One Pot Chicken with Tomatoes and Zucchini
, Published Aug 29, 2026
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Golden seared chicken, sweet peppers and just-tender zucchini simmer together in a smoky, garlicky tomato sauce – a lighter take on chicken casserole that’s built for long summer evenings but cozy enough to want all year round.
Who says comfort food is reserved for winter? This one pot chicken with tomatoes and zucchini is perfect for summer and beyond! Everything simmers together in one pot, or casserole in the French sense, until the meat is fall-apart tender and the vegetables have soaked up all that smoky, garlicky flavor.
It’s inspired by tavuk sote, the Turkish chicken stew I keep coming back to all summer – the kind built on ripe tomatoes, peppers and a good hit of pul biber and Aleppo pepper. Think of it as the lighter summer version of the creamy chicken casserole I make on repeat come fall.
This is exactly the kind of dinner that keeps a family fed and happy without keeping you stuck in the kitchen.
Why You’ll Love It
- One pan, minimal cleanup – ’nuff said.
- Big, smoky flavor. Pul biber and Aleppo pepper give this dish real depth without turning it fiery, and a spoonful of pepper paste rounds everything out.
- Genuinely seasonal. It’s the recipe I make when zucchini, peppers and cherry tomatoes are at their best and I want to use them up.
- Feeds a crowd, reheats beautifully. Five or six chicken leg quarters make this an easy family dinner, and it tastes just as good – some would say better – the next day.
What You’ll Need
- Chicken leg quarters: Skin removed so the sauce doesn’t turn greasy, and bone-in so the meat stays juicy and full of flavor through the simmer.
- Pul biber: Turkish crushed red pepper, mild and slightly fruity with a touch of smokiness – it’s the backbone of the seasoning here.
- Aleppo pepper: Similar in heat to pul biber but a little brighter and more tangy; the two together give real depth without much heat. This is must-have ingredient IMHO, well worth seeking out.
- Bell peppers: They soften into the sauce as they cook and add natural sweetness.
- Zucchini: A great recipe for using up the summer zucchini glut – it softens and soaks up all that smoky tomato flavor. Use green and yellow zucchini (courgettes) or whatever type you have handy!
- Cherry tomatoes: Sweeter and juicier than large tomatoes, they break down into a light, fresh sauce rather than a heavy one.
- Pepper paste (biber salçası). A staple of Turkish pantries, it adds concentrated, slightly sweet-savory depth. Tomato paste is a fine substitute if you can’t find it.
- Garlic and onion: The aromatic base that everything else builds on.
- White wine: Used to deglaze the pan and lift all those flavorful browned bits after searing the chicken.
- Chicken stock: Loosens the sauce just enough while the casserole simmers in the oven.
- Sugar: A small amount balances the acidity of the tomatoes – taste and adjust as you like.
How to Make my Summer Chicken Casserole
- Preheat the oven to 350°F (180°C), with a rack in the middle.
- Mix the seasoning. Combine the salt, black pepper, pul biber and Aleppo pepper in a small bowl.
- Sear the chicken. Heat the olive oil and butter in a large, lidded pan (a 4.5-quart, 12-inch pan is ideal) over medium-high heat. Once the butter is foaming, add the chicken, sprinkle with some of the seasoning, and sear for 5 to 6 minutes per side, until deeply golden. Set aside.
- Deglaze the pan. Lower the heat and add the wine, scraping up any browned bits stuck to the bottom – that’s where a lot of the flavor lives.
- Cook the vegetables. Add the onion, peppers and zucchini, season with the remaining spice mix, and sauté for about 5 minutes, stirring often.
- Build the sauce. Stir in the pepper paste, then add the tomatoes garlic and sugar. Cook for a few minutes more, until the tomatoes begin to soften.
- Nestle the chicken and any accumulated juices back into the pan among the vegetables.
- Transfer to the oven. Pour in the stock, cover with a tight-fitting lid and transfer the pan to the oven for 25 minutes.
- Remove the lid, raise the oven temperature to 400°F (200°C), and cook for a further 5 to 10 minutes, until the chicken is deeply golden – or finish it under the broiler for a few minutes if you prefer.
- Scatter with chopped parsley and serve.
Substitutions and variations
- Chicken: Bone-in, skin-on thighs work well if you’d rather not deal with leg quarters – just adjust the sear and simmer time down slightly, since thighs are smaller. Breasts can be used too, though it’s best added later in the cooking time so it doesn’t dry out.
- Pepper paste: Tomato paste is the easiest swap, though it will taste a little sweeter and less savory. A mix of tomato paste and a pinch more pul biber gets you closer to the original.
