Simple Chicken Cacciatore

Simple Chicken Cacciatore

rs18 1

"A delicious mouth-watering chicken recipe. So easy and works every time. (From my friend Sondra R.) You can adjust seasonings to taste and cooking time according to your oven."

Ingredients 2 h 15 m {{adjustedServings}} servings 459 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1367 mg
  • 55%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange chicken pieces in a baking dish in a flat layer.
  3. Stir ketchup, bell pepper, onion, water, oil, vinegar, salt, garlic powder, and black pepper together in a bowl; pour evenly over chicken pieces to coat.
  4. Bake the chicken, basting occasionally, in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Tips & Tricks
Easy Italian Chicken II

Discover a terrific shortcut to flavorful Italian-inspired baked chicken breasts.

Oven BBQ Chicken Drumsticks

Baked chicken with homemade BBQ sauce.

Rate recipe

Your rating


Reviews 3

  1. 3 Ratings


My family seriously loved this recipe. I did make a short cut with the chicken due to my whole birds not thawing in time for when I was needing them. I doubled the batch (was feeding 8 people) and used a huge family size pack of chicken breasts (about 4.5lbs worth). Used very large red and green bell peppers for color and contrast. Sliced them verses diced purposely because I have a few in my family that doesn't like them (easier to spot and pull out). Then I mixed all ingredients together in a sprayed casserole dish and followed through with the baking process and occasionally stirred for even doneness. It made quite a bit of sauce. Which was fine, because each could adjust the amount of sauce they wanted on their plates with the choice of pasta or rice. Any leftover sauce will be poured over rice. However, there was no ketchup-y taste at all. I feel that the flavor was really good because of the vinegar, onions & bell peppers. Will totally make again. And for my non-loving cooked peppers and onion hubby, he totally enjoyed them. And that was a shocker!

Diana Mc

I thought this recipe was ok. It taste like a sweet and sour sauce a little. I subbed boneless skinless chicken and yellow peppers.


OMG this was from scratch and I loved it!!!I cut it in 1/2 with the ingreds and still turned out great...It smelt so good when it was in the oven...Thanks its a keeper!!!