baked chicken cacciatore recipe

Written BySheba G Updated On
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The Best baked chicken cacciatore recipe

I am thrilled to share with you my favorite baked chicken cacciatore recipe. This classic Italian dish is a staple in our household, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.

The story of chicken cacciatore begins in Italy, where it was originally made with rabbit or other small game meats. Over time, chicken became the protein of choice, and the dish spread globally, becoming a beloved favorite in many countries.

My family loves this recipe because it’s so versatile – we can serve it as a main course, use it as a topping for pasta or rice, or even make it into sandwiches or wraps. The health benefits of this recipe are also a major plus – we’re talking lean protein, plenty of veggies, and minimal added sugars or unhealthy fats.

And let’s not forget the convenience factor – this recipe is quick to prepare and can be made in advance for a weeknight dinner or special event. I’ve experimented with various cooking techniques over the years, but baking remains my top choice for this recipe.

It yields tender, juicy chicken with a beautiful golden-brown crust that’s simply irresistible.

Baked Chicken Cacciatore

Baked Chicken Cacciatore

4.7 from 1256 votes

A hearty and flavorful Italian-inspired dish featuring tender chicken baked with bell peppers, onions, tomatoes, and herbs. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs (700g) boneless, skinless chicken breasts or thighs
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Vegetables

1 large onion, sliced
2 bell peppers, sliced (any color)
4 cloves garlic, minced
2 medium tomatoes, diced

For the Sauce

1 can (14.5 oz/411g) diced tomatoes
1/2 cup (120ml) chicken broth
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
2 tbsp olive oil

For Garnish

Fresh basil leaves
Grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Season chicken with salt, black pepper, and paprika.
Coat evenly.
Set aside.
3Heat olive oil in a large oven-safe skillet over medium heat.
4Add onion, bell peppers, and garlic.
5Sauté until softened and slightly browned, about 5-7 minutes.
6Add diced tomatoes, chicken broth, tomato paste, oregano, basil, and red pepper flakes (if using) to the skillet.
7Stir well to combine.
8Bring to a simmer.
9Place the seasoned chicken pieces on top of the vegetable mixture in the skillet.
10Spoon some of the sauce over the chicken to coat.
11Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
12Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
13Remove the skillet from the oven.
14Let it rest for 5 minutes.
15Garnish with fresh basil leaves and grated Parmesan cheese before serving.

🔧Equipment

Baking dish
Mixing bowl
Cutting board
Knife
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 35g

📝Notes

Tips: You can substitute chicken thighs for a more flavorful option. For a spicier dish, add more red pepper flakes.

Watch Video Of How Baked Chicken Cacciatore Works

This baked chicken cacciatore recipe is always a hit with my family and friends – it’s easy to make ahead of time and reheats beautifully. One of my favorite tips is to serve it over a bed of creamy mashed potatoes or roasted vegetables for added texture and flavor.

For storage ideas, I recommend transferring any leftovers to an airtight container and refrigerating them within two hours of cooking. Reheat the dish gently over low heat until warmed through, then serve hot.

❓ Frequently Asked Questions About Baked Chicken Cacciatore

Q: What is the origin of chicken cacciatore?

Chicken cacciatore originated in Italy as a hunter’s stew made with rabbit or other small game meats.

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe.

Q: Can I make this recipe in advance?

Yes, you can prepare the ingredients and assemble the dish up to 24 hours in advance.

Q: How do I store leftover cacciatore?

You can store leftover cacciatore in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I use different types of vegetables in this recipe?

Feel free to customize the vegetable selection to your liking – just be sure to adjust the cooking time accordingly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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