Pan-Seared Chicken Cacciatore with Bell Peppers and Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken braised in a savory tomato sauce with colorful bell peppers, mushrooms, and Italian herbs for a classic rustic meal. This italian-inspired chicken ready in about 60 minutes pairs (about 2 pounds) bone-in chicken thighs, tablespoons olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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.

Prep: 15 min Cook: 45 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
  2. Step 2: Add the chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden and crispy. Flip and cook another 5 minutes, then remove chicken from skillet and set aside.
  3. Step 3: Reduce heat to medium. Add 1 diced medium yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper to the skillet. Sauté for 5 minutes until softened.
  4. Step 4: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1/2 cup dry white wine, scraping up browned bits from the pan.
  5. Step 5: Add 28 ounces canned diced tomatoes, 8 ounces drained canned mushrooms, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Stir well and bring to a simmer.
  6. Step 6: Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer gently for 25-30 minutes until the chicken is fully cooked and tender.
  7. Step 7: Sprinkle 2 tablespoons chopped fresh parsley over the dish before serving. Serve hot with crusty bread or over polenta.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken Cacciatore with Bell Peppers and Mushrooms take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Cacciatore with Bell Peppers and Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Cacciatore with Bell Peppers and Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Cacciatore with Bell Peppers and Mushrooms for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Cacciatore with Bell Peppers and Mushrooms?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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