Keto Chicken Cacciatore

If you’ve ever craved a rustic, comforting meal that feels like it came straight out of an Italian countryside kitchen — Chicken Cacciatore is it. This version is all about tender, fall-apart chicken simmered in a rich tomato sauce full of peppers, mushrooms, garlic, and a little red wine. And even better? It all comes together in one pot. Don’t let the name fool you — it’s much easier than you’d think.

A Classic Dish That’s Weeknight-Worthy

I’ll be honest — for the longest time, Chicken Cacciatore felt like one of those dishes meant for slow Sundays, not weeknights. But after a little tinkering, I’ve found a way to get all that deep, cozy flavor without spending hours in the kitchen or a mountain of ingredients. This recipe still delivers that rich, savory sauce and perfectly tender chicken — it just does it a little faster and smarter.

Why This Chicken Cacciatore Works

Only One Pan: Yep, everything happens in one skillet or pot. That means minimal cleanup — no sink full of dishes waiting afterward.

Super Adaptable: This is my take on the traditional version, but feel free to play. You can swap out chicken cuts or use different veggies depending on what’s in the fridge.

Great for Make-Ahead: Like most saucy, slow-cooked meals, this one gets better the next day. Make it ahead and reheat for a truly delicious meal without any stress.

Ingredients You’ll Need

Here’s a breakdown of the essentials. (Exact amounts are in the recipe card at the end.)

• Bone-in, skin-on chicken thighs: Don’t skip the skin during cooking — it helps keep the meat juicy. You’ll remove it later if you want, but it works like a flavor seal while it cooks.
• Veggies & Herbs: Onion, bell pepper, mushrooms, garlic, thyme, and parsley — all fresh. Plus canned tomatoes to give that sauce its body.
• Red wine & chicken broth: A good dry red like Merlot or Pinot Noir brings depth. The broth rounds it all out.
• Spices: Salt, pepper, oregano, and just a pinch of red pepper flakes for balance.
• Black olives: They’re optional, but highly recommended. Even if you’re not an olive fan, the briny touch adds something magical to the sauce.

Let’s Make Chicken Cacciatore

You’ll need a large deep skillet or a Dutch oven — something roomy enough to fit all that sauce and chicken comfortably.

1. Sear the Chicken

Pat the chicken dry first — this helps it brown properly. If the surface is too wet, it’ll just steam. Heat your skillet, then brown the thighs skin-side down for about 5–7 minutes. You’re not cooking them through at this point, just building that golden, flavorful crust. Set aside when done.

2. Sauté the Veggies

Now toss in the onions and peppers. Cook them down until they start to soften, then add mushrooms, garlic, and thyme. Let everything cook until the mushrooms have released their juices and softened. This is your flavor base.

3. Deglaze with Wine

Pour in the red wine and use your spoon to scrape up the tasty browned bits at the bottom — that’s pure flavor. Add the chicken broth, canned tomatoes, and all your spices. Let it come together into a simmering sauce.

4. Add the Chicken and Simmer

Nestle those browned chicken thighs back into the sauce. Spoon a bit of the sauce over the tops so they soak it all in. Bring it to a low boil, then reduce the heat, cover the pan, and let it gently simmer for 30–35 minutes. This is where the magic happens — the chicken gets ultra tender and the sauce builds richness.

5. Add the Olives and Thicken the Sauce

Once the chicken is fully cooked (it should hit 165°F internally), lift it out with tongs and set it aside. Now stir the olives into the sauce and let it simmer uncovered for about 10 minutes so it thickens up nicely. Meanwhile, if you left the skin on earlier, this is a good time to remove it before serving.

How to Serve It

You can either plate the chicken and spoon the sauce over the top or add everything to a large serving dish and ladle the sauce generously. Garnish with chopped fresh parsley just before serving.

Some tasty pairings to go with it:

• Crusty bread or garlic chaffles if you’re cutting carbs
• Creamy mashed potatoes
• Roasted green beans or a lemony salad for something fresh
• Even low-carb biscuits or cauliflower rice work great here

Storage Tips

Fridge: Store in an airtight container in the fridge for up to 3 days. Try to keep the chicken submerged in the sauce — it keeps the meat from drying out and boosts the flavor.

Reheating: Gently reheat on the stovetop, in the oven, or even in the microwave — just go low and slow to avoid drying the chicken out.

Freezer Instructions

This recipe freezes beautifully. Let it cool completely, then portion out into freezer-safe containers. Store for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove or in the oven.

Frequently Asked Questions

Is it spicy?
Not really. There’s just a touch of red pepper flakes, which adds depth, not heat. If you’re sensitive to spice, just leave it out.

Can I use a different cut of chicken?
Definitely. While bone-in chicken thighs give the best flavor, you can use boneless thighs or even breasts. Just adjust the cook time and always check the internal temp — 165°F is your goal.

Can I skip the wine?
You can use extra broth in place of the wine. That said, the wine adds a rich, classic flavor — it’s worth using if you can.

Try other recipes:

• Keto Chicken Burger
• Keto Chicken Alfredo with Broccoli Bake
• Keto Chicken Bone Broth Soup