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Baked Chicken Cacciatore
Baked Chicken Cacciatore featuring seared chicken over diced tomatoes and sauce, topped green peppers, mushrooms, and garlic for this incredible weeknight casserole!
Course Dinner
Cuisine American
Keyword recipe for baked chicken cacciatore
Prep Time 20 minutes minutes
Cook Time 2 hours hours
Servings 6 servings
Calories 239 kcal
6 skinless bone-in chicken thighs 2 tablespoons olive oil 1/2 cup diced onion 4 bell peppers sliced into strips 1 cup cherry tomatoes sliced in half 8 oz mushrooms sliced 6 cloves of garlic sliced 15 oz can tomato sauce 15 oz can diced tomatoes drained
In a stockpot, heat olive oil over medium high heat.
Pat chicken dry and place in pot to sear in juices (they will finish cooking in the oven).
Turn after 3-4 minutes or until browned.
Transfer chicken to a plate and set aside.
Add onion to stock pot and cook until translucent, stirring up the chicken bits with the onion at the bottom.
Add in the peppers, tomatoes, mushrooms, and garlic and cook for 5-7 minutes, or until vegetables are beginning to get soft.
In the mean time, pour tomato sauce and diced tomatoes into the bottom of a 9x13 baking dish.
Place chicken pieces on top.
Spread vegetables over the chicken.
Cover with foil, and bake at 300 degrees for 2 hours, or until chicken is done.
Allow casserole to rest for a few minutes before serving.
Calories: 239 kcal | Carbohydrates: 16 g | Protein: 24 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 97 mg | Sodium: 572 mg | Potassium: 991 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 3020 IU | Vitamin C: 121 mg | Calcium: 58 mg | Iron: 3 mg