Best 3 Gluten Free Baked Chicken Cacciatore Recipes

Indulge in a culinary journey with our tantalizing Gluten-Free Baked Chicken Cacciatore recipe, a symphony of flavors that will delight your taste buds. This delectable dish features tender, succulent chicken enveloped in a rich, aromatic sauce brimming with juicy tomatoes, succulent bell peppers, and a medley of savory herbs. Experience the perfect balance of tangy, sweet, and savory flavors in every bite.

Accompanying this main course masterpiece are three additional recipes that will elevate your dining experience. Craft a vibrant and refreshing Cucumber Tomato Salad to complement the hearty chicken cacciatore. For a side dish that offers a delightful textural contrast, try our mouthwatering Gluten-Free Cornbread Muffins, boasting a fluffy interior and a crispy golden crust. And to satisfy your sweet cravings, indulge in our luscious Gluten-Free Chocolate Chip Cookies, featuring warm, gooey chocolate chips nestled within a chewy, delectable cookie base.

Let's cook with our recipes!

BAKED CHICKEN CACCIATORE

Baked Chicken Cacciatore image

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Provided by Christina

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g

BAKED CHICKEN CACCIATORE

Baked Chicken Cacciatore image

All the traditional ingredients of everybody's favorite Italian chicken dish--but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce. From Ladie's Home Journal.

Provided by lazyme

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 chicken, cut up
2 tablespoons olive oil
2 tablespoons flour
1 1/4 teaspoons salt, divided
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
12 ounces fresh mushrooms, sliced
1 large red pepper, cut into 1/2-inch wide strips
3/4 cup chopped onion
14 1/2 ounces Italian-style stewed tomatoes, canned
1/3 cup white wine
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Heat oven to 400°F
Remove skin from all chicken pieces except wings; trim any visible fat.
Cut chicken breasts crosswise in half.
Heat oil in large roasting pan in oven 2 minutes.
Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
Arrange chicken in hot oil in roasting pan; roast 20 minutes.
Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
Roast 10 minutes longer until chicken is cooked through.
Sprinkle with chopped parsley.

Nutrition Facts : Calories 409.6, Fat 24.6, SaturatedFat 5.9, Cholesterol 85, Sodium 1070.6, Carbohydrate 19.2, Fiber 3.7, Sugar 9.1, Protein 26.1

GLUTEN-FREE OVEN BAKED CHICKEN

Gluten-Free Oven Baked Chicken image

Living gluten freely and craving fried chicken? Try our finger licking version thanks to Bisquick® Gluten Free mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 5

Number Of Ingredients 8

Ingredients

1 tablespoon butter or margarine
1 cup Bisquick™ Gluten Free mix
1 teaspoon seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 eggs, beaten
1 cut-up whole chicken (3 lb)

Steps:

Heat oven to 400°F. Melt butter in 13x9-inch baking dish in oven.
In medium bowl, stir Bisquick mix, salt, paprika, garlic powder and pepper. Place eggs in shallow dish. Dip chicken into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place skin side down in heated dish.
Bake 35 minutes. Turn chicken; bake about 15 minutes longer or until juice is clear when thickest part is cut to bone (165°F).

Nutrition Facts : Calories 420, Carbohydrate 21 g, Cholesterol 195 mg, Fat 1 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 2 g, TransFat 1/2 g

Tips:

Choose a high-quality gluten-free flour blend that contains a variety of flours, such as almond flour, coconut flour, and tapioca flour. This will help ensure that your chicken cacciatore has a good texture and flavor.
Season your chicken generously with salt and pepper before dredging it in the flour mixture. This will help to enhance the flavor of the chicken.
Be sure to brown the chicken well before adding the vegetables and sauce. This will help to develop a rich flavor and color.
Use a variety of vegetables in your chicken cacciatore, such as bell peppers, onions, mushrooms, and zucchini. This will add color, flavor, and nutrients to the dish.
Use a good quality gluten-free chicken broth for the sauce. This will help to ensure that your sauce has a rich flavor.
Simmer the chicken cacciatore for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender. This will allow the flavors to meld and develop.
Serve the chicken cacciatore over cooked gluten-free pasta or rice. You can also serve it with a side of crusty gluten-free bread.

Conclusion:

Gluten-free chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of tender chicken, flavorful vegetables, and rich sauce makes this dish a winner. So next time you are looking for a gluten-free meal that is both delicious and satisfying, give this gluten-free chicken cacciatore a try.