Rustic Chicken Cacciatore with Fresh Tomato and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty Italian stew featuring tender chicken simmered in a vibrant sauce of fresh tomatoes, bell peppers, and aromatic herbs. This Italian recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, extra virgin olive oil, 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 extra virgin olive oil
• 1 medium, diced yellow onion
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 4 cloves, minced garlic cloves
• 28 oz can crushed San Marzano tomatoes
• 1/2 cup dry white wine
• 2 sprigs fresh rosemary sprigs
• 2 sprigs fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 medium diced yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper. Sauté for 5 minutes until softened and fragrant. Add 4 minced garlic cloves and cook 30 seconds more.
3. Step 3: Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits. Add 28 oz crushed San Marzano tomatoes, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Stir to combine, then nestle the seared chicken thighs back into the sauce.
4. Step 4: Reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through and sauce thickens slightly. Remove herb sprigs, sprinkle with 2 tbsp chopped fresh parsley, and serve hot.