This Oven-Baked 4-Ingredient Chicken Cacciatore Casserole combines bone-in chicken, green bell pepper, crushed tomatoes, and Italian dressing mix in a hearty, saucy dinner. The chicken bakes nestled in the tomato sauce while the pepper softens and flavors the dish.
What You’ll Need
- Bone-in chicken. Use 2–2½ pounds of thighs and drumsticks, skin-on or skinless. Arrange the pieces in one layer for even cooking.
- Green bell pepper. One large pepper, sliced into thin strips, adds a savory vegetable layer to the tomato sauce.
- Crushed tomatoes or tomato puree. A 28-ounce can provides plenty of sauce. Crushed tomatoes give a more textured finish, while puree makes a smoother sauce.
- Dry Italian salad dressing mix. One packet seasons the sauce. Use the dry mix directly from the packet.
How to Assemble the Casserole
Heat the oven to 375°F. Choose an oven-safe baking dish large enough to hold the chicken in a single layer with room for the sauce. Lightly grease it if desired.
Pat the chicken dry and arrange it meaty side up. Scatter the sliced pepper over and around the pieces, tucking some strips into the spaces between them.
Stir the tomatoes and dry dressing mix together in a separate bowl. Taste the sauce before it touches the raw chicken and adjust the seasoning if needed. Pour it evenly over the chicken and peppers.
How Long to Bake Chicken Cacciatore Casserole
Cover the dish tightly with foil and bake for 45 minutes. Carefully uncover, spoon sauce over the chicken, and continue baking for 20–30 minutes, until the chicken reaches at least 165°F in the thickest part without touching bone.
The sauce should be bubbling and the peppers tender. Larger chicken pieces may need additional time. Rest the casserole for 5–10 minutes before serving.
Tips for a Flavorful Tomato Sauce
Stir the dressing mix thoroughly into the tomatoes so the seasoning is distributed throughout the sauce. Because seasoning packets vary in saltiness, taste before adding optional salt.
The uncovered baking stage allows some moisture to evaporate. If the finished sauce is thinner than you prefer, transfer some to a saucepan and simmer briefly, stirring occasionally, until it reaches your preferred consistency.
What to Serve with Chicken Cacciatore
Spoon the chicken, peppers, and sauce over spaghetti, egg noodles, rice, or creamy polenta. A green salad or steamed vegetables makes an easy accompaniment, and crusty bread is useful for scooping up extra sauce.
Frequently Asked Questions
Should I use skin-on or skinless chicken?
Either works. Skinless pieces are convenient for serving directly in the sauce. Skin-on pieces add richness, though the skin will soften where it is covered by sauce.
Can I use a red bell pepper?
Yes. Substitute one large red bell pepper for a slightly sweeter flavor.
Do I prepare the Italian dressing first?
Add the dry seasoning directly to the tomatoes. The oil, vinegar, and water listed on the dressing packet are unnecessary for this recipe.
Can I use boneless chicken?
Yes, but the cooking time will change. Begin checking earlier and use the internal temperature to determine when the chicken is done.
Oven-Baked 4-Ingredient Chicken Cacciatore Casserole Recipe Card
Bone-in chicken baked with green bell pepper in a seasoned tomato sauce.
- Prep time — About 15 minutes
- Cook time — 65–75 minutes
- Rest time — 5–10 minutes
- Total time — About 1 hour 25 minutes to 1 hour 40 minutes
- Servings — 4–6
Ingredients
- 2–2½ pounds bone-in chicken thighs and drumsticks, skin-on or skinless
- 1 large green bell pepper, seeded and thinly sliced
- 1 can (28 ounces) crushed tomatoes or tomato puree
- 1 packet (0.7–1 ounce) dry Italian salad dressing mix
- Optional — 1 tablespoon olive oil or softened butter for greasing
- Optional — Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an oven-safe baking dish large enough to hold the chicken in a single layer, if desired.
- Pat the chicken dry and arrange it meaty side up in the dish. Scatter the sliced bell pepper over and around the pieces.
- In a bowl, stir together the crushed tomatoes and dry Italian dressing mix. Taste before adding to the chicken and season with optional salt and pepper if needed.
- Pour the sauce evenly over the chicken and peppers, spreading it gently to coat.
- Cover tightly with foil and bake for 45 minutes.
- Carefully remove the foil and spoon sauce over the chicken. Bake uncovered for another 20–30 minutes, or until the chicken reaches at least 165°F (74°C) in the thickest part without touching bone. Allow additional time if needed.
- Let rest for 5–10 minutes. Serve the chicken and peppers with plenty of sauce over pasta, rice, or noodles.
Recipe Notes
- Use the Italian dressing mix dry, directly from the packet.
- Check seasoning before adding extra salt, as dressing mixes vary.
- Cooking time depends on the size of the chicken pieces. Check each large piece for doneness.
- Prep and total times are estimates.