One-Pot Italian-Braised Chicken Thighs
Servings 8 servings
- 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!
Serving: 1g | Calories: 346kcal | Carbohydrates: 17.3g | Protein: 35.4g | Fat: 14.2g | Saturated Fat: 3.6g | Polyunsaturated Fat: 10.6g | Cholesterol: 103mg | Sodium: 446mg | Fiber: 3g | Sugar: 7.8g