As I stood in my kitchen, the aroma of sizzling garlic and peppers enveloped me like a warm embrace. That moment marked the beginning of my journey to create a hearty and flavorful Baked Chicken Cacciatore. This Italian classic is not only a showstopper for your dinner table but incredibly easy to whip up in just over an hour. With tender pieces of chicken simmered in a rich tomato sauce and colorful veggies, it strikes the perfect balance between comfort and elegance. Plus, it’s versatile enough to accommodate various cuts of chicken and can even be made gluten-free if you swap in cornstarch for thickening. So, whether you’re cooking for a crowd or just treating yourself to a cozy night in, this dish is sure to become a beloved staple in your home. Curious to see how to bring this delightful meal to life? Let’s dive in!
Why is Baked Chicken Cacciatore a Must-Try?
Comforting Elegance: This Baked Chicken Cacciatore combines a rich sauce and tender chicken, making it a perfect dish for any occasion. Flavor Explosion: The harmony of garlic, peppers, and herbs delivers an irresistible taste that will have everyone coming back for seconds. Time-Saving Delight: Ready in just over an hour, it’s the go-to recipe for busy weeknights! Versatile Options: Feel free to swap chicken cuts or add your favorite veggies like mushrooms for extra flavor. If you’re looking for more chicken inspiration, check out my Oven Baked Chicken or indulge in these Baked Chicken Chimichangas for a friendly meal that brings joy to the table.
Baked Chicken Cacciatore Ingredients
For the Chicken
• Bone-in Chicken (4 pounds) – A mix of thighs, breasts, and legs provides a flavor-packed base for this dish.
For Cooking
• Avocado Oil (2 tablespoons) – Ideal for searing due to its high smoke point.
• Kosher Salt (2 teaspoons) – Essential for enhancing the natural flavors of the chicken.
• Ground Black Pepper (1 teaspoon) – Adds warmth and necessary zing.
For the Vegetables
• Green Bell Peppers (2, chopped) – Adds sweetness; substitute with yellow/orange peppers for a milder flavor.
• Red Bell Peppers (2, chopped) – Contributes vibrant color and additional sweetness.
• Carrots (5, peeled and chopped) – Infuses natural sweetness and texture.
• Celery (5 stalks, chopped) – Provides crunch and flavor backbone.
• Red Onion (½, chopped) – Offers aromatic depth and sweetness.
• Garlic Cloves (3, minced) – Essential for that irresistible flavor.
For the Sauce
• White Wine (¼ cup, pinot grigio recommended) – A de-glazing agent that adds acidity; swap with chicken broth for a non-alcohol option.
• Italian Seasoning (1 tablespoon) – A blend of herbs that lifts the dish’s overall flavor.
• Oregano (1 teaspoon) – Compliments the sauce with a herby profile.
• Marjoram (1 teaspoon) – Adds a subtle touch of sweetness.
• Diced Tomatoes (28 oz) – The sauce base; crushed tomatoes can also work.
• Chicken Stock (½ cup) – Enhances the sauce’s flavor and liquid content.
• Tomato Paste (2 tablespoons) – Intensifies the tomato flavor and thickens the sauce.
• Kalamata Olives (1 cup) – Offers briny depth to the dish; consider omitting for a simpler flavor.
Elevate your culinary creations with this Baked Chicken Cacciatore—a comforting, flavorful dish that’s as delightful to make as it is to eat!
Step‑by‑Step Instructions for Baked Chicken Cacciatore
Step 1: Preheat the Oven
Begin your culinary journey by preheating your oven to 350°F (175°C). This step is crucial as it ensures the perfect baking environment for your Baked Chicken Cacciatore. As the oven warms up, you’ll create a cozy atmosphere in the kitchen while gathering your ingredients and preparing your Dutch oven.
Step 2: Sear the Chicken
In a large Dutch oven, heat 2 tablespoons of avocado oil over medium-high heat. Once shimmering, season the 4 pounds of bone-in chicken with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Sear the chicken for about 5-7 minutes on each side until golden brown. This initial step locks in flavor; then remove the chicken and set aside.
Step 3: Sauté the Vegetables
In the same Dutch oven, add the chopped green and red bell peppers, carrots, celery, and half a chopped red onion. Sauté these vibrant vegetables for 2-3 minutes until they soften slightly and brighten in color. Next, add 3 minced garlic cloves and cook for an additional 2-3 minutes, stirring continuously until fragrant and golden.
