This simple Italian dish is packed with chicken and loads of vegetables and herbs for a satisfying one pot meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.

  • Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.

  • Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.

  • Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

I eyeball every ingredient and add liquid (chicken stock or sherry) to the cooking vegetables if they look dry during cooking.

I use my cast-iron dutch oven but this can also be made in a slow cooker if you choose.

I usually serve this over buttered egg noodles with Parmesan.

Nutrition Facts

271 calories; 10.7 g total fat; 47 mg cholesterol; 1186 mg sodium. 26.7 g carbohydrates; 19.1 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2017
I have never made chicken cassiatore before so I poured over many recipes before choosing one. I am so glad I chose this one. It is delicious! My husband had seconds. The only thing I did was add a third tablespoon of Sherry wine (not cooking sherry). I also added more garlic because we love garlic. Other than that made it just as recipe was written. Thanks for such a good recipe. Read More
(3)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2017
I have never made chicken cassiatore before so I poured over many recipes before choosing one. I am so glad I chose this one. It is delicious! My husband had seconds. The only thing I did was add a third tablespoon of Sherry wine (not cooking sherry). I also added more garlic because we love garlic. Other than that made it just as recipe was written. Thanks for such a good recipe. Read More
(3)
Rating: 5 stars
12/19/2017
I have never made chicken cassiatore before so I poured over many recipes before choosing one. I am so glad I chose this one. It is delicious! My husband had seconds. The only thing I did was add a third tablespoon of Sherry wine (not cooking sherry). I also added more garlic because we love garlic. Other than that made it just as recipe was written. Thanks for such a good recipe. Read More
(3)
Rating: 5 stars
09/01/2015
Wow! This is a tasty recipe! I wanted chicken Italian-style other than the usual chicken Parmesan and this recipe hit the spot! It's a tad time-consuming but it's easy to make. The chicken turned out very tender. I used only one very large sweet onion because that's all I had on hand. The amount of black pepper as written produces a very peppery dish as a warning. Try this recipe!!!! Read More
(1)
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Rating: 5 stars
03/12/2017
Very flavorful! I wanted to make a cacciatore with b/s thighs and sliced peppers and I'm really glad I chose this recipe. I made a few changes to accomodate what I had on hand. I used 1 large onion 1 zucchini no squash no rosemary because I forgot it:) I didn't use tomato sauce I used a can of diced tomatoes and half a jar of spaghetti sauce. It is peppery as another reviewer said but that was a plus for me. It does take a bit of time but just boil up some pasta and you have a fairly easy delicious one-dish dinner. Oh and it took about an hour in Calphalon dutch oven for me so I'd definitely check before letting it go 90 minutes. Will definitely make many more times. Read More
Rating: 5 stars
09/02/2019
Loved this recipe! pretty much made the recipe as directed but used an instapot. turned out amazing! 14 min on high pressure. Read More
Rating: 4 stars
03/28/2019
I didn't use the hot pepper and I used more chicken but it was amazing! Read More
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Rating: 5 stars
11/21/2016
Really great flavor! I didn't use zucchini and used less tomato sauce and more chicken broth and cut out the cooking sherry. But otherwise I followed the process of th recipe - I loved the idea of baking the chicken with the veggies and sauce. Turned out tender and delicious! Will certainly make more next time as there was barely enough left over for lunches for tomorrow. Read More
Rating: 5 stars
04/23/2015
Easy and very tasty!! Read More
Rating: 5 stars
04/25/2019
Definite winner! I did not use the yellow zucchini and I added an extra can of tomato sauce. Also I did not use the red pepper flakes; I added a Fresno chili instead. Hubby and I found it seasoned perfectly and quite yummy! Read More
Rating: 4 stars
02/14/2019
very delicious! I did it all on the stove top. Added the chicken back into the vegetables and let it simmer about 20 min. Served it with rice. Read More