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Baked Chicken Cacciatore Recipe

Enjoy this easier baked version of the classic Italian Chicken Cacciatore! Skip the stovetop simmering and bake your way to tender, juicy chicken in a rich, flavorful tomato sauce. This recipe features all the traditional ingredients you love, making it a simple yet elegant weeknight meal. Serve with your favorite sides like spaghetti, rice, mashed potatoes, or crusty bread for sopping up every last drop of delicious sauce. A simplified recipe from Ladies' Home Journal.

Prep Time 20 mins
Cook Time 65 mins
Calories 409.6 kcal
Protein 52g
Rating 5.0 (4 Reviews)
Baked Chicken Cacciatore 84

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken Cacciatore

  • 1 (2 1/2-3 lb) whole chicken, cut into 8 pieces
  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 8 ounces cremini mushrooms
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow onion
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup dry red wine
  • 1/4 cup chopped fresh parsley

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How to Make Baked Chicken Cacciatore

  1. Preheat oven to 400°F (200°C).
  2. Remove the skin from all chicken pieces except the wings. Trim any visible fat.
  3. Cut chicken breasts crosswise in half.
  4. Heat 2 tablespoons of olive oil in a large roasting pan in the preheated oven for 2 minutes.
  5. In a large resealable plastic bag, combine 1/2 cup all-purpose flour, 1 teaspoon dried oregano, 1 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Add the chicken pieces to the bag and toss to coat evenly with the flour mixture.
  7. Arrange the chicken in the hot oil in the roasting pan.
  8. Roast for 20 minutes.
  9. Add 8 ounces cremini mushrooms, 1/2 cup chopped red bell pepper, and 1/2 cup chopped yellow onion to the roasting pan with the chicken.
  10. Roast for 15 minutes more, stirring once halfway through.
  11. Add one (28 ounce) can crushed tomatoes with their juice, 1/2 cup dry red wine, and the remaining 1/4 teaspoon salt. Gently break up the tomatoes with a spoon.
  12. Roast for 10-15 minutes longer, or until the chicken is cooked through and the sauce has thickened slightly. Internal temperature should reach 165°F (74°C).
  13. Sprinkle with 1/4 cup chopped fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

36g

Fat

29g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Meat 4 Hours Or Less