Go Back
+ servings
Chicken cacciatore in a cast iron skillet with a serving spoon
Print Pin
4 from 1 vote

Dump-and-Bake Chicken Cacciatore Recipe

Thanks to this Dump-and-Bake Chicken Cacciatore recipe, a healthy and easy dinner is on the table with just 10 minutes of prep!
Course Dinner
Cuisine Italian
Keyword baked chicken breast recipes, chicken cacciatore recipe, easy chicken breast recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 - 6 people
Calories 261.3kcal
Author Blair Lonergan


  • 2 lbs. boneless, skinless chicken breasts (or substitute with chicken thighs or chicken tenders)
  • 1 small sweet onion, diced
  • 1 small red or green bell pepper, seeded and diced
  • 1 (28 ounce) can crushed tomatoes
  • 8 ounces sliced mushrooms
  • 1 (6 ounce) can tomato paste
  • ¼ cup red wine
  • 2 tablespoons minced or grated fresh garlic
  • 2 tablespoons minced fresh rosemary (or 2 teaspoons dried rosemary)
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons Italian seasoning
  • 1 bay leaf
  • For serving: rustic bread, rice or cooked pasta


  • Preheat oven to 400 degrees. Spray a 9 x 13-inch baking dish with cooking spray, or use a large oven-proof skillet, Dutch oven or braiser.
  • Season chicken with salt and pepper on all sides, and place in prepared baking dish.
  • In a separate bowl, stir together remaining ingredients. Pour tomato mixture evenly over the chicken.
  • Bake, uncovered, for 40-45 minutes, or until the chicken reaches an internal temperature of 165 degrees. If using chicken tenders or boneless chicken thighs, decrease the baking time to about 25 minutes. Remove bay leaf; season the sauce with salt and pepper (to taste). Serve chicken and sauce with bread, rice or pasta, if desired.


  • Baking time will vary depending on the size and thickness of your chicken. I used three very large chicken breasts, which required about 45 minutes in the oven. The type of baking dish that you use can also impact the amount of time that your meat needs in the oven. For instance, meat cooks faster in a cast iron braiser (as shown in the photos), than it does in a glass or ceramic baking dish. As a result, baking time suggested is merely an estimate. To know exactly when your meat is done (and to avoid over-cooking or under-cooking the chicken), I highly recommend using a meat thermometer. You know that the chicken is perfectly cooked through when it reaches an internal temperature of 165 degrees F.
  • Substitute boneless, skinless chicken thighs or chicken breast tenderloins for the boneless, skinless chicken breasts. If using chicken thighs or tenderloins, decrease the baking time to about 25 minutes.
  • You can bake this easy chicken cacciatore recipe in a casserole dish, in a Dutch oven, or in a large oven-proof skillet.
  • Have leftovers? This chicken cacciatore recipe will last in the fridge for up to 3 days. To keep it fresh longer, you can freeze the extra chicken and sauce in a tightly-sealed container for up to 3 months.
  • Want to prep ahead? Place all of the raw ingredients in the dish, as instructed, cover and refrigerate overnight before baking. Alternatively, you can prepare all of the ingredients in a dish, wrap tightly, and freeze for up to 1 month before baking. Thaw in the refrigerator overnight, allow the dish to come to room temperature for about 30 minutes before baking, and then bake as instructed.
  • Don't want to use the red wine? You can substitute with beef broth or balsamic vinegar.


Serving: 1/6 of the chicken and sauce | Calories: 261.3kcal | Carbohydrates: 19.5g | Protein: 39.7g | Fat: 2.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 88mg | Sodium: 498.8mg | Potassium: 1259.7mg | Fiber: 4.8g | Sugar: 10.6g