Tomato Garlic Chicken
Savor the bold, rustic flavors of Tomato Garlic Chicken, a comforting one-pan dish brimming with juicy chicken thighs and a rich tomato-based sauce infused with garlic, onions, and Italian herbs. This recipe combines golden, crispy-skinned chicken with a fragrant medley of oregano, basil, and optional red pepper flakes for a hint of heat. Simmered to perfection in a blend of crushed tomatoes and chicken broth, the tender chicken absorbs every drop of the savory sauce. Ready in under an hour, this dish is ideal for weeknight dinners yet flavorful enough to impress guests. Serve with rice, pasta, or crusty bread to soak up the delicious sauce and finish with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're craving a family-friendly meal or a rustic dinner centerpiece, Tomato Garlic Chicken will quickly become a household favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 6 cloves garlic cloves (minced)
- 1 medium yellow onion (finely chopped)
- 14 ounces crushed tomatoes
- 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
Season the chicken thighs on both sides with salt and ground black pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the chopped onion and cook for 3-4 minutes until translucent, stirring occasionally.
Pour in the crushed tomatoes and chicken broth. Stir to combine.
Add dried oregano, dried basil, and red pepper flakes (if using). Stir well and let the sauce simmer for 5 minutes.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce.
Lower the heat to medium-low. Cover the pan and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning if needed.
Garnish with chopped fresh parsley before serving.
Serve hot with rice, pasta, or crusty bread for dipping in the sauce.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.6 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2871 mg | 61% | |
*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.
