pepper flakes and coconut milk. Adjust the heat so that it is at a rapid simmer (the sauce is bubbling but not burning on the bottom of the pan). Simmer for 15 minutes, while stirring occasionally.
- Add in the chicken thighs (and any juices on the plate) and cook for 4-5 minutes.
- Turn the heat off and add in the mozzarella balls, parmesan cheese and parsley. Serve with pasta, spaghetti squash, rice or roasted vegetables.
Notes
Fire roasted crushed tomatoes add so much more flavor. If you can’t find them, crushed tomatoes works great too.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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