The Italian Chicken Recipe You’ll Make on Repeat | One Pot Italian Chicken

This One Pot Italian Chicken (Chicken Cacciatore) is the kind of meal that makes your whole house smell amazing.

Golden, crispy chicken thighs are slow-cooked in a rich tomato and red wine sauce with vegetables and olives until they’re fall-apart tender. It’s comforting, packed with flavour and made in just one pan. The result is a deeply rich, rustic-style sauce with tender chicken that falls off the bone and soaks up every bit of flavour. It’s the kind of meal that feels like it’s been cooking all day, but most of the work is done in one pot and the oven does the rest.

Perfect for cosy nights in, family dinners, or meal prep that actually tastes better the next day.

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FULL RECIPE
One Pot Italian Chicken (Chicken Cacciatore)

Ingredients:
6 large chicken thighs, bone-in and skin-on
2 tablespoons extra virgin olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 onion, diced
3 garlic cloves, crushed
½ cup celery, diced
250 grams mushrooms, sliced
1 capsicum, sliced
A small handful fresh thyme leaves, you can use dried thyme leaves
1 x 400 gram tin diced tomatoes
1 cup red wine
1 cup chicken stock
½ cup olives
Handful baby spinach or fresh parsley, to serve

Method:
1. Drizzle the chicken thighs with the extra virgin olive oil and season with the Italian seasoning, salt and black pepper. Rub the seasoning all over the chicken, including under and over the skin.

2. Heat a large oven-safe pan or Dutch oven over high heat. Place the chicken thighs skin-side down and cook until the skin becomes golden and crispy. Reduce the heat to medium and continue cooking for 3 to 4 minutes until deeply caramelised. Remove the chicken and set aside.

3. In the same pan, add the onion and garlic. Cook for 2 to 3 minutes until softened and fragrant.

4. Add the celery and mushrooms and cook for a further 4 to 5 minutes until softened.

5. Stir through the capsicum, thyme, tomatoes, red wine and 1/2 cup of the chicken stock. Increase the heat and bring the mixture to a gentle boil.

6. Return the chicken to the pan, nestling it into the sauce. Add the olives.

7. Transfer to the oven and cook uncovered for approximately 2 hours, or until the chicken is fall-apart tender. Check occasionally during cooking and add the remaining chicken stock if the sauce begins to reduce too much.

8. Remove from the oven and stir through the baby spinach until wilted, or sprinkle with fresh parsley before serving.

✨ When it comes out of the oven, you’ll have tender chicken, a rich glossy sauce, and the kind of meal that makes the whole house smell incredible. Perfect served with crusty bread, mashed potatoes, or spooned over rice to soak up every bit of that sauce.

If you try this recipe, I’d love to hear what you think — and don’t forget to save it for your next cozy dinner night 🤍