Side shot of skillet filled with low FODMAP chicken cacciatore

Low FODMAP Chicken Cacciatore

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 5 1x


Filled with tender, juicy chicken and a savory, tomato-olive sauce, this Low FODMAP Chicken Cacciatore recipe is my kind of comfort food. Serve over mashed potatoes or polenta for a complete meal!



  • ¼ cup garlic-infused olive oil
  • 1.25 lb. chicken thighs
  • 1 carrot, peeled and sliced into ½ inch rounds
  • 1 bell pepper, diced
  • ½ cup dry white wine (or low FODMAP chicken broth)
  • 1 (14.5 oz.) can crushed tomatoes with juice
  • 1 ½ tsp. dried oregano
  • 2 Tbsp. capers
  • ⅓ cup kalamata olive halves
  • Fresh basil chiffonade or chopped Italian parsley, to garnish


  1. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Once the pan is hot, sear each side for two minutes.
  2. Add carrot, bell pepper, white wine, tomatoes, and oregano. Stir and bring to a boil. Reduce heat and simmer for 25 minutes, or until chicken is done.
  3. Stir in capers and kalamata olives. Top with basil or parsley and serve.


Canned Tomato:  A low FODMAP serving is ⅕ can or 92 grams. Larger servings of canned tomatoes may be tolerated, however, a 115-gram serving contains moderate (yellow) amounts of excess fructose. One ⅕ serving of this recipe contains 82 grams of canned tomatoes (green serving). One ¼ serving of this recipe contains 102 grams of canned tomatoes (between a green and yellow serving).

  • Category: Main Dish
  • Method: Stove
  • Cuisine: Italian

Keywords: skillet, dairy free, entree, paleo, low FODMAP recipe