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Home » Chicken Recipes

Baked Chicken Cacciatore

Published: Feb 6, 2024 · Modified: May 1, 2024 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Easy oven baked chicken cacciatore for a flavorful weeknight meal. Check thighs cooked in a rich and aromatic tomato sauce then served over rice or pasta. A family favorite Italian Chicken recipe.

Chicken thighs are kids' approved cut, try this slow cooker chicken thighs for yet another flavorful dinner.

A white oven dish with chicken cacciatore and a spoon in it.
Easy chicken cacciatore recipe is great with pasta , mashed potatoes, rice or crusty bread.
Jump to:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Expert Tips
  • 💬 Recipe FAQs
  • 👩‍🍳 Variations
  • 🍽️ Serve With
  • 📣 Related Recipes
  • Chicken Cacciatore in the oven

❤️ Why You'll Love It

  • Amazing dinner on chilly nights, with a thick, stew-like sauce that will warm you up.
  • Cacciatore sauce is a lick-worthy sauce perfect for pasta on the side.

Classic chicken cacciatore made in the oven to reduce active time hence making it easier. You have the dump and bake option but if you have extra 10 minutes I recommend sauteing the vegetables first.

Dredging the chicken pieces in flour makes for a thicker sauce which I find pretty tasty. Skip this step if you are avoiding flour or to reduce carbs.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Chicken cacciatore ingredients on a marble table.

📋 Ingredient Notes

  • I used skin-on chicken thighs but you can use any chicken cut you like. Bone in or boneless but I personally prefer bone in.
  • Fresh herbs can be used instead of dry.
  • Capers and olives (not pictured above) are optional but highly appreciated.
  • I used red wine vinegar for the recipe, but you can also use white vinegar.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of three images showing how to brown chicken for cacciatore.
  1. Season chicken on both sides with salt and pepper.
  2. Dredge chicken in flour then brown in a skillet starting skin side down.
  3. Turn to the other side to brown. Remove and set aside.
A collage of three images for browning the mushroom and vegetables in a pan.
  1. In the same skillet add mushrooms and cook for 2 minutes.
  2. Add diced onion and cook for another minute.
  3. Add garlic and bell pepper mix together then remove from heat.
A collage of three images showing how to add sauce in a white deep oven dish.
  1. In your baking dish mix together crushed tomatoes, chicken stock, vinegar and oregano, capers if using.
  2. Add the sauteed vegetable and mushroom mix.
  3. Nestle the chicken pieces back and add olives if using. Cover and bake in the oven according to directions below. Serve garnished with fresh parsley or red pepper flakes for heat.

💡 Expert Tips

  • You can skip sauteing the vegetables and throw everything together in your casserole dish then bake. But if you got an extra 5 minutes it adds to the flavor.
  • Baking times vary according to your oven and the size of the cut used. Use a meat thermometer to make sure the
  • Slow cooker instructions: Proceed with the recipe as is but instead of putting everything in a baking dish add them in your slow cooker. Cook on low for 3-4 hours.
  • Instant Pot instructions: Set the instant pot to saute and cook chicken as per the instructions then remove and proceed with sauteing the vegetables. Add all other ingredients over the vegetables and add back the chicken. Cook on high for 25 minutes then natural release the pressure.
  • Leftovers can be stored in the fridge for up to 3 days or you can freeze for up to 2-3 months.
  • Make ahead: Sear the chicken as directed and saute the vegetables then put everything together in the baking dish. Cover and refrigerate overnight.

💬 Recipe FAQs

What Chicken to Use?

You can use any chicken cut you like, boneless chicken can also be used. But to be honest the flavor is much better with bone-in chicken.

Chicken Cacciatore in a white baking dish with another serving dish of pasta next to it.

👩‍🍳 Variations

  • Make a slow cooker chicken Cacciatore version by following the recipe and instead of putting everything in the baking dish place all of the ingredients in the slow cooler.

🍽️ Serve With

  • Serve over some pasta or egg noodles. Spaghetti squash or zucchini noodles for a healthier option.

