This oven baked 3-ingredient chicken cacciatore casserole is exactly the kind of dependable dinner that earns a permanent spot in a family recipe box. It has that simple, old-school magic where a few pantry and fridge staples turn into something that tastes like it cooked all afternoon, and it is especially perfect when you want a cozy meal without juggling a long ingredient list after work. The tomato-rich sauce, tender chicken, and softened peppers and onions give it that classic cacciatore feel, and it always reminds me of those practical family recipes that showed up every fall when tomatoes were at their best.
Serve this casserole over buttered egg noodles, mashed potatoes, rice, or thick slices of crusty bread to catch every bit of sauce. If you want to round it out, a simple green salad, roasted green beans, or steamed broccoli work really well on the side, and a sprinkle of grated Parmesan at the table is never a bad idea.
Oven Baked 3-Ingredient Chicken Cacciatore Casserole
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in, skin-on chicken pieces
Directions
1. Preheat the oven to 350°F and lightly grease a deep 9x13-inch baking dish or similar casserole dish.
2. Spread the sliced bell pepper and onion across the bottom of the dish, then spoon the stewed tomatoes with their juices over the top.
3. Nestle the chicken pieces into the tomato mixture, turning them once so they are lightly coated.
4. Cover tightly with foil and bake for 45 minutes. Uncover and continue baking for 25 to 35 minutes more, or until the chicken is very tender and cooked through and the vegetables have softened into the sauce.
5. Let the casserole rest for 5 to 10 minutes before serving, then spoon the sauce and vegetables over each piece of chicken.
Variations & Tips
Use boneless chicken: Boneless skinless thighs work beautifully here if you want easier serving and a slightly shorter cooking time. Start checking for doneness about 15 minutes earlier.
Boost the flavor: Even though this is a true 3-ingredient casserole, a pinch of salt, black pepper, dried oregano, or a little garlic powder can make it taste even more like a classic stovetop cacciatore if you have them on hand.
Make it meal-prep friendly: You can assemble the casserole earlier in the day, cover it, and refrigerate it until dinnertime. When baking straight from the fridge, add about 10 extra minutes to the covered bake time.
Choose the best baking dish: A deep ceramic or glass casserole dish works best because the tomatoes release plenty of juices as the chicken bakes. If your dish is shallow, set it on a sheet pan just in case it bubbles over.
Serve it different ways: Leftover chicken and sauce are great spooned over polenta, tucked into toasted rolls, or shredded and tossed with pasta for a second-night dinner that feels completely different.
