Weight Watchers Baked Chicken Cacciatore

Servings: 6
WW Points (Freestyle): 3 points per serving

Ingredients:

  • 6 bone-in, skinless chicken thighs (you can also use chicken breasts for fewer points)
  • 1 tablespoon olive oil (for browning)
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes (no added sugar)
  • 1 can (14.5 oz) diced tomatoes (no added sugar)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions:

1. Brown the Chicken:

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and brown them on both sides (about 3-4 minutes per side). Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables:

  • In the same skillet, add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
  • Add the minced garlic and cook for an additional 30 seconds until fragrant.

3. Make the Sauce:

  • Stir in the crushed tomatoes, diced tomatoes, chicken broth, tomato paste, dried oregano, basil, thyme, red pepper flakes, and a pinch of salt and pepper.
  • Bring the sauce to a simmer, then lower the heat and let it cook for about 5-10 minutes to allow the flavors to combine.

4. Assemble the Dish:

  • In a baking dish, pour half of the tomato sauce mixture into the bottom.
  • Place the browned chicken thighs on top of the sauce.
  • Pour the remaining sauce over the chicken thighs, ensuring they’re well covered.

5. Bake:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F for chicken thighs).
  • Remove the foil during the last 10 minutes of baking to allow the sauce to reduce and thicken slightly.

6. Serve:

  • Garnish the chicken cacciatore with freshly chopped parsley or basil and a sprinkle of grated Parmesan cheese if desired.
  • Serve with a side of vegetables, whole-grain pasta, or a salad for a complete meal.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chicken cacciatore for up to 3 months.

Nutrition (Per Serving – Based on 6 servings):

  • Calories: 220-250
  • Fat: 9-12g
  • Carbs: 10-12g
  • Protein: 28g
  • Sugar: 6-8g
  • Fiber: 3g
  • WW Points: 3 points per serving

Optional Adjustments:

  • For a lighter version: Use skinless, boneless chicken breasts to lower the fat content further.
  • For added vegetables: You can add sliced mushrooms, zucchini, or olives to the sauce for more flavor and texture.
  • For more richness: If you want a creamier version, stir in a couple of tablespoons of low-fat cream cheese or a splash of light cream just before baking.

This Weight Watchers Baked Chicken Cacciatore is a hearty, flavorful dish that’s perfect for a family dinner, and it won’t break your WW points bank! It’s full of savory tomato sauce, tender chicken, and colorful veggies, making it both delicious and healthy. Enjoy!