Keto Baked Chicken Cacciatore (Easy One-Pan Low Carb Dinner)

There are some meals that feel like a deep exhale at the end of a long day, and for me, chicken cacciatore has always been one of those dishes. Long before I ever ate keto, chicken cacciatore meant comfort, warmth, and a sense of being taken care of. It was the kind of meal that filled the kitchen with rich tomato aromas, garlic, herbs, and slow-cooked chicken — the kind of dinner that made everyone wander into the kitchen asking, “Is it ready yet?”

When I switched to keto, this was one of those recipes I genuinely thought I had to say goodbye to. Traditional cacciatore often includes sugar-heavy sauces, flour-thickened bases, and sometimes even wine that pushes carbs higher than you’d expect. But the craving never really went away. I missed that rustic Italian flavor, the tender chicken baked in a rich sauce, and the simplicity of a one-pan dinner that feels special without being complicated.

That’s exactly why this Keto Baked Chicken Cacciatore exists.

This version keeps everything you love about classic chicken cacciatore — juicy chicken, bold tomato flavor, peppers, onions, garlic, and herbs — while removing everything that doesn’t serve a keto lifestyle. It’s baked in one pan, deeply flavorful, and surprisingly easy to pull together, making it perfect for busy weeknights or slow weekend dinners alike.

If you love comforting dinners that don’t feel like “diet food,” this recipe is going to feel like coming home.

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Why You’ll Love This Recipe

This keto baked chicken cacciatore is the kind of meal that checks every box — flavor, ease, comfort, and nutrition.

• 🍗 Tender, juicy chicken baked right in the sauce
• 🍅 Rich tomato flavor without added sugar
• 🧄 Classic Italian herbs and aromatics
• 🥘 One-pan dinner with minimal cleanup
• 🥑 Low-carb and keto-friendly macros
• ⏱ Great for meal prep and leftovers

It’s hearty without being heavy, bold without being complicated, and comforting without kicking you out of ketosis.

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My Personal Experience

The first time I tested this recipe, I was honestly worried it wouldn’t live up to the memory of traditional chicken cacciatore. Some dishes carry emotional weight, and this was one of them for me. I wanted that slow-baked flavor, that sauce you want to spoon over everything, and chicken so tender it practically falls apart when you cut into it.

When I pulled the pan out of the oven, the sauce was bubbling, the chicken was golden on top, and the smell alone told me I was on the right track. I let it rest for a few minutes, then took my first bite — and that was the moment I knew this recipe was staying.

The chicken was juicy, the sauce was deep and savory, and nothing about it felt “keto.” Since then, this dish has become one of my go-to dinners when I want something comforting but still clean and low carb. It’s also one of those meals that somehow tastes even better the next day.

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Required Equipment

Baking Dish or Large Oven-Safe Pan

This recipe bakes entirely in one pan, so choose something large enough to hold the chicken comfortably without crowding.

Knife & Cutting Board

Used for prepping vegetables and trimming chicken. Keeping cuts fairly uniform helps everything cook evenly.

Mixing Bowl

Helpful for seasoning the chicken before baking.

Spoon or Spatula

Used to stir the sauce and coat the chicken evenly.

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Ingredients & Substitutions

Chicken

• 2½ to 3 lb bone-in, skin-on chicken thighs or drumsticks
  Bone-in chicken stays juicy and flavorful during baking.
  Substitution: Boneless thighs work but cook slightly faster.

Vegetables & Aromatics

• 1 medium onion, sliced
  Adds sweetness and depth to the sauce.
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
  Classic cacciatore vegetables that add texture and color.
• 3 cloves garlic, minced
  Essential for Italian flavor.

Sauce

• 1½ cups crushed tomatoes (no sugar added)
  Forms the base of the sauce.
  Tip: Always check labels for hidden sugars.
• 2 tbsp tomato paste (optional)
  Adds richness without too many carbs.
• ¼ cup chicken broth
  Thins the sauce slightly and adds savory depth.

Seasoning

• 2 tbsp olive oil
• 1½ tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp paprika
• Salt and black pepper, to taste

Optional Garnish

• Fresh parsley or basil, chopped

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How to Make Keto Baked Chicken Cacciatore

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or oven-safe pan with olive oil.

Step 2: Season the Chicken

Pat the chicken dry with paper towels. Season generously with salt, pepper, paprika, and a little Italian seasoning. Don’t worry if the seasoning isn’t perfectly even — it will blend into the sauce as it bakes.

Step 3: Prepare the Sauce Base

In the baking dish, add sliced onion, bell peppers, and garlic. Pour in crushed tomatoes, chicken broth, and tomato paste if using. Stir gently to combine.

Step 4: Add the Chicken

Nestle the seasoned chicken pieces into the sauce, skin-side up. Spoon some sauce over the chicken to coat it lightly.

Step 5: Bake

Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for another 25–30 minutes until the chicken is fully cooked and the sauce has thickened.

Step 6: Rest and Serve

Let the dish rest for 5–10 minutes before serving. This helps the juices settle and the sauce thicken slightly.

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Common Mistakes to Avoid

• Overcrowding the pan, which leads to steaming instead of baking
• Using tomatoes with added sugar
• Skipping the resting time
• Baking uncovered the entire time, which can dry the chicken

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Pro Tips for Best Results

• Use bone-in chicken for maximum flavor
• Let the sauce simmer uncovered at the end for richness
• Taste and adjust seasoning before serving
• Spoon sauce over the chicken before plating

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Keto Benefits of Chicken

Chicken is naturally low in carbs and high in protein, making it ideal for keto meals. When paired with healthy fats and low-carb vegetables, it supports satiety, muscle maintenance, and stable energy levels.

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Variations You Can Try

• 🌶 Spicy version: Add red pepper flakes
• 🧀 Cheesy finish: Sprinkle mozzarella at the end
• 🍄 Mushroom cacciatore: Add sliced mushrooms
• 🍗 Boneless version: Use thighs for faster cooking

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Tips for This Recipe

This dish tastes even better the next day. If making ahead, store the chicken in the sauce to keep it moist.

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Optional Additions

• Kalamata olives (small amount)
• Capers
• Fresh thyme

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Serving Ideas

• Over zucchini noodles
• With cauliflower mash
• Alongside sautéed greens
• Family dinner centerpiece

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Storage Recommendations

Fridge: Up to 4 days
Freezer: Up to 2 months
Reheat: Oven or stovetop over low heat

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Frequently Asked Questions

Can I use chicken breast?
Yes, but reduce cooking time to avoid dryness.

Is this dish spicy?
No, unless you add heat.

Can I make it in advance?
Yes, it reheats beautifully.

Does it freeze well?
Very well, especially in sauce.

Can I use fresh tomatoes?
Yes, but simmer longer for depth.

Is it dairy-free?
Yes, naturally.

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Nutritional Breakdown (Per Serving)

• Calories: 420
• Protein: 34g
• Fat: 30g
• Total Carbs: 8g
• Fiber: 2g
• Net Carbs: 6g

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Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Course: Main
• Cuisine: Italian
• Servings: 4
• Calories: 420