Chicken Cacciatore {Whole30} {Paleo}

Chicken Cacciatore {Whole30} {Paleo}

Full disclosure friends….This recipe is not a quick one to be made on a busy weeknight.  It’s much better on a slow Sunday afternoon.  That being said, it is BEYOND worth the multiple pans of clean-up and ‘fried’ chicken splatter you will likely have to clean-up.  Enjoy! XOXO

Chicken Cacciatore


  • 6 chicken thighs bone-in
  • 2 t salt
  • 2 t pepper
  • 3 T olive oil divided
  • 2 T garlic minced
  • 1 c onion diced
  • 1 c yellow pepper diced
  • 1 c red pepper diced
  • 1 c carrot peeled, diced
  • 2 c mushrooms sliced
  • 28 oz crushed tomatoes
  • 1 T thyme dried
  • 1 T basil dried
  • 1/2 c kalmata olives
  • 1/2 c green olives


  1. Preheat oven to 375F degrees.
  2. Heat 2T olive oil in a large cast iron skillet over medium heat. While oil is heating, season chicken with salt and pepper. Place chicken in skillet and cook until browned on both sides. Remove from pan when browned.
  3. Meanwhile, in another large skillet (12-inch or larger), heat remaining 1T olive oil. Add garlic and onion. Saute for 1-2 minutes. Add peppers, carrots, and mushrooms. Saute for 7-8 minutes, until vegetables are softened.
  4. Spray roasting pan with olive oil. Add sauteed vegetables. Stir in crushed tomatoes. Place chicken in the sauce. Season with thyme & basil. Cook covered for 45 minutes to 1 hr.
  5. Top with olives and serve hot.