Braised Chicken Thighs with Tomato and Garlic – a One-Pot Weeknight Dinner

This braised chicken thighs recipe is the kind of comforting, flavorful dish you crave on a busy weeknight. The chicken becomes incredibly tender as it simmers in a rich tomato and garlic sauce, filling your kitchen with an irresistible aroma.

Best of all, most of the cooking time is hands-off, giving you a chance to relax with a glass of wine while dinner practically makes itself. Serve with crusty bread, rice or pasta to soak up every last drop of the delicious sauce.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 bone-in, skin-on chicken thighsView ingredient guideLike ingredientDislike ingredient

Salt and freshly ground black pepperView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1 large onion, thinly slicedView ingredient guideLike ingredientDislike ingredient

6 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 (14.5-ounce) can diced tomatoesView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

1 teaspoon dried oreganoView ingredient guideLike ingredientDislike ingredient

1/4 teaspoon red pepper flakes (optional)View ingredient guideLike ingredientDislike ingredient

2 tablespoons chopped fresh parsley for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. Season the chicken thighs generously with salt and pepper on both sides.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Transfer the chicken to a plate and set aside.
3. Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
4. Pour in the diced tomatoes (with their juices) and chicken broth. Stir in the dried oregano and red pepper flakes if using. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pot.
5. Return the chicken thighs to the pot, skin-side up, nestling them into the sauce. Cover the pot with a lid and reduce the heat to low. Let braise for 30-35 minutes or until the chicken is cooked through and tender.
6. Uncover and increase the heat to medium-high. Let the sauce simmer for an additional 5-10 minutes to thicken slightly, if desired. Taste and adjust seasoning with salt and pepper.
7. Serve the chicken thighs with the sauce spooned over the top. Garnish with chopped fresh parsley.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs?

Yes, but reduce the braising time to about 20-25 minutes, as boneless thighs cook faster. The skin helps keep the meat moist, so consider adding a little extra oil.

What can I serve with this braised chicken?

This dish pairs wonderfully with crusty bread, rice, pasta or mashed potatoes to soak up the delicious tomato sauce. A simple green salad on the side completes the meal.

Can I make this recipe ahead of time?

Absolutely! The flavors deepen as it sits. Prepare the dish as directed, let it cool and refrigerate. Reheat gently on the stovetop before serving.