This Italian Chicken Thighs recipe is a weeknight dinner dream come true. You’ll love how easy it is to prepare these flavorful, juicy chicken thighs, all in one pan. It’s truly a simple dish that delivers big on taste.
Key Ingredients & Substitutions:
- Boneless, Skinless Chicken Thighs: You can use bone-in, skin-on for extra flavor, just add 5-10 minutes to the cook time. Chicken breasts work too, but may dry out faster.
- Italian Seasoning: If you don’t have this blend, use a mix of dried oregano, basil, thyme, and rosemary.
- Garlic: Fresh minced garlic is best, but 1 teaspoon of garlic powder can be substituted.
- Canned Diced Tomatoes: Crushed tomatoes or even a little tomato paste mixed with water can work in a pinch.
- Chicken Broth: Vegetable broth or even water can be used, but chicken broth adds more depth.
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- ½ cup chicken broth
- ¼ cup fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools Needed: Large skillet (oven-safe if finishing in oven)
Step-by-Step Instructions:
1. Prepare the Chicken Thighs
Pat the chicken thighs dry with paper towels. This helps them brown nicely. Season them all over with Italian seasoning, salt, and black pepper.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the seasoned chicken thighs. Sear for 5-7 minutes per side until deeply golden brown. Don’t worry about cooking them through at this stage.
3. Build the Sauce
Remove the seared chicken from the skillet and set aside. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the diced tomatoes (with their liquid) and chicken broth. Scrape up any browned bits from the bottom of the pan.
4. Simmer and Finish
Return the seared chicken thighs to the skillet, nestling them into the sauce. Bring the sauce to a gentle simmer. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.
5. Garnish and Serve
Once cooked, remove the Italian chicken thighs from the heat. Garnish with fresh chopped parsley if desired. Serve immediately with your favorite side dishes.
Storage Instructions:
Leftover Italian chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Q: Can I use frozen chicken thighs?
A: Yes, but thaw them completely before preparing. Patting them dry is even more important with thawed chicken.
Q: What can I serve with Italian chicken thighs?
A: They pair wonderfully with pasta, rice, polenta, mashed potatoes, or a simple green salad.
Q: Can I add vegetables to this dish?
A: Absolutely! Bell peppers, onions, or zucchini can be added with the garlic and cooked until softened before adding the liquids.
Q: Is this recipe spicy?
A: No, this recipe is not spicy. If you like a little heat, you can add a pinch of red pepper flakes with the garlic.
Q: How do I know when the chicken is cooked through?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the thigh, and it should read 165°F (74°C). The juices should also run clear.