One-Pan Chicken Cacciatore
This week, we’re serving up a one-pan wonder: a classic Italian Chicken Cacciatore, made Paleo, gluten-free, and perfect for busy families. Tender, golden-brown chicken thighs simmer in a rich tomato-based sauce with carrots, mushrooms, and fresh herbs. It's cozy, comforting, and oh-so-satisfying!
Ingredients:
4 bone-in chicken thighs
1/2 tsp sea salt, divided
1/4 tsp black pepper (omit for AIP)
1 tbsp arrowroot starch
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 cup carrots, diced
2 cups baby bella mushrooms, sliced
1 cup red bell pepper, chopped (omit for AIP, sub carrots)
2 cups diced tomato with juice (sub nomato sauce for AIP)
1/2 cup red wine (or broth for Whole30)
1/2 cup chicken broth
1–2 tsp capers (to taste)
Fresh herbs: parsley, thyme, basil, oregano
Instructions:
Season and lightly coat the chicken with arrowroot starch. Sear in olive oil for a crispy skin.
Add onions, garlic, carrots, mushrooms, and bell peppers to the pan, sautéing until softened.
Return the chicken to the pan, pour in tomatoes, wine (or broth), and herbs. Simmer and let the magic happen!
Cover and cook until the chicken is tender and the sauce is fragrant—about 30-40 minutes.
Serve with zucchini noodles, rice, or your favorite side!
Pro Tip: The whole meal comes together in one pan—easy cooking and even easier cleanup!
We hope you enjoy this hearty, healthy dinner! Let us know how it turns out, and don’t forget to tag us on social media when you try it!
Enjoy,
Matthew Lamb
Prepped AZ
