Sheet Pan Chicken Cacciatore
An easy Sheet Pan Dinner version of an old world Italian classic, with 20 minutes prep time and dinner on the table in 40 minutes.
My Number One Fan gets all the credit for finding, testing and refining all but one of the Sheet Pan Dinners on Kitchen Tapestry. The original recipe came from a spicy perspective website and I have to question whether or not the author actually made the dish firsthand. It required an overhaul in our kitchen from methodology of cooking to the cooking time itself, although the ingredients are fundamentally the same, we didn't use stewed tomatoes or any white wine, which were in the original list of ingredients.
Although nothing can compete with a true, pot made Chicken Cacciatore, like the Kitchen Tapestry recipe for Crock Pot Chicken Cacciatore with Parmesan Polenta, this would be a close second, using a quality store-bought marinara sauce. Either Rao’s Homemade Tomato Basil or Delallo Pomodoro Fresco have worked well for us, but use your favorite.
Sheet Pan Chicken Caccitaore
Ingredients
- 4-6 boneless, skinless chicken thighs
- 3-4 tbsp olive oil
- 1 medium sweet onion, thinly sliced (like Vidalia or Texas-1015)
- 1/2 large green bell pepper, thinly sliced
- 1/2 large red, yellow or orange bell pepper, thinly sliced
- 1 medium to large zucchini, sliced and peeled or unpeeled as you prefer
- 8 ounces fresh button mushrooms, cut in half
- 2 tsp garlic, minced
- 2 cups quality Italian marinara sauce (like, Delallo Pomodoro Fresco or Rao's Homemade Tomato Basil)
- 2 tbsp Italian seasonings
- 1/8 tsp Jane's Krazy Mixed Up Salt
- 7-8 grinds freshly cracked black pepper
- shredded or grated Italian cheeses, such as Parmesan, Romano or Asiago
Instructions
- Preheat oven to 450°F.
- Spread the olive oil on the sheet pan.
- Place the chicken thighs on the sheet pan, and then add the sliced onions, zucchini, bell peppers and mushrooms all around but not covering the chicken.
- Sprinkle the Italian seasonings, salt and pepper over all of the chicken and vegetables.
- Spoon the Italian marinara sauce over the chicken thighs.
- Roast the sheet pan 40 minutes. The chicken should be cooked through, and the vegetables should be browned and slightly caramelized.
- When removed from the oven, finish with shredded or grated Italian cheeses.
Notes
- As a variation, you could top each chicken thigh with some shredded mozzarella cheese about 5 minutes before bringing the sheet pan out of the oven.
- Serve this recipe over rice, pasta or with the Kitchen Tapestry recipe for Parmesan Polenta.
