Gluten free chicken cacciatore is a healthy, hearty, rustic stew your whole family is sure to love.
Over fifteen years ago, I had a lovely neighbor who shared this recipe with me that she had learned from a cooking class that she had taken. I’ve been making it ever since with a few revisions for gluten free ingredients.
Gluten free chicken cacciatore, prepared with red wine in this classic Italian hunter stew, is always a crowd pleaser.
Let me show you how easy it is to make.
Ingredients
- chicken
- gluten free flour
- salt and pepper
- extra-virgin olive oil
- onions
- garlic
- tomato sauce
- oregano
- dry red wine
- crushed tomatoes
- green bell peppers
- chicken broth
- a bay leaf
- black olives
- and mushrooms
Instructions
First, tenderize the chicken breasts with a meat pounder.

Pro tips and recipe notes
- I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
- Braise your chicken in batches so as not to crowd the pan.
- You may want to serve with gluten free pasta or some crusty gluten free bread to sop up the sauce.
Make this tonight. You’re going to love it.
Have a happy and healthy week! 💕
More Italian-style chicken recipes
Chicken and peppers: olive oil and garlic style – This chicken is simmered in extra-virgin olive oil. It’s so tasty and tender the meat literally falls off the bone.
Chicken scarpariello – This dish is so quick and easy, you’ll be out of the kitchen in no time. It’s delicate, lemony flavor is sure to please your family and they won’t believe it’s gluten free.
Chicken piccata -This chicken is easy enough for a weeknight meal and elegant enough to serve to company.
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Gluten Free Chicken Cacciatore
Ingredients
- 3 pounds of chicken breast cut into two-inch pieces
- gf all purpose flour for dredging
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- 2 onions sliced
- 3 cloves garlic minced
- 8 ounce can gluten free tomato sauce
- 1 teaspoon oregano
- 1/4 cup dry red wine
- 1 1/2 cups gluten free crushed tomatoes
- 2 green peppers sliced
- 3/4 cup gluten free chicken bouillon
- 1 bay leaf
- 1 cup black olives
- 8 ounces of mushrooms sliced
Instructions
- Rinse chicken and pat dry. Season the chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper. Dredge the chicken in gluten free flour to coat lightly. Heat oil in a dutch oven or wok over a medium-high heat. Add the chicken in batches and braise on both sides. Remove and set aside.
- Lower heat to medium and add 2 tablespoons of oil to the pot. Brown onions, about 5 minutes.
- Add garlic and cook about 30 seconds being careful not to burn the garlic. Then return chicken to the pot.
- Pour tomato sauce into a separate bowl. Add oregano, salt and pepper to taste. Stir and pour over chicken.
- Add wine and cook over a medium-high heat until the alcohol is evaporated, stirring and scraping up browned bits on the bottom.
- Add crushed tomatoes, green pepper, chicken bouillon, bay leaf and stir. Cover and simmer for 30 minutes.
- Finally, add olives and mushrooms. Stir and cook for 10 minutes more. Serves 6
Notes
- I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
- Braise your chicken in batches so as not to crowd the pan.
- You may want to serve with gluten free pasta or some crusty gluten free bread to sop up the sauce.
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Debbie says
I haven’t made chicken cacciatore in years, and this looks delicious! Thanks for sharing : )
Barbara says
You’re welcome. Glad you stopped by.
Val Frania says
Wow. Looks marvelous! I’ve been considering shoring up my menu with some gluten free recipes. I love chicken cacciatore. It’s a must try!
Barbara says
Great. I hope you enjoy.