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A white oven dish with chicken cacciatore and a spoon in it.
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4.5 from 2 votes

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.
Prep Time10 mins
Cook Time50 mins
Course: Main Course
Cuisine: Italian
Diet: Halal
Servings: 5 people
Calories: 585kcal
Author: Amira


  • 4 Tablespoons olive oil divided
  • 2 Tablespoons flour
  • 1 teaspoon salt.
  • 1/2 teaspoon black pepper
  • 2 pounds (32oz/907g) Chicken thighs about 5 bone in skin on.
  • 1 small onion finely chopped
  • 1/2 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


  • 1/4 cup green olives drained
  • 1/4 Capers
  • Parsley for garnishing


  • 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.


  • 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.


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