baked chicken cacciatore recipe

Written ByJenny Smyth Posted on
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The Best baked chicken cacciatore recipe

I’ve been making baked chicken cacciatore for years, and it’s still a family favorite. The dish originates from Italy, where it’s typically made with rabbit or chicken, but I’ve adapted it to use boneless, skinless chicken breasts.

The flavors are rich and bold, with a depth that comes from the combination of onions, bell peppers, and tomatoes. When I serve it to my family, they always ask for seconds.

It’s a great way to get everyone eating vegetables, too – the bell peppers add a nice crunch and the onions are sweet and caramelized. This recipe is perfect for a weeknight dinner or a special occasion.

It’s also relatively healthy, with lean protein from the chicken and plenty of vitamins from the vegetables. I like to serve it with some crusty bread or over rice, which soaks up all the juices from the sauce.

My kids love helping me make it, too – they’re always excited to get involved in the kitchen and learn new skills.

Baked Chicken Cacciatore

4.9 from 1499 votes

This baked chicken cacciatore is a hearty Italian-American dish featuring tender chicken pieces simmered in a rich tomato sauce with bell peppers, onions, and mushrooms. The oven does most of the work, creating a deeply flavorful meal that pairs perfectly with pasta or crusty bread.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Sauce

1 medium onion, sliced
1 red bell pepper, sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1/4 cup dry red wine or chicken broth

👨‍🍳Directions

1Preheat your oven to 375°F.
2Pat the chicken thighs dry with paper towels, then season both sides evenly with salt and black pepper.
3Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Place the chicken skin-side down and cook without moving for 5 to 6 minutes until the skin is golden brown and crispy, then flip and cook for another 3 minutes.
5Transfer the chicken to a plate and set aside.
6Reduce the heat to medium and add the sliced onion, bell pepper, and mushrooms to the same skillet.
7Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and lightly browned.
8Stir in the minced garlic and cook for 1 minute until fragrant.
9Pour in the red wine or chicken broth and scrape up any browned bits from the bottom of the skillet using a wooden spoon.
10Add the diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes if using.
11Stir well to combine and bring the sauce to a gentle simmer.
12Return the chicken thighs to the skillet, nestling them skin-side up into the sauce.
13Transfer the skillet to the preheated oven and bake, uncovered, for 30 to 35 minutes until the chicken is cooked through and reaches an internal temperature of 165°F, and the sauce is thickened and bubbling around the edges.
14Remove the skillet from the oven and let it rest for 5 minutes before serving.
15Spoon the sauce and vegetables over the chicken and garnish with fresh parsley if desired.

🔧Equipment

Large oven-safe skillet or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Oven mitts

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 16g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 28g

📝Notes

For a leaner option, use boneless, skinless chicken thighs and reduce the olive oil to 1 tablespoon. The dish can be made ahead and reheated gently on the stovetop or in the oven. Serve over cooked pasta, polenta, or with crusty bread to soak up the sauce.

Watch Video Of How Baked Chicken Cacciatore Works

To store leftover baked chicken cacciatore, let it cool and place it in a sealed container in the fridge. It stays good for up to four days.

Reheat it in a 350 degree oven for about 15 minutes or on the stovetop over medium heat until bubbly. You can also use the microwave, but the oven keeps the chicken juicier.

This recipe works beautifully for family gatherings because you can make it ahead and reheat without losing quality. Serve it with fresh pasta or crusty bread and watch everyone go back for seconds.

It is a hearty, satisfying meal that never disappoints and always feels like a warm hug on a plate.

❓ Frequently Asked Questions About Baked Chicken Cacciatore

Q1: What is cacciatore?

Cacciatore is a style of Italian cooking that originated in the countryside. It typically involves browning meat in a pan with some oil and then adding aromatics like onions and bell peppers before finishing with tomatoes. The name ‘cacciatore’ literally means ‘hunter’ in Italian.

Q2: Can I use different types of meat?

Yes, you can use different types of meat in this recipe. Traditionally, it’s made with rabbit or chicken, but you can also use beef or pork if you prefer. Just be sure to adjust the cooking time accordingly.

Q3: How do I store leftover cacciatore?

Leftover cacciatore can be stored in an airtight container in the refrigerator for up to three days. You can also freeze it for up to two months – just thaw it slowly in the fridge before reheating.

Q4: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the meat and cook the aromatics in a pan before transferring everything to the slow cooker with some tomatoes and cooking on low for several hours.

Q5: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians because it contains meat. However, you can easily adapt it to be vegetarian by substituting the meat with some extra vegetables or tofu.

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