For an extra layer of flavor, consider adding a pinch of dried oregano or basil to the sauce. Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the delicious sauce. Feel free to add other vegetables like bell peppers or zucchini to the sauce. If you don't have red wine on hand, chicken broth can be used as a substitute.
Baked Chicken Cacciatore
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS29
Transform simple ingredients into a rustic Italian masterpiece with this Baked Chicken Cacciatore. Tender chicken thighs are simmered in a rich tomato and mushroom sauce, creating a comforting and flavorful dish that's perfect for any night of the week.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol70 mg
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Fiber2 g
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Protein22 g
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Saturated Fat3 g
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Sodium608 mg
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Sugar6 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. (5 minutes)
02
Step
5 mins
Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess. (5 minutes)
03
Step
10 mins
Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish. (15 minutes)
04
Step
22 mins
Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil. (20 minutes)
05
Step
45 mins
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). (45 minutes)
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Joannie Paucek
Jun 25, 2025The chicken was incredibly tender, and the sauce was bursting with flavor. My family loved it!
Monique Ratke
Jun 11, 2025I added some fresh basil at the end, and it really elevated the dish.
Neva Gutmann
Jun 3, 2025I made this for a dinner party, and it was a huge hit. Everyone asked for the recipe.
Walker Upton
May 29, 2025I love how versatile this recipe is. I've served it with pasta, rice, and even quinoa.
Celine Rogahn
May 3, 2025I used chicken breasts instead of thighs, and it still turned out great, although I had to reduce the cooking time.
Karl Fahey
Apr 16, 2025My picky eaters even enjoyed this dish!
Stanton Roberts
Apr 12, 2025I’ve made this twice now and it's a family favorite! So simple but tastes amazing
Krista Huel
Mar 15, 2025This recipe is a lifesaver on busy weeknights! So easy and flavorful.
Edna Mosciski
Mar 9, 2025The wine reduction step is key to getting that rich, complex flavor.
Aron Stroman
Feb 18, 2025This is definitely going into my regular rotation of recipes!