Chicken Richuvio
Savor the hearty, rustic flavors of Chicken Richuvio, an irresistible Italian-inspired dish that combines tender, golden-seared chicken thighs with a robust tomato-based sauce. Bursting with vibrant layers of flavor from sautéed onions, colorful bell peppers, fragrant garlic, and a medley of dried herbs like oregano and basil, this one-pan recipe is pure comfort food for any night of the week. The simmered sauce, enhanced with a touch of red pepper flakes for subtle heat and optional briny capers for added depth, pairs beautifully with al dente pasta or crusty bread to soak up every drop. With just 15 minutes of prep time, this aromatic and satisfying meal comes together effortlessly, making it a perfect choice for busy families or intimate dinner gatherings.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers (red, yellow, or green), sliced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons capers (optional)
- for serving cooked pasta or crusty bread
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon black pepper. Lightly dredge in flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the diced onion and sliced bell peppers until softened, about 5-6 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir in the oregano, basil, red pepper flakes, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 30 minutes, occasionally spooning sauce over the chicken.
If using capers, stir them into the sauce during the last 5 minutes of cooking.
Sprinkle with chopped fresh parsley before serving. Serve hot over cooked pasta or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1245 mg | 26% | |
*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.
