Easy Chicken Cacciatore

Chicken cacciatore is the rustic Italian hunter's stew that turns bone-in chicken, tomatoes and simple vegetables into a dinner worth sitting down for. In this easy version, chicken thighs and legs are seared until deeply golden, then braised in one Dutch oven with onion, bell pepper, mushrooms and garlic in a thick, herby tomato sauce. The chicken stays juicy and the sauce turns rich and spoonable.

It has become our reliable answer for busy weeknights when we want something cozy but mostly hands-off, much like our one-pan creamy Tuscan chicken on nights when a cream sauce sounds better than tomato. If your family leans crisp instead of braised, our crispy air fryer chicken thighs use the same affordable cut with a completely different finish. Here, once the lid goes on, the gentle braise does the work while the sauce thickens.

Serve it the way we love it most, spooned generously over wide egg noodles in warm white bowls so every strand catches the sauce, with tender mushrooms, sweet diced onion and a shower of fresh parsley on top. Crusty bread, polenta or rice also work well, but noodles make it feel especially comforting. Leftovers taste even better the next day, which is why this one-pan classic stays in our regular dinner rotation.

Why searing and braising both matter

Searing first gives the chicken deep golden colour and savoury flavour that a braise alone can never create, and the browned bits left in the pan become the base of the sauce. A light flour coating helps the skin brown evenly and thickens the sauce just slightly as it cooks. Braising then takes over at a gentle simmer, loosening the meat until it is tender without drying out. Keep the simmer gentle, and the thighs will stay juicy while the sauce concentrates.

Getting a thick, rich sauce, not a watery one

Mushrooms and peppers release liquid as they cook, so give them a few undisturbed minutes in the hot pan to brown before the tomatoes go in. Tomato paste, cooked briefly until it darkens, adds concentrated depth and body. Simmer the finished sauce uncovered for the last ten minutes if it looks thin, until it coats the back of a spoon. That thickness is what clings so well to egg noodles.

Ingredients

• 2 tablespoons olive oil (30 ml)
• 6 bone-in, skin-on chicken thighs and legs (1360 g)
• 1 teaspoon fine sea salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1/2 cup all-purpose flour (60 g)
• 1 large yellow onion, diced (200 g)
• 1 large red bell pepper, sliced (180 g)
• 8 ounces cremini mushrooms, sliced (225 g)
• 4 cloves garlic, minced (12 g)
• 2 tablespoons tomato paste (32 g)
• 1/2 cup dry red wine, optional (120 ml)
• 1 (28 oz) can crushed tomatoes (800 g)
• 1 teaspoon Italian seasoning (2 g)
• 1 teaspoon dried oregano (2 g)
• 1/2 teaspoon red pepper flakes, optional (1 g)
• 1/2 cup pitted Kalamata olives, optional (75 g)
• 12 ounces wide egg noodles (340 g)
• 1/4 cup chopped fresh parsley (15 g)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Season and dredge the chicken. Pat the chicken very dry with paper towels, which helps it brown instead of steam. Season all over with the salt and pepper, then dredge lightly in the flour, shaking off the excess. You want a thin, even coating rather than a thick crust. Set the chicken aside while the oil heats.
2. Sear until deeply golden. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken skin-side down in a single layer, working in two batches if needed, and sear for 5 to 6 minutes per side until deeply golden. Do not move the pieces early; they will release easily once the crust forms. Transfer to a clean plate. The chicken will finish cooking in the sauce.
3. Soften the onion, pepper and mushrooms. Pour off all but about 2 tablespoons of fat from the pot and reduce the heat to medium. Add the diced onion, bell pepper and sliced mushrooms with a pinch of salt. Cook for 6 to 7 minutes, stirring occasionally, until the onion is soft, the mushrooms have browned in spots and most of their liquid has cooked away. Stir in the garlic for 30 seconds until fragrant.
4. Build the tomato sauce. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the red wine, if using, and scrape up the browned bits from the bottom of the pot, simmering for 1 to 2 minutes. Add the crushed tomatoes, Italian seasoning, oregano and red pepper flakes, stir well, and bring the sauce to a gentle simmer. Taste and adjust the salt.
5. Braise until tender. Return the chicken and any juices to the pot, nestling the pieces into the sauce skin-side up. Cover, reduce the heat to low, and simmer gently for 25 to 30 minutes until the chicken is very tender and reaches 165°F (74°C). Stir in the olives, if using, for the last 5 minutes. If the sauce needs thickening, simmer uncovered for a few extra minutes.
6. Cook the egg noodles. While the chicken braises, bring a large pot of salted water to a boil. Cook the wide egg noodles according to the package directions until just tender, usually 6 to 8 minutes, then drain well. Do not rinse them; the surface starch helps the sauce cling. Keep warm, covered, until serving.
7. Finish and serve over noodles. Divide the warm egg noodles among bowls and spoon the chicken and plenty of sauce over the top, making sure each serving gets mushrooms, onion and pepper. Scatter generously with chopped fresh parsley and serve immediately with extra sauce at the table.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days, keeping any leftover egg noodles separate. Reheat the chicken gently, covered, on the stove over low heat or in a 325°F (163°C) oven until it reaches 165°F (74°C), adding a splash of water if the sauce has thickened. Freeze the chicken in its sauce, without noodles, for up to 3 months and thaw overnight in the refrigerator. Nutrition figures are estimates based on standard ingredient data, and estimates vary with brands, cuts and optional ingredients.

