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Keto Chicken Cacciatore - Rich, Rustic, and Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken thighs (bone-in, skin-on preferred; boneless also works)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil (plus more if needed)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 1/2 cup dry white wine (optional; substitute chicken broth if preferred)
  • 1 (14.5-ounce) can crushed tomatoes (no added sugar)
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1/3 cup pitted Kalamata or black olives, halved
  • 2 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • Fresh basil leaves, for serving (optional)

Method
 

  1. Season the chicken: Pat the chicken dry. Season with salt, pepper, and garlic powder on both sides. Dry chicken browns better and keeps the skin crisp.
  2. Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear 5–7 minutes until golden, then flip and sear 3–4 minutes. Transfer to a plate. Don’t cook through yet; just build color and flavor.
  3. Sauté the aromatics: Reduce heat to medium. If the pan is dry, add a splash of oil. Cook onion with a pinch of salt for 2–3 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  4. Add the veggies: Add bell peppers and mushrooms. Cook 5–6 minutes, stirring occasionally, until they release moisture and begin to brown.
  5. Deglaze: Pour in white wine (or broth), scraping up browned bits from the bottom. Let it simmer 2 minutes to reduce slightly. This step builds rich flavor.
  6. Build the sauce: Stir in crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, and the bay leaf. Bring to a gentle simmer.
  7. Simmer the chicken: Nestle the chicken back into the pan, skin-side up. Reduce heat to low, cover, and simmer 20–25 minutes, or until the chicken is tender and reaches 165°F internally.
  8. Finish with briny punch: Stir in olives, capers, and parsley. Simmer uncovered 5 minutes to thicken slightly. Taste and adjust salt and pepper.
  9. Serve: Remove the bay leaf. Garnish with extra parsley and fresh basil if you like. Spoon the sauce over the chicken and enjoy.