If you’re looking for a comforting, flavor-packed dish that feels fancy but doesn’t require hours in the kitchen, you’re going to love this Easy Chicken Cacciatore with Red Peppers Recipe. I absolutely love how the tender chicken soaks up the rich tomato sauce, brightened by sweet red peppers and aromatic herbs. When I first tried making chicken cacciatore, the chunks of red pepper added such a vibrant pop of color and sweetness that really made the dish pop. Stick with me here—I’ll walk you through every step to make this classic Italian dish your next home-cooked favorite.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples at home, so no last-minute grocery runs.
- One-Pan Wonder: Uses just one Dutch oven or deep skillet, making cleanup a breeze.
- Perfectly Balanced Flavors: Sweet red peppers, savory herbs, and tangy tomatoes create a sauce that’s rich but never heavy.
- Family Favorite: My whole family goes crazy for this—and I’m sure yours will too!
Ingredients You’ll Need
The magic behind this Easy Chicken Cacciatore with Red Peppers Recipe is in the fresh and pantry-friendly ingredients that balance beautifully. Each element brings its own texture and flavor, creating a hearty dish that’s perfect for weeknights or weekend dinners. Here’s what I always make sure to have on hand.
- Bone-in, Skin-on Chicken Legs and Thighs: These cuts stay juicy and flavorful with the best browning.
- Extra-Virgin Olive Oil: Use good quality oil to get that rich, fragrant base.
- Yellow Onion: Adds sweetness and depth as it slowly softens.
- Red Bell Pepper: The star of the dish, offering a sweet, slightly smoky flavor.
- Garlic: Fresh cloves bring warmth to every bite.
- Dry White Wine: This adds acidity and complexity—don’t skip it!
- Canned Whole Tomatoes: I always crush them by hand for rustic texture.
- Fresh Herbs: Rosemary, sage, or thyme are my go-to options for Earth’s best aromas.
- Bay Leaf: Infuses the sauce with subtle depth.
- Flat-Leaf Parsley: Optional, but the bright garnish lifts the whole dish.
Variations
I love making this Easy Chicken Cacciatore with Red Peppers Recipe my own by tweaking it just a bit. Feel free to play around with herbs or swap in different peppers to match what you have or your mood.
- Using Different Herbs: I’ve tried this with thyme for a woodsy touch and sage for a more savory note—both work wonderfully.
- Adding Mushrooms: Sometimes I throw in sliced cremini or button mushrooms during the veggie sauté for extra earthiness.
- Spicing it Up: If you like a bit of heat, adding red pepper flakes gives it a nice kick without overpowering the other flavors.
- Wine-Free Version: Substitute the wine with extra broth or a splash of vinegar to keep the acidity without alcohol.
How to Make Easy Chicken Cacciatore with Red Peppers Recipe
Step 1: Season and Brown Your Chicken
Start by preheating your oven to 350°F (180°C). Pat your chicken pieces dry, then generously season all over with kosher salt and freshly ground black pepper. Next, heat your extra-virgin olive oil in a Dutch oven or heavy skillet over medium-high heat until shimmering. You want that beautiful sizzle when the chicken hits the pan—that’s where the flavor builds. Brown the chicken in batches, about 6 minutes per side, until each piece has a golden crust. Don’t rush this part! The browned bits on the pan add so much depth later.
Step 2: Sauté the Vegetables
Once all your chicken is browned and resting on a platter, add the thinly sliced yellow onion, red bell pepper, and garlic to the pan. Cook them gently, stirring and scraping up any browned bits from the chicken—that’s flavor magic right there. Keep sautéing until the veggies soften and are fragrant, about 8 minutes. At this point, your kitchen will smell incredible, so get ready!
Step 3: Build the Sauce and Bake
Pour in the dry white wine and bring to a simmer, letting it reduce slightly and concentrate. Then add the crushed whole tomatoes and the reserved tomato juices from the can. Toss in your herb sprigs and bay leaf, and season with salt and pepper. Nestle the browned chicken back into this simmering mixture, spooning sauce and veggies over each piece. Transfer the whole pot to your preheated oven and bake, uncovered, for about 30 minutes. This gentle cooking finishes off the chicken, tenderizes it perfectly, and thickens the sauce into a rich, cozy hug of flavor. Just remember to discard the herb sprigs and bay leaf before serving.
Pro Tips for Making Easy Chicken Cacciatore with Red Peppers Recipe
- Dry Chicken Pieces Thoroughly: This helps the skin get crispy during browning, which locks in juices and adds texture.
- Don’t Skip Scraping the Brown Bits: Use a wooden spoon to scrape up the fond (those brown bits stuck to the pan) when sautéing veggies—that’s flavor gold.
- Hand-Crush Your Tomatoes: It keeps the sauce rustic with little chunks and better texture compared to pureed or canned crushed tomatoes.
- Adjust Herbs to Taste: If you don’t like a strong herb flavor, start with less and add more after tasting the sauce.
How to Serve Easy Chicken Cacciatore with Red Peppers Recipe
Garnishes
I always sprinkle minced flat-leaf parsley on top before serving. It adds a fresh, bright note that balances the rich tomato and chicken perfectly. Sometimes, I’ll add a little lemon zest for an extra zing—try it, you’ll love it!
Side Dishes
This dish shines alongside simple sides. My go-tos are creamy polenta, buttery mashed potatoes, or a rustic crusty bread to soak up that luscious sauce. For something green, sautéed spinach or a crisp green salad lightens the plate beautifully.
