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This 1-Pot Chicken Cacciatore Is a Clean-Eating Home Run

If you're considering taking on the Whole30 program, you might assume a ton of basic, bland meals are in your future — so not true! The Whole30's aim is to set your body back on track with whole, natural ingredients that support your body's needs and satisfy your taste buds. Not convinced? Cook up this rustic chicken cacciatore dish ASAP. Warming, protein-picked, and totally delicious, this Whole30-approved iteration of the Italian classic offers all the flavours and textures you're craving.

Chicken Cacciatore

From The Whole30: The 30-Day Guide to Total Health and Food Freedom by Melissa Hartwig and Dallas Hartwig


This one-pot meal technically stands alone, but to add even more nutritional power, serve over cauliflower rice, a bed of fresh baby spinach leaves, or a thin layer of mashed potatoes. For more of an Italian feel, serve over courgette noodles or roasted spaghetti squash.

According to the cookbook, this recipe makes two large servings, but given the calories, fat, and cholesterol contained in each serving, we suggest splitting this recipe four ways, especially if you're serving it with an additional side. There will be more than enough food to go around!

This 1-Pot Chicken Cacciatore Is a Clean-Eating Home Run


  1. 4 tablespoons cooking fat (melted ghee, clarified butter, coconut oil, or extra-virgin olive oil)
    455 grams bone-in, skin-on chicken legs
    225 grams boneless, skin-on chicken thighs
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 onion, finely chopped
    1/2 red bell pepper, seeded, ribs removed, and finely diced
    100 grams sliced button, cremini, or portobello mushrooms
    2 cloves garlic, minced
    1 can diced tomatoes
    1 tablespoon capers, drained
    240 mL chicken broth, plus more if needed
    1 tablespoon roughly chopped fresh basil leaves, for garnish


  1. In a large deep skillet or casserole dish, heat 2 tablespoons of the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until the outside is browned and lifts easily from the bottom of the pot, about 3 minutes on each side. Remove the chicken from the pan and set aside.
  2. To the same pan over medium-high heat, add the remaining 2 tablespoons cooking fat, onion, and bell pepper, and cook, stirring, until the onion becomes translucent, 2 to 3 minutes. Add the mushrooms and continue to cook, stirring, for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the diced tomatoes and capers.
  3. Return the chicken to the pan and add the chicken broth. (If needed, add more broth so the chicken is fully covered.) Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low, cover, and continue to simmer (not boil) until the chicken reaches an internal temperature of 70°C/ 160°F, about 30 minutes. Garnish with the chopped basil and serve.

Source: Calorie Count


Calories per serving
Image Source: Alexandra Grablewski
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