Gluten-Free Baked Chicken Cacciatore

When I learned that I was gluten intolerant, I had to adjust many of my recipes to meet my own dietary needs. With a few changes to my mother's original baked chicken cacciatore recipe, I was able to enjoy this childhood favorite food. Serve with pasta or polenta.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 362 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 onion, diced
• ¼ cup red wine
• 3 (15 ounce) cans tomato sauce
• 2 large green bell peppers, diced
• 1 tablespoon olive oil, or more as needed
• 1 tablespoon brown sugar (Optional)
• 1 (8 ounce) package sliced white mushrooms
• 3 medium skinless, boneless chicken breasts, thinly sliced
• 1 teaspoon chopped fresh basil, or more to taste
• 1 teaspoon chopped fresh oregano, or more to taste
• 25 slices fresh mozzarella cheese

Recipe Instructions

Step 1

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

Step 2

Heat oil in a large skillet over medium-high heat. Cook chicken until lightly browned on each side, 5 to 7 minutes total. Remove from the skillet and arrange on the bottom of a 9x13-inch clear glass baking dish. Place mushrooms on top and set aside.

Step 3

Place bell peppers, onion, and garlic in the same skillet and cook over medium heat until onions are translucent, adding more oil if necessary, about 5 minutes. Stir in tomato sauce, wine, brown sugar, basil, and oregano. Reduce heat and let simmer for at least 1 hour. Season with salt and pepper. Pour sauce over chicken and mushrooms.

Step 4

Bake in the preheated oven for 35 minutes. Remove from the oven and arrange mozzarella slices on top. Continue to bake until bubbly, about 10 minutes more.