Chicken Cacciatore – Keto and Low Carb

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Tender juicy chicken thighs braised in an Italian mushroom and white whine tomato sauce!

I’ve been making this dish for many years and to be honest, I really didn’t need to modify it too much to make it Keto friendly.  Tender juicy chicken thighs stewing in a mushroom tomato white wine sauce, with bits of onion and fresh basil peeking through!

Serve along side your favorite veggie, or over zucchini noodles.  Either way, I’m betting you will love it!

Ingredients

6 Boneless, skinless chicken thighs

1/3 cup white wine (I use Pinot Grigio)

15 ounce can crushed tomatoes, no salt added/low carb

15 ounce can diced tomatoes, no salt added/low carb

8 ounces portobello mushrooms, sliced

1/4 medium onion, sliced thinly

2 cloves garlic, minced

2 tablespoons fresh basil

2 tablespoons olive oil

Pinch of salt

Preparation

Add the chicken to a pot on medium high heat and sauté in olive oil, a few minutes on each side.  Remove from the pot and set aside.

Add in the mushrooms and cook for about 3 minutes, then add in the onions and a pinch of salt.  Cook an additional 3-4 minutes, then add in the garlic.  Cook the garlic for about 20 seconds, careful not to burn it!

Add in the white wine to deglaze the pan, scraping up the brown bits on the bottom of the pan.  Add in most of the basil, tomatoes and add the chicken back in.

Cook on medium low heat with the lid offset, for 30-40 minutes.  When ready to serve, garnish with the remaining fresh basil.

Since tomatoes are higher in carbs/sugar, I would recommend eating this along side a veggie, or over zucchini noodles (which requires more sauce) only on occasion.

Makes 6 servings

Macros for 1 serving with 1/4 cup sauce:

Fat 7 grams – Protein 16 grams – Carbs (net) 4 grams

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5 from 1 vote

Chicken Cacciatore - Keto and Low Carb

I've been making this dish for many years and to be honest, I really didn't need to modify it too much to make it Keto friendly.  Tender juicy chicken thighs stewing in a mushroom tomato white wine sauce, with bits of onion and fresh basil peeking through!   Serve along side your favorite veggie, or over zucchini noodles.  Either way, I'm betting you will love it!

Course Main Course

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 6

Ingredients

• 6 Boneless Skinless chicken thighs
• 1/3 cup white wine I use Pinot Grigio
• 15 ounce can crushed tomatoes no salt added/low carb
• 15 ounce can diced tomatoes  no salt added/low carb
• 8 ounces portobello mushrooms sliced
• 1/4 medium onion sliced thinly
• 2 cloves garlic minced
• 2 tablespoons fresh basil
• 2 tablespoons olive oil

Preparation

• Add the chicken to a pot on medium high heat and sauté in olive oil, a few minutes on each side.  Remove from the pot and set aside.
• Add in the mushrooms and cook for about 3 minutes, then add in the onions and a pinch of salt.  Cook an additional 3-4 minutes, then add in the garlic.  Cook the garlic for about 20 seconds, careful not to burn it!
• Add in the white wine to deglaze the pan, scraping up the brown bits on the bottom of the pan.  Add in most of the basil, tomatoes and add the chicken back in.
• Cook on medium low heat with the lid offset, for 30-40 minutes.  When ready to serve, garnish with the remaining fresh basil.
• Since tomatoes are higher in carbs/sugar, I would recommend eating this along side a veggie, or over zucchini noodles (which requires more sauce) only on occasion.
  

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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