Chicken Thighs in Tomato Sauce
Savor the comforting flavors of tender, juicy chicken thighs in a rich, aromatic tomato sauce with this easy yet elegant recipe. Perfectly seared bone-in, skin-on chicken thighs are simmered to perfection in a savory blend of crushed tomatoes, garlic, onions, and a medley of Italian herbs like oregano and basil. A pinch of red pepper flakes adds a subtle kick, while a touch of sugar balances the tanginess of the sauce. This one-pan dish is not only quick to prepare but also packed with bold, hearty flavors, making it an ideal choice for busy weeknights or a cozy weekend dinner. Garnished with fresh parsley and served with rice, pasta, or crusty bread, this versatile dish is sure to become a family favorite. Keywords: chicken thighs in tomato sauce, easy chicken recipes, one-pan meals, Italian-inspired dinner, weeknight dinner ideas.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 28 ounces crushed tomatoes (canned)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden and crispy. Flip and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes, or until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir to combine and bring the mixture to a simmer.
Add the dried oregano, dried basil, red pepper flakes, sugar, and the remaining 1 teaspoon of salt. Mix well.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning if needed. If the sauce is too thick, add a bit more chicken broth or water to reach your desired consistency.
Sprinkle the dish with freshly chopped parsley before serving.
Serve hot with your choice of rice, pasta, or crusty bread.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 884 mg | 19% | |
*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.
