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Easy oven baked chicken cacciatore recipe makes weeknight cooking a breeze! Dump chicken thighs, peppers, onions, and tomatoes in a baking dish and forget about it while your oven does all the work!

This is a sponsored post written by me on behalf of Red Gold®. The opinions and text are all mine.

bowl of chicken cacciatore over pasta with red gold tomato cans in the background

Why make chicken cacciatore in the oven?

The beauty of this Italian recipe comes from a simple list of ingredients, combined with effortless prep, yielding such a powerhouse of flavor. Baked cacciatore has become a family favorite dinner not only because everyone enjoys eating it, but I have no qualms with making such an easy recipe!

Dump and bake – Simply layer everything in a casserole dish, throw it in the oven, and forget it!
Effortless prep – You really can’t mess up this recipe. In fact it’s so simple, this would be an ideal meal to get the kids involved. See the attached recipe video for how they can help!
Healthy – Baked chicken cacciatore is naturally gluten free, dairy free, low carb, and full of healthy veggies, such as nutrient-rich tomatoes, peppers, and mushrooms.

Ingredients needed

What you put in your home cooked meals matters. Layering quality ingredients produces a rich, stand-out taste, no matter how simple it is to make.

For an optimal tasting sauce, be sure to use Red Gold® Tomatoes. This brand has been ingrained in me since grocery shopping with my Mom over 40 years ago.

Now that I cook for my own family, I unquestionably follow suit because my Mom never messed around when it came to superior ingredients. Red Gold’s remarkable taste comes from vine-ripened tomatoes that are steam packed fresh to preserve the best, true tomato flavor.

Just like any Midwesterner, we are spoiled by the best tomatoes all summer long, but Red Gold® conveniently packages that sweet summer taste year-round. Find which local grocery store carries Red Gold® Tomato products near you with their online store locator.

red gold tomato cans in front of chicken cacciatore

Boneless skinless chicken thighs (see recipe notes for substituting chicken breasts)
Italian seasoning
Garlic
Bell peppers
Mushrooms
Onions
White wine, red wine, or chicken broth
Bay leaf
Red Gold® Crushed Tomatoes
Red Gold® Diced Tomatoes
Capers
Red Gold® Tomato Paste (for thickening sauce)

How to make baked chicken cacciatore recipe

images showing how to make baked chicken cacciatore

Lay the chicken in a 9X13 baking dish. Sprinkle the tops with salt, pepper, Italian seasoning, and minced garlic.
Lay the veggies – onions, peppers, and mushrooms – over the top of the chicken. Pour the wine over everything and add a bay leaf to the top.
Top the veggies with a can of Red Gold® Crushed Tomatoes and Red Gold® Diced Tomatoes. Sprinkle additional salt, pepper, Italian seasoning on top, then add capers.
Bake in a 375ºF oven for 1 hour and 15 minutes, or until the chicken is fall-apart tender and sauce has reduced slightly.
If desired, thicken sauce by using a slotted spoon to scoop out chicken and stir enough Red Gold® Tomato Paste into the sauce for ideal thickness. Serve with cooked pasta, rice, polenta, or riced cauliflower for a low carb option.

frequently asked questions

What is typically served with chicken cacciatore?

Traditionally cacciatore is served over cooked pasta, such as spaghetti. However, it also tastes great over egg noodles, rice, or polenta.

For low carb chicken cacciatore, serve as is or over riced cauliflower.

Can I use chicken breasts instead of thighs?

Yes, but using boneless skinless thighs adds flavor to sauce and yields tender, fall-apart meat.

If you would rather use chicken breasts, the cooking time will be about 45 minutes, depending on the thickness of the breasts. Use a thermometer to be sure the internal temperature has reached 165ºF.

How do I thicken the sauce?

If you are not shredding the chicken into the sauce, you may want to thicken it slightly before serving. To do this easily, after baking use a slotted spoon to remove the chicken.

Stir in a few tablespoons Red Gold® Tomato Paste right into your baking dish and then place the chicken back. Not only does this make a thicker sauce, but it also adds a more concentrated tomato flavor.

Substitutions / modifications

Wine: Red (best flavor) or white wine for a more complex sauce, but chicken broth may be used in its place.
Veggies: Red peppers are recommended for sweeter flavor. Use any preferred mushrooms, such as white button or baby bella, or leave out.
Chicken: Chicken thighs adds the best flavor. I prefer boneless skinless, but bone-in chicken thighs may also be used. If substituting breasts, the cooking time will be about 45 minutes, depending on the thickness of the breasts.
Capers: These may be left out if you aren’t a fan!

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step-by-step web story instructions for this recipe!

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close up of baked chicken with peppers, mushrooms, and onions in a tomato sauce

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