Best Baked Chicken Cacciatore Recipes
BAKED CHICKEN CACCIATORE
This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.
Provided by Christina
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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).
Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g
GLUTEN-FREE BAKED CHICKEN CACCIATORE
When I learned that I was gluten intolerant, I had to adjust many of my recipes to meet my own dietary needs. With a few changes to my mother's original baked chicken cacciatore recipe, I was able to enjoy this childhood favorite food. Serve with pasta or polenta.
Provided by Veronica
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Cook chicken until lightly browned on each side, 5 to 7 minutes total. Remove from the skillet and arrange on the bottom of a 9x13-inch clear glass baking dish. Place mushrooms on top and set aside.
- Place bell peppers, onion, and garlic in the same skillet and cook over medium heat until onions are translucent, adding more oil if necessary, about 5 minutes. Stir in tomato sauce, wine, brown sugar, basil, and oregano. Reduce heat and let simmer for at least 1 hour. Season with salt and pepper. Pour sauce over chicken and mushrooms.
- Bake in the preheated oven for 35 minutes. Remove from the oven and arrange mozzarella slices on top. Continue to bake until bubbly, about 10 minutes more.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 18.5 g, Cholesterol 80.2 mg, Fat 17.1 g, Fiber 3.7 g, Protein 33.7 g, SaturatedFat 9.5 g, Sodium 1412.1 mg, Sugar 11.6 g
BAKED CHICKEN CACCIATORE
All the traditional ingredients of everybody's favorite Italian chicken dish--but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce. From Ladie's Home Journal.
Provided by lazyme
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F
- Remove skin from all chicken pieces except wings; trim any visible fat.
- Cut chicken breasts crosswise in half.
- Heat oil in large roasting pan in oven 2 minutes.
- Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
- Arrange chicken in hot oil in roasting pan; roast 20 minutes.
- Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
- Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
- Roast 10 minutes longer until chicken is cooked through.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 409.6, Fat 24.6, SaturatedFat 5.9, Cholesterol 85, Sodium 1070.6, Carbohydrate 19.2, Fiber 3.7, Sugar 9.1, Protein 26.1
MOM'S BAKED CHICKEN CACCIATORE
Mom does know best. Especially when it comes to turning boneless chicken thighs into a cacciatore-style baked dish that can please a crowd.
Provided by My Food and Family
Categories Home
Time 50m
Yield 10 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add chicken, peppers, onions and mushrooms; cook and stir 5 min. or until chicken is done, adding garlic for the last minute.
- Add pasta, pasta sauce, Italian seasoning, 1 cup shredded cheese and 6 Tbsp. Parmesan; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheeses; cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
BAKED GARLIC CHICKEN CACCIATORE
The garlic smell through the house while the chicken is baking is to die for! Would be good served with some crusty bread or garlic bread.
Provided by thepurpleturtle
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 400 degrees.
- lightly spray a casserole dish with non-stick spray. Place onion evenly in bottom of the casserole dish and then place the chicken on top of the onions.
- Pour the wine over everything.
- sprinkle the italian seasoning, salt and pepper all over the chicken and then lay the sliced garlic evenly on top of the chicken and drizzle with the olive oil.
- Bake uncovered for 25 minutes (cover the dish if garlic looks like it might start to burn).
- Pour the pasta sauce over the chicken and top with the mozzarella cheese. Cover, reduce heat to 350 degrees and bake for another 30 minutes.
- Serve with spaghettini noodles and top with parmesan cheese if desired.
Nutrition Facts : Calories 333.9, Fat 14.5, SaturatedFat 4.5, Cholesterol 67.9, Sodium 878.2, Carbohydrate 22.7, Fiber 4, Sugar 13.5, Protein 23.7
BAKED CHICKEN CACCIATORE
This recipe has all of the traditional ingredients of everybody's favorite Italian chicken dish - but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400F.
- 2. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.
- 3. Heat oil in large roasting pan in oven 2 minutes.
- 4. Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
- 5. Arrange chicken in hot oil in roasting pan; roast 20 minutes.
- 6. Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
- 7. Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
- 8. Roast 10 minutes longer until chicken is cooked through.
- 9. Sprinkle with chopped parsley.
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