Home‎ > ‎

Easy Baked Chicken Cacciatore


  • 3 or 4 boneless chicken breasts, cubed
  • 2 T. olive oil
  • 2 T. all-purpose flour
  • 1 1/4 tsp. salt, divided
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • red bell pepper, cut in 1/2" wide strips
  • green bell pepper, cut in 1/2" wide strips
  • large onion, chopped
  • 1 (12 oz.) package fresh mushrooms, sliced
  • 1 (14.5 oz.) can Italian-style stewed tomatoes
  • 1/3 c. dry white wine
  • 1 T. chopped fresh parsley {optional}


  1. Heat oven to 400 degrees. Place olive oil in a large roasting pan; heat in pre-heated oven for 2 minutes.
  2. Combine flour, 1 teaspoon of the salt, oregano, and black pepper in a zip-top plastic bag; add cubed chicken and toss to coat. Place coated chicken in the hot oil in the roasting pan; roast for 20 minutes.
  3. Add onions, peppers, and mushrooms to the roasting pan; roast for an additional 20 minutes, stirring once.
  4. Use a spoon or knife to break up the tomatoes. Add tomatoes with the liquid, wine, and remaining 1/4 teaspoon salt to the roasting pan; roast 10 minutes more until heated through.
  5. Sprinkle with chopped parsley {optional}.  Serve with cooked linguine or spaghetti noodles.

Note:  If you don't have any white wine on hand or don't feel like opening up a bottle, substitute fresh lemon juice and chicken broth ~ squeeze the juice of 1/2 a lemon into a measuring cup and fill with chicken broth to equal 1/3 cup.


Source:  The Kitchen is My Playground