Description
This Healthier Chicken Cacciatore recipe takes the classic Italian comfort food and transforms it into a lighter, nutritious meal by using thin-sliced chicken breast fillets that are baked instead of breaded and fried. Loaded with fresh vegetables, herbs, and a blend of cheeses, it’s a flavorful and satisfying dish perfect for a wholesome family dinner.
Ingredients
Scale
Chicken and Vegetables
- 1.75 pounds Thin-Sliced Chicken Breast Fillets (e.g., Foster Farms brand)
- 1 medium yellow onion, ½-inch dice
- 1 medium green bell pepper, ½-inch dice
- 1 medium red bell pepper, ½-inch dice
- 8 ounces button mushrooms, sliced
- 3 Roma tomatoes, deseeded and ½-inch dice
- 4 large garlic cloves, minced
Sauce and Seasoning
- 1 (15-ounce) can tomato sauce
- ¼ cup chicken broth or white wine
- 2 tablespoons minced fresh basil leaves (plus more for garnish)
- 1 tablespoon minced fresh oregano leaves
- 2 tablespoons capers, rinsed and drained
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Cheese and Pasta
- 2 cups shredded mozzarella cheese, divided
- ¼ cup freshly grated Parmesan cheese
- 1 pound pasta, cooked according to package instructions
Instructions
- Preheat and Prepare Chicken: Move the oven rack to the middle position and preheat the oven to 400°F (200°C). Lightly spray a 9×13-inch baking pan with olive oil. Arrange the thin-sliced chicken breast fillets in a single layer at the bottom of the pan.
- Mix the Sauce and Vegetables: In a large bowl, combine the tomato sauce, chicken broth or white wine, diced Roma tomatoes, diced yellow onion, green and red bell peppers, sliced mushrooms, minced garlic, fresh basil, capers, fresh oregano, salt, and freshly cracked black pepper. Stir gently until all ingredients are evenly mixed.
- Assemble the Dish: Spread the sauce and vegetable mixture evenly over the chicken breasts in the baking pan. Cover the pan tightly with aluminum foil.
- Bake Covered: Bake the covered dish in the preheated oven for 15 minutes to allow the chicken to cook through and the flavors to meld.
- Uncover and Add Cheese: After 15 minutes, remove the foil carefully. Sprinkle 1 cup of the shredded mozzarella cheese and all the grated Parmesan cheese evenly over the top. Return the pan to the oven.
- Bake Uncovered to Melt Cheese: Continue baking uncovered for an additional 20 minutes. During the last 5 minutes of baking, sprinkle the remaining 1 cup of mozzarella cheese on top to melt and brown slightly.
- Rest and Serve: Remove the pan from the oven and let the chicken cacciatore rest for about 5 minutes. Garnish with additional fresh basil leaves. Serve the baked chicken cacciatore hot over cooked pasta.
Notes
- Using thin-sliced chicken breast helps the chicken cook evenly and quickly without breading or frying.
- You can substitute chicken broth with white wine for a more authentic flavor.
- Make sure to deseed the tomatoes to prevent excess moisture diluting the sauce.
- For gluten-free options, use gluten-free pasta.
- Covering the dish with foil initially keeps the chicken moist during baking.
- Fresh herbs provide a bright, fresh flavor – adjust amounts based on your taste.
