Chicken in Red Sauce
Transform your dinner table with this irresistible Chicken in Red Sauce recipe—a comforting classic that combines tender, golden-browned chicken thighs with a rich, flavorful tomato sauce. Infused with aromatic garlic, sautéed onions, and a blend of oregano, basil, and crushed red pepper flakes, this dish achieves the perfect balance of savory, tangy, and lightly spicy notes. The addition of chicken broth and a hint of sugar enhances the sauce's depth, creating a velvety texture that wraps around every bite. Ready in just about an hour and ideal for pairing with pasta, rice, or crusty bread, this one-skillet dish is as easy to make as it is satisfying. Perfect for busy weeknights or cozy weekend dinners, Chicken in Red Sauce is a must-try for anyone seeking bold flavors and a hearty, home-cooked meal.
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 28 ounces canned whole tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Add the chicken to the skillet and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the canned whole tomatoes along with their juices. Use a wooden spoon to break the tomatoes into smaller pieces while cooking.
Stir in the tomato paste, chicken broth, dried oregano, dried basil, crushed red pepper flakes, and sugar. Bring the mixture to a simmer.
Return the browned chicken thighs to the skillet. Ensure they are submerged in the sauce.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 20-25 minutes until cooked through and tender.
Uncover the skillet and adjust seasoning with additional salt and black pepper to taste.
Sprinkle freshly chopped parsley over the chicken and sauce before serving.
Serve hot with pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 39.0 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3736 mg | 80% | |
*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.
