Baked Chicken Cacciatore


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Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers – this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there’s only one dish to wash!

Chicken Cacciatore

Chicken cacciatore is a classic Italian meal that you’re going to love! It’s hearty, comforting, and super yummy! The chicken comes with lots of gorgeous sauce that you can spoon over mashed potatoes or rice, toss with spaghetti, or swipe up with a piece of rustic bread!

There are as many cacciatore recipes as there are cooks! Some add mushrooms, some add carrots, others like to add olives. I’ve studied several dozen authentic Italian chicken cacciatore recipes and yet, each of them was different!

I like my chicken cacciatore simple – with fresh herbs, bell pepper, capers, tomatoes, dry red wine, broth, and chicken.

It’s easy to make and absolutely delicious!

Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

Baked Chicken Cacciatore

Classic chicken cacciatore is stewed rather than bake.

But for me, the baked version is the tastiest:

  • The chicken has ultra-crispy skin.
  • The meat is so juicy!
  • The flavors melt perfectly.
  • It is unbelievably delicious!

Baked chicken cacciatore is a one-pan dish if you have a large oven-proof skillet. But don’t worry if you don’t have it – simply transfer everything to a baking/casserole dish and bake. I did it! Although I have a large cast-iron skillet, my electric oven is too small.

Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

What you need and how to make it

Your ingredients checklist:

  • Chicken – bone-in, skin-on pieces are the best.
  • Capers
  • Red bell pepper
  • Tomato puree or crushed tomatoes
  • Dry red wine
  • Chicken broth
  • Fresh herbs – basil and thyme.
  • Salt and pepper
  • Fresh parsley to garnish (optional)

How to make chicken cacciatore?

If you made this Easy Peruvian Chicken Stew, you’ll find that these two dishes are super similar when it comes to the cooking method!

  • You start with browning the chicken – the fat from the chicken skin will give the flavor to the sauce. When browned, remove the chicken from the pan/pot.
  • Then, you cook onions, garlic, and bell pepper until soft. Usually, 5 minutes is enough.
  • Now, it’s time to add wine, broth, tomatoes, capers, herbs, and seasoning. Simmer energetically for 5 minutes and taste!
  • Transfer the sauce into the baking dish, place chicken on top. (If you’re using an oven-proof pan, you just need to place the chicken on top).
  • Bake for 50 minutes, up to one hour.
  • Serve!
Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

How to serve baked chicken cacciatore?

The best part about this chicken cacciatore recipe is that you can serve the chicken however you like! Bread, pasta, rice, potatoes… – choose what you like the most!

I served my chicken with quinoa and the leftover sauce with the pasta the next day. It was amazing!

Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

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AuthorEwaCategory, , DifficultyIntermediate

Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 4 Large chicken thighs (or mix of chicken thighs and drumsticks)
 1 Red bell pepper
 1 cup Passata (tomato puree) or crushed tomatoes
 ¾ cup Chicken broth
 ¾ cup Dry red wine
 1 Onion
 3 Garlic cloves (minced)
 2 tbsp Capers
 3 Fresh thyme springs
 A small handful of fresh basil leaves
 Salt and pepper
 Olive oil

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with salt and pepper.

3

Heat a large oven-proof pan (if you have, if not any large pot/pan) with a little bit of oil over medium heat. Brown chicken both sides and remove from the pan.

4

In the meantime, chop the onion and bell pepper, mince the garlic.

5

To the same pan, add chopped onion, bell pepper, and minced garlic. Cook for a few minutes until soft, stirring often.

6

Add broth, wine, tomatoes, capers, herbs, salt, and pepper.

7

Bring to boil and simmer for 5 minutes. Taste and adjust seasoning if needed.

8

Transfer chicken back to the pan, skin up.

9

Place the pan in the oven (or transfer everything to the baking dish). Bake for 60 minutes.

10

Serve!

Ingredients

 4 Large chicken thighs (or mix of chicken thighs and drumsticks)
 1 Red bell pepper
 1 cup Passata (tomato puree) or crushed tomatoes
 ¾ cup Chicken broth
 ¾ cup Dry red wine
 1 Onion
 3 Garlic cloves (minced)
 2 tbsp Capers
 3 Fresh thyme springs
 A small handful of fresh basil leaves
 Salt and pepper
 Olive oil

Directions

1

Preheat the oven to 180 Celsius degrees.

2

Season the chicken with salt and pepper.

3

Heat a large oven-proof pan (if you have, if not any large pot/pan) with a little bit of oil over medium heat. Brown chicken both sides and remove from the pan.

4

In the meantime, chop the onion and bell pepper, mince the garlic.

5

To the same pan, add chopped onion, bell pepper, and minced garlic. Cook for a few minutes until soft, stirring often.

6

Add broth, wine, tomatoes, capers, herbs, salt, and pepper.

7

Bring to boil and simmer for 5 minutes. Taste and adjust seasoning if needed.

8

Transfer chicken back to the pan, skin up.

9

Place the pan in the oven (or transfer everything to the baking dish). Bake for 60 minutes.

10

Serve!

Baked Chicken Cacciatore

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Crispy skin, juicy chicken, delicious tomato sauce with bell pepper and capers - this baked chicken cacciatore is a must-try! The flavors blend perfectly as the chicken bakes in the sauce, plus there's only one dish to wash!

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9 Comments

  1. Claudia Lamascolo 25 September 2019 at 11:43

    Hi there visiting from the Thursday link party and this is brilliant to bake the cacciatore I am in love with the idea and recipe Ciao Claudia

    Reply
  2. Penny Struebig 26 September 2019 at 23:36

    Yum! This looks delicious! Thanks for sharing on Thinking Out Loud Thursday.

    Reply
    1. Ewa 1 October 2019 at 07:46

      Thanks Penny!

      Reply
    1. Ewa 1 October 2019 at 07:45

      Thank you Shelbee 😀

      Reply
  3. sEvenbites 1 October 2019 at 04:09

    My spouse and I absolutely love your blog and find a lot of your post’s to be just what I’m looking for.
    can you offer guest writers to write content to suit your needs?
    I wouldn’t mind publishing a post or elaborating on some of
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    Reply
    1. Ewa 1 October 2019 at 07:42

      Thank you!

      Reply
  4. liz 3 October 2019 at 17:10

    This sounds sooo delicious! Thank you for sharing on Homestead Blog Hop! 🙂

    Reply

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