35-Minute Sheet Pan Chicken Cacciatore Your Family Will Devour

Oh my gosh, let me tell you about my weeknight lifesaver – Sheet Pan Chicken Cacciatore! You know those evenings when you’re racing against the clock, the kids are hungry, and the last thing you want is a sink full of dishes? That’s when this glorious one-pan wonder struts into my kitchen like a superhero. I first stumbled upon this method when my sister (who has four kids and zero patience for complicated dinners) shoved a tray of chicken and veggies in the oven while we were chatting. Twenty-five minutes later – boom! A complete Italian-inspired meal with all those rich tomato-y flavors we love, minus the fuss. Now it’s my go-to when life gets crazy but my taste buds still deserve something delicious.

Why You’ll Love This Sheet Pan Chicken Cacciatore

Listen, I don’t just make this recipe because it’s easy—though let’s be real, that’s a huge plus. Here’s why it’s become my back-pocket dinner hero:

• One pan, one mess: Everything cooks together, so you’re not juggling pots or scrubbing dishes all night
• Explosion of flavor: The garlic, tomatoes, and herbs meld into something magical while the chicken stays juicy
• Faster than takeout: From fridge to table in 35 minutes flat (I’ve timed it during my most desperate weeknights)
• Balanced meal: Protein, veggies, and all those gorgeous juices begging to be sopped up with bread
• Customizable: Swap veggies based on what’s in your fridge—it’s forgiving like that

Trust me, once you try this method, you’ll wonder how you ever cooked chicken any other way.

Ingredients for Sheet Pan Chicken Cacciatore

Here’s the beautiful part – you probably have most of these ingredients already! I always keep this combo on hand for last-minute dinners. Just grab:

• The chicken: 4 boneless, skinless chicken fillets (or thighs if you prefer darker meat – just add 5 extra minutes)
• The veggie squad: 1 red and 1 yellow bell pepper (sliced into strips, not diced – we want those pretty colors!), 1 onion (thin half-moons), 2 cups cherry tomatoes (leave whole – they’ll burst!)
• The flavor makers: 3 cloves garlic (minced fine – no chunks!), 2 tbsp olive oil (the good stuff), 1 tsp each dried oregano and basil (rub between your fingers to wake them up), salt and pepper
• The finish: 1/4 cup fresh parsley (chopped right before serving – dried just won’t cut it here)

That’s it! Simple, fresh, and packed with flavor.

How to Make Sheet Pan Chicken Cacciatore

Okay, let’s get cooking! This recipe couldn’t be simpler, but I’ve learned a few tricks over dozens of batches that take it from “good” to “Oh wow, you made this?”. Follow these steps and you’ll have juicy chicken and perfectly roasted veggies singing together in no time.

Prep the Ingredients

First things first – preheat that oven to 400°F (200°C). While it heats, let’s prep like a pro. Slice those bell peppers into even strips about 1/2-inch wide (no tiny dice here – we want texture!). Same goes for the onion – nice thin half-moons so they caramelize beautifully. For the garlic? Here’s my trick: smash each clove with the side of your knife first – the skins peel right off, and they mince easier. Cherry tomatoes stay whole – they’ll burst open like little flavor bombs later!

Assemble and Season

Now grab your biggest sheet pan (no crowding allowed!) and pile on the chicken and veggies. Drizzle everything with olive oil like you’re painting a masterpiece – get all those nooks and crannies! Sprinkle evenly with oregano, basil, salt, and pepper. Here’s the fun part: use your clean hands to gently toss everything together. Really massage those seasonings in – you’ll smell the herbs waking up!

Bake to Perfection

Slide that gorgeous pan into your preheated oven and set the timer for 25 minutes. No peeking! When the timer goes off, check that your chicken hits 165°F internally (instant-read thermometer for the win). The tomatoes should be blistered, peppers slightly charred at the edges, and juices bubbling. If your oven runs cool (like mine does), give it another 2-3 minutes. Finish with that shower of fresh parsley – it makes all the difference!

