Easy Baked Chicken Cacciatore

Flavorful, tender, and super easy, Baked Chicken Cacciatore is simple enough to be a great weeknight go-to meal. But it's also tasty enough to be a perfect weekend dinner for company, too!
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Do you have delicious main dishes in your food arsenal that you just seem to forget about sometimes?  This Easy Baked Chicken Cacciatore is one of those dishes for me.

I was thumbing through my family cookbook the other night and there it was -- this recipe for Baked Chicken Cacciatore just staring up at me from the pages. It seemed to be screaming out, "Hey! Remember me? Make me, make me! I'm easy and really yummy ... remember???"

Well, yes. Yes I do remember. But I don't know why I go so long between the times I remember.

My sister-in-law passed this recipe along to me years ago, and it's one of both her family's and our family's favorite go-to meals. Served atop cooked pasta, Baked Chicken Cacciatore is a deliciously satisfying -- and really easy -- one-dish meal. Like our favorite Quick Weeknight Chicken Penne Alfredo or Chicken Scampi with Garlic Parmesan Rice, we just love dishes that are easy riffs on Italian classics.

Flavorful, tender, and super easy, Baked Chicken Cacciatore is simple enough to be a great weeknight go-to meal.

"Cacciatore" literally means "hunter" in Italian, and "alla cacciatore" translates to a hunter-style meal of protein braised with onions, tomatoes, seasonings, other vegetables, and typically wine. In the case of classic Chicken Cacciatore, it's chicken traditionally braised with a combination of onions, tomatoes, and bell peppers. 

In our baked version of Chicken Cacciatore, we replace the traditional braising with baking, while keeping the classic mix of onions, tomatoes, bell peppers, and wine. We also throw in a hearty dose of sliced mushrooms for good measure.

Baking makes this version of Chicken Cacciatore easy enough for a delicious go-to weeknight meal. But it's also tasty enough to be a perfect weekend dinner for company, too!

What's to Love About This Recipe?

• Easy to make - Coat cubed chicken in seasoned flour, roast it in a baking pan, add veggies & wine, and roast a little longer. That's it! -- This one-pan dish is super easy to make.
• Fabulous flavor - With a tasty combination of seasoned chicken, tomatoes, veggies, and white wine, easy Baked Chicken Cacciatore delivers up truly fabulous flavor.
• Tender chicken - Coated in seasoned flour and then baked in tomato juices and wine, the chicken bakes up super tender. (And super flavorful, too!) 
• Perfect go-to weeknight meal - With just one pan and the ease of baking, Baked Chicken Cacciatore is a deliciously satisfying go-to weeknight meal. But it's also tasty enough to be perfect for a weekend dinner with company, too.

Easy Baked Chicken Cacciatore Ingredients:

It doesn't take a ton of crazy ingredients to make a pan of Baked Chicken Cacciatore. -- Just simple, humble ingredients come together to create this delicious dish. To whip up a pan, you'll need:

• Boneless chicken breasts - Boneless, skinless chicken breasts (cut into cubes) create are the backbone of the dish. Substitute boneless, skinless chicken thighs, if you prefer. Or, use a combination of both.

• All-purpose flour - Coats the chicken, helping it bake up super tender with a slight golden crust.

• Dried oregano, salt, & pepper - Seasons the flour used to coat the chicken, thereby also seasoning the chicken and the entire dish.

• Olive oil - Coats the baking dish, helping create a slight golden crust on the chicken pieces as they roast in the oven. Use your favorite extra-virgin olive oil for the best flavor result.

• Onion, red + green bell peppers, & mushrooms - A traditional mix of cacciatore-style vegetables. Just red or just green bell peppers can be used, but the combination of both creates a very pretty dish.

• Italian-style stewed tomatoes - It's not cacciatore-style without the tomatoes! Canned stewed tomatoes make prep for Baked Chicken Cacciatore super easy. Choose Italian-style stewed tomatoes, with basil, oregano, and garlic, for building flavor within the dish.

• Dry white wine - Wine is a traditional element of cacciatore-style dishes. Choose a milder-flavored dry white wine, such as Pino Grigio or Sauvignon Blanc, to best bring out the flavor of the dish without overwhelming it. More robust white wines, like an oaky Chardonnay for example, can overpower the dish. If you don't have any white wine on hand or don't feel like opening up a bottle, substitute fresh lemon juice and chicken broth -- squeeze the juice of 1/2 a lemon into a measuring cup and fill with chicken broth to equal 1/3 cup.

