Quick Chick a Tore
Introducing "Quick Chick a Tore," a vibrant one-pan Italian-inspired chicken recipe that's perfect for busy weeknights without sacrificing bold, comforting flavors. This dish stars tender, golden-browned chicken thighs nestled in a rich tomato-based sauce enhanced with garlic, bell peppers, and a medley of aromatic herbs like oregano and basil. A splash of dry white wine adds depth, while kalamata olives lend a briny pop of flavor that ties the dish together. Ready in just 35 minutes, it's a versatile meal served over pasta or paired with crusty bread for dipping. Whether you're craving something hearty or elegant, "Quick Chick a Tore" is sure to be a dinner showstopper—easy, satisfying, and packed with Mediterranean flair!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, any color, sliced
- 3 cloves garlic cloves, minced
- 14 ounces crushed tomatoes
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- cooked pasta or crusty bread (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear them in the skillet for 3-4 minutes per side, until golden brown but not fully cooked. Remove from skillet and set aside.
Add the remaining olive oil to the skillet. Sauté the onions and bell peppers until softened, about 4-5 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the white wine (if using) and chicken broth, scraping the bottom of the skillet to deglaze any browned bits.
Add the crushed tomatoes, oregano, basil, salt, and black pepper. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the tomato sauce. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
Add the kalamata olives and cook uncovered for an additional 5 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning, if necessary.
Sprinkle with fresh parsley and serve warm with cooked pasta or crusty bread on the side for dipping.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4895 mg | 213% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.8 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2757 mg | 59% | |
*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.
