Chicken Catitori Bake
Dive into the bold, Mediterranean-inspired flavors of this Chicken Cacciatore Bake, a hearty one-dish wonder that’s as satisfying as it is simple to whip up. Tender, golden-seared chicken thighs are nestled in a rich, savory tomato sauce infused with garlic, herbs, and just the right kick of red pepper flakes. Vibrant bell peppers, earthy mushrooms, and tangy capers add layers of texture and zest to every bite. Baked to perfection in under an hour, this versatile dish can be served over pasta or rice for the ultimate comfort meal. Perfect for busy weeknights or casual entertaining, this recipe is a flavorful twist on a classic Italian favorite that the whole family will love!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large bell peppers, sliced (mix of red and green)
- 4 cloves garlic cloves, minced
- 2 cups mushrooms, sliced
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked pasta or rice (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then sauté the diced onion, bell peppers, and mushrooms for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and chicken broth, then add the oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Sprinkle the capers over the top, then transfer the skillet to the preheated oven.
Bake for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbling.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve over cooked pasta or rice, if desired.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.6 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
