Best 3 Italian Pan Fried Chicken Thighs With Creamy Tomato Sauce Recipes

Embark on a culinary journey to Italy with our tantalizing recipe for Italian Pan-Fried Chicken Thighs smothered in a velvety Creamy Tomato Sauce. This delectable dish combines the rustic charm of Italian cooking with the convenience of pan-frying, resulting in tender chicken thighs enveloped in a rich and flavorful tomato sauce.

Savor the crispy skin of the chicken thighs, infused with a symphony of Italian herbs and spices, as you bite into the succulent and juicy meat. The creamy tomato sauce, crafted with fresh tomatoes, aromatic garlic, and a touch of cream, adds a luscious layer of flavor that will tantalize your taste buds.

This comprehensive recipe guide also includes variations to suit your dietary preferences and adventurous spirit. Dive into the secrets of creating a gluten-free version of the dish or explore the vibrant flavors of a spicy tomato sauce. For those seeking a vegetarian alternative, we present a delightful recipe for Creamy Tomato Pasta that captures the essence of this Italian classic.

Unleash your inner chef and gather your ingredients to embark on this culinary adventure. Let the aromas of Italy fill your kitchen as you pan-fry the chicken thighs to golden perfection and simmer the creamy tomato sauce to a velvety smoothness. Indulge in the rustic elegance of Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce, a dish that will transport you to the heart of Italy with every bite.

Let's cook with our recipes!

PAN FRIED ITALIAN CHICKEN THIGHS

Pan Fried Italian Chicken Thighs image

This flavorful chicken dinner requires just a few minutes time to prepare. The hardest part of this recipe is waiting while the chicken slowly cooks on its own.

Provided by Mary Younkin

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs (depending on size (4 large pieces fill my skillet))
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de Provence

Steps:

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

ITALIAN PAN-FRIED CHICKEN

Italian Pan-Fried Chicken image

I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

Steps:

Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

PAN FRIED ITALIAN CHICKEN THIGHS RECIPE - (4.6/5)

Pan Fried Italian Chicken Thighs Recipe - (4.6/5) image

Provided by Thom7747

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil, or light flavored olive oil
4 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
Granulated garlic or garlic powder, to taste
Dried oregano, to taste
Dried basil, to taste
Herbs de Provence, to taste

Steps:

Pour the oil into a large stainless or cast-iron or nonstick skillet over medium heat. Generously sprinkle the skin side of the chicken thighs with spices and then place in the skillet at medium heat, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Reduce heat, if needed, to prevent burning. A spatter screen on the skillet helps cut down the mess. Let chicken cook until the fat has rendered and the skin is deep golden brown and crisp. This could take as long as 30 minutes. If the skin is sticking to the pan, it likely isn't finished on that side. Turn the thighs over and continue to cook about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

Tips:

To ensure crispy skin, pat the chicken thighs dry with paper towels before searing.
Sear the chicken thighs over medium-high heat until golden brown on both sides for maximum flavor.
Use a well-seasoned cast iron skillet or a non-stick pan for even cooking and to prevent the chicken from sticking.
Add aromatics like garlic and herbs to the pan while cooking the chicken to enhance the flavor of the sauce.
Use good quality canned tomatoes for the creamiest and most flavorful sauce.
Simmer the sauce for at least 15 minutes to allow the flavors to meld and develop.
Serve the chicken thighs with your favorite sides such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

This Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The crispy chicken thighs are smothered in a creamy and flavorful tomato sauce, making it a satisfying and comforting meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that your family and friends will love. So next time you're looking for a tasty and hassle-free meal, give this recipe a try.