Description
This rustic Italian Chicken Cacciatore is a comforting, one-skillet meal packed with bold flavors! Tender chicken thighs simmer in a rich tomato and wine sauce with bell peppers, mushrooms, garlic, and herbs. It’s a low-carb, high-protein favorite that’s hearty, satisfying, and perfect for any night of the week.
Ingredients
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2 tablespoons olive oil
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2 pounds boneless, skinless chicken thighs
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1 teaspoon salt
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½ teaspoon black pepper
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1 medium yellow onion, chopped
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1 medium bell pepper, sliced (any color)
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3 cloves garlic, minced
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¾ cup dry red wine (or substitute chicken broth)
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1 (28-ounce) can crushed tomatoes (no added sugar)
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8 ounces baby bella mushrooms, sliced
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2 teaspoons Italian seasoning
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¼ cup black olives or green olives (optional)
Instructions
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Sear the Chicken
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper. Add them to the skillet and sear both sides until golden brown. Remove chicken and set aside. -
Cook the Vegetables
In the same pan, add chopped onion and sliced bell pepper. Sauté until soft and aromatic, about 4–5 minutes. Add garlic and cook for 1 minute more. -
Deglaze and Build the Sauce
Pour in the red wine, scraping the bottom of the pan to lift up any browned bits. Let simmer for 2–3 minutes to cook off the alcohol. Stir in crushed tomatoes, mushrooms, and Italian seasoning. Bring to a simmer. -
Simmer the Chicken
Return the seared chicken to the skillet, nestling it into the sauce. Reduce heat and simmer for about 10 minutes, or until the chicken is fully cooked and tender. -
Finish and Serve
Stir in the olives and adjust seasoning as needed. Serve warm over cauliflower rice, roasted veggies, or your favorite low-carb pasta alternative.
Notes
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Make It Ahead: This dish reheats beautifully, making it great for meal prep.
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Wine-Free Option: Replace the wine with additional chicken broth for an alcohol-free version.
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Add More Veggies: You can include zucchini, spinach, or eggplant for a veggie boost.
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Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian