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14) One-Pot Tomato Basil Braised Chicken Thighs

Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2–2.5 lb)
  • 1 tsp salt and 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 small onion thinly sliced
  • 3 garlic cloves minced
  • 1 28 oz can crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1/2 cup fresh basil loosely packed, torn
  • 1 tbsp butter optional, for finish

Method
 

  1. Season thighs with salt and pepper. Heat oil in a large skillet over medium-high and brown thighs skin-side down, 5–7 minutes; flip and cook 2 minutes. Remove to a plate.
  2. Lower heat to medium, add onion and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds.
  3. Pour in crushed tomatoes, broth, oregano, and red pepper flakes; scrape browned bits from pan.
  4. Nestle chicken back into sauce, skin-side up. Simmer gently, uncovered, 25–30 minutes until internal temp reaches 165°F and sauce thickens.
  5. Stir in basil and butter off heat. Taste and adjust salt. Serve over rice, pasta, or mashed potatoes.