Best 3 Baked Chicken Cacciatore Recipes

Baked chicken cacciatore is a delicious and classic Italian dish that is perfect for a family meal. It is made with chicken, vegetables, and a rich tomato sauce, and can be easily prepared in the oven. This dish is a great way to use up leftover chicken, and it can also be made with boneless, skinless chicken breasts or thighs. Cacciatore means "hunter" in Italian, and it is thought that this dish was originally made by hunters who would cook their game in a pot over an open fire. Today, baked chicken cacciatore is a popular dish all over the world, and it is a great way to enjoy a delicious and hearty meal.

Let's cook with our recipes!

BAKED CHICKEN CACCIATORE

Baked Chicken Cacciatore image

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Provided by Christina

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g

GLUTEN-FREE BAKED CHICKEN CACCIATORE

Gluten-Free Baked Chicken Cacciatore image

When I learned that I was gluten intolerant, I had to adjust many of my recipes to meet my own dietary needs. With a few changes to my mother's original baked chicken cacciatore recipe, I was able to enjoy this childhood favorite food. Serve with pasta or polenta.

Provided by Veronica

Categories World Cuisine Recipes European Italian

Time 2h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, or more as needed
3 medium skinless, boneless chicken breasts, thinly sliced
1 (8 ounce) package sliced white mushrooms
2 large green bell peppers, diced
1 onion, diced
2 cloves garlic, minced
3 (15 ounce) cans tomato sauce
¼ cup red wine
1 tablespoon brown sugar
1 teaspoon chopped fresh basil, or more to taste
1 teaspoon chopped fresh oregano, or more to taste
salt and ground black pepper to taste
25 slices fresh mozzarella cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Cook chicken until lightly browned on each side, 5 to 7 minutes total. Remove from the skillet and arrange on the bottom of a 9x13-inch clear glass baking dish. Place mushrooms on top and set aside.
Place bell peppers, onion, and garlic in the same skillet and cook over medium heat until onions are translucent, adding more oil if necessary, about 5 minutes. Stir in tomato sauce, wine, brown sugar, basil, and oregano. Reduce heat and let simmer for at least 1 hour. Season with salt and pepper. Pour sauce over chicken and mushrooms.
Bake in the preheated oven for 35 minutes. Remove from the oven and arrange mozzarella slices on top. Continue to bake until bubbly, about 10 minutes more.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 18.5 g, Cholesterol 80.2 mg, Fat 17.1 g, Fiber 3.7 g, Protein 33.7 g, SaturatedFat 9.5 g, Sodium 1412.1 mg, Sugar 11.6 g

BAKED CHICKEN CACCIATORE

Baked Chicken Cacciatore image

This recipe has all of the traditional ingredients of everybody's favorite Italian chicken dish - but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 1h

Number Of Ingredients 12

Ingredients

1 chicken, cut into pieces
2 Tbsp olive oil
2 Tbsp flour
1 1/4 tsp salt, divided
1 tsp oregano
1/2 tsp freshly ground pepper
12 oz fresh mushroms, sliced
1 large red bell pepper, cut into 1/2-inch wide strips
3/4 c chopped onions
14 1/2 oz italian style stewed tomatoes
1/3 c dry white wine
1 Tbsp fresh flat leaf parsley, chopped

Steps:

1. Heat oven to 400F.
2. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
3. Heat oil in large roasting pan in oven 2 minutes.
4. Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
5. Arrange chicken in hot oil in roasting pan; roast 20 minutes.
6. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
7. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
8. Roast 10 minutes longer until chicken is cooked through.
9. Sprinkle with chopped parsley.

Tips:

For a more flavorful dish, use bone-in, skin-on chicken thighs or breasts. The bones and skin will add extra richness to the sauce.
If you don't have white wine, you can substitute chicken broth or water. However, the white wine will add a nice depth of flavor to the sauce.
Be sure to season the chicken well with salt and pepper before browning. This will help to enhance the flavor of the dish.
Don't overcrowd the chicken in the pan when browning. If you do, the chicken will steam instead of brown.
Cook the chicken until it is cooked through but still tender. Overcooked chicken will be dry and tough.
Serve the chicken cacciatore with your favorite sides, such as pasta, rice, or mashed potatoes.

Conclusion:

Chicken cacciatore is a classic Italian dish that is easy to make and packed with flavor. This recipe is a great way to use up leftover chicken, and it can also be made with fresh chicken. Whether you serve it with pasta, rice, or mashed potatoes, chicken cacciatore is sure to be a hit with your family and friends.