One-Pan Chicken Cacciatore Quinoa Casserole

Try this Chicken Cacciatore Quinoa Casserole for dinner this week. It captures the bold, comforting flavors of traditional chicken cacciatore while adding a nutritious, protein-packed twist: quinoa. This one-dish bake is ideal for weeknight dinners, batch cooking, or a make-ahead meal to enjoy all week.

My partner and I fell in love with Italian food while studying abroad in Italy, and this recipe grew from that love of classic chicken cacciatore. We kept the rustic, tomato-forward sauce and sautéed vegetables, but swapped pasta for quinoa to create a gluten-free, higher-protein casserole that reheats beautifully for lunches or dinner. The result is comforting, wholesome, and simple to prepare.

This casserole uses common pantry staples and fresh vegetables, so you likely have everything on hand. Make it tonight for a satisfying dinner, or assemble it ahead for convenient meal prep.

What is in traditional chicken cacciatore?

Traditional chicken cacciatore features braised chicken simmered in a tomato-based sauce with aromatic herbs, onions, and bell peppers. The slow cooking process melds the flavors and yields tender, fall-off-the-bone chicken. This quinoa casserole keeps those classic elements—tomatoes, herbs, peppers, and mushrooms—but adapts them into an all-in-one baked dish with quinoa and cubed chicken for a quicker, family-friendly meal.

What You Need for Chicken Cacciatore Quinoa Casserole

• Crushed tomatoes (canned)
• Marinara sauce (no-sugar-added is preferred)
• Chicken breasts, boneless and skinless, cubed
• Vegetables: red and green bell peppers, yellow onion, mushrooms, and black olives
• Uncooked quinoa (white quinoa recommended)
• Chicken broth or water
• Fresh herbs such as rosemary and thyme, plus dried oregano, garlic powder, and a pinch of salt

Can I use any kind of quinoa?

White quinoa is recommended for this casserole because it cooks to a softer texture that blends well into a baked dish. Red or tri-color quinoa can be used, but they tend to keep a firmer, nuttier bite that may change the casserole’s texture.

Can I make this casserole ahead of time?

Yes. You can assemble the casserole the night before or the morning of, cover it, and keep it in the refrigerator until you’re ready to bake. This makes the dish ideal for meal prep or busy evenings when you want dinner ready with minimal effort.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.

Reheating Directions

• From frozen: Thaw overnight in the refrigerator, then microwave on high for 60–90 seconds, or reheat in a 350°F (175°C) oven until warmed through.
• From refrigerated: Microwave on high for 60–90 seconds or warm in a skillet or oven until heated through.

What to Serve with Quinoa Casserole

• Roasted delicata squash or seasonal roasted vegetables
• Sautéed green beans with garlic
• Grilled cauliflower or broccoli
• A simple mixed salad with a vinaigrette or Italian-style dressing

Chicken Cacciatore Quinoa Bake

Made in a single casserole dish, this chicken cacciatore quinoa bake is packed with vegetables and lean protein. It’s an easy, wholesome meal that works well for families and meal prep.

Ingredients

• 15 oz canned crushed tomatoes
• 26 oz jar marinara sauce (no-sugar-added preferred)
• 3 sprigs fresh rosemary, chopped
• 3 sprigs fresh thyme, chopped
• 1/2 tablespoon garlic powder
• 1 teaspoon dried oregano
• 1/8 teaspoon salt
• 2 cups low-sodium chicken broth (or water)
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1/2 yellow onion, sliced
• 2 cups mushrooms, chopped
• 1/3 cup black olives, sliced
• 16 oz boneless skinless chicken breasts, cubed
• 1 cup uncooked quinoa (white quinoa recommended)

Instructions

1. Preheat the oven to 375°F (190°C). Spray a 9×11-inch casserole dish with cooking spray or lightly grease it.
2. In a medium bowl, combine the crushed tomatoes, marinara sauce, chopped rosemary and thyme, garlic powder, dried oregano, salt, and chicken broth. Stir until blended and set aside.
3. Spread the uncooked quinoa evenly in the bottom of the prepared casserole dish. Top with the cubed chicken and evenly distribute the sliced peppers, onions, mushrooms, and olives over the quinoa.
4. Pour the tomato-herb sauce mixture over the quinoa, chicken, and vegetables. Gently stir or press down so the sauce reaches the quinoa and coats the ingredients.
5. Cover the casserole dish tightly with foil and bake for 30 minutes.
6. Carefully remove from the oven, give everything a gentle stir or turn to redistribute, then re-cover with foil and return to the oven for another 30 minutes.
7. After baking, remove the casserole from the oven and let it rest, covered, for about 10 minutes. Top with grated Parmesan or a sprinkle of fresh herbs if desired, then serve warm.

Nutrition

Calories: 321 kcal — Carbohydrates: 37 g — Protein: 28 g — Fat: 6 g — Fiber: 6 g — Sugar: 11 g

Nutrition information is automatically calculated and should be used as an approximation.

If you try this Chicken Cacciatore Quinoa Casserole, consider leaving a comment about how it turned out and any tweaks you made. It’s a flexible recipe—swap vegetables seasonally or use leftover cooked quinoa for a slightly different texture.