Description

This one-pan Italian chicken is a flavorful and fuss-free dinner, featuring tender chicken thighs simmered in a rich, herb-infused tomato sauce. With minimal prep and cleanup, it’s perfect for busy weeknights. Serve it with crusty bread, pasta, or rice for a complete meal!

Ingredients

4 bone-in, skin-on chicken thighs (or chicken breasts)
Salt and pepper to taste
2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 can (28 oz/800g) crushed tomatoes
1/2 cup (120ml) chicken broth
1 tablespoon tomato paste
1 teaspoon sugar (optional, to balance acidity)
1/4 cup fresh basil, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

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Instructions

Season the Chicken:
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Sear the Chicken:
Heat olive oil in a large skillet or oven-safe pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes. Remove the chicken and set aside.
Sauté the Aromatics:
In the same skillet, add the onion and cook for 3-4 minutes until softened. Add the garlic, oregano, basil, and red pepper flakes (if using), and cook for 1 minute until fragrant.
Simmer the Sauce:
Stir in the crushed tomatoes, chicken broth, tomato paste, and sugar (if using). Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
Cook the Chicken:
Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Serve:
Garnish with fresh basil and grated Parmesan cheese. Serve hot with crusty bread, pasta, or rice.

Notes

For a lighter option, use boneless, skinless chicken breasts or thighs.
Add olives, capers, or spinach for extra flavor and texture.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop.
If you prefer a thicker sauce, simmer uncovered for a few extra minutes.