One-pan creamy chicken cacciatore

Name: One-pan creamy chicken cacciatore
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 4 large chicken thighs; Olive oil to drizzle; 1 onion, finely sliced into half moons; 2 garlic cloves, finely chopped; 2 tbsp capers, drained and rinsed; 1 red pepper, finely sliced; 25g basil, half roughly chopped, half leaves picked; 2 x 400g tins cherry tomatoes; 125g mascarpone

Martha Collison

Published: 23 Apr 25
Updated: 26 May 25

One-pan chicken cacciatore with juicy chicken thighs and creamy mascarpone is a fuss-free, flavour-packed dish for busy nights. Here’s why this recipe from Martha Collinson is a winner of a chicken dinner…

Easy dinner: “Rich, creamy, made in one pan – is this the ideal relaxed Friday-night dish? I think so!” says Martha.
Flexible recipe: You can halve the recipe to serve two, or scale it up and use a large roasting dish to feed friends in a fuss-free manner. Use tinned cherry tomatoes if you can find them: they add beautiful texture and are sweeter than regular tinned tomatoes.
Serving ideas: This creamy chicken goes with everything. “Delicious served with couscous, short pasta or rice and a dressed green salad,” says Martha.

Recipe taken from Pull Up A Chair by Martha Collison (Kyle Books £26) and tested by delicious.

Serves 4
Prep time 15 min. Cook time 50 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

4 large chicken thighs
Olive oil to drizzle
1 onion, finely sliced into half moons
2 garlic cloves, finely chopped
2 tbsp capers, drained and rinsed
1 red pepper, finely sliced
25g basil, half roughly chopped, half leaves picked
2 x 400g tins cherry tomatoes
125g mascarpone

Method

Heat the oven to 200°C/180°C fan/gas 6 and put a large ovenproof frying pan over a medium heat. Season the chicken thighs and rub the skin with a small amount of olive oil, then put them skin-side down in the pan. Cook for 5 minutes until the skin has started to brown and become crisp, then transfer to a plate, leaving any excess oil in the pan.
Add the onion to the pan with a pinch of salt. Cook for 8-10 minutes, stirring often, until softened. Add the garlic, capers and red pepper, then fry for a further 5 minutes.
Add the chopped basil and tomatoes. Bring to a simmer, then stir in the mascarpone. Nestle the chicken thighs back into the pan, skin-side up, leaving the skin above the liquid so it becomes crisp. Season well with salt and pepper, then transfer to the oven and bake for 25-30 minutes. The sauce should have reduced and the chicken should be crisp on top and cooked through. Top with the remaining basil leaves and serve.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 564kcals
Fat: 37g (15g saturated)
Protein: 43g
Carbohydrates: 14g (13g sugars)
Fibre: 4.5g
Salt: 1.4g

delicious. tips

“If you want to double this recipe but don’t have an ovenproof frying pan large enough, decant the sauce elements into a large roasting tin after they’ve been cooked. Nestle the seared chicken into the tin and bake.”

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