Creative Ways to Present
For special occasions, I like to serve this Chicken Cacciatore over soft ribbons of homemade pasta or even creamy risotto. You can also plate it family-style in the Dutch oven right at the center of the table—cozy, casual, and inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen overnight, so you might find the next day tastes even better.
Freezing
I’ve frozen this chicken cacciatore a couple of times with fantastic results. Just let it cool completely, then pack it into freezer-safe containers or bags. It freezes well for up to 3 months, making it a perfect make-ahead meal.
Reheating
Reheat leftovers gently over low heat on the stove, stirring occasionally, so the chicken stays tender and the sauce doesn’t dry out. If you’re in a hurry, a microwave works too—just cover to keep the moisture in.
FAQs
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Can I use boneless chicken for this Easy Chicken Cacciatore with Red Peppers Recipe?
Absolutely! Though bone-in, skin-on chicken adds more flavor and stays juicier during cooking, boneless thighs or breasts can work if you adjust cooking times. Just keep an eye on them, as they’ll cook faster and can dry out if overcooked.
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What can I substitute for white wine in this recipe?
If you prefer to skip wine, chicken broth with a splash of white wine vinegar or lemon juice mimics the acidity and depth quite well. You can also use grape juice diluted with a little vinegar for a non-alcoholic option.
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Can I make this dish in advance?
Yes! This Easy Chicken Cacciatore with Red Peppers Recipe actually tastes even better the next day after flavors meld. Prepare it a day ahead, then gently reheat when you’re ready to serve.
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How thick should the sauce be?
The sauce should be thick enough to coat the chicken and vegetables nicely without being soupy. If it seems too thin after baking, you can simmer it a bit longer on the stove uncovered to reduce it further.
Final Thoughts
This Easy Chicken Cacciatore with Red Peppers Recipe truly holds a special place in my kitchen repertoire. It’s a cozy, hearty dish that feels special without fussing over complicated ingredients or steps. Whether you’re cooking for family or friends, you’ll find it’s a satisfying crowd-pleaser that comes together beautifully every time. I can’t wait for you to try it—it just might become your go-to comfort meal too!
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Easy Chicken Cacciatore with Red Peppers Recipe
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 75 mins
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Chicken Cacciatore with Red Peppers, Tomato, and Onion is a classic Italian dish featuring tender, bone-in chicken simmered in a flavorful sauce of tomatoes, red bell peppers, onion, garlic, and herbs. The chicken is first browned to develop a rich crust before being slow-cooked in a savory, aromatic tomato sauce until tender and infused with Italian herb flavors. Perfect for a comforting family meal.
Ingredients
Chicken
- 3 to 4 pounds (1.4 to 1.8 kg) bone-in, skin-on chicken legs, thighs and drumsticks split
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons (45 ml) extra-virgin olive oil
Vegetables and Aromatics
- 1 medium (8-ounce; 225 g) yellow onion, thinly sliced
- 1 large (8-ounce; 225 g) red bell pepper, stemmed, seeded, and thinly sliced
- 5 medium cloves garlic, thinly sliced
Liquids and Herbs
- 3/4 cup (175 ml) dry white wine
- 1 (28-ounce; 795 g) can peeled whole tomatoes, drained and crushed by hand
- 1/2 cup (120 ml) reserved juices from the tomato can
- 2 sprigs fresh rosemary, sage, or thyme
- 1 bay leaf
Garnish
- Minced flat-leaf parsley (optional)
Instructions
- Preheat and Season: Preheat your oven to 350°F (180°C). While it warms, season the chicken all over generously with kosher salt and freshly ground black pepper to build flavor.
- Brown the Chicken: Heat the extra-virgin olive oil in a Dutch oven or large straight-sided sauté pan over medium-high heat until shimmering. Working in batches to avoid overcrowding, place the chicken pieces in the pan and cook, turning occasionally, until browned evenly on all sides, about 6 minutes per side. Transfer browned chicken to a platter and set aside.
- Sauté Vegetables and Aromatics: In the same pan, add the thinly sliced yellow onion, red bell pepper, and garlic. Cook while stirring, scraping up any browned bits from the chicken to infuse the vegetables with flavor, until softened and fragrant, about 8 minutes.
- Add Wine and Simmer: Pour in the dry white wine and bring the mixture to a simmer. This will deglaze the pan, adding depth of flavor.
- Add Tomatoes and Herbs: Stir in the crushed peeled tomatoes and their reserved juices, along with the fresh herb sprigs (rosemary, sage, or thyme) and the bay leaf. Return the mixture to a simmer and season with salt and pepper to taste.
- Combine Chicken and Sauce: Nestle the browned chicken pieces and any accumulated juices back into the tomato and vegetable mixture, ensuring they are submerged as much as possible.
- Braise in Oven: Transfer the entire Dutch oven or pan to the preheated oven. Cook uncovered until the chicken is fully cooked through, tender, and the sauce has reduced to a thick, rich consistency, about 30 minutes.
- Finish and Serve: Remove the herb sprigs and bay leaf. Garnish the dish with minced flat-leaf parsley if desired and serve immediately for a hearty, comforting meal.
Notes
- For best flavor, use bone-in, skin-on chicken pieces as they remain juicier and more tender during cooking.
- If you prefer a thicker sauce, you can simmer it a bit longer uncovered on the stovetop after baking.
- Dry white wine can be substituted with chicken broth if desired.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors meld.
- Serve with polenta, crusty bread, or pasta to soak up the delicious sauce.
Nutrition
- Serving Size: 1 chicken leg/thigh with sauce (approx. 200g)
- Calories: 420
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
