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Cheesy Baked Chicken Cacciatore with Artichokes and Mushrooms

This cheesy baked chicken cacciatore combines tender chicken breast pieces with marinated artichoke hearts, fresh mushrooms, tomatoes, olives, and Italian herbs. The reserved artichoke marinade adds extra flavor to the chicken and vegetables, while Madeira wine and melted mozzarella create a delicious finishing touch. Serve over fettuccine or spaghetti for a comforting Italian-inspired dinner.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 12-ounce jar marinated artichoke hearts, drained and chopped (reserve marinade)
  • 2 large skinless boneless chicken breast halves, cut into chunks
  • 1 large onion quartered and sliced
  • 3 cloves garlic minced
  • 8 ounces sliced fresh mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon dried rosemary
  • ¼ teaspoon ground black pepper
  • 1 14.5-ounce can diced tomatoes in juice
  • 1 15-ounce can tomato sauce
  • ⅓ cup sliced black olives drained
  • ½ cup Madeira wine
  • 8 ounces shredded mozzarella cheese

Method
 

  1. Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish and set it aside.
  2. Pour half of the reserved artichoke marinade into a large skillet over medium-high heat. Add the chicken pieces and cook for 8–10 minutes, stirring occasionally, until the chicken is browned and most of the liquid has evaporated.
  3. Using a slotted spoon, transfer the browned chicken pieces to the baking dish, spreading them evenly across the bottom.
  4. Pour the remaining artichoke marinade into the same skillet. Add the sliced onion, minced garlic, mushrooms, oregano, basil, salt, rosemary, and black pepper. Cook for 5–8 minutes, stirring frequently, until the onions become translucent and the mushrooms begin to soften.
  5. Add the diced tomatoes with their juice, tomato sauce, sliced black olives, and chopped artichoke hearts. Stir thoroughly to combine the vegetables, herbs, and tomato sauce.
  6. Pour the prepared sauce evenly over the chicken in the baking dish. Cover the dish securely with aluminum foil.
  7. Bake in the preheated oven for approximately 45 minutes, or until the sauce is bubbling and the chicken is cooked through. The chicken should reach an internal temperature of 165°F (74°C).
  8. Carefully remove the foil and drizzle the Madeira wine evenly over the chicken and sauce. Sprinkle the shredded mozzarella cheese across the top.
  9. Return the uncovered baking dish to the oven and bake for approximately 10 minutes, until the mozzarella has melted and the dish is heated through.
  10. Remove from the oven and serve hot, preferably over cooked fettuccine or spaghetti noodles.

Notes

  • Reserve all the liquid from the jar of marinated artichoke hearts. Use half when browning the chicken and the remaining half when cooking the vegetables and herbs.
  • Additional vegetables such as spinach, zucchini, or yellow squash can be added for variety.
  • Serve the finished chicken cacciatore over fettuccine or spaghetti to enjoy the rich tomato sauce.
  • If using additional vegetables, consider their moisture content because they may change the sauce's consistency.
  • Check that the chicken reaches 165°F (74°C) before serving.