Go Back
–+ servings
Italian sauce in skillet with chicken thighs. Towel and fork in background

Easy Italian Chicken Skillet

This Easy Italian Chicken Skillet is made with seared chicken thighs, sliced mushrooms and lots of garlic, simmered in a savory, Italian seasoned tomato sauce until tender and juicy.
4.60 from 5 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 628kcal
Author: Pat Nyswonger

Ingredients

  • 1-1/2 pounds chicken thighs bone-in, skin on
  • Salt and pepper
  • 2 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 1 medium onion finely chopped
  • 4 cloves garlic grated ir minced
  • 1/2 cup red wine
  • 1 cup chicken broth
  • 3 tablespoons tomato paste
  • 2 14-oz. can crushed tomatoes
  • 1 tablespoon dried Italian seasoning
  • 1/4 cup freshly chopped basil
  • 2 tablespoons chopped fresh parsley
  • Basil sprigs for garnish optional

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 minutes.

To Serve:

  • Serve with your favorite pasta or rice and garnished with chopped parsley.

Notes

If you sub chicken breasts for this recipe, reduce the cooking time in the sauce to 15 minutes. Internal temperature should register 165°F on an instant-read thermometer.

Nutrition

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