This oven baked 4-ingredient chicken cacciatore casserole is the kind of practical family supper that earns a permanent spot in a recipe box. It has that old-fashioned, summer potluck feel with juicy chicken baked right in a rich tomato sauce with peppers and onions, and it comes together with very little fuss. Recipes like this became popular because they stretched simple pantry ingredients into something that smelled wonderful enough to bring people to the table before you even called them in.
Serve this casserole over hot spaghetti, buttered egg noodles, fluffy rice, or creamy mashed potatoes to catch every bit of the sauce. A crisp green salad, steamed green beans, or a loaf of warm Italian bread all fit right in, and if you are feeding a crowd, a simple fruit salad makes the meal feel extra special without adding much work.
Oven Baked 4-Ingredient Chicken Cacciatore Casserole
Servings: 6
Ingredients
6 bone-in, skin-on chicken thighs
2 green bell peppers, sliced
1 large yellow onion, sliced
2 jars (24 ounces each) spaghetti sauce
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch rectangular glass baking dish.
2. Spread the sliced bell peppers and onion evenly in the bottom of the baking dish.
3. Arrange the chicken thighs on top of the vegetables in a single layer.
4. Pour the spaghetti sauce evenly over the chicken, making sure each piece is well covered.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake 20 to 25 minutes more, until the chicken is very tender and cooked through and the sauce is bubbling around the edges.
6. Let the casserole rest for 5 to 10 minutes before serving, then spoon the sauce, peppers, onions, and chicken over your favorite side.
Variations & Tips
For boneless chicken: You can swap in boneless skinless chicken thighs if that is what you have on hand. Start checking a little earlier since they may cook faster, and keep them nestled in the sauce so they stay nice and tender.
For picky eaters: If your family is not big on visible peppers and onions, slice them very thin so they soften right into the sauce as the casserole bakes. You can also serve the chicken and sauce over noodles and spoon around the larger vegetable pieces for little ones.
For a richer flavor: A sprinkle of Italian seasoning, a clove of minced garlic, or a handful of sliced mushrooms can be added without changing the easy spirit of the recipe. Even though this is a 4-ingredient version, those little extras can make it taste like it simmered all day.
Make-ahead tip: Assemble the casserole a few hours ahead, cover, and refrigerate until dinnertime. If baking straight from the refrigerator, add a few extra minutes to the covered baking time so everything heats through evenly.
Serving tip: This dish tastes even better when the sauce has a few minutes to settle after baking. Keep some bread nearby for the table, because nobody will want to leave that sauce behind.