Keto Chicken Cacciatore [Tomato-Free]

This Keto Chicken Cacciatore [Tomato-Free] is a delightful departure from the traditional red-sauce Italian classic, offering a sophisticated and savory flavor profile that focuses on earthy mushrooms and aromatic herbs. By skipping the tomatoes, you are treated to a silky, golden sauce that perfectly coats tender strips of chicken, creating a dish that feels incredibly light yet deeply satisfying. The combination of green and red bell peppers provides a subtle sweetness and a satisfying crunch, while the garlic and herb seasoning brings everything together for a meal that is as fragrant as it is delicious. It is the perfect cozy dinner for those nights when you want something hearty but need to keep your carb count low without relying on the acidity of a nightshade-heavy sauce.

If you find yourself wanting to customize this dish, there are plenty of ways to make it your own while keeping it strictly keto-friendly. While boneless, skinless chicken thighs are recommended for their juicy texture and higher fat content, you can easily swap them for chicken breasts if you prefer a leaner protein, though you should keep a close eye on the pan to ensure they stay tender. If you are looking for a deeper umami punch, feel free to experiment with different mushroom varieties like shiitake or baby bellas, or even add a splash of dry white wine to the pan before the chicken broth for an extra layer of acidity. The xanthan gum is the secret to getting that perfectly thickened sauce without the need for flour or cornstarch, so make sure to whisk it in well to achieve that glossy, restaurant-quality finish.

This recipe is fantastic for meal prep because the flavors actually have time to meld and deepen when stored in the refrigerator for up to four days. If you find yourself with leftovers, simply store them in an airtight container; you can also freeze this dish for up to three months, making it a great emergency meal for busy weeknights. When you are ready to enjoy it again, the best way to maintain the texture is to reheat the chicken and vegetables in a skillet over medium-low heat. Add a small splash of chicken broth or water as it warms to help loosen the sauce and restore its original silkiness. Avoid the microwave if possible to ensure the chicken stays moist and the peppers retain their vibrant color and shape.

Yields 6 servings of Keto Chicken Cacciatore [Tomato-Free]

The Preparation

• 32 ounces boneless, skinless chicken thighs
• 8 ounces cremini mushrooms, sliced
• 1 medium green bell pepper, julienned
• 1 medium red bell pepper, julienned
• 1/2 medium onion, sliced
• 2 teaspoons fresh garlic, sliced
• 1 tablespoon garlic and herb seasoning
• 1/3 cup chicken broth
• 1/3 cup olive oil
• 1/4 teaspoon salt
• 1 teaspoon xanthan gum

The Execution

1. Gather ingredients. Dry the chicken then slice in half lengthwise. Cut into strips on a bias. Marinate with a little of the olive oil and the garlic and herb seasoning blend.

2. Preheat a large saute pan over medium heat. Add some of the olive oil, then brown the chicken in batches. Cook all the way through, then set the chicken aside.

3. Add more olive oil to the pan, then brown the mushrooms in batches, making sure both sides have a nice golden color. Set the mushrooms aside, then add the rest of the vegetables to the pan and cook until softened.

4. Add the chicken broth, then scrape the brown bits off the bottom of the pan.

5. Add the chicken and mushrooms back then cover with a lid, and simmer. Add the xanthan gum, then stir and cook down until the sauce has thickened. Season with salt and serve.

This makes a total of 6 servings of Keto Chicken Cacciatore [Tomato-Free]. Each serving comes out to be 353 calories, 25.6g fats, 4.1g net carbs, and 27.4g protein.

Keto Chicken Cacciatore [Tomato-Free]

This makes a total of 6 servings of Keto Chicken Cacciatore [Tomato-Free]. Each serving comes out to be 353 calories, 25.6g fats, 4.1g net carbs, and 27.4g protein.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories 353 kcal

Ingredients

  

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• 32 ounce boneless, skinless chicken thighs
• 8 ounce cremini mushrooms sliced
• 1 medium green bell pepper julienned
• 1 medium red bell pepper julienned
• ½ medium onion sliced
• 2 teaspoon fresh garlic sliced
• 1 tablespoon garlic and herb seasoning
• ⅓ cup chicken broth
• ⅓ cup olive oil
• ¼ teaspoon salt
• 1 teaspoon xanthan gum

Instructions

 

• Gather ingredients. Dry the chicken then slice in half lengthwise. Cut into strips on a bias. Marinate with a little of the olive oil and the garlic and herb seasoning blend.
  
• Preheat a large saute pan over medium heat. Add some of the olive oil, then brown the chicken in batches. Cook all the way through, then set the chicken aside.
  
• Add more olive oil to the pan, then brown the mushrooms in batches, making sure both sides have a nice golden color. Set the mushrooms aside, then add the rest of the vegetables to the pan and cook until softened.
  
• Add the chicken broth, then scrape the brown bits off the bottom of the pan.
  
• Add the chicken and mushrooms back then cover with a lid, and simmer. Add the xanthan gum, then stir and cook down until the sauce has thickened. Season with salt and serve.
  

Nutrition

Calories: 353kcalCarbohydrates: 4.1gProtein: 27.4gFat: 25.6g

Keyword 30-minute, comfort-food, dairy-free, egg-free, family-friendly, gluten-free, high-protein, keto, low-carb, nut-free, one-pan, one-pan meals, poultry, quick, simple-and-easy, stovetop, sugar-free, weeknight-dinner