Step 4: De-glaze the Pot
Pour in ¼ cup of pinot grigio to de-glaze the pot, scraping the bottom to lift any delicious brown bits. Allow this mixture to simmer for 3-5 minutes, reducing the wine slightly and marrying the flavors. The rich aroma will start to envelop you, hinting at the deliciousness to come in your Baked Chicken Cacciatore.
Step 5: Combine the Sauce Ingredients
Stir in 1 tablespoon of Italian seasoning, 1 teaspoon oregano, and 1 teaspoon marjoram, then mix well. Add ½ cup of chicken stock, 28 ounces of diced tomatoes, and 2 tablespoons of tomato paste to the pot. Combine everything thoroughly, allowing the sauce to come together beautifully and hit that savory note that perfectly complements the chicken.
Step 6: Return the Chicken
Carefully reposition the golden-browned chicken back into the pot, ensuring it’s nestled into the rich sauce. This is where the magic happens—let the comforting flavor of the sauce envelop the chicken as it simmers together. Make sure the chicken is submerged as much as possible for even flavor distribution.
Step 7: Bake to Perfection
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake your flavorful Baked Chicken Cacciatore for 1 hour. Keep an eye on the clock, and when it’s done, you’ll find the chicken fall-off-the-bone tender and the sauce bubbling enticingly.
Step 8: Add the Finishing Touch
Once baked, carefully remove the Dutch oven from the oven and uncover. Stir in 1 cup of kalamata olives for an optional briny kick. Cover for another 2 minutes to heat everything through, enriching the dish with flavor and texture.
Step 9: Serve and Enjoy
Your Baked Chicken Cacciatore is ready to be served! Pair it with cooked rice, creamy mashed potatoes, or your favorite pasta. Top with a sprinkle of fresh oregano for an extra burst of flavor, and watch as everyone gathers around the table to savor this hearty, comforting meal you’ve created!
Make Ahead Options
Preparing Baked Chicken Cacciatore in advance is a fantastic way to save time during busy weeknights! You can season and sear the chicken up to 24 hours beforehand, then store it in the refrigerator to preserve its flavor. Additionally, chop your vegetables a day in advance and keep them in an airtight container to maintain their freshness. Simply combine the sautéed veggies and sauce ingredients whenever you’re ready to finish cooking. When it’s time to serve, reheat everything together in the Dutch oven until hot, bake for about 1 hour, and watch as your meal transforms into a warm, inviting feast—just as delicious as when made fresh!
Expert Tips for Baked Chicken Cacciatore
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Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh herbs and good-quality chicken make all the difference in your Baked Chicken Cacciatore.
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Searing is Key: Don’t skip the searing step! This locks in flavors, giving the chicken a delicious golden crust that enhances the dish’s overall taste.
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Avoid Overcooking: Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (74°C) to stay juicy and tender.
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Customization Potential: Feel free to mix it up! Adjust the vegetables and herbs based on your preferences to create a unique twist on the classic Baked Chicken Cacciatore.
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Leftover Love: If you have leftovers, cool the dish completely before refrigerating. Proper storage can keep it fresh for up to 3 days, making delightful meals for later!
Baked Chicken Cacciatore Variations
Bring your unique flair to this lovely dish with some delightful twists and substitutions.
- Turkey Swap: Use turkey legs or breasts instead of chicken for a lighter alternative.
- Mushroom Medley: Add a mix of sautéed mushrooms for an earthy flavor boost that complements the sauce beautifully.
- Spinach Surprise: Toss in a handful of fresh spinach just before serving for a pop of color and nutrients.
- Heat It Up: Introduce crushed red pepper flakes to spice things up—just a pinch can elevate the dish!
- Gluten-Free Option: Replace flour with cornstarch for thickening, ensuring everyone can enjoy this comforting meal.
- Herb Variations: Experiment with fresh basil or thyme in lieu of Italian seasoning for a fresh, fragrant taste.
- Olive Twist: Swap kalamata olives with sundried tomatoes to add a rich, tangy sweetness that tantalizes the palate.
- Pasta Surprise: Serve over your favorite pasta type—choose rotini or penne for great sauce hold, enhancing every bite!
Feel free to customize to your taste and have fun exploring! If you’re looking for other chicken inspirations, you might enjoy my Lazy Chicken Parmesan or try out these flavorful Teriyaki Chicken Tacos for a delightful culinary adventure.
How to Store and Freeze Baked Chicken Cacciatore
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the Baked Chicken Cacciatore cools completely before refrigerating to maintain its delicious flavors.
Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the oven.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Stir occasionally to ensure even heating without drying out the chicken.
Serving Suggestions: Pair reheated Baked Chicken Cacciatore with freshly cooked pasta, rice, or crusty bread to soak up that rich, savory sauce.
What to Serve with Baked Chicken Cacciatore?
As the comforting aroma of your Baked Chicken Cacciatore wafts through your kitchen, it’s time to think about the perfect accompaniments that will elevate your meal into a beautifully cohesive dining experience.
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Creamy Mashed Potatoes: The rich, buttery texture of mashed potatoes creates a delightful contrast with the tender chicken and savory sauce, soaking up every drop of flavor.
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Garlic Bread: Warm, crispy garlic bread is the perfect vessel for savoring the delicious sauce. Its crunchy exterior and soft interior invite you to indulge in every bite.
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Fresh Garden Salad: A light, refreshing salad with mixed greens, cherry tomatoes, and a zesty vinaigrette adds a crisp dimension to your meal, balancing the heartiness of the chicken.
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Roasted Vegetables: Seasoned with herbs and olive oil, roasted veggies like zucchini, bell peppers, and carrots bring an extra burst of flavors and textures, perfectly complementing the dish.
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Risotto: Creamy risotto infused with Parmesan cheese can be a luxurious pairing, offering a comforting starch that elevates your dinner experience.
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Sangria: A fruity red sangria complements the flavors of the Baked Chicken Cacciatore beautifully, adding a festive note to your meal while refreshing your palate.
Create a well-rounded feast with these delightful pairings, each contributing unique flavors and textures that complement the rustic charm of your Baked Chicken Cacciatore!
Baked Chicken Cacciatore Recipe FAQs
How do I choose the right chicken for Baked Chicken Cacciatore?
Absolutely! For the best flavor, opt for bone-in chicken pieces like thighs, breasts, and legs. Bone-in cuts add more depth and richness to the dish as they cook, while also helping to keep the meat juicy and tender.
How should I store leftovers from Baked Chicken Cacciatore?
After enjoying your meal, allow the Baked Chicken Cacciatore to cool completely. Then, transfer it into an airtight container and refrigerate it for up to 3 days. This ensures that the flavors remain intact, making it easy to enjoy again later!
Can I freeze Baked Chicken Cacciatore?
Very! Freezing is a great option for longer storage. After letting it cool, seal the Baked Chicken Cacciatore in a freezer-safe container or heavy-duty freezer bag, and it’ll be good for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat it in the oven or on the stovetop until warmed through.
What should I do if my sauce is too thin?
If your sauce turns out thinner than you’d like, don’t worry; it’s an easy fix! You can thicken it by creating a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir this mixture into the simmering sauce. Cook for a few more minutes until it reaches your desired thickness.
Are there any dietary considerations for Baked Chicken Cacciatore?
Definitely! This recipe can be made gluten-free by substituting cornstarch for any thickening elements. Just be sure to check your canned ingredients, like diced tomatoes and olives, for hidden gluten. If you’re serving children or pets, remember to keep the seasonings moderate, especially salt, as both can be sensitive to stronger flavors.
How long does Baked Chicken Cacciatore last in the fridge?
Leftovers will last for up to 3 days in the fridge when stored properly in an airtight container. Just be sure to consume them within that timeframe for the best quality and taste!
Savory Baked Chicken Cacciatore in Just One Hour
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, heat 2 tablespoons of avocado oil over medium-high heat. Season the chicken with salt and pepper, then sear for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
- Add the chopped green and red bell peppers, carrots, celery, and half a chopped red onion to the Dutch oven. Sauté for 2-3 minutes until softened. Add garlic and cook for an additional 2-3 minutes, stirring continuously.
- Pour in ¼ cup of pinot grigio to de-glaze the pot, scraping the bottom to lift any delicious brown bits. Simmer for 3-5 minutes.
- Stir in 1 tablespoon of Italian seasoning, 1 teaspoon oregano, and 1 teaspoon marjoram. Add chicken stock, diced tomatoes, and tomato paste, then mix well.
- Return the chicken to the pot, ensuring it is submerged in the sauce.
- Cover and transfer to the preheated oven. Bake for 1 hour.
- Remove the Dutch oven and stir in 1 cup of kalamata olives. Cover for another 2 minutes.
- Serve with rice, mashed potatoes, or pasta and enjoy!