• Parsley - An optional ingredient, a sprinkle of chopped fresh parsley adds a nice garnishing touch to the dish.

How to Make Easy Baked Chicken Cacciatore:

With just a bit of chopping and one baking dish involved, Baked Chicken Cacciatore is truly easy to make.

To get a pan going, start by cutting 3 or 4 boneless, skinless chicken breasts into cubes. -- Try to keep the chicken cubes pretty close to the same size for even cooking. Coat the chicken cubes in a mixture of flour, dried oregano, salt, and pepper.

Place some olive oil in a large roasting pan and heat it in a pre-heated oven for 2 minutes. Place the flour-coated chicken in the hot oil in the roasting pan and roast for 20 minutes.

While the chicken roasts, chop a large onion and two bell peppers, and slice up some mushrooms.

Add the onions, peppers, and mushrooms to the roasting pan along with the chicken pieces and roast for an additional 20 minutes, stirring once.

Next add in some white wine and a can of stewed tomatoes with their juice. Then roast everything together just a tiny bit more. The vegetables and wine bake up very flavorful, with beautifully-browned super tender chunks of chicken.

Sprinkle the top of the finished dish with chopped fresh parsley, if you'd like, just before serving.

Spooned over cooked pasta, this roasted chicken and vegetables dish is one hearty and easy meal. With just one pan and the ease of baking, Baked Chicken Cacciatore is a deliciously satisfying go-to weeknight dinner. -- But it's also tasty enough to be perfect for a weekend dinner with company, too.

Now let's just hope I don't forget about this family favorite for so long this time.

Check out these other super-tasty chicken dinner recipes:

• Creamy Chicken Rice Casserole
• Creamy Cajun Chicken Pasta
• Oven Barbecue Chicken Thighs
• Balsamic Chicken Sheet Pan Supper
• Buttermilk Baked Chicken
• Simple Chicken Enchiladas
• Chicken & Spinach Enchiladas
• Chicken Parmesan Meatloaf
• Chicken Pot Pie (2 ways)
• Bacon & Corn Chicken Pot Pie
• Chicken Pot Pie Noodles Skillet
• How to Make Shredded Chicken (3 easy ways)
• More main dish recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Main Dishes

Yield: about 4-6 servings

Author: Tracey | The Kitchen is My Playground

Easy Baked Chicken Cacciatore

Flavorful, tender, and super easy, Baked Chicken Cacciatore is simple enough to be a great weeknight go-to meal. But it's also tasty enough to be a perfect weekend dinner for company, too!

prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

• 3 or 4 boneless chicken breasts, cubed
• 2 T. olive oil
• 2 T. all-purpose flour
• 1 1/4 tsp. salt, divided
• 1 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1 red bell pepper, cut in 1/2" wide strips
• 1 green bell pepper, cut in 1/2" wide strips
• 1 large onion, chopped
• 1 (12 oz.) package fresh mushrooms, sliced
• 1 (14.5 oz.) can Italian-style stewed tomatoes
• 1/3 c. dry white wine
• 1 T. chopped fresh parsley (optional)

instructions:

How to cook Easy Baked Chicken Cacciatore

1. Heat oven to 400℉. Place olive oil in a large roasting pan; heat in pre-heated oven for 2 minutes.
2. Combine flour, 1 teaspoon of the salt, oregano, and black pepper in a zip-top plastic bag; add cubed chicken and toss to coat. Place coated chicken in the hot oil in the roasting pan; roast for 20 minutes. (I chop the recipe's vegetables while the chicken cubes roast.)
3. Add onions, peppers, and mushrooms to the roasting pan; roast for an additional 20 minutes, stirring once.
4. Use a spoon or knife to break up the tomatoes. Add tomatoes with their liquid, wine, and remaining 1/4 teaspoon salt to the roasting pan; roast 10 minutes more until heated through.
5. Sprinkle with chopped parsley (optional). 
6. Serve with cooked linguine or spaghetti noodles.

TRACEY'S NOTES

1. If you don't have any white wine on hand or don't feel like opening up a bottle, substitute fresh lemon juice and chicken broth ~ squeeze the juice of 1/2 a lemon into a measuring cup and fill with chicken broth to equal 1/3 cup.
2. Boneless, skinless chicken thighs may be substituted for the chicken breasts. Or, use a combination of both.

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