This simple, rustic Skillet Chicken Cacciatore will become a family favorite with it's vibrant flavors and fall off the bone deliciousness! COPYRIGHT © 2017 COOKING WITH CURLS
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Skillet Chicken Cacciatore

This simple, rustic Skillet Chicken Cacciatore will become a family favorite with it's vibrant flavors and fall off the bone deliciousness!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Servings: 6 servings
Calories: 500kcal
Author: Lisa Johnson


  • 2 Tablespoons olive oil
  • 4 large cloves garlic, shaved
  • 1 medium yellow onion, diced
  • 8 ounces mushrooms, sliced
  • 3 medium carrots, sliced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 8 sprigs fresh thyme
  • 1/3 cup chopped Italian parsley + more to garnish
  • 2 Tablespoons chopped fresh basil
  • 6 chicken thighs, bone-in with skin
  • sea salt & black pepper
  • 1 cup red wine
  • 28 ounce can crushed tomatoes
  • 4 canned whole tomatoes split in half
  • 2 Tablespoons tomato paste
  • 1/4 teaspoon cayenne
  • 1/2 cup pitted olives - I used kalmata but black would also work
  • sea salt & black pepper to taste


  • Season the both sides of the chicken thighs with salt and pepper, set aside.
  • Heat the oil in a large skillet* over medium heat. Add the garlic and saute until fragrant, about 30 seconds.
  • Add the onion, peppers, carrots, mushrooms and the herbs. Cook for until the onion is transparent and the peppers are starting to soften, about five minutes.
  • Add the chicken pushing the vegetables out of the way so the skin is touching the skillet. Sear the chicken on both sides until deep golden brown. Stir the vegetables every once in a while so they don’t stick and burn. 
  • Pour the wine over the chicken and allow it to simmer and reduce down, about 5 minutes.
  • Add the crushed tomatoes, tomato paste, the split tomatoes, and the cayenne.
  • Mix all of the ingredients together and allow to simmer uncovered until the chicken is falling off the bone, about 2 hours.
  • Just before the chicken is finished, add the olives and cook for 10 minutes. Garnish with Italian parsley and serve.


  • I used a 12-inch cast iron skillet because I need to use an induction cook top to take pictures, the stove area is way too dark. My 15-inch stainless steel skillet would have been a much better size!
  • Because the skillet was overcrowded, the chicken is not seared as much as I would have liked…but it was still delicious.
  • Ignore the chicken stock in the ingredients photo, there was no need or room for it. The juices released from the chicken thighs added plenty of flavor.
  • I used chicken thighs because they have more flavor and I prefer them. You could substitute chicken breasts if you desire. You may need to adjust the cooking time.
  • If you would prefer to cook your skillet chicken cacciatore in the oven: Cover the skillet and cook in a preheated 375 degree oven for about 1 hour. Remove the lid and cook for an additional 20 to 30 minutes, until the chicken is falling off the bone and the sauce has reduced down.
  • This chicken is naturally Paleo and Whole30 compliant. To keep it that way, serve over zoodles, Cauliflower Rice or Simple Cauliflower Mash
  • If you’re looking for a more traditional Italian meal, serve over Creamy Parmesan Polenta, cooked pasta, or with warm crusty bread.


Calories: 500kcal | Carbohydrates: 22g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 532mg | Potassium: 1151mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6695IU | Vitamin C: 86.2mg | Calcium: 98mg | Iron: 4.1mg