🍗 Oven-Baked Chicken Cacciatore Casserole
A hearty Italian-inspired casserole with tender chicken, tomatoes, peppers, onions, mushrooms, and herbs, all baked together until bubbling and flavorful.
🛒 Ingredients
2 lbs boneless, skinless chicken thighs or breasts, cut into large pieces
2 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
8 oz mushrooms, sliced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes, undrained
1 tsp Italian seasoning
1 tsp dried oregano
½ tsp dried basil
½ tsp paprika
1 tsp salt
½ tsp black pepper
½ cup chicken broth
½ cup sliced black olives, optional
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
👩🍳 Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season the chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, just until lightly browned. It does not need to be cooked through. Transfer to the baking dish.
In the same skillet, add the onion, bell peppers, and mushrooms. Cook for 5–6 minutes, until the vegetables begin to soften.
Add the garlic and cook for another 30–60 seconds.
Stir in the crushed tomatoes, diced tomatoes, chicken broth, oregano, basil, and olives if using. Simmer for 3–4 minutes.
Pour the sauce and vegetables over the chicken and spread everything evenly in the casserole dish.
Cover tightly with foil and bake for 30 minutes.
Remove the foil and sprinkle mozzarella and Parmesan over the top.
Return to the oven, uncovered, for another 10–15 minutes, until the cheese is melted, bubbling, and golden.
Check that the chicken reaches 165°F (74°C) in the thickest part.
Let the casserole rest for 5–10 minutes, then garnish with fresh parsley.
🍝 What to Serve With It
Serve over:
Spaghetti or linguine
Egg noodles
Rice
Mashed potatoes
Creamy polenta
Crusty garlic bread
