Baked Chicken Cacciatore Recipes

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BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

Baked Chicken Cacciatore is a tasty easy weeknight dinner with chicken thighs baked in a thick homemade tomato sauce with garlic, bell peppers and celery.

Provided by Sabrina Snyder

Categories     Dinner

Time 1h

Number Of Ingredients 14

2 tablespoons olive oil (, divided)
6 chicken thighs (, bone in skin on)
1/2 green bell pepper (, thinly sliced)
1/2 red bell pepper (, thinly sliced)
1/2 yellow bell pepper (, thinly sliced)
2 stalks celery (, thinly sliced)
1/2 yellow onion (, thinly sliced)
3 cloves garlic (, minced)
1 cup white wine
15 ounces diced tomatoes
15 ounces crushed tomatoes
1 teaspoon Italian seasoning
1 1/2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Heat olive oil in a large sauce pan on medium-high heat.
  • Season chicken with salt and pepper and add to pan skin-side down, for 5-6 minutes.
  • Flip chicken and cook an additional 5-6 minutes.
  • Remove chicken from pan and place into a 9x13 baking dish.
  • Scatter the bell peppers, celery, onion and garlic around the chicken.
  • In a large bowl mix the wine, diced tomatoes, crushed tomatoes, Italian seasoning, salt and pepper until combined.
  • Pour the mixture over the chicken and vegetables.
  • Cover with aluminum foil and bake in the oven for 25-30 minutes.
  • Uncover and bake an additional 25-30 minutes.

Nutrition Facts : Calories 420 kcal, Carbohydrate 13 g, Protein 26 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 885 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

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

1 chicken, cut up
2 tablespoons olive oil
2 tablespoons flour
1 1/4 teaspoons salt, divided
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
12 ounces fresh mushrooms, sliced
1 large red pepper, cut into 1/2-inch wide strips
3/4 cup chopped onion
14 1/2 ounces Italian-style stewed tomatoes, canned
1/3 cup white wine
1 tablespoon chopped fresh flat-leaf parsley

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

BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

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

nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

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

ROASTED CHICKEN CACCIATORE



Roasted Chicken Cacciatore image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3 tablespoons tomato-vegetable juice, such as V8
1 teaspoon fennel seeds, toasted
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 clove garlic, peeled and smashed
One 3-pound chicken, cut into 6 pieces
3 cups diced bread
2 tablespoons olive oil, plus more to finish
1 1/2 cups freshly grated Parmesan
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1 tablespoon lemon juice (1 lemon)
1 small bulb fennel, thinly sliced

Steps:

  • For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
  • Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
  • Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
  • For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
  • Rest the chicken for 10 minutes and reserve all of the juices in the tray.
  • In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.

CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
  • Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
  • Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
  • Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
  • Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
  • Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
  • Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
  • Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

BAKED GARLIC CHICKEN CACCIATORE



Baked Garlic Chicken Cacciatore image

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

4 boneless skinless chicken breasts (cut each breast into 2 or 3 pieces)
1 onion, sliced
1/2 cup white wine
1 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, sliced
2 tablespoons olive oil
26 ounces pasta sauce
1 cup mozzarella cheese, shredded

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

MOM'S BAKED CHICKEN CACCIATORE



Mom's Baked Chicken Cacciatore image

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

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 green pepper, cut into strips
1 cup thinly sliced onions
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 cups penne rigate pasta, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 tsp. dried Italian seasoning
1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided

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

MY ITALIAN GRANDFATHER'S CHICKEN CACCIATORE



My Italian Grandfather's Chicken Cacciatore image

Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!

Provided by Mary Petnel

Categories     Chicken Cacciatore

Time 2h5m

Yield 4

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, or to taste
8 (8 ounce) chicken leg quarters with skin
1 large bell pepper, finely chopped
1 medium onion, finely chopped
1 stalk celery with leaves, finely chopped
1 medium carrot, finely chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed San Marzano tomatoes
1 cup red wine
1 tablespoon ground allspice
1 large bay leaf
⅛ teaspoon seasoning sauce (such as Maggi®)
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  • Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  • Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  • Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1092.6 calories, Carbohydrate 32.1 g, Cholesterol 376.9 mg, Fat 62.8 g, Fiber 7.6 g, Protein 88.7 g, SaturatedFat 16.6 g, Sodium 975.3 mg

CACCIATORE CHICKEN BREASTS



Cacciatore Chicken Breasts image

JoAnn McCauley of Dubuque, Iowa shares her version of traditional Chicken Cacciatore with this easy recipe. The tasty sauce and chicken can be served over rice or noodles. If you want to lower the sodium, use garlic powder instead of garlic salt.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1/2 medium onion, sliced and separated into rings
1/2 medium green pepper, sliced
1 tablespoon olive oil
2 boneless skinless chicken breast halves (5 ounces each)
3/4 cup canned stewed tomatoes
2 tablespoons white wine or chicken broth
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat until juices run clear, 4-5 minutes on each side. Remove and set aside., Add the tomatoes, wine, garlic salt, rosemary and pepper to the skillet. Stir in onion mixture and heat through. Serve with chicken.

Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 462mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

QUICK CHICKEN CACCIATORE



Quick Chicken Cacciatore image

Quick Chicken Cacciatore from Marcia Hostetter of Canton, New York is a colorful and flavorful fast-to-fix main dish. Serve it with a crisp lettuce and tomato salad topped with your favorite bottled dressing.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 medium green pepper, cut into strips
1 medium onion, sliced into rings
8 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/4 to 1/2 teaspoon dried basil
1/4 to 1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon garlic powder
Dash cayenne pepper
Cooked spaghetti or rice, optional

Steps:

  • In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender. Place the chicken breasts over the vegetables. , In a small bowl, combine tomato sauce, chilies and seasonings. Pour over the chicken; cover and simmer for 20 minutes or until a thermometer reads 170°. Serve with spaghetti or rice if desired.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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From allrecipes.com


OVEN BAKED CHICKEN CACCIATORE | DONAL SKEHAN | EAT LIVE GO
Season the chicken pieces all over before browning in the casserole on all sides. Transfer to a plate lined with kitchen paper. Preheat the oven to 180˚C/350°F/Gas Mark 4. Add little more olive oil to the pot and fry the onion, potatoes and pepper for 6-8 minutes until the onions are just tender. Add in the garlic, rosemary and thyme and fry ...
From donalskehan.com


CHICKEN CACCIATORE - THE COOKIE ROOKIE®
2021-09-01 Be sure to see the recipe card below for full ingredients & instructions! Season and flour the chicken and brown in a skillet. Saute the vegetables and stir in the tomatoes and seasonings. Add in the wine. Add the chicken back to the …
From thecookierookie.com


BIG BATCH BAKED CHICKEN CACCIATORE RECIPE | COOKING LIGHT
Step 1. Preheat oven to 400°F. Heat 2 tablespoons of the oil in a large skillet over high. Sprinkle chicken thighs with 1/2 teaspoon each of the salt and pepper. Place 4 of the chicken thighs, skin side down, in hot skillet; cook until skin is golden and crispy, about 5 minutes. Turn, and continue cooking 1 minute.
From cookinglight.com


CHICKEN TOMATO BAKE - THERESCIPES.INFO
Creamy Chicken and Tomato Bake (Keto and Whole30 ... top healthylittlepeach.com https://healthylittlepeach.com › creamy- chicken -and- tomato -bake-keto-and-whole30
From therecipes.info


ITALIAN CHICKEN THIGH RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


EASY OVEN BAKED CHICKEN CACCIATORE RECIPE - ROSEMARY & MAPLE
2022-02-05 Cover and transfer to a preheated oven at 375°F (190°C) for 40 minutes. Remove the lid and stir in black olives, parsley, and basil. Return to the oven for 15-20 minutes, uncovered, until the chicken is tender and falling off the bone and the sauce reduced.
From rosemaryandmaple.com


EASY CHICKEN CACCIATORE RECIPE - BUTTER WITH A SIDE OF BREAD
2019-05-30 Spray a 9x13 pan with cooking spray. Add all ingredients except for the cheeses to the pan. Stir to combine. Cover the entire pan tightly with foil that's been sprayed with cooking spray on the underside. The noodles have to cook, so you need the heat to stay trapped in the pan. Bake for 30 minutes at 400 degrees F.
From butterwithasideofbread.com


MOM'S CHICKEN CACCIATORE - THE STAY AT HOME CHEF
Brown chicken in the pan for 3 minutes per side, just until browned. Remove from skillet and set aside. Add onions, peppers, and mushrooms to pan and cook until softened, about 7 to 10 minutes, stirring occasionally. Add in tomato paste, garlic, Italian seasoning, and red pepper flakes and cook 1 to 2 minutes more.
From thestayathomechef.com


QUICK AND EASY CHICKEN CACCIATORE | MCCORMICK
INSTRUCTIONS. 1 Heat oil in large skillet on medium-high heat. Add chicken, onion, bell pepper, garlic salt and pepper; cook and stir 5 to 7 minutes. 2 Stir in tomatoes, tomato sauce, Italian seasoning and sugar. Reduce heat to low; cover and simmer 10 minutes. 3 Serve over cooked pasta and sprinkle with grated Parmesan cheese, if desired.
From mccormick.com


RACHAEL'S CHICKEN CACCIATORE RECIPE | RACHAEL RAY
Place rack at center oven and preheat to 350˚F. In a small pot over medium heat, simmer the dried mushrooms and the stock to reconstitute the mushrooms and flavor the stock. In a large Dutch oven with a lid, heat 3 tablespoons oil, 3 turns of the pan. Add 4 pieces of chicken at a time, patted dry and seasoned with salt and pepper.
From rachaelray.com


CHICKEN CACCIATORE - KRISTINE'S KITCHEN
2022-02-05 Instructions. Pat the chicken dry and season both sides of the chicken thighs with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or similar pot over medium-high heat. Once the pot is hot, add the chicken and brown on both sides, about 4 minutes per side.
From kristineskitchenblog.com


ONE DISH EASY CHICKEN CACCIATORE PASTA BAKE - SAVORY NOTHINGS
2015-05-28 Instructions. Preheat the oven to 360°F (180°C). Grease a very deep 7×11 inch casserole dish with the olive oil. (I used an 8×12 inch dish from IKEA). Place the chicken breasts at the bottom of the casserole dish and sprinkle with salt & pepper. Evenly top with the chopped peppers, onion and garlic.
From savorynothings.com


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