Sheet Pan Chicken Cacciatore is healthy, delicious and made all in one pan, which makes it perfect for weeknight dinners! It’s low carb, paleo and Whole30. Serve over your favorite veggie noodles for a filling, hearty and flavorful meal.
Sheet Pan Chicken Cacciatore is comforting and low carb. This sheet pan version of a classic chicken cacciatore is quick and easy to prepare and delivers really delicious flavor. Chicken cacciatore -pollo alla cacciatora is a traditional Italian stew consisting of braised chicken parts sautéed with tomatoes, olives and capers. The traditional version that is slowly simmered on top of the stove is what I grew up eating.
When I make the slower cooked version it usually includes mushroom. This sheet pan version is quicker and I usually also add mushrooms and peppers. I all of a sudden have one family member that no longer enjoys mushrooms, so they were excluded from this sheet pan recipe. Peppers are also not a fan favorite of this family member, so I left them out. Feel free to add them in if you like them and have them on hand!
I remember my mom and my Sicilian dad making pollo alla cacciatora (chicken cacciatore). It is simply chicken “hunter’s” style. Cacciare means “to hunt”. It is found all over Italy. Originating in Tuscany, you’ll even find it in Calabria (where my in-laws are from)and Sicily.
Each cook will make it their way. It’s truly a peasant’s dish made with simple ingredients that were on hand. The hunters would bring back chicken, rabbit, or pheasant. And mamma or nonna (or both of them)would put cook it up with an incredible and simple sauce. Using wine (red or white is totally fine), tomatoes, onions, peppers, olives and mushrooms. Fresh herbs from the garden make this truly delicious.
We always enjoyed it with pasta or even polenta. But you could keep this really low-carb and serve it with cauliflower rice or even serve it over zucchini noodles. You’ll have a delicious and healthy dinner that is low carb, keto friendly, gluten free, Paleo and Whole30 compliant. The rich and flavorful sauce of this Chicken Cacciatore cooks up nice and thick,.
This dish takes about 10 minutes to prep, which makes it perfect for a last minute dinner idea on a busy weeknight. The best part is, this healthy and comforting sheet pan chicken cacciatore is low carb when you serve it over cauliflower rice or your favorite vegetable noodles. Plus, I love how you can customize with whatever you have on hand.
What Ingredients are in Sheet Pan Chicken Cacciatore?
This sheet pan chicken cacciatore comes together with chicken and some ingredients you probably have already in your pantry:
- cherry tomatoes
- red (or white) wine
- mushrooms (optional)
- peppers (optional)
How to make sheet pan chicken cacciatore:
You’re going to start off by seasoning the chicken pieces with salt and black pepper. I used chicken legs (you could use thighs) with skin on, since I think they are more tender, but if you prefer, feel free to use chicken breasts.
The next step, in a small bowl, combine the sauce ingredients and set aside.
Simply drizzle a sheet pan with olive oil, then place the chicken on the baking sheet. Roast in the oven for 30 minutes.
Next, add on the tomato sauce ingredients. Roast for about another 30 minutes, until the chicken is golden brown and cooked through.
Season with additional salt and pepper, as needed. Serve with your favorite veggie noodle as a side dish.
Is sheet pan chicken cacciatore freezer friendly?
This is a great dish to make on a Sunday if you’re doing some meal prep for the coming week. It’s really nice when you heat it up. Once the chicken has cooled down a bit, remove from the bone and shred it. This makes it easier to reheat when you’re ready to serve it.
Place the portions of leftovers in freezer-friendly zip top bags or air-tight containers. Freeze for up to 3 months. Thaw overnight in the fridge when ready to eat.
What else can I serve with this chicken recipe?
There are a number of sides that go great with this tasty dish.
To stay with totally low carb, keto, paleo & Whole 30 options, you can serve with a side of roasted Brussels sprouts, broccoli, salad, cauliflower rice, and of course, your favorite vegetable noodles.
If you want to eat it as it is originally enjoyed, enjoy it with pasta or polenta and some really great Italian bread. Use the bread to soak up the delicious sauce.
Some other chicken dish ideas:
- Baked Pineapple Chicken
- Tangerine Garlic Chicken
- Sheet Pan Honey Balsamic Chicken with Broccolini
- Very Easy One Pot Chicken and Rice
Sheet Pan Chicken Cacciatore
- 8 bone-in chicken legs or thighs with skin, if using thighs, make sure excess skin trimmed
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 small onion chopped
- 1 10.5-ounce container grape tomatoes
- 1 tablespoon capers in brine drained
- 1/2 cup taggiasca olives or pitted black olives
- Place a small rimmed sheet pan into the oven and preheat to 425°F.
- Meanwhile, pat the chicken with paper towels to remove any excess moisture. Drizzle 2 tablespoons of the oil over the chicken and rub to coat (you just want it to have a nice coat, not be drenched in it). Season generously with salt and pepper.
- Carefully place the chicken, skin-side up, onto the hot sheet pan and roast for 30 minutes.
- In a large bowl, combine the onion, tomatoes, capers, olives, remaining oil, 1/2 teaspoon salt and a generous pinch of pepper and mix well.
- Scatter the tomato mixture around the chicken and roast for another 30 minutes. Halfway through roasting, turn the chicken and spoon the sauce over the legs. If sauce seems it’s getting too dry, add a little bit of water to the pan and stir together with the sauce (just start with 1-2 tablespoons, so you’re not making sauce too watery).
- Bake until the chicken is cooked through and golden brown. To stay low-carb, serve with cauliflower rice, zucchini noodles.