Easy Baked Chicken Cacciatore

By carvalhohm

Ingredients

• 3 or 4 boneless chicken breasts, cubed
• 2 T. olive oil
• 2 T. flour
• 1 1/4 tsp. salt, divided
• 1 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1 red bell pepper, cut in 1/2" wide strips
• 1 green bell pepper, cut in 1/2" wide strips
• 1 large onion, chopped
• 1 (12 oz.) package fresh mushrooms, sliced
• 1 (14.5 oz.) can Italian-style stewed tomatoes
• 1/3 c. dry white wine
• 1 T. chopped fresh parsley (optional)

Details

Servings 4
Adapted from thekitchenismyplayground.com

Preparation

Step 1

1. Heat oven to 400 degrees. Place olive oil in a large roasting pan; heat in pre-heated oven for 2 minutes.

2. Combine flour, 1 teaspoon of the salt, oregano, and black pepper in a zip-top plastic bag; add cubed chicken and toss to coat. Place coated chicken in the hot oil in the roasting pan; roast for 20 minutes.

3. Add onions, peppers, and mushrooms to the roasting pan; roast for an additional 20 minutes, stirring once.

4. Use a spoon or knife to break up the tomatoes. Add tomatoes with the liquid, wine, and remaining 1/4 teaspoon salt to the roasting pan; roast 10 minutes more until heated through.

5. Sprinkle with chopped parsley and serve with cooked linguine or spaghetti noodles.