I have been making this chicken cacciatore with roasted peppers for years; it took me a while to get it right but now it is the one I go to when I want a meal that actually feeds people.
You get a deep savory braise from slow cooked meat, bright roasted peppers, and crushed tomatoes that cut through the fat. Trust the process. Fat is flavor.
It is a one pot chicken dinner that makes cleanup nothing and still gives big results. It is hearty comfort food that fills you up right. Short and simple.
Preheat the oven to 390 °F.
Place 4 red bell peppers on a baking sheet and roast, turning once or twice, until soft and charred, about 45 minutes.
Meanwhile, in a large saute pan, heat 3 tablespoons olive oil and add the diced pancetta. Cook the pancetta, stirring occasionally, until golden, about 5 minutes.
Add the chicken, skin-side down, and sear until golden, then flip over and brown the other side. Season the chicken with salt and black pepper to taste.
Add in ½ cup dry white wine and let cook until almost evaporated.
Add 1 smashed clove garlic and 1 sprig rosemary and cook for 30 seconds.
Add in 20 ounces crushed canned tomatoes with their juices.
Cover the pan with a lid and cook over medium heat, stirring occasionally, for 10 minutes.
Half-cover the pan and cook for another 45 minutes or until the sauce is dense and the chicken is tender and starts to pull away from the bone. If the sauce is too thick but the chicken is not ready yet, add a splash of water and continue cooking. Taste and season if needed.
Once the bell peppers are roasted, remove from the oven and immediately transfer to the pot with a lid. Let the peppers steam for 10 minutes.
Peel off the skin and slice the peppers into thin strips.
Once the chicken is ready, add in the roasted bell peppers. Cover the pan with a lid and cook for 5 minutes more.
Remove the pan from the heat and then let it sit for at least 15 minutes for the flavors to meld before serving.
Serve at room temperature or reheat over low heat until warm.
Use a large saute pan with a lid that can take heat and hold a braise. Cast iron or a heavy bottomed pan is what I reach for most. A baking sheet for the peppers, a sharp knife, a solid cutting board, tongs, and a wooden spoon are all you really need. Oven mitts too. I use my old cast iron skillet from Dad’s garage; it is scarred and cooks like a dream.
Keep a timer handy for the peppers. Measure the wine the first time to get the balance right. Actually scratch that, eyeball the wine once you have made it a couple times. Brisket the dog will be underfoot, so expect company while you cook.
Char the peppers properly. Let the high heat blister the skin so the sugars caramelize and you get that smoky sweetness that cuts through the sauce. Let them steam briefly after roasting to loosen the skins. Peel, slice, and hold.
Sear the chicken skin side down until it is deep golden. That Maillard crust is not decoration; it builds flavor and helps keep the meat juicy. Salt and pepper while it browns, then deglaze with wine and let it reduce until the sharpness has softened into a backbone for the tomatoes.
Render the pancetta first to get that pork fat into the pan. If you like pancetta recipes, this one does the job without fuss. Use thick cut and dice small so each bite has a hint of salty pork rather than chewy chunks.
Half cover the pan during the long simmer to let the sauce reduce slowly and cling to the meat. If the sauce gets too thick before the chicken is tender, add a splash of water. Taste at the end and adjust salt. Let it rest off the heat for a bit so the juices settle. Trust me.
Smoky Kick with Heat Keep the technique the same and add a little chipotle in adobo when you add the tomatoes. The smoke pairs with the roasted peppers and gives the sauce an edge. Go easy at first. One pepper can be enough.
Garden Boost This answers what to do with bell peppers if you have extras. Add sliced zucchini or mushrooms in the last 20 minutes so they soften but do not turn to mush. It bulks the dish without changing how you cook the chicken.
Creamy Finish Stir in grated Pecorino or Parmesan off the heat for a rounded richness that clings to the chicken. Do not boil after you add the cheese or it will clump. Use this when you want to impress company with little extra work.
Serve over soft polenta, plain or cheesy, to sop up the sauce. Rice or a crusty loaf work just as well. Tear fresh basil or parsley over the top and finish with a drizzle of good olive oil. Toasted pine nuts or breadcrumbs add a welcome crunch.
Pair with a dry white like the one you used in the pan, or a light red such as Chianti if you prefer. Room temperature in summer with a green salad. Warm and hearty in winter with mashed potatoes. It is flexible food for real life.
How to Make Chicken with Peppers Without Overcooking the Meat?
A common question is how to make chicken with peppers without overcooking the meat. The short answer is this: brown hard, then simmer low and slow. Check after 40 minutes. If it pulls from the bone you are done. If not, give it time.
Can I Turn This into a Full One Pot Chicken Dinner?
Yes. Add potatoes or carrots when you add the tomatoes and let them braise with the chicken. They will soak up the flavors and make the whole pan a meal. Extend the simmer by a few minutes if needed.
What If I Cannot Find Pancetta?
Use bacon or prosciutto. Bacon adds smoke so drain a bit of fat if it seems excessive. Prosciutto is leaner so add a touch of olive oil. This swap keeps the salty pork element that gives the dish depth.
Is This Like a Traditional Roman Chicken Recipe?
Yes, it draws from a roman chicken recipe tradition, and adding olives or capers brings a briny lift if you want that direction. Try it on a test run before company so you know how the brine plays with your peppers.
What to Do with Leftover Peppers?
Save roasted strips in oil or slice and freeze for future sauces. They keep well and show up later as a fast flavor upgrade.
I love chicken dinner, and this Chicken with Red Peppers and Tomatoes is one of my favorites for summer. It doesn’t require many ingredients yet yields utterly delicious end results. Made this recipe? Let us know what you think in the comments below!
I love this delicious recipe using healthy and common ingredients. Thanks for sharing!
Dairy-Free Recipes
Gluten Free Recipes
