Easy Sheet Pan Chicken Cacciatore

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Easy Sheet Pan Chicken Cacciatore

Made With


Step 1
You don’t need to spend an entire afternoon simmering tomato sauce to get all the classic Italian flavors of chicken cacciatore— using this easy chicken cacciatore recipe, you can do it in under an hour on a single sheet pan. Roasted chicken, bell peppers, onion, garlic, and mushrooms are tossed with Farmers’ Market Marinara for the freshest tomato flavor (and no added sugar), and, if you prefer, some wine for an authentic Italian experience. In three simple steps, this recipe for Easy Sheet Pan Chicken Cacciatore makes a mouthwatering, crowd-pleasing weeknight meal that works equally well served with pasta, crusty bread, or potatoes.
Step 2
Heat the oven to 425°F. While the oven is heating, place the chicken on one half of a rimmed baking sheet. Place the peppers, onion and garlic on the other half of the baking sheet. Season the chicken and vegetables with the Italian seasoning, salt and pepper and drizzle with the oil.
Step 3
Bake for 20 minutes. Remove the baking sheet from the oven. Mix the sauce and wine (or more sauce, if desired). Add the sauce mixture and mushrooms to the baking sheet and toss to coat.
Step 4
Bake for 15 minutes or until the chicken is done. Stir before serving.
Step 5
Serving Suggestion: Serve the cacciatore with hot cooked pasta, potatoes or crusty bread.
Step 6
For a heartier dish, add 8 ounces small red potatoes, cut in quarters, to the peppers and onions before baking.
1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
2 medium green peppers, cut into 1-inch thick strips (about 2 cups)
1 medium onion, cut in half and sliced (about 1/2 cup)
3 cloves garlic, sliced
1 teaspoon Italian seasoning
1 tablespoon olive oil
1/2 of a 23.5-ounce jar Prego® Farmers' Market Classic Marinara Sauce (about 1 1/4 cups)
1/2 cup dry white wine (optional and can be replaced with additional sauce)
1 cup sliced mushrooms (about 3 ounces)

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