Heat olive oil in large cast iron pan. Brown the chicken in hot oil, about 5 minutes per side. Set the chicken aside.
Add onions and mushrooms into the skillet and stir until softened, about 5-7 minutes.
Mix in garlic, cook for 1-2 minutes.
Add in tomatoes with juice, chicken broth, and seasonings. Stir to combine
Place chicken back in pan.
Cover and bring to a boil and reduce heat. Simmer until chicken is cooked through and tender. About 45 minutes.
Serve over wide egg noodles
Notes
Leftover Chicken Cacciatore:Let the chicken cool to room temperature and then store it in the refrigerator for up to 3 days, or freeze in an airtight container for up to 3 months. Before serving, defrost in the refrigerator for 24 hours if necessary, and then reheat on the stovetop over medium-low heat until hot.