Ingredients for Baked Garlic Chicken Cacciatore
- 4 boneless, skinless chicken breasts
- 1 medium yellow onion, thinly sliced
- 1/2 cup dry red wine (such as Chianti or Merlot)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 24 ounces pasta sauce (your favorite, about 2 jars)
- 8 ounces shredded mozzarella cheese
- non-stick cooking spray
- spaghettini (optional)
- grated Parmesan cheese (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Garlic Chicken Cacciatore? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Garlic Chicken Cacciatore
- Preheat oven to 400°F (200°C).
- Lightly spray a 9x13 inch casserole dish with non-stick cooking spray.
- Evenly distribute 1 medium yellow onion, thinly sliced, in the bottom of the casserole dish.
- Place 4 boneless, skinless chicken breasts on top of the onions.
- Pour 1/2 cup dry red wine (like Chianti or Merlot) over the chicken and onions.
- Sprinkle 1 tablespoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper over the chicken.
- Evenly distribute 1 cup of thinly sliced garlic cloves over the chicken.
- Drizzle 2 tablespoons olive oil over the garlic and chicken.
- Bake uncovered for 25 minutes.
- Pour 24 ounces (2 jars) of your favorite pasta sauce over the chicken.
- Top with 8 ounces of shredded mozzarella cheese.
- Cover the casserole dish with foil.
- Reduce oven temperature to 350°F (175°C).
- Bake for another 30 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Let rest for 5 minutes before serving.
- Serve with spaghettini noodles and top with grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
53g
Fat
22g
Carbs
7g
