Scarlett's Chicken Cacciatore

Scarlett's Chicken Cacciatore

scarlett 8

"A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later."

Ingredients 1 h 10 m {{adjustedServings}} servings 329 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
  2. While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
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  • Cook's Note
  • You can freeze this dish easily: Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 350 for 35 minutes. Cook noodles according to Step 2 directions. Serve chicken over hot noodles, and top with Parmesan.
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Reviews 32

  1. 41 Ratings

Jennifer Fulk

This is excellent! We just loved it! I followed the recipe adding a few things-a diced zucchini, 4 cloves garlic instead of one, 1 can (14 1/2 ounces) of stewed Italian seasoned tomatoes, chopped ,in addition to the crushed tomatoes (the ones i had weren't Italian-style), 1/4 cup dry red wine, 2 teaspoons sugar, and 1/4 teaspoon crushed red pepper flakes. Followed the directions and served it over thin spaghetti with garlic bread. Thank you so much for sharing! I will make this again and the bonus is that it is healthy and very low in fat, but it doesn't taste like it Yum! Also, I think olive oil should be used instead of vegetable, the olive oil gives it a wonderful flavor! Eating the leftovers and they are fantastic!


Oh man....this stuff is seriously good!!!!! I followed the recipe, except I think I put in two cloves of garlic because we love it. Just a great recipe. And it can be made ahead of time and frozen! THANK YOU SCARLETT!

Fit&Healthy Mom

This is one of those recipes I didn't have much time to dedicate myself into and it turned out so delicious! First, I browned the chicken in a pan with lots of onions, garlic and green pepper. Once ready, I transferred to the crockpot with the remaining ingredients and cooked on low for probably 4 hours. I didn't have any mushrooms, I didn't cube the chicken and at the end I forgot to add Parmesan, but even then was very flavorful. Next time I will make sure to have everything. Served over whole wheat egg noodles with steamed broccoli and cauliflower.