Easy Italian Farmhouse Chicken
Transport your taste buds to the rustic Italian countryside with this one-pan Easy Italian Farmhouse Chicken recipe! Juicy, bone-in chicken thighs are perfectly seared to golden-crisp perfection and then simmered in a vibrant tomato-based sauce brimming with fresh vegetables like zucchini, red bell peppers, and onions. Infused with classic Italian seasoning, a dash of crushed red pepper flakes, and fragrant fresh basil, this dish delivers comforting, authentic flavors in under an hour. Whether served over creamy polenta, al dente pasta, or crusty artisan bread, this hearty and wholesome chicken dish is perfect for cozy weeknight dinners or casual entertaining. Best of all, it’s simple to prepare, making it an effortless way to bring the magic of Italian farmhouse cooking straight into your kitchen!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 large white onion, diced
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 14 ounces canned diced tomatoes
- 1 cup chicken stock
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, roughly chopped
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for 3-4 minutes.
Remove the chicken from the pan and set aside. Discard excess fat, leaving about 1 tablespoon in the pan.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion and minced garlic for 2 minutes, or until fragrant.
Add the red bell pepper and zucchini to the pan and cook for an additional 4 minutes, stirring occasionally.
Stir in the canned diced tomatoes (with juice), chicken stock, Italian seasoning, crushed red pepper flakes, and 1 teaspoon of salt. Bring the mixture to a simmer.
Return the chicken thighs to the pan, skin-side up. Cover the pan with a lid and cook on medium-low heat for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce.
Garnish with fresh basil leaves and serve hot. Optionally, sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 31.3 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1110 mg | 85% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3542 mg | 75% | |
*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.
