Chicken and Tomatoes
Savor the comfort of a hearty, one-pan meal with this Chicken and Tomatoes recipe, where tender, juicy chicken thighs are simmered to perfection in a rich, flavorful tomato sauce. Crisp golden skin meets the bright acidity of fresh, diced tomatoes, enhanced with aromatic garlic, onions, and a medley of dried herbs like oregano and basil. A dash of optional red pepper flakes adds just the right amount of heat, while simmering the chicken in the tomato-based broth locks in moisture and flavor. This easy-to-make dish is ready in just 50 minutes and pairs beautifully with rice, pasta, or crusty bread for soaking up every last drop of the luscious sauce. Perfect for weeknight dinners or casual entertaining, this recipe is a simple yet satisfying way to elevate your chicken dinner game.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 5 medium fresh tomatoes, diced
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the minced garlic and chopped onion to the pan. Sauté for 3 minutes or until the onion becomes translucent and fragrant.
Add the diced tomatoes to the pan and stir to combine. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Pour in the chicken broth, and stir in the dried oregano, basil, and red pepper flakes if using. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pan, nestling them into the tomato mixture. Spoon some of the sauce over the chicken.
Cover the pan with a lid and let the chicken simmer on low heat for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt or pepper if necessary.
Garnish the dish with freshly chopped parsley before serving.
Serve hot with rice, pasta, or crusty bread to soak up the delicious tomato sauce.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 21.3 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 198 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2799 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
