Easiest Dump & Bake Oven Chicken Cacciatore

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!

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!
• Weeknight dinner or company? You choose! – It’s easy and hands-off, which means it’s perfect for a weeknight dinner idea and impressive enough for company. If this is part of our favorite family-friendly gluten-free dinner ideas, then serve with these soft, squishy gluten-free breadsticks. As an added side dish, this golden roasted zucchini is crisp and flavorful with complementary flavors.

This recipe is a perfect “10.” I made it before and I’m making it again this evening! The only way to make the “Best” chicken cacciatore!

—Maryann

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Lay down chicken and seasonings

Place the chicken in a greased baking dish and sprinkle with minced garlic, salt, pepper, and Italian seasoning. Here’s where you can doctor up your cacciatore to make it your own. Like it spicy? Add some crushed pepper. Throw in extra garlic, dash of onion powder, go wild!

Add the veggies

Spread the sliced mushrooms, onions, and peppers over the top. Here’s another place where you can add (or remove) your own personal pizzazz. Pour the wine over top and throw on that bay leaf.

Canned tomatoes and bake!

Top the veggies with crushed tomatoes, diced tomatoes, more seasonings, and, if you’re feeling it, I love a sprinkle of capers to add a nice salty bonus taste.

Now is when you let your oven do the heavy lifting. Bake for about 60-75 minutes, or until the chicken is moist, juicy, and fall-apart tender. Dig into your easy weeknight masterpiece! Serve with cooked pasta, rice, polenta, or riced cauliflower.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

4.77 stars (30 ratings)

Easiest Dump & Bake Oven Chicken Cacciatore

Melissa Erdelac

Yield: 6

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 25 minutes mins

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!

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Ingredients

 

½x1x2x

• ▢ 1 ¾ pounds boneless skinless chicken thighs
• ▢ 1 teaspoon salt, divided
• ▢ ½ teaspoon pepper, divided
• ▢ 1 ½ teaspoons Italian seasoning, divided
• ▢ 3 cloves garlic, minced
• ▢ 8 ounce mushrooms, sliced
• ▢ ½ large onion, halved and sliced thinly
• ▢ 2 bell peppers (any color), sliced
• ▢ ½ cup red wine (best), white wine, or substitute chicken broth
• ▢ 1 bay leaf
• ▢ 14 ounce can crushed tomatoes
• ▢ 14 ounce can diced tomatoes, undrained
• ▢ 2 tablespoons capers, drained
• ▢ 2-4 tablespoons tomato paste, (optional, for thickening sauce)
• ▢ For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower

Equipment

• ▢
  9X13 Baking Dish
• ▢
  Santoku Knife
• ▢
  Garlic Press

Instructions

 

• Preheat the oven to 375°F. Arrange the chicken in a single layer in a 9X13 inch baking dish.
  1 ¾ pounds boneless skinless chicken thighs
• Sprinkle ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning, and minced garlic over the chicken.
  3 cloves garlic
• Layer the mushrooms, onions, and peppers over the chicken. Pour the wine or broth over the top and add bay leaf.
  8 ounce mushrooms, ½ large onion, 2 bell peppers (any color), ½ cup red wine (best), white wine, 1 bay leaf
• Top the veggies with crushed tomatoes, diced tomatoes, and capers. Sprinkle remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning over everything.
  14 ounce can crushed tomatoes, 14 ounce can diced tomatoes, 2 tablespoons capers
• Bake, uncovered, for 1 hour to 1 hour 15 minutes, or until the chicken is fall-apart tender and the sauce has reduced slightly.
• If desired, thicken sauce by removing the chicken with a slotted spoon. Stir in 2-4 tablespoons tomato paste into the baking dish with the veggies, and add chicken back to the dish. Serve over cooked spaghetti, rice, polenta, or riced cauliflower.
  2-4 tablespoons tomato paste

Notes

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!

Calories: 236kcal, Carbohydrates: 14g, Protein: 29g, Fat: 6g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 766mg, Potassium: 901mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1508IU, Vitamin C: 65mg, Calcium: 75mg, Iron: 3mg

Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!