Baked Chicken Thighs in Tomato Sauce

Baked chicken thighs in tomato sauce are proof that comfort food doesn’t need to be complicated. The chicken turns tender and flavorful as it bakes, soaking up a rich, garlicky tomato sauce. Mushrooms add a little depth, the herbs pull it all together, and the end result is the kind of dinner that demands bread for dipping.

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If you love saucy comfort food, try my Chicken Thighs in Mushroom Sauce. Tender, oven-braised chicken in a rich, creamy sauce that’s perfect for spooning over mashed potatoes or rice.

Here’s Why This Recipe for Baked Chicken Thighs Works

Golden sear, bigger flavor: Browning the thighs first builds a deep, savory base and leaves behind drippings that set the tone for the sauce.

Red wine + tomato paste = depth: The combo adds richness and body, giving the sauce that slow-cooked taste without the wait.

Mushrooms for umami: They soak up the wine and garlic, adding a meaty, earthy flavor that rounds everything out.

Slow oven finish: Baking the chicken right in the sauce keeps it tender and lets all the flavors meld together perfectly.

If you want to switch things up, my BBQ Smoked Chicken Wings deliver big flavor in bite-size form. Tender inside, smoky outside, and perfect for any casual meal or weekend cookout.

For another cozy dinner with big flavor, my Creamy Paprika Chicken is a must. Tender chicken simmered in a smoky, velvety sauce that’s all about comfort and simplicity.

Italian Baked Chicken Thighs

Italian style baked chicken thighs in tomato sauce hit all the right notes; simple, saucy, and full of cozy, homemade flavor. It’s an easy one-pan dinner with tender chicken, a rich tomato sauce, and just enough comfort to make it a repeat favorite.

Serve it with homemade sourdough focaccia or pasta to soak up all the sauce.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

4.60 from 5 votes

Baked Chicken Thighs in Tomato Sauce

By Pat Nyswonger

This easy chicken dinner is made with seared chicken thighs, sliced mushrooms and lots of garlic, simmered in a savory, Italian seasoned tomato sauce until tender and juicy.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

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• ▢ 1 ½ pounds bone-in chicken thighs
• ▢ Salt and pepper, to taste
• ▢ 2 tablespoons olive oil
• ▢ 8 ounces fresh mushrooms, sliced
• ▢ 1 onion, finely chopped
• ▢ 4 garlic cloves, grated ir minced
• ▢ ½ cup red wine
• ▢ 1 cup chicken broth
• ▢ 3 tablespoons tomato paste
• ▢ 1 (28 ounce) can canned crushed tomatoes, or two 14 ounce cans
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 tablespoons fresh parsley, chopped

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Instructions 

• Rinse chicken thighs and pat with paper towels to remove moisture.  Season with salt and pepper.
• In a large skillet set over medium-high heat, heat the oil until shimmering.   Working in batches, add the chicken thighs skin side down, and sear until golden brown, about 3-4 minutes per side. Transfer chicken to a paper towel-lined plate and set aside.
• Reduce the heat to medium and add the mushrooms to the skillet and cook, stirring occasionally, until browned.  Add onions and cook, stirring until softened, about 4-5 minutes. Add garlic and cook until fragrant, 30 seconds.  
• Pour in the red wine and bring to a simmer.  Stir in the chicken broth, tomato paste, crushed tomatoes and Italian seasoning.  Bring the sauce to a boil, then reduce the heat to low, stir and simmer for 5 minutes.  Taste and adjust salt and pepper if necessary.  
• Nestle the chicken thighs and any accumulated juices into the sauce, skin side up.   Cover the skillet and simmer for 30 to 40 minutes.
• Serve with your favorite pasta or rice and garnished with chopped parsley.

Notes

Check the temperature: Chicken thighs are safe to eat at 165°F, but they’re juiciest around 175°F. The extra cooking time breaks down connective tissue, making the meat tender instead of stringy.

Use an oven-safe pan: Cast iron or stainless steel holds heat well for a good sear and transitions easily to the oven.

Wine swap: If you’d rather skip the wine, use chicken broth and a squeeze of lemon juice.

Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat to keep the sauce from separating.

Nutrition

Serving: 1serving, Calories: 628kcal, Carbohydrates: 13g, Protein: 57g, Fat: 39g, Saturated Fat: 10g, Polyunsaturated Fat: 28g, Cholesterol: 292mg, Sodium: 768mg, Fiber: 3g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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