Baked Chicken Cacciatore

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.

❤️ Why You'll Love It

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 got 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

📋 Ingredient Notes

• You can use any chicken cut you like, bone in or boneless but I personally prefer bone in.
• 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

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.

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.

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.

💡 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

📣 Related Recipes

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• 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.

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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.

4.67 from 6 votes

Print Pin Rate

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Course: Main Course

Cuisine: Italian

Diet: Halal

Prep Time: 10 minutes

Cook Time: 50 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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