- Pul biber and Aleppo pepper: If you can only find one, use it for both measurements – or substitute a mild chili flake plus a small pinch of sweet smoked paprika.
- Tomatoes: Swap the cherry tomatoes for seeded and chopped tomatoes or good-quality crushed tomatoes.
- Vegetables: Swap in yellow squash, eggplant or green beans depending on what’s in season. Just keep an eye on cooking time, since some vegetables soften faster than zucchini.
- Extra vegetables: A drained can of chickpeas stirred in for the last 10 minutes turns this into an even heartier one-pan meal.
- Spice level: For more heat, add a pinch of crushed red pepper flakes or a finely diced chili along with the garlic.
- Stovetop-only version: No oven-safe pan? Simmer covered on the stovetop over low heat for 25 to 30 minutes instead of baking, then uncover and let the sauce reduce for the last few minutes.
Serving suggestions
This casserole soaks up a starchy side beautifully, so rice is the classic pairing – though orzo, couscous and bulgur all work well. Or you can simply serve with chunks of Turkish bread to mop up the delicious sauce. For something lighter, serve alongside a simple green salad with a dollop of thick yogurt on the side.
Storing and freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days – and honestly, the flavor only gets better as it sits. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
To freeze, cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Frequently asked questions
Yes. It reheats very well, so it’s a great make-ahead dinner – cook it up to 2 days in advance, store in the fridge and reheat gently before serving.
No! Pul biber and Aleppo pepper both bring warmth and flavor rather than heat, so the dish is mild enough for most palates. Add fresh chili if you’d like more of a kick.
You can sear the chicken and sauté the vegetables on the stovetop first for the best flavor, then transfer everything to a slow cooker, reduce the stock to half a cup (125ml) and cook on low for 4 – 5 hours.
Stir 3 teaspoons of cornstarch (cornflour) into 2 tablespoons of cold water to dissolve and add the slurry to the pan while the sauce is simmering on low heat.
One Pan Chicken with Tomatoes and Zucchini
Equipment
- Caraway 12 inch Pan
Ingredients
- 2 tsp pul biber
- 3 tsp Aleppo pepper
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tbsp olive oil , or as needed
- 1-2 tbsp unsalted butter
- 5-6 chicken leg quarters , skin removed
- ¼ cup (60ml) white wine or stock
- 1 large onion , finely diced
- 1 red bell pepper , sliced thinly
- 1 green bell pepper , sliced thinly
- 3 medium zucchini , sliced into half moons or quarters
- 2 tbsp pepper paste , or you can use tomato paste
- 7 oz (200g) cherry tomatoes , halved or quartered
- 3 cloves garlic , diced or minced
- 1 tbsp sugar , adjust to taste
- 1 cup (250ml) chicken stock
- 2 tbsp chopped parsley , to serve
Instructions
- Preheat the oven to 350°F (180°C) and position a rack in the middle.
- Combine the salt, pepper, pul biber and Aleppo pepper in a small bowl.2 tsp pul biber, 3 tsp Aleppo pepper, 1 tsp salt, ½ tsp ground black pepper
- Heat olive oil and butter in a large, lidded pan over medium-high heat (I used my 4.5 qt, 12’’ caraway pan). Add the chicken legs once the butter is foaming, sprinkle with some of the seasoning and sear for 5-6 minutes per side or until golden. Set the chicken aside.2 tbsp olive oil, 1-2 tbsp unsalted butter, 5-6 chicken leg quarters
- Lower the heat and deglaze the pan with the wine, scraping any bits stuck to the pan loose.¼ cup (60ml) white wine
- Add the onion, peppers and zucchini, season with remaining seasoning and sauté for 5 minutes, stirring often.1 large onion, 1 red bell pepper, 1 green bell pepper, 3 medium zucchini
- Stir the pepper paste, then add the tomatoes, garlic and sugar. Pan fry for a few minutes, until the tomatoes start to soften.2 tbsp pepper paste, 7 oz (200g) cherry tomatoes, 3 cloves garlic, 1 tbsp sugar
- Return the chicken and any accumulated juices to the pan, nesting the chicken among the vegetables.
- Add the chicken stock, cover with a lid and transfer to the oven for 25 minutes.1 cup (250ml) chicken stock
- Uncover the pan, increase the heat to 400°F (200°C) and cook for a further 5-10 minutes or until the chicken is deeply golden. You can also do this using the broiler.
- Garnish with the parsley and serve over rice or with potatoes.2 tbsp chopped parsley
Notes
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days – and honestly, the flavor only gets better as it sits. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
- To freeze, cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