📣 Related Recipes

  • Chicken Thighs cooked in the slow cooker make a mouthwatering recipe that's perfect for a busy weeknight or lazy weekends!
  • Delicious and cheesy stuffed chicken breast, tender and so easy made in your air fryer.
  • Enjoy the flavors of the Middle East in this easy and tasty Chicken Kabsa recipe.
  • This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.
  • Here's the best Cornish hen recipe, the whole family will love. This is a special occasion dish, but makes for a good hearty meal that can be served on a weeknight as well.
  • Craving a quick and easy meal with delicious Italian flavors? This easy Bruschetta Pizza with chicken has it all.

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.

A white oven dish with chicken cacciatore and a spoon in it.

Chicken Cacciatore in the oven

Chicken Cacciatore made easy and baked in the oven. Tender chicken thighs in a rich tomato sauce with bell peppers, green olives and capers.
4.50 from 8 votes
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Course: Main Course
Cuisine: Italian
Diet: Halal
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Servings: 5 people
Calories: 585kcal
Author: Amira

Ingredients

  • 4 Tablespoons olive oil divided
  • 2 Tablespoons flour
  • 1 teaspoon salt.
  • ½ teaspoon black pepper
  • 2 pounds (32oz/907g) Chicken thighs about 5 bone in skin on.
  • 1 small onion finely chopped
  • ½ pound mushroom sliced
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 5 garlic cloves crushed
  • 1 teaspoon dried oregano
  • 1 cup chicken broth
  • 1 teaspoon white or red wine vinegar
  • 1 can (28oz/820g) crushed tomatoes

Optional:

  • ¼ cup green olives drained
  • ¼ Capers
  • Parsley for garnishing

Instructions

  • Preheat oven to 400F.
  • Season chicken on both sides with salt and pepper.
  • In a non-stick skillet, heat oil on medium-high heat.
  • Dredge chicken in flour then brown in the skillet 5 minutes each side starting skin side down first the flip. Remove chicken and set aside.
  • In the same skillet add mushrooms and cook for two minutes.
  • Add onions and let it cook for 1 minutes.
  • Add Garlic for 30 seconds then add the peppers stirring everything together for another 30 seconds.
  • Add a pinch of salt then turn heat off.
  • In a 13x9 baking dish mix together crushed tomatoes, chicken stock, vinegar and oregano, capers if using.
  • Mix in the vegetables then nestle the chicken thighs into the tomato sauce.
  • Add the green olives if using cover and bake for 25 minutes.
  • Remove the cover and continue to bake for another 15 minutes until the sauce is bubbly and reduced.
  • Serve with pasta.

Notes

  • You can use any chicken cut you like, boneless chicken can also be used. But to be honest the flavor is much better with bone-in chicken.
  • You can skip sauteing the vegetables and throw everything together in your casserole dish then bake. But if you got an extra 5 minutes it adds to the flavor.
  • Baking times vary according to your oven and the size of the cut used. Use a meat thermometer to make sure the
  • Slow cooker instructions: Proceed with the recipe as is but instead of putting everything in a baking dish add them in your slow cooker. Cook on low for 3-4 hours.
  • Instant Pot instructions: Set the instant pot to saute and cook chicken as per the instructions then remove and proceed with sauteing the vegetables. Add all other ingredients over the vegetables and add back the chicken. Cook on high for 25 minutes then natural release the pressure.
  • Leftovers can be stored in the fridge for up to 3 days or you can freeze for up to 2-3 months.
  • Make ahead: Sear the chicken as directed and saute the vegetables then put everything together in the baking dish. Cover and refrigerate overnight.

Nutrition

Calories: 585kcal | Carbohydrates: 17g | Protein: 34g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 178mg | Sodium: 997mg | Potassium: 939mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1138IU | Vitamin C: 88mg | Calcium: 68mg | Iron: 3mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. jubeda momoniat

    March 28, 2024 at 7:29 am

    hi YOU have some easy recepies

    Reply
  2. Paula

    August 29, 2023 at 7:14 am

    4 stars
    I made this with the chicken skin on. Next time I will take it off! Also a good recipe but needs more Italian seasoning. Easy to prepare.

    Reply
  3. Papa Smurf

    December 01, 2022 at 3:13 pm

    5 stars
    Made this today for my family and they loved it. It is now in my rotation of family meals.

    Reply

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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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