Best 9 Chicken Thighs In Tomato Sauce Recipes

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For those seeking a delectable and versatile dish, chicken thighs in tomato sauce present a culinary symphony of flavors. Whether you prefer a rich, slow-cooked ragu or a quick and vibrant weeknight meal, this classic combination offers endless possibilities. From rustic Italian recipes bursting with herbs and sun-ripened tomatoes to modern twists featuring bold spices and tangy sauces, the world of chicken thighs in tomato sauce is an adventure waiting to be explored.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

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 WITH TOMATOES



Chicken Thighs With Tomatoes image

Our recipe has chicken thighs browned then baked with tomatoes, white wine, mushrooms, and sliced black olives. It is delicious served with pasta or rice.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h20m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 tablespoon butter
6 to 8 chicken thighs
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic (minced)
1/2 cup dry white wine
1 can (14.5 ounces) diced tomatoes
8 ounces sliced mushrooms
1 small can (about 2.25 ounces) sliced black olives (drained)
1/2 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil and butter in a large skillet.
  • Saute the chicken thighs, turning frequently until browned on all sides.
  • Remove chicken to a casserole dish and set aside.
  • Heat oven to 350 F.
  • Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes.
  • Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil.
  • Add mushrooms, olives, thyme and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
  • Pour over the chicken in the casserole.
  • Cover and bake for 40 minutes.

Nutrition Facts : Calories 551 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, Sodium 852 mg, Sugar 3 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g

CHICKEN THIGHS WITH A TANGY TOMATO SAUCE



Chicken Thighs With a Tangy Tomato Sauce image

Stuck for dinner? Well you could pull out all these ingredients for a simple, satisfying meal. I got this recipe from the Looneyspoons series. Who would have thought to use grape jelly with ketchup....but, it works!!!

Provided by Abby Girl

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 cup grape jelly (1 - 250 ml jar)
3/4 cup ketchup
1/2 cup onion, minced
2 tablespoons white vinegar
1 teaspoon dry mustard
3 lbs skinless chicken thighs

Steps:

  • Preheat oven to 350.
  • In a small saucepan, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Heat over medium high heat until mixture comes to a boil and jelly is melted. Remove from heat.
  • Arrange chicken pieces in a baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides, Bake uncovered for 1 hours, until chicken is very tender.

Nutrition Facts : Calories 686.1, Fat 13.8, SaturatedFat 3.5, Cholesterol 282.6, Sodium 820.3, Carbohydrate 72.4, Fiber 1.4, Sugar 54.2, Protein 68.2

BAKED ITALIAN CHICKEN THIGHS



Baked Italian Chicken Thighs image

These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.

Provided by France C

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 11

½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless chicken thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
  • Season chicken thighs on both sides with garlic powder and salt.
  • Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
  • Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 378 calories, Carbohydrate 14.4 g, Cholesterol 90.5 mg, Fat 22.5 g, Fiber 2.6 g, Protein 28 g, SaturatedFat 7.4 g, Sodium 768.6 mg, Sugar 8.8 g

CHICKEN THIGHS WITH TOMATOES AND FETA



Chicken Thighs With Tomatoes and Feta image

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Poultry     Chicken     Tomato     Feta     Oregano     Vinegar     Cast Iron     Soy Free     Tree Nut Free     Peanut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 8

6 skin-on, bone-in chicken thighs (about 2¼ lb. total)
½ tsp. kosher salt, plus more
1¼ lb. cherry tomatoes (about 2 pints)
¼ cup harissa paste
3 Tbsp. red wine vinegar
3 sprigs oregano, divided
4 oz. feta, cut into (¼"-thick) planks
Crusty bread (for serving)

Steps:

  • Pat chicken thighs dry with paper towels; season all over with salt. Arrange skin side down in a cold large cast-iron skillet. Set over medium heat and cook chicken, undisturbed, rotating pan as needed for even browning, until skin is very deep golden brown and crisp and chicken releases easily from pan, 13-16 minutes. Using tongs, transfer chicken to a plate, arranging skin side up.
  • Combine tomatoes, harissa paste, vinegar, 1 oregano sprig, and ½ tsp. salt in same skillet. Increase heat to medium-high and cook, stirring occasionally, until tomatoes burst and their juices start to thicken, 8-10 minutes.
  • Nestle chicken thighs into tomatoes, skin side up. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°F), and tomato sauce is thickened so that a wooden spoon dragged through it leaves a trail, 6-8 minutes. Remove from heat and let sit 5 minutes.
  • Break feta into large pieces; scatter over chicken. Some pieces will stay intact while others will soften into the sauce a little-and that's exactly what you want. Pick leaves off remaining 2 oregano sprigs and scatter on top.
  • Serve with bread for sopping up any extra tomato sauce.

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE



Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce image

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 25m

Yield 4

Number Of Ingredients 14

¼ cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 ½ pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup heavy cream
¼ cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Steps:

  • Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
  • Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
  • Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.

Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g

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 :

Tips:

  • Choose ripe, juicy tomatoes: This will ensure a flavorful, rich sauce. Look for tomatoes that are deep red in color and free of blemishes.
  • Use fresh herbs and spices: Oregano, basil, and garlic are classic Italian herbs that pair perfectly with chicken and tomatoes. Freshly ground black pepper adds a touch of spiciness.
  • Don't overcrowd the pan: When browning the chicken thighs, make sure to leave enough space between them so that they can cook evenly. Otherwise, they will steam instead of brown.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
  • Serve over pasta, rice, or polenta: Chicken thighs in tomato sauce is a versatile dish that can be served over a variety of sides. Choose your favorite starchy side dish to soak up the delicious sauce.

Conclusion:

Chicken thighs in tomato sauce is a classic Italian dish that is easy to make and packed with flavor. With just a few simple ingredients, you can create a delicious meal that the whole family will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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