Home > Cook With Me > How to make baked chicken cacciatore

How to make baked chicken cacciatore

This post may contain affiliate links. Please read the disclosure to find out more.

easy baked chicken recipe
Baked Chicken Cacciatore © Tiana Templeman Image used with permission

Baked chicken cacciatore encapsulates some of the things I love most about Italian cuisine: it’s simple yet packed with flavour, uses readily available ingredients and it is easy to make.  And, like many Italian dishes, it has an interesting history and ingredients that have evolved over time. 

Chicken cacciatore is most commonly made with chicken these days but when the recipe first came into existence during the Renaissance, it was made with game meats like rabbit.

Cacciatore means “hunter” in Italian and the hearty dish was ideal for those who needed something filling to eat as they roamed Italy’s forests in search of animals that could be killed and sold.

Chicken cacciatore was easy to cook in a pot over a fire and seasoned with local herbs such as parsley and oregano, so it was also cheap to make.  

It’s unlikely the dish originally contained tomatoes as these arrived in Italy from the New World much later, but it has evolved to include them over time.

However, it’s not unusual to find a traditional chicken cacciatore when you’re travelling through Italy, perhaps cooked with wine rather than tomatoes, game meat like rabbit or boar, or salami which is popular in southern Italy. 

There are lots of different ways to cook chicken cacciatore but this baked version is one of my favourites as it’s quick and easy, plus there’s no wine in it so the whole family can enjoy it. Red wine chicken cacciatore will no doubt be seen on the table in our house when our son turns 18 next year. 

Baked Chicken Cacciatore_ tiana Templeman
©Tiana Templeman Image used with permission

INGREDIENTS

  • 2x 400g cans of tinned tomatoes, drained well
  • 2 tablespoons of tomato paste
  • 110g (2/3 cup) pitted kalamata olives
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 small red onions, cut into wedges
  • 2 potatoes, each cut into 6 wedges or use whole if small
  • 2 tablespoons of olive oil
  • 4 x 180g chicken breasts
  • Crusty baguette (optional), to serve

METHOD

1. Preheat oven to 180 degrees Celsius. Place tomatoes, tomato paste, olives and half the parsley in a large ovenproof dish, and stir to combine. Evenly place the onions and potatoes in the tomato mixture. Season with salt and pepper. Put on the lid and bake for 20 minutes.

2. Meanwhile, heat oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden. Place chicken on top of vegetables in dish, then bake for a further 15 minutes or until the chicken is cooked through and vegetables are tender. 

3. Remove from the oven and check the sauce isn’t too watery. If so, remove the lid and bake for a further 10 to 15 minutes. 

4. Remove from oven and stand covered for 5 minutes.

5. Divide among plates, then scatter over remaining parsley. Serve with a crusty baguette, if desired.

Baked Chicken Cacciatore_ tiana Templeman

Baked Chicken Cacciatore

Yield: 4
Prep Time: 15 minutes
Cook Time: 32 minutes
Additional Time: 5 minutes
Total Time: 52 minutes

This baked chicken cacciatore is a simple and easy recipe to make at home. It's perfect for a busy week night or a weekend where you don't want to spend too much time in the kitchen. Chicken recipes | Chicken cacciatore in the oven | Simple chicken recipes | simple chicken cacciatore |One pot chicken

Ingredients

  • 2x 400g cans Ardmona Rich & Thick Chopped Tomatoes with basil & garlic (see note)
  • 110g (2/3 cup) pitted kalamata olives
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 small red onions, cut into wedges
  • 2 potatoes, each cut into 6 wedges or use whole if small
  • 80ml (1/3 cup) olive oil
  • 4 x 180g chicken breasts
  • Crusty baguette (optional), to serve

Instructions

    1. Preheat oven to 180C fan-forced. Place tomatoes, olives and half the parsley in a large ovenproof dish, and stir to combine. Evenly place onions, carrots and potatoes on top of tomato mixture, then drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 20 minutes.
    2. Meanwhile, heat remaining 2 tablespoons oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden. Place chicken on top of vegetables in dish, then bake for a further 12 minutes or until chicken is cooked through and vegetables are tender. Remove from oven and stand for 5 minutes.
    3. Divide among plates, then scatter over remaining parsley. Serve with crusty baguette, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 668Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 649mgCarbohydrates: 68gFiber: 6gSugar: 9gProtein: 69g

Did you make this recipe?

We'd love for you to share it and show us how you went. Mention @beerandcroissants or tag #beerandcroissants

easy-baked-chicken-cacciatore-PIN
ABOUT THE AUTHOR – TIANA TEMPLEMAN

Dr Tiana Templeman is a Brisbane-based travel writer who loves eating her way around Italy. She believes too much gelato is never enough. 
Tiana is also the owner of travel website The Travel Temple

Leave a Comment

Your email address will not be published.

Skip to Recipe
Scroll to Top