One-Pan Chicken Cacciatore with Peppers 

This One‑Pan Chicken Cacciatore with Peppers is the epitome of a fuss‑free, flavor‑packed dinner. Juicy, boneless chicken thighs are simmered with bell peppers, onions, garlic, and tomatoes in a rich, herb‑tinged sauce—all made in a single pan for easy cleanup. A hint of balsamic vinegar deepens the sauce while Italian seasoning infuses every bite with classic warmth. Ready in about 45 minutes, this dish delivers rustic comfort with minimal effort, making it perfect for busy weeknights or relaxed weekend meals. Cozy, hearty, and undeniably satisfying—this cacciatore becomes a go‑to favorite in no time.

Ingredients

• 1½ lbs boneless, skinless chicken thighs
  
  

• 2 bell peppers, sliced
  
  

• 1 medium onion, sliced
  
  

• 4 garlic cloves, minced
  
  

• 1 (14 oz) can tomatoes
  
  

• ½ cup chicken broth
  
  

• 2 tbsp balsamic vinegar
  
  

• 2 tsp Italian seasoning
  
  

• Salt and pepper, to taste
  
  

• 2 tbsp olive oil
  
  
  

Directions

1. Heat the pan – Warm olive oil in a large skillet or pan over medium-high heat.
   
   

2. Sear the chicken – Season the chicken thighs with salt, pepper, and Italian seasoning. Sear for a few minutes on each side until browned. Set aside.
   
   

3. Sauté veggies – In the same pan, add onions, garlic, and peppers. Cook until softened and fragrant.
   
   

4. Build the sauce – Stir in the canned tomatoes, chicken broth, and balsamic vinegar. Scrape up any browned bits from the bottom of the pan.
   
   

5. Simmer – Return the chicken to the pan, nestling it into the sauce. Reduce heat to medium-low, cover, and simmer until the chicken is fully cooked and tender.
   
   

6. Finish & serve – Taste and adjust seasoning if needed before serving directly from the pan while hot.
   
   

Nutritional Information (per serving, approx.)

• Calories: ~320 kcal
  
  

• Protein: ~30 g
  
  

• Total Fat: ~15 g
  
  

• Carbohydrates: ~12 g
  
  

• Fiber: ~2 g
  
  

• Sodium: ~400 mg