Baked Chicken Thighs in Tomato Sauce
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.
Servings: 4 servings
Ingredients
- 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
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
