Classic Italian Chicken Cacciatore with Bell Peppers and Olives

Let me share a little chef’s secret I stole from a brisk Italian nonna: you don’t need fancy equipment to make a restaurant-worthy Chicken Cacciatore—you need patience, good olive oil, and a pan that can take a little heat. I always sear the chicken until the skin sings (yes, I listen for that slight sizzle), then build the sauce right in the same pan so every bite tastes like it soaked up the best parts of the chicken. This version brims with bright bell peppers, tangy olives, and a hit of balsamic to balance the tomatoes—comfort food that smells like Sunday and comes together on a weeknight.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This recipe hits every note: crispy seared chicken skin, a silky tomato sauce studded with sweet bell peppers and briny olives, and a little brightness from balsamic vinegar. It smells like a cozy trattoria and tastes like an Italian hug. It’s forgiving, pantry-friendly, and so simple even your oven can’t mess it up—plus leftovers taste even better the next day. Who doesn’t love tender meat with tangy, spoonable sauce?

Ingredients

For the Main Dish:

• 2 lbs bone-in, skin-on chicken thighs (about 6 thighs)
• Salt and freshly ground black pepper, to taste
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 bell peppers (one red, one yellow), sliced into 1/2-inch strips
• 3 garlic cloves, minced
• 1/2 cup dry red wine (or extra chicken broth)
• 28 oz can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 cup pitted kalamata or green olives, halved
• 1 tbsp capers (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes (optional, for heat)
• Fresh parsley, chopped, for garnish

For the Sauce / Garnish (if applicable):

• Extra chopped parsley and lemon wedges for serving.
• Grated Parmesan on the side (optional).

How I Make It

Step 1:

Pat the chicken dry and season generously with salt and pepper. Heat a large heavy skillet over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, place the thighs skin-side down and press for an even sear. Let them sizzle for 4–5 minutes until the skin turns deep golden and crispy—listen for that satisfying crackle. Flip and brown the other side for another 3 minutes. Transfer chicken to a plate; don’t worry about fully cooking through yet.

Step 2:

Lower heat to medium. Add the sliced onion and bell peppers to the same pan and sauté for 6–8 minutes until they soften and get some charred edges. Stir and scrape the browned bits from the bottom of the pan—that’s flavor gold. Add minced garlic and cook 30 seconds until fragrant; avoid burning the garlic or it will taste bitter.

Step 3:

Pour in the 1/2 cup red wine and deglaze, scraping any stuck bits with a wooden spoon. Reduce the wine by half, then add the 28 oz crushed tomatoes, 1/2 cup chicken broth, olives, capers (if using), dried herbs, and red pepper flakes. Stir in 1 tbsp balsamic vinegar to brighten the sauce. It should smell tangy, herbaceous, and a little sweet—so good already.

Step 4:

Return the chicken to the pan, nestling thighs skin-side up into the sauce. Bring to a gentle simmer, then lower heat to low, cover, and cook for 25–30 minutes until the chicken reaches an internal temperature of 165°F and the meat pulls away easily from the bone. Watch for bubbling at a low, steady simmer—too vigorous and the sauce will reduce too quickly.

Step 5:

Remove the lid and simmer uncovered for another 3–5 minutes if you want a thicker sauce. Taste and adjust salt, pepper, or a splash more balsamic. Sprinkle with chopped parsley and serve with lemon wedges. Let the dish rest five minutes so the flavors settle. Spoon that glossy tomato-olive sauce over polenta, pasta, or crusty bread and listen to someone sigh with pleasure.

Pro Tips

• Use bone-in, skin-on thighs for the best flavor and moistness—they stay juicy longer than breasts.
• Don’t overcrowd the pan when searing; do it in batches so you get a proper golden crust.
• Adjust acidity with a splash more balsamic or a squeeze of lemon if the tomatoes taste too flat.
• Check doneness with a meat thermometer—aim for 165°F in the thickest part of the thigh.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken → Firm tofu or seitan for a vegetarian version; use extra-robust mushrooms (portobello) to mimic meaty texture.
• Red wine → Extra chicken broth or a splash of balsamic + water if you avoid alcohol; aroma and depth change slightly.
• Olives → Use green olives if you prefer milder brine; omit for a kid-friendly version.
• Dairy-free: This recipe naturally stays dairy-free—skip Parmesan or serve it on the side for cheese-eaters.

Variations & Tips

• Spicy Cacciatore: Add 1/2 tsp crushed red pepper and a few slices of hot Italian sausage.
• Kid-friendly: Omit capers and reduce olives; add a splash of honey to tame acidity.
• Slow-cooker: Sear chicken, transfer to slow cooker with sauce, and cook on low for 4 hours.
• White Wine Twist: Swap red wine for 1/2 cup dry white wine and add a pat of butter at the end for silkiness.
• Creative twist: Stir in roasted artichoke hearts or a handful of sun-dried tomatoes for extra umami.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce and chicken, cool, and refrigerate up to 3 days. Reheat gently on the stove over low heat or in a 350°F oven until warmed through. The flavors often marry better overnight.

Can I double the recipe?

Sure thing. Use a larger pan or split into two pans so you don’t overcrowd when searing. Simmer time stays similar, but allow an extra 5–10 minutes if the pot becomes very full.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, crisp skin and meat that pulls away from the bone easily. The sure sign: an internal temperature of 165°F. Juices should run clear, and the meat should feel tender, not rubbery.

What if I don’t have ingredient X?

If you don’t have olives, use a few chopped pickles or a splash of brine for salt and tang. No capers? Use a pinch of anchovy paste or extra olives.

How I Like to Serve It

I love this over creamy polenta on a chilly night with a glass of red wine. For weeknights, toss it with spaghetti and a shower of parsley—fast comfort. It also works beautifully at a casual dinner party: set bowls of grated Parmesan and lemon wedges and let people build their own plates. It feels equally right in January or July, depending on whether you pair it with roasted root veggies or a crisp salad.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a 350°F oven.
• Safe cooking temp for chicken: 165°F. Always check the thickest part of the thigh.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!