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!
For serving:(optional) crushed red pepper, grated parmesan cheese, cooked spaghetti, rice, polenta, or riced cauliflower
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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Video
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!