Chicken Thighs with Tomatoes
Savor the rich, comforting flavors of this hearty Chicken Thighs with Tomatoes recipe, a perfect one-pan meal that's both easy and utterly delicious. Tender, golden-browned chicken thighs simmer in a luscious tomato-based sauce infused with aromatic garlic, sautéed onions, and a medley of dried oregano and basil for an irresistible herbed finish. A hint of optional red pepper flakes adds a subtle kick to the sauce, which is perfectly balanced by a splash of chicken broth for depth. Ready in just 45 minutes, this dish is effortlessly elegant, making it ideal for a weeknight dinner or casual entertaining. Serve it with crusty bread to soak up the flavorful sauce or pair it with rice or pasta for a complete, satisfying meal. Garnished with a sprinkle of fresh parsley, this dish is as vibrant as it is comforting.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can canned diced tomatoes (14-ounce can)
- 0.5 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
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden brown. Flip and cook the other side for an additional 4-5 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for 30 seconds, or until fragrant.
Stir in the canned diced tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Mix well.
Return the chicken thighs to the skillet, skin-side up. Make sure they are partially submerged in the tomato mixture.
Reduce the heat to medium-low and cover the skillet. Simmer for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning if needed.
Garnish with fresh parsley before serving. Serve hot with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.5 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2057 mg | 44% | |
*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.