Easy Chicken Cacciatore

Recipe by Ahsan ul Haq, FryDaily editor · Published 21 October 2026

Seared chicken braised in a thick tomato, mushroom and pepper sauce, spooned over wide egg noodles for a cozy one-pan dinner.

Yield: 6 servings  ·  Scale: 1x2x3x

Prep15 minutes

Cook40 minutes

Total55 minutes

Servings6 servings

Calories420 kcal

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Ingredients

• 2 tablespoons olive oil (30 ml)
• 6 bone-in, skin-on chicken thighs and legs (1360 g)
• 1 teaspoon fine sea salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1/2 cup all-purpose flour (60 g)
• 1 large yellow onion, diced (200 g)
• 1 large red bell pepper, sliced (180 g)
• 8 ounces cremini mushrooms, sliced (225 g)
• 4 cloves garlic, minced (12 g)
• 2 tablespoons tomato paste (32 g)
• 1/2 cup dry red wine, optional (120 ml)
• 1 (28 oz) can crushed tomatoes (800 g)
• 1 teaspoon Italian seasoning (2 g)
• 1 teaspoon dried oregano (2 g)
• 1/2 teaspoon red pepper flakes, optional (1 g)
• 1/2 cup pitted Kalamata olives, optional (75 g)
• 12 ounces wide egg noodles (340 g)
• 1/4 cup chopped fresh parsley (15 g)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Season and dredge the chicken. Pat the chicken very dry with paper towels, which helps it brown instead of steam. Season all over with the salt and pepper, then dredge lightly in the flour, shaking off the excess. You want a thin, even coating rather than a thick crust. Set the chicken aside while the oil heats.
2. Sear until deeply golden. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken skin-side down in a single layer, working in two batches if needed, and sear for 5 to 6 minutes per side until deeply golden. Do not move the pieces early; they will release easily once the crust forms. Transfer to a clean plate. The chicken will finish cooking in the sauce.
3. Soften the onion, pepper and mushrooms. Pour off all but about 2 tablespoons of fat from the pot and reduce the heat to medium. Add the diced onion, bell pepper and sliced mushrooms with a pinch of salt. Cook for 6 to 7 minutes, stirring occasionally, until the onion is soft, the mushrooms have browned in spots and most of their liquid has cooked away. Stir in the garlic for 30 seconds until fragrant.
4. Build the tomato sauce. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the red wine, if using, and scrape up the browned bits from the bottom of the pot, simmering for 1 to 2 minutes. Add the crushed tomatoes, Italian seasoning, oregano and red pepper flakes, stir well, and bring the sauce to a gentle simmer. Taste and adjust the salt.
5. Braise until tender. Return the chicken and any juices to the pot, nestling the pieces into the sauce skin-side up. Cover, reduce the heat to low, and simmer gently for 25 to 30 minutes until the chicken is very tender and reaches 165°F (74°C). Stir in the olives, if using, for the last 5 minutes. If the sauce needs thickening, simmer uncovered for a few extra minutes.
6. Cook the egg noodles. While the chicken braises, bring a large pot of salted water to a boil. Cook the wide egg noodles according to the package directions until just tender, usually 6 to 8 minutes, then drain well. Do not rinse them; the surface starch helps the sauce cling. Keep warm, covered, until serving.
7. Finish and serve over noodles. Divide the warm egg noodles among bowls and spoon the chicken and plenty of sauce over the top, making sure each serving gets mushrooms, onion and pepper. Scatter generously with chopped fresh parsley and serve immediately with extra sauce at the table.

Calories: 420 kcalProtein: 32 gCarbohydrates: 38 gFat: 15 gSaturated fat: 3 gSodium: 640 mgFiber: 4 gSugar: 7 g

Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.

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