Oven Baked Chicken Cacciatore

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

Is there anything better than a hearty, home cooked meal after a long day? This easy oven baked chicken cacciatore recipe is perfect for those busy weeknights when you want something delicious and satisfying, without spending hours in the kitchen.

This delicious recipe is a family favorite! The tender chicken, mushrooms, red bell peppers, and onions, fragrant herbs, and savory tomato sauce make this a fall-apart dish your whole family will love. Serve over hot pasta with some crusty bread and butter for a complete meal! We also love serving our chicken cacciatore over egg noodles.

Is there anything better than a hot and hearty Italian meal? Chicken cacciatore is a classic Italian dish that can be a bit time consuming to make. Our recipe is simple to follow and turns out delicious every time but is ready in about an hour!

I’ve also included instructions for stovetop chicken cacciatore and slow cooker chicken cacciatore.

It’s perfect for weeknight dinners or for when company is coming over. You’ll love how simple this Italian classic is to make, and your family will love the hearty, comforting taste. Give it a try today, it’s definitely among the best chicken cacciatore recipes!

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

How to Store Leftover Chicken Cacciatore

Store any remaining portions in airtight containers in the refrigerator within two hours of cooking. Store for a maximum of four days.

If freezing leftover Chicken Cacciatore, do so within three to four days of cooking. Freeze in airtight containers or heavy-duty freezer bags with the date written on it. Defrost the frozen chicken cacciatore in the refrigerator for 24 hours and then reheat thoroughly before eating.

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

About the Ingredients for Chicken Cacciatore

This delicious italian dish does have a long list of ingredients but they are all basic kitchen staples. Nothing fancy here!

Oil – Use any neutral flavoured oil here. Olive oil, sunflower oil, or canola oil are great for this dish.

Aromatics – Onion and garlic. This is pretty straightforward. You an use a few shallots in place of the onion if you like.

Meat – Dark meat, on the bone does best in chicken cacciatore. I used thigh here but chicken leg quarters are super cheap which makes this a really cost effective meal despite having a long list of ingredients. You can use boneless chicken here like boneless chicken thighs or even boneless skinless chicken breasts, which should reduce cooking times, but then I don’t think the cacciatore sauce will be as nice. The dark meat and bones really add an amazing savory flavor.

Vegetables – Celery, carrots, and the red pepper really help to bulk out this dish. You can use green pepper too if you like. Black olives finish it all off perfectly. If you don’t like black olives, feel free to use your favourite type – kalamata olives are amazing here but green olives are good too.

Mushrooms – You can use any kind of mushroom you like. White button or Cremini mushrooms are probably your best bet. I like the earthier flavour of cremini though in this dish.

Herbs – You can go with either dry or fresh herbs, or even do a combination by using dry herbs initially and finishing the dish off by garnishing with fresh herbs. If you do decide to use dry herbs, you can substitute with an equal amount of italian seasoning instead.

Sauce – For the delicious sauce we use a base of crushed tomatoes, now you might prefer a chunkier sauce in which case feel free to use diced tomatoes. Red wine, red wine vinegar and a bit of tomato paste deepen the flavour of the sauce perfectly. If you don’t have any red wine on hand you can substitute with chicken stock or tomato juice. As for the red wine itself, dry red wines like Cabernet, Pinot Noir, and Merlot are all great choices for chicken cacciatore. You could also use a dry white wine like pinot grigio or sauvignon blanc instead.

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

Looking for More Easy Chicken Recipes?

Check out more of my favorite chicken dishes like this easy chicken cacciatore recipe!

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This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

How to Make Oven Baked Chicken Cacciatore

Yields: 4-6 Servings | Prep time: 10 minutes | Cook time: 45-50 minutes

Ingredients:

¼ cup. olive oil, divided
1 medium yellow onion, diced
4 garlic cloves, minced
1 large red bell pepper, diced
2 large carrots, diced
2 large celery stalks, diced
Sea salt and black pepper, to taste
10-oz. cremini mushrooms, sliced
6 skinless, bone-in chicken thighs
¾ c. dry red wine
1 T. tomato paste
2 T. red wine vinegar
2 14-oz. cans crushed tomatoes, with liquid
1½ t. fresh oregano (or ½ t. dried)
1½ t. fresh thyme (or ½ t. dried)
¼ t. crushed red pepper flakes
½ c. black olives, pitted
¼ c. fresh parsley, chopped
¼ c. fresh basil, chopped

Directions:

Heat 2 tablespoons olive oil in a large, high-sided cast iron skillet or dutch oven over medium-high heat. Add the onion, garlic, red peppers, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.

