Here's a delicious Keto Chicken Cacciatore recipe that’s low in carbs and full of flavor:
6 bone-in, skin-on chicken thighs (you can use chicken breasts if preferred)
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup sliced mushrooms
1 (14.5 oz) can diced tomatoes (no sugar added)
1/2 cup chicken broth (low-sodium)
1/4 cup dry white wine (optional, or use more chicken broth)
1/2 cup olives (black or green, pitted and sliced)
1 tablespoon capers (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and pepper.
Sear the chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
Sauté Vegetables:
In the same skillet, add diced onions and garlic. Sauté for 2-3 minutes until softened.
Add bell peppers and mushrooms, cooking for another 4-5 minutes until they start to soften.
Deglaze the Pan:
Pour in the white wine (or additional chicken broth), scraping up any browned bits from the pan.
Let it simmer for about 2 minutes until slightly reduced.
Make the Sauce:
Add diced tomatoes, chicken broth, oregano, basil, olives, capers, and red pepper flakes.
Stir everything together and bring it to a simmer.
Cook the Chicken:
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes until the chicken is cooked through and tender.
Serve:
Garnish with fresh parsley and serve over zoodles (zucchini noodles), cauliflower rice, or enjoy on its own for a low-carb meal.
For extra richness, add a tablespoon of butter to the sauce before serving.
You can store leftovers in the fridge for up to 3 days or freeze for later.
Enjoy your Keto Chicken Cacciatore!