đź“‹ Baked Chicken Cacciatore Recipe
This easy Baked Chicken Cacciatore recipe is baked in the oven with chicken breasts (or thighs), using pantry ingredients like canned tomatoes, onions and garlic. It's perfect for either a weeknight dinner or a special occasion such as a birthday, date, night or Valentine's Day!
Servings 8 servings
Calories 318kcal
Ingredients
- 2-3 lbs chicken breast -about 8 medium sized breasts * you can substitute chicken thighs or pieces (skinned)
- 2 medium onions
- 2 cloves garlic
- 28 oz -can of diced tomatoes
- 5 ½ ounce - can of tomato paste
- 2 teaspoon oregano
- ½ teaspoon celery seed
- ½ cup dry white wine * use non-alcoholic if you don't want to use alcohol
Garnish (optional)
- fresh cilantro
- parmesan cheese
Instructions
- Preheat oven to 350 degrees F/ 175C and spray a large baking dish or roaster with non-stick cooking spray
- Place chicken on bottom of baking dish/roaster.
- In a medium sized mixing bowl, combine all ingredients, then pour over chicken.
- Bake uncovered, for 20 minutes, then turn chicken.
- Return to oven and bake for another 20-30 minutes or until chicken is no longer pink. *If sauce is too thin for your liking, thicken with roux (see top tip below)
Garnish
- Garnish with cilantro and parmesan cheese, as desired. Serve over noodles or rice.
Notes
Expert Recipe Tips:
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- Thicken the sauce to your preference. If the chicken cacciatore sauce is a little too thin for your taste and you prefer a thicker sauce, thicken it with a roux (1 part oil to 1 part flour) *Simply put the sauce in pot on stovetop, over medium- low heat, whisk in the roux, and keep whisking for about 10 minutes until it reaches desired thickness. You can add more roux if needed. Return sauce to casserole dish and garnish as desired.
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- Sear the chicken first for extra flavor. Quickly searing the chicken in a hot skillet before baking adds a deeper, caramelized flavor and helps lock in juices.
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- Use bone-in chicken for a richer taste. Bone-in, skin-on chicken adds even more flavor to the sauce. Just remove the skin after baking if you prefer a leaner dish.
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- Drain excess tomato liquid if needed. Some canned tomatoes release extra water. If you prefer a thicker sauce, drain a bit of the liquid before adding them, or bake uncovered for the last 10 minutes.
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- Layer the flavors with fresh herbs. Add dried herbs before baking for depth, but toss in fresh basil or parsley just before serving to brighten the dish.
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- Taste and adjust at the end. Tomatoes vary in acidity, so after baking, taste the sauce and adjust with a pinch of sugar or splash of balsamic vinegar if it feels too tart.
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- Don’t overcook the chicken. Use a meat thermometer—165°F (74°C) is perfect. Overbaking can dry out chicken breasts, so check early if your oven runs hot.
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- Let it rest before serving. Allow the dish to rest for 5 minutes after baking. This helps the flavors meld and the sauce thicken slightly.
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- Make it ahead for deeper flavor. Like many tomato-based dishes, this tastes even better the next day, as the flavors have time to develop. Store in the fridge and gently reheat.
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- Pair it with the right sides. Serve over rice, pasta, or creamy polenta, or keep it light with a simple green salad and crusty bread to soak up the sauce.
Nutrition
Calories: 318kcal | Carbohydrates: 11g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 561mg | Potassium: 1285mg | Fiber: 3g | Sugar: 6g | Vitamin A: 491IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 3mg
