Italian Sweet and Sour Chicken
Experience the perfect balance of tangy and sweet flavors with this Italian Sweet and Sour Chicken recipe, a rustic dish inspired by traditional Italian cooking. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a luscious balsamic glaze made with honey, tomato paste, and chicken broth. Vibrant bell peppers, tender onions, and briny capers add depth and texture to the dish, while fresh parsley finishes it with a burst of freshness. This one-skillet meal is not only visually stunning but also easy to make with just 20 minutes of prep time. Serve it with crusty Italian bread, creamy polenta, or fluffy rice to soak up the rich, sweet-and-savory sauce. Perfect for weeknight dinners or special occasions, this recipe is a deliciously satisfying way to infuse your meals with authentic Italian flavors.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 4 pieces garlic cloves, minced
- 0.25 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon tomato paste
- 0.5 cup chicken broth
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Sear the chicken thighs, starting skin-side down, for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red and yellow bell peppers and onion. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the balsamic vinegar, honey, tomato paste, and chicken broth to create the sweet and sour glaze.
Return the chicken thighs to the skillet and pour the balsamic mixture over the chicken and vegetables.
Add the capers to the skillet, then cover and reduce the heat to medium-low.
Simmer for 25-30 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through and tender.
Uncover the skillet and let the sauce thicken slightly for 2-3 minutes, if needed.
Sprinkle the dish with fresh parsley and serve warm, pairing it with crusty Italian bread, polenta, or rice.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 21.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 713 mg | 15% | |
*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.
