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
Ingredients
- 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
Instructions
- 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!
Nutrition
More Italian-dinner night inspirations!
Italian-Style Pot Roast with Root Vegetables
One-Pot Italian Chicken and Orzo Pasta
Jenn says
Can you use boneless thighs?
Sarah says
Boneless thighs would work fine, Jenn! They will likely cook faster though, so just be aware of that.
CHRIS says
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!
CHRIS says
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!
Sarah says
Oh gosh, I’m SO glad to hear that, Chris! Sounds like you and your wife had a great dinner! 🙂
Kelly says
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.
Sarah says
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!
Sarah says
Thanks for sharing your recipe adjustments! Glad you and your husband love this chicken. 🙂