Reduce heat to medium and add another tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms are golden brown and start to release their liquid, approximately 5-6 minutes.

Add the remaining olive oil and the chicken thighs to the skillet. Season with additional salt and pepper, as desired, and sear, approximately 3-4 minutes per side.

Pour in the red wine and deglaze the bottom of the skillet with a wooden spoon. Simmer until liquid is reduced by one half, approximately 3-4 minutes.

Add the tomato paste, red wine vinegar, crushed tomatoes, herbs, and crushed red pepper flakes. Season with additional salt and black pepper, as desired, and stir to combine.

For the Oven

Cover and transfer to a preheated oven at 375°F (190°C) for 40 minutes. Remove the lid and stir in black olives, parsley, and basil. Return to the oven for 15-20 minutes, uncovered, until the chicken is tender and falling off the bone and the sauce reduced.

For the Stovetop

Cover and gently simmer until the chicken is cooked through and the sauce is thickens, approximately 25-30 minutes. Remove the lid on the sauce and stir in the black olives, parsley, and basil. Allow to simmer for about 10 mimutes further, uncovered.

For the Slow Cooker

Transfer everything to your slow cooker, then cover. Cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. If you want a thicker sauce, remove the chicken to a plate and cover with foil. Turn the slow cooker on high, and let it cook, uncovered, until the sauce thickens. When the sauce reaches your desired consistency, put the chicken back in the pot, and stir in olives, parsley and basil. Cover and allow to heat back up, about 5 minutes.

Serve immediately with pasta.

Oven Baked Chicken Cacciatore
Yield: 4-6 Servings

Oven Baked Chicken Cacciatore

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

Ingredients

  • ¼ cup. olive oil, divided
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • Sea salt and black pepper, to taste
  • 10-oz. cremini mushrooms, sliced
  • 6 skinless, bone-in chicken thighs
  • ¾ c. dry red wine
  • 1 T. tomato paste
  • 2 T. red wine vinegar
  • 2 14-oz. cans crushed tomatoes, with liquid
  • 1½ t. fresh oregano (or ½ t. dried)
  • 1½ t. fresh thyme (or ½ t. dried)
  • ¼ t. crushed red pepper flakes
  • ½ c. black olives, pitted
  • ¼ c. fresh parsley, chopped
  • ¼ c. fresh basil, chopped

Instructions

  1. Heat 2 tablespoons olive oil in a large, high-sided cast iron skillet or dutch oven over medium-high heat. Add the onion, garlic, red peppers, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.
  2. Reduce heat to medium and add another tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring frequently, until the mushrooms are golden brown and start to release their liquid, approximately 5-6 minutes.
  3. Add the remaining olive oil and the chicken thighs to the skillet. Season with additional salt and pepper, as desired, and sear, approximately 3-4 minutes per side.
  4. Pour in the red wine and deglaze the bottom of the skillet with a wooden spoon. Simmer until liquid is reduced by one half, approximately 3-4 minutes.
  5. Add the tomato paste, red wine vinegar, crushed tomatoes, herbs, and crushed red pepper flakes. Season with additional salt and black pepper, as desired, and stir to combine.

For the Oven

  1. Cover and transfer to a preheated oven at 375°F (190°C) for 40 minutes. Remove the lid and stir in black olives, parsley, and basil. Return to the oven for 15-20 minutes, uncovered, until the chicken is tender and falling off the bone and the sauce reduced.

For the Stovetop

  1. Cover and gently simmer until the chicken is cooked through and the sauce is thickens, approximately 25-30 minutes. Remove the lid on the sauce and stir in the black olives, parsley, and basil. Allow to simmer for about 10 mimutes further, uncovered.

For the Slow Cooker

  1. Transfer everything to your slow cooker, then cover. Cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. If you want a thicker sauce, remove the chicken to a plate and cover with foil. Turn the slow cooker on high, and let it cook, uncovered, until the sauce thickens. When the sauce reaches your desired consistency, put the chicken back in the pot, and stir in olives, parsley and basil. Cover and allow to heat back up, about 5 minutes.


    Serve immediately with pasta.

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Nutrition Information:

Yield:

6

Serving Size:

1 thigh

Amount Per Serving: Calories: 478Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 166mgSodium: 639mgCarbohydrates: 20gFiber: 5gSugar: 10gProtein: 35g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

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This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

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