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You are here: Home / Course / Dinners / Oven Baked Chicken Cacciatore

Oven Baked Chicken Cacciatore

By: Melissa Erdelac · On: April 21, 2021 · Updated: April 21, 2021

This post may contain affiliate links.
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oven baked chicken cacciatore pin

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?

Recieve a

GLUTEN FREE DINNERS  COOKBOOK  

TOP 5 Highest Rated Recipes!

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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
  1. Lay the chicken in a 9X13 baking dish. Sprinkle the tops with salt, pepper, Italian seasoning, and minced garlic.
  2. 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.
  3. 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.
  4. Bake in a 375ºF oven for 1 hour and 15 minutes, or until the chicken is fall-apart tender and sauce has reduced slightly.
  5. 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!

Click here to see the
step-by-step web story instructions for this recipe!

More easy dinner recipes

  • Skillet Lasagna
  • Honey Soy Chicken Thighs
  • Unstuffed Egg Roll Bowl
  • Crispy Baked Gluten Free Chicken
close up of baked chicken with peppers, mushrooms, and onions in a tomato sauce

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

Oven Baked 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!
4.80 from 20 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 6
Author: Melissa Erdelac

Ingredients

  • 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 Red Gold® Crushed Tomatoes
  • 14 ounce can Red Gold® Diced Tomatoes, undrained
  • 2 tablespoons capers, drained
  • 2-4 tablespoons Red Gold® Tomato Paste, (optional, for thickening sauce)
  • For serving: (optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower
Text Ingredient List
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Instructions

  • Preheat the oven to 375°F. Arrange the chicken in a single layer in a 9X13 inch baking dish.
  • Sprinkle ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon Italian seasoning, and minced garlic over the chicken.
  • Layer the mushrooms, onions, and peppers over the chicken. Pour the wine or broth over the top and add bay leaf.
  • Top the veggies with Red Gold® Crushed Tomatoes, Red Gold® Diced Tomatoes, and capers. Sprinkle remaining ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning over everything.
  • 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 Red Gold® 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.
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Equipment Needed

  • 9X13 Baking Dish
  • Santoku Knife
  • Garlic Press

Recipe 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!
 

Nutrition

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
Course: Dinner
Categories: Baking Dairy Free Dinners Fall Freezer-Friendly Gluten Free Grain Free Healthy(ish) Low Carb One Pot Meals Recipes Spring Summer Winter

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

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.

Previous Post: « Socca Pear Pizza with Brie
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Reader Interactions

Comments

  1. Barbara Abbate says

    February 28, 2023 at 6:16 PM

    Made it with chicken breasts (what I had) and no mushrooms (everyone in my family dislikes them except me). I used some extra garlic and some tomato paste. Everyone liked it. Thank you!

    Reply
    • Melissa Erdelac says

      March 1, 2023 at 11:39 AM

      Thank you, Barbara! I really enjoyed reading your comment. Thanks for taking the time to let me know!
      Best,
      Melissa

      Reply
  2. Kathi says

    April 21, 2022 at 11:34 AM

    I used the directions but made it in the crockpot so I could divide and freeze half. It was wonderful from the crockpot; going to bake remaining with rice and cheese.

    Reply
    • Melissa says

      April 21, 2022 at 2:22 PM

      Thank you so much, Kathi! Love the rice and cheese add!
      Best,
      Melissa

      Reply
  3. Kelli says

    August 15, 2021 at 8:45 PM

    This is the first recipe I’ve made from Mama Gourmand. I’m newly allergic to gluten and quickly grew tired of fish and rice. This recipe BLEW MY MIND! My super picky, wont eat leftovers husband even loved it. Super easy, super flavorful. Served it over pollenta. It was amazing. A fan for life.

    Reply
    • Melissa says

      August 16, 2021 at 9:40 AM

      This is so awesome, Kelli! I hope you find more recipes here for you and your “picky” husband!
      Best,
      Melissa

      Reply
  4. Janis Rau says

    April 21, 2021 at 11:14 AM

    Making tomorrow!

    Reply
    • Melissa says

      April 22, 2021 at 9:27 AM

      Awesome! Let me know what you think!
      Best,
      Melissa

      Reply

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Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

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