Layered Chicken Cacciatore with Roasted Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rustic Italian chicken stew simmered with roasted bell peppers, tomatoes, and aromatic herbs for a hearty, comforting meal. This Italian-inspired game-day recipe, ready in about 80 minutes, pairs bone-in chicken thighs, olive oil, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 2 large red bell peppers
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 14 oz canned diced tomatoes
• 1/2 cup dry white wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat the oven to 425°F. Place 2 large red bell peppers on a baking sheet and roast for 25 minutes, turning halfway, until skins are charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes, then peel, core, and slice into strips.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Brown chicken for 5 minutes per side until golden; transfer to a plate.
3. Step 3: In the same pot, add 1 diced medium yellow onion and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Pour in 1/2 cup dry white wine and cook for 3 minutes to reduce slightly. Stir in 14 oz canned diced tomatoes, 1 tsp dried oregano, and 1 tsp dried basil. Simmer for 5 minutes until sauce thickens slightly.
5. Step 5: Return chicken thighs to the pot, nestling them into the sauce. Layer roasted bell pepper strips on top. Cover and simmer on low heat for 30 minutes until chicken is cooked through and tender.
6. Step 6: Sprinkle 2 tbsp chopped fresh parsley before serving. Serve hot with crusty bread or over polenta.