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Italian Braised Chicken - delicious one-pot braised chicken recipe with tomato and basil sauce. Amazing weeknight meal for the family!
This time of year when the leaves fall and I start to feel the chills in the air, it’s all about braising, stewing, and slow-cooking in my kitchen. There is just something cozy about Fall cooking: the mouthwatering aromas wafting in the kitchen and the comforting foods that set our stomach rumbling. I love Fall.
One of my favorite dishes to make is this inviting Italian braised chicken with just a few simple ingredients. It’s extremely easy to make and the result is absolutely hearty and delicious.
It’s best served with a simple pasta dish or even rice, and it’s a perfect family-friendly weeknight dinner that feeds the entire family.
For this Italian braised chicken recipe, first I browned the chicken thighs on medium heat, then I stewed it on low heat. The end result is tender, juicy, and moist chicken in one pot. For the cooking utensil, you can use a stainless steel skillet, a ceramic braiser pot or a pan.
Frequently Asked Questions
This recipe is only 352 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Italian Roasted Chicken
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Italian Braised Chicken
Ingredients
- 1 lb (500g) chicken thighs
- salt
- ground black pepper
- 14 oz (400g) whole peeled tomatoes
- 2 tablespoons olive oil
- 1 cup onion , or 1/2 onion, diced
- 3 cloves garlic, minced
- 10 fresh Italian basil leaves, chopped
- salt , to taste
- 1 teaspoon brown sugar
- 1 tablespoon Italian parsley , chopped, for garnishing
Instructions
- Rinse the chicken thighs with water and pat them dry with paper towels. Season both sides of the chicken with salt and black pepper. Puree the tomatoes in a food processor.
- Heat the Xtreme braiser over high heat. Once fully heated, arrange the chicken thighs skin side down first. Brown both sides of the chicken. Remove the chicken from the braiser, reserving the juices that seep out.
- Turn the heat to medium and add the olive oil to the braiser. Sauté the onion and garlic for a couple of minutes, or until the diced onion becomes soft. Add the tomato puree and basil, stirring to combine well.
- Transfer the chicken and its juices into the braiser. Cover with the lid and simmer on low heat for about 15-20 minutes, or until the chicken is tender. Add salt and brown sugar, stirring to combine well. Garnish with chopped parsley and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excuse me. What is a braiser? I have an oven.
A braiser is a pan specifically designed for braising meat or vegetables. You can use a deeper skillet.
I make a similar dish, but I keep the tomatoes chunky (I use canned San Marzano tomatoes), they break down a bit but are still nice and chunky at the end. I serve it over creamy polenta. I also include Swiss Chard that has been sauteed in olive oil and garlic. You could use spinach as well, but I like the taste and texture of the chard. The combination makes for an incredible meal…