Best 7 Chicken Thighs In Tomato Sauce Recipes

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**Savor the Exquisite Flavors of Chicken Thighs in Tomato Sauce: A Culinary Delight**

Embark on a tantalizing journey of culinary exploration with our specially curated collection of chicken thighs in tomato sauce recipes. These delectable dishes promise an explosion of flavors, transforming the humble chicken thigh into a centerpiece of your dining experience. From classic Italian to contemporary fusion, our recipes cater to diverse palates and cooking preferences. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, we have something for every occasion. Dive into the rich, savory world of chicken thighs in tomato sauce, and let your taste buds embark on an unforgettable adventure.

Here are our top 7 tried and tested recipes!

EASY CHICKEN IN TOMATO SAUCE



Easy Chicken in Tomato Sauce image

This one skillet 30 minute dinner will become one of your go to week night meals! Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

4 boneless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
3 large garlic cloves, chopped
1 14 ounce can crushed tomatoes (tomato sauce can be substituted)
1 14 ounce can roasted diced tomatoes, drained
1/8 cup heavy cream (or half and half)
2 teaspoons italian seasoning (or 1 tsp dried basil and oregano)
salt and pepper to taste
12 ounces cooked spaghetti or rice (prepared according to package directions)

Steps:

  • Heat large skillet on medium high heat.
  • While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
  • Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
  • Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
  • Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
  • Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
  • Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

Nutrition Facts : Calories 287 kcal, Carbohydrate 4 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TOMATO BRAISED CHICKEN THIGHS



Tomato Braised Chicken Thighs image

This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.

Provided by Kristen McCaffrey

Categories     Dinner

Time 50m

Yield 4

Number Of Ingredients 8

1.33 lbs boneless skinless chicken thighs
2 tsp olive oil
1/2 cup onion, sliced
4 garlic cloves, roughly chopped
20 oz canned crushed tomatoes
1 cup low sodium chicken broth
2 sprigs thyme
salt and pepper

Steps:

  • Season the chicken with salt and pepper.
  • Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
  • Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
  • Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.

Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g

EASY CREAMY CHICKEN IN TOMATO SAUCE



Easy creamy chicken in tomato sauce image

Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 13

500 g (1lb) chicken breasts
1 tsp salt
1 tsp paprika
½ tsp pepper
1 onion (finely chopped )
4 garlic loves (crushed )
1 tsp oregano
1½ cups tomato passata
½ cup cream
½ cup Parmesan cheese (grated )
salt and pepper
pinch of sugar ((optional))
fresh basil (to serve )

Steps:

  • Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
  • Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
  • Heat a large frying pan over medium-high heat.
  • Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
  • In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
  • Pour in the passata/tomatoes and cream.
  • Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
  • Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
  • Top with basil and serve.

Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO



Braised Chicken Thighs and Legs with Tomato image

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 teaspoon whole cumin seeds
2 teaspoons chili flakes
1 large white onion, peeled, halved and thinly sliced
1 large ginger knob, peeled and grated
6 garlic cloves, peeled and halved lengthwise
1 (28-ounce) can whole, peeled tomatoes
2 cinnamon sticks
4 fresh or dried bay leaves
Water, as needed

Steps:

  • Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
  • In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
  • When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

CHICKEN THIGHS IN TOMATO SAUCE



Chicken Thighs In Tomato Sauce image

Provided by Jacques Pepin

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
12 chicken thighs, about 3 1/2 pounds, skin removed
1 teaspoon salt
2 cups coarsely chopped onion (about 1 large onion)
2 tablespoons coarsely chopped garlic (8 to 10 cloves)
1 can (28 ounces) peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped herbs (a mixture of tarragon and chives)

Steps:

  • Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
  • Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
  • If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet. Mix well and bring to a boil.
  • Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
  • Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 576 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN THIGHS WITH TOMATO-VODKA SAUCE



Chicken Thighs with Tomato-Vodka Sauce image

I originally invented this scrumptious dish to celebrate a friend's 21st birthday, and it has since become a quick and easy family favorite. -Karen Kuebler, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
4 celery ribs, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup vodka
1 teaspoon grated lime zest
2 tablespoons lime juice
1 teaspoon Worcestershire sauce
4 lime wedges
1 tablespoon chopped celery leaves
Hot pepper sauce and celery salt, optional

Steps:

  • Pound chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. In a large skillet, heat butter and oil over medium heat; brown chicken on both sides. Remove and keep warm., In same pan, add celery; cook and stir 3-4 minutes or until tender. Return chicken to pan. Add tomatoes, vodka, lime zest, lime juice and Worcestershire sauce; bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in chicken reads 170°. Serve with lime wedges, celery leaves and, if desired, hot pepper sauce and celery salt.

Nutrition Facts :

CHICKEN THIGHS IN TOMATO SAUCE



Chicken Thighs in Tomato Sauce image

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

12 chicken thighs (can use less or even a couple more)
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
2/3 cup brown sugar, lighty packed (if you prefer a sweeter sauce then add in another 1/4 cup packed, I most always do!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper
1/3 cup prepared mustard (use French's mustard)

Steps:

  • Set oven to 350 degrees.
  • Grease a large roasting pan.
  • Place the chicken thighs (skin-side up) in the prepared baking dish.
  • In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
  • Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
  • Remove from heat and add in the mustard; mix to combine.
  • Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
  • Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6

Tips:

  • Use bone-in, skin-on chicken thighs: The bones add flavor to the sauce, and the skin helps keep the chicken moist.
  • Brown the chicken thighs before adding them to the sauce: This helps to develop flavor and color.
  • Use a variety of vegetables in the sauce: This will add flavor and color. Some good options include onions, garlic, carrots, celery, and bell peppers.
  • Use a good quality tomato sauce: This is the base of the dish, so it's important to use a sauce that you like. You can use a store-bought sauce or make your own.
  • Season the sauce to taste: Add salt, pepper, and other spices to taste. You can also add a bit of sugar or honey to balance out the acidity of the tomatoes.
  • Simmer the chicken thighs in the sauce for at least 30 minutes: This will help to tenderize the chicken and allow the flavors to meld.
  • Serve the chicken thighs with your favorite sides, such as rice, pasta, or potatoes.

Conclusion:

Chicken thighs in tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken thighs are braised in a flavorful tomato sauce that is made with a variety of vegetables. The result is a dish that is tender, juicy, and full of flavor. Serve with your favorite sides for a complete meal.

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