Baked chicken cacciatore combines savory, tender chicken thighs with a rich tomato-based sauce that’s brimming with onions, garlic, and mushrooms. This dish is a weeknight dinner hero—it’s approachable yet feels luxurious enough for a special occasion. Best of all, it’s oven-baked, meaning less active stovetop time and more hands-off cooking!
If you’re a fan of slow-roasted flavors, this easy baked chicken cacciatore recipe delivers all the cozy vibes without complicating your evening. Pair it with pasta, crusty bread, or even a simple green salad for a complete, flavorful meal your whole family will love.
The Inspiration for This Baked Chicken Cacciatore
I developed this recipe because I’ve always loved the hearty, comforting dishes Italian cooking offers. The first time I tried homemade chicken cacciatore with wine was during culinary school. We prepared it in the traditional style, slow-simmered on the stove, and the flavors were unforgettable—the juicy chicken and the earthy mushroom.
Since then, I’ve worked to perfect a streamlined formula that doesn’t skimp on those restaurant-level flavors.
This chicken cacciatore oven recipe lets the oven do the hard work, while quick pre-cooking techniques like browning the chicken and sautéing vegetables ensure maximum flavor. Whether it’s for a busy Tuesday or Sunday dinner with friends, this recipe is one of my favorite go-tos.
Baked Chicken Cacciatore Ingredients
Here’s everything you’ll need for this delicious dish:
- Nonstick cooking spray
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 6 (4-ounce) skinless, bone-in chicken thighs
- 2 tablespoons olive oil, plus more if needed
- 2 small onions, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced fresh mushrooms
- 1/2 cup red wine (or more, if needed)
- 1 (14.5-ounce) can stewed tomatoes with juice
- 1 (8-ounce) can tomato sauce
How to Make Baked Chicken Cacciatore
- Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9×13-inch baking dish with cooking spray.
- In a shallow bowl, mix flour, 1/4 teaspoon salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown on both sides, about 4-5 minutes per side. Transfer to the prepared baking dish.
- In the same skillet, add the chopped onions and minced garlic. Sauté over medium heat until softened and fragrant, about 5 minutes.
- Stir in the sliced mushrooms and cook for another 5 minutes, adding a little more olive oil if needed, until the mushrooms are tender.
- Stir in the stewed tomatoes with their juice, tomato sauce, and the remaining 1/4 teaspoon salt. Simmer the mixture for 1-2 minutes.
- Pour the tomato mixture over the chicken thighs in the baking dish, ensuring all the chicken is coated. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C). Serve hot with your favorite sides!
My Chef Tips for the Best Baked Chicken Cacciatore
- Be generous with the browning: Browning the chicken and veggies creates a depth of flavor that elevates the dish.
- Storage and reheating: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
- Serve it your way: This dish pairs beautifully with pasta, creamy polenta, or crusty bread.
- Customizing the protein: Try using a mix of chicken thighs and drumsticks for variety.
- Make-ahead tip: Prep and brown the chicken and sauce components a day ahead. Store separately, then combine and bake when ready to serve.
Baked Chicken Cacciatore FAQs
What sides go best with baked chicken cacciatore?
Great sides include pasta, rice, creamy polenta, or fresh crusty bread for soaking up the sauce.
Can I make this healthy chicken cacciatore with mushrooms low-carb?
Yes! Skip the dredging step or use almond flour as a substitute for a keto-friendly version. Pair with cauliflower rice for a low-carb side.
What vegetables can I add to baked chicken cacciatore?
Bell peppers, zucchini, or even olives are great additions to this dish for extra flavor and color.
Is baked chicken cacciatore freezer-friendly?
Yes! Cool the dish completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Time to Try This Baked Chicken Cacciatore
Whether you’re craving a cozy family dinner or planning a flavorful meal for friends, this baked chicken cacciatore delivers every time. It’s approachable, packed with rich Italian flavors, and wonderfully versatile. I can’t wait to hear what you think—leave a comment below with your favorite way to serve it. Don’t forget to tag your creations on social media so I can celebrate your success!
Baked Chicken Cacciatore
Ingredients
- Nonstick cooking spray nonstick cooking spray
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 6 (4-ounce) skinless, bone-in chicken thighs
- 2 tablespoons olive oil, plus more if needed
- 2 small onions, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced fresh mushrooms
- 1/2 cup red wine (or more, if needed)
- 1 (14.5-ounce) can stewed tomatoes with juice
- 1 (8-ounce) can tomato sauce
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- In a shallow bowl, mix flour, 1/4 teaspoon salt, pepper, and garlic powder. Dredge each chicken thigh in the flour mixture, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden brown on both sides, about 4-5 minutes per side. Transfer to the prepared baking dish.
- In the same skillet, add the chopped onions and minced garlic. Sauté over medium heat until softened and fragrant, about 5 minutes.
- Stir in the sliced mushrooms and cook for another 5 minutes, adding a little more olive oil if needed, until the mushrooms are tender.
- Pour in the 1/2 cup red wine and deglaze the skillet, scraping up any browned bits from the bottom. Cook until the wine reduces slightly, about 5 minutes.
- Stir in the stewed tomatoes with their juice, tomato sauce, and the remaining 1/4 teaspoon salt. Simmer the mixture for 1-2 minutes. If the sauce feels too thick, add extra wine as needed.
- Pour the tomato mixture over the chicken thighs in the baking dish, ensuring all the chicken is coated. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C). Serve hot with your favorite sides!
