Saucy Italian Style Chicken Thighs
Transform your dinner routine with these Saucy Italian Style Chicken Thighs, a hearty, flavor-packed recipe that marries tender, golden-browned chicken with a rich, aromatic tomato-based sauce. Bone-in, skin-on chicken thighs are perfectly seared and simmered in a savory blend of crushed tomatoes, garlic, onions, and a medley of Italian herbs, creating a dish that’s both rustic and elegant. A hint of red pepper flakes adds a subtle kick, while fresh parsley and basil provide a burst of freshness to every bite. Ready in just an hour, this one-pan meal is perfect for weeknight dinners or cozy gatherings. Serve it over pasta, rice, or alongside crusty bread to soak up every drop of the luscious sauce. This Italian-inspired classic will quickly become a family favorite!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the tomato paste, allowing it to cook for 1-2 minutes to deepen the flavor.
Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping any browned bits from the bottom of the skillet to deglaze.
Add the dried oregano, dried basil, crushed red pepper flakes, granulated sugar, salt, and black pepper. Stir well to incorporate the seasonings.
Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and let the chicken cook for 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
Remove the lid and let the sauce simmer uncovered for an additional 5-10 minutes to thicken slightly if desired.
Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Sprinkle the dish with fresh parsley and basil (if using) before serving.
Serve hot with your choice of sides such as pasta, rice, or crusty bread to enjoy the flavorful sauce.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 11.8 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 930 mg | 20% | |
*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.