Tips for the Best Sheet Pan Chicken Cacciatore

Want to make this recipe foolproof? Here are my tried-and-true tips for sheet pan perfection:

• Space it out: Don’t overcrowd the pan! If everything’s too snug, the veggies steam instead of roast. Use two pans if needed.
• Fresh herbs matter: Swap dried parsley for fresh right at the end – it adds a bright pop of flavor and color.
• Check your oven temp: If your oven runs cool (like mine), bump it up to 425°F. No one likes underdone chicken or soggy veggies!
• Add garlic last minute: To avoid burning, sprinkle minced garlic over everything halfway through baking.
• Finish with a squeeze: A little lemon juice right before serving wakes up all the flavors.

These small tweaks make a big difference – trust me!

Variations on Sheet Pan Chicken Cacciatore

Here’s where you can really make this recipe your own! One of my favorite things about sheet pan dinners is how easily they adapt to whatever’s in your fridge or what your taste buds crave that day. Try these delicious twists:

• Mediterranean vibes: Toss in a handful of kalamata olives and a tablespoon of capers before baking – that salty brininess takes it to another level!
• Seasonal swaps: In summer, I love using zucchini slices instead of bell peppers, and in fall, mushrooms add such a meaty depth.
• Spice it up: My husband always sprinkles red pepper flakes over his portion, but you could mix a pinch right into the seasoning blend if you like heat.

The possibilities are endless – play around and find your family’s favorite combo!

Serving Suggestions for Sheet Pan Chicken Cacciatore

Oh, the glorious puddles of juices this dish creates! You’ll definitely want something to soak up every last drop. My go-to? A crusty baguette – slightly warmed so it’s nice and chewy. For heartier appetites, toss the chicken and veggies with al dente pasta (rigatoni holds the sauce beautifully). When I’m feeling fancy, I’ll add a simple arugula salad with lemon vinaigrette – the peppery greens cut right through the richness. And don’t even get me started on the next-day leftovers stuffed into a ciabatta roll… absolute heaven!

Storage and Reheating

Listen, I’ve polished off plenty of Sheet Pan Chicken Cacciatore straight from the pan (no judgment!), but it keeps beautifully too. Let it cool completely, then tuck it into airtight containers – I swear by glass ones because plastic absorbs those delicious tomato smells. In the fridge, it’ll stay fresh for 3 days (though mine never lasts that long!). Want to freeze it? Pop individual portions in freezer-safe bags for up to a month – perfect for those “I can’t even” nights. When reheating, skip the microwave mush! Instead, spread everything on a fresh sheet pan and warm it at 350°F until sizzling (about 10 minutes). That oven magic brings back all the crispy-edged goodness!

Sheet Pan Chicken Cacciatore Nutritional Info

Now, I’m no nutritionist, but here’s the scoop – this dish packs plenty of lean protein and colorful veggies while keeping things light. The exact numbers will dance around depending on your ingredients (especially that olive oil pour – we’ve all been heavy-handed sometimes!), but it’s definitely a balanced meal that won’t weigh you down. As my grandma used to say, “If it grows from the ground or walks on the ground, it’s probably good for you!”

Common Questions About Sheet Pan Chicken Cacciatore

I get asked about this recipe ALL the time – here are the biggies that pop up:

Still stumped? Shoot me your burning questions – I’ve made every mistake so you don’t have to!

For more easy weeknight meal ideas, check out Family Tastes.

35-Minute Sheet Pan Chicken Cacciatore Your Family Will Devour

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: EditorVictoria
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

Print Recipe

Pin Recipe

Description

A simple and flavorful one-pan meal with tender chicken, tomatoes, and herbs.

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cups cherry tomatoes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C).
2. Place chicken, bell peppers, onion, cherry tomatoes, and garlic on a sheet pan.
3. Drizzle with olive oil and sprinkle with oregano, basil, salt, and pepper.
4. Toss to coat evenly.
5. Bake for 25 minutes or until chicken is cooked through.
6. Garnish with fresh parsley before serving.

Notes

• Use bone-in chicken thighs for extra flavor.
• Add olives or capers for a tangy twist.
• Serve with crusty bread or over pasta.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 380mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 90mg

For more recipes follow me in page Facebook and Pinterest.