Braised in a flavorful Italian sauce and covered with melty Parmesan cheese, these one-pot Italian braised chicken thighs are Italian food at it’s absolute best!
Sooo I would just like to let you know that Italian food is going down today and it’s going down BIG.
As in, hold on tight to your spaghetti and tomatoes kinda-big.
These Italian braised chicken thighs are hands down, the best way to get your Italian food fix. They are real-deal, restaurant quality good.
Also…only SEVEN freaking ingredients kinda easy in the dinner department. I’m pretty sure this week’s dinner series is my favorite week ever, guys. FAV!
So let’s talk about this chicken and let’s talk about the fact that it’s quite simply the best.
Pan-seared chicken thighs take a nice long braise in flavorful pasta sauce. They come out awhile later SUPER-juicy and tender…
Cheese goes on top…back to the oven!
Then…chicken meets pasta. More sauce on top…
And KA-BOOM. We’ve just won this whole dinner game, guys.
Slam dunk. All the bonus points.
Important question: can tonight and basically all the nights after tonight just be Italian night?
Thanks. My actions weren’t really hinging on your response, but I always appreciate positive encouragement for me to stuff my face.
I mean, heavens yes to ALL of this, y’all! ♥
Just always yes to Italian.
One-Pot Italian-Braised Chicken Thighs
- 2 lbs bone-in chicken thighs 6 thighs
- 1/2 cup white whole wheat flour
- Salt and pepper to taste
- 2-3 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 jar 24 oz pasta sauce
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
- Pasta for serving optional
- Pat chicken dry with paper towels. Place flour in a shallow bowl and season with salt and pepper to taste. Dredge chicken in flour and shake off excess.
- In a large skillet over medium-high heat, heat 2 tablespoons oil until hot. Working in batches, sear chicken 3-4 minutes on each side until golden brown, using additional tablespoon of oil if needed. Transfer chicken to a plate and set aside for a moment.
- In remaining oil in skillet saute garlic over medium heat until just fragrant. Add pasta sauce to skillet and stir several minutes until bubbly. Remove pan from heat and arrange seared chicken into sauce. Cover pan with lid and transfer pan to 350F degree oven. Bake chicken 45-60 minutes until chicken registers 165F.
- Sprinkle chicken with Parmesan cheese and return to oven for an additional 5-10 minutes until cheese is melted. Sprinkle basil on top of cheese and serve chicken and sauce warm with pasta if desired. Enjoy!
More Italian-dinner night inspirations!
Italian-Style Pot Roast with Root Vegetables
One-Pot Italian Chicken and Orzo Pasta
Gayle @ Pumpkin 'N Spice says
Now this looks like my kind of dinner! I love how it’s sort of a twist on chicken parmesan. Sounds SO good, especially since it’s just made in one pot. Wish I could dive right into this!
Thanks Gayle! And you’re right, it’s sorta like chicken parm minus a ton of the work! 😉
Jen | Baked by an Introvert says
I’m drooling over this chicken right now! It looks so good!! I’m a huge fan of one pot meals and I can’t wait to add this to the dinner menu!
Nothing beats a good one pot chicken dinner right?? Thanks Jen!!
Sarah this look so good! I love such easy meals and those crispy chicken pieces look to die for!
Thank you so much Ami!! 🙂
Why can’t we be neighbors?! Everything you make looks so fantastic, Sarah! I love how easy this dish is to make and it looks like you spent forever making it too 😉
Ahh! Being neighbors with another food blogger would be like my total dream come true. Haha! Thanks Danielle!
Jessica @ Jessica in the Kitchen says
Isn’t Italian food the BEST?! Loving this Sarah!
It totally is. 🙂 Thanks Jessica!
What brand do you use for pasta sauce?
Hi, Misty! My favorite brand for pasta sauce is Full Circle, but any kind will work!
I made this tonight. Oh my word was it good!! Thank you!!
hi can use regular flour for this recipe looks very yummy 🙂
Regular flour would work fine, Tina!
Can you use boneless thighs?
Boneless thighs would work fine, Jenn! They will likely cook faster though, so just be aware of that.
Super Good! Turned out awesome using boneless skinless thighs, took a small handful of italian seasoning and tossed in w.w. flour before dredging, then followed the directions exactly, served over butter/parm/basil orzo…OH MY..forget fork tender chicken this is spoon tender! Thanks for the great Recipe!
BTW I get Friday’s off and It was so fast and easy to make for lunch, I took a mini pyrex with this in it to my wife for her lunch. She was so happy and said it was delicious! Thanks again!
Oh gosh, I’m SO glad to hear that, Chris! Sounds like you and your wife had a great dinner! 🙂
I made this last night and WOW. So easy, and so good. I added way more garlic for personal taste. I also added an entire bag(dry pack)of sun dried tomatoes julienne cut. This is a keeper. Thanks for the recipe! Served it over Banza pasta since lower carbs.
I love the sound of your addition of sun-dried tomatoes in this chicken!! Thanks for letting me know, Kelly! 🙂
R Lewis says
I have made these several times with boneless skinless thighs. Shorter cooking time and the chicken just melts in your mouth. It is such a super easy dinner and out of this world delicious! My husband raves about this meal. I use Rao’s marinara, which is the best jarred marinara, hands down. Love this dish!
Thanks for sharing your recipe adjustments! Glad you and your husband love this chicken. 🙂
Barbara Thompson says
I Used Muir Glen organic with basil and no sugar. I think using a high quality pasta sauce is pretty important. I made some very minor additions- bell peppers, red wine, a little mozzarella. It was fabulous. I will definitely make this again. It might not be a traditional Italian recipe but it ticked all the boxes with us. Just a note, I had some leftover steamed mixed vegetables-broccoli, carrots, green beans, wax beans, and peppers. I put them in the air fryer with garlic and Italian seasoning to roast. They were a perfect side dish.
Thanks for sharing your modifications, Barbara! 🙂