Made with budget-friendly chicken thighs and a few pantry staples, these rustic Italian chicken thighs are a hearty weeknight meal. Cooked in one pan on the stovetop, it's healthy comfort food that’s easy to prepare and full of flavor. Serve over pasta, rice, or on its own with all the delicious juices and vegetables for a satisfying dinner. If you enjoy Chicken Cacciatore, you'll enjoy this recipe too.
This juicy Italian chicken thighs recipe will remind you of Chicken Cacciatore or Hunters Chicken (cacciatore means hunter in Italian). Chicken thighs are braised with vegetables, tomatoes, wine, and herbs. It is an easy weeknight meal, or make them ahead on the weekend and serve during the week as they re-heat well. A delicious meal with big flavors the whole family will enjoy.
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Why You'll Like This Recipe
- One-pot simplicity.
- Tender chicken with rich flavors and delicious sauce.
- Healthy comfort food.
- Leftovers make a great lunch or freeze.
If your family loves Italian-inspired meals, try this reader favorite, Easy Chicken Parmesan.
Recipe Ingredients
- Oil: Extra Virgin olive oil is the best, great flavor and healthy.
- Chicken: Bone-in, skin on chicken thighs. The dark meat is moist and delicious, as the bone adds flavor and moisture. Buy them the same size if possible. Options below.
- Artichoke hearts: Canned or jarred are fine, my non-traditional swap for bell peppers.
- Onion: Brown, yellow, white, or sweet onions.
- Tomatoes: Canned diced tomatoes.
- Mushrooms: Either white mushrooms or brown mushrooms, medium size.
- Broth: Either homemade chicken broth or low sodium store chicken broth.
- Wine: Use a little dry red wine or dry white wine to deglaze the pan (optional)
- Garlic: Fresh garlic cloves add the most flavor, but a tube puree works too.
- Herbs: I use a dried Italian seasoning blend including rosemary, oregano, and thyme. Finish with a little fresh parsley if desired. A few sprigs of fresh rosemary or fresh thyme are nice added in as the chicken finishes for extra flavor and color.
- Red pepper flakes: For zesty Italian chicken thighs that have just a little kick.
- Parmesan cheese: As a garnish over the top at serving, optional.
Please see recipe card for measurements, salt, and black pepper.
For another chicken thigh recipe, try these baked teriyaki chicken thighs.
Chef's tip: When you need a little wine to deglaze a pan, don't open a big bottle. Get the airline sized bottles at the market. They work great. I always have them in the pantry for such a purpose.
Substitutions and Variations
- Chicken substitutions:
- Use boneless skinless chicken thighs. Get 2 pounds for 4 people.
- Substitute bone-in chicken breasts, cut them in half crosswise or use them whole, you'll need 4 pieces.
- For boneless, skinless chicken breasts, get 2 pounds. You can cook them whole or cut them into large pieces.
- Use individual Italian herbs such as dried oregano, basil, marjoram, thyme, or rosemary.
- For all fresh herbs, use 2-3 times as much as dried herbs.
- Add thinly sliced bell peppers (more veggies is always good), or swap them for the artichoke hearts.
Chef's Note: What is braising? Braising is a classic, two step method of cooking. Sear or brown on one side for good color, then simmer with a liquid, covered, for flavor and tenderness until done. Braising is a terrific technique to learn, and how these Italian chicken thighs are cooked.
How to Make Italian Chicken Thighs
Be sure to read the recipe card for detailed directions.
To Thicken the Sauce
The sauce is very juicy. If you want to thicken it just a bit, add 2 teaspoons of cornstarch to a tablespoon of water to a small bowl and stir until smooth. Add a little of the hot pan sauce and stir, then stir into the pan. Its easier if you remove the chicken but I did it all in the pan and it worked. Just stir through. Cook for a minute then serve.
The Right Pan
Choose a pan wide enough that you can get all of the chicken thighs in a single layer and deep enough that you can add the rest of the ingredients without it bubbling over. You will also need a tight fitting lid. This Le Creuset 3 ½ quart casserole with glass lid is what is in the photos and it's a great buy.
Other options, a 3 ½ quart Le Creuset brasier or a 5 ½ quart Le Creuset Dutch oven works too, even if you need to brown the chicken thighs in batches. It's a basic kitchen workhorse. For a less pricey option, try this Lodge round casserole with lid.
For another braised chicken dish, try these braised chicken breasts with creamy cashew gravy.
Serving Suggestions
Serve Italian chicken thighs over pasta noodles, zucchini noodles, or rice. Add a tossed green salad with a homemade Italian dressing to balance things out. You can also serve Italian chicken thighs alone in a shallow bowl with just the juices and veggies.
For garnishes, a dusting of fresh grated Parmesan cheese over the top adds a salty rich flavor. Also nice is some fresh finely chopped flat leaf (Italian) parsley.
Leftover chicken makes a nice lunch the next day. Place chicken in an airtight container and top with the extra vegetables and sauce, Chicken keeps for 3 days or freezes for longer, up to 3 months for the best flavor and texture.
More Chicken Recipes
Chicken is such a versatile and healthy protein. Here are more chicken recipe to add to your repertoire. Your family will never get bored with the same old chicken dish.
⭐️Did You Make This Recipe?
If you make these Italian chicken thighs, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers.
Oroginally published 2-24-2015, totally updated 10-24.
📖 Recipe
Easy Italian Chicken Thighs
Equipment
- 3 ½ quart braiser or casserole pan with tight fitting lid
Ingredients
- 3 pounds bone-in, skin on chicken thighs buy similar sized pieces
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoons olive oil
- ½ medium onion, chopped ¾ cup
- 6 ounces artichoke hearts canned or jar quartered, drained
- 3 cloves garlic finely chopped
- 2 teaspoons dried herbs Italian blend, or oregano, basil, thyme.
- 1 pinch red pepper flakes
- ¾ cup chicken broth low sodium
- ½ cup red wine or white wine optional, or use more broth
- 1 15 ounce can diced tomatoes juice and all
- 8 ounces medium mushrooms quartered
Optional garnishes
- 2 teaspoons fresh chopped parsley or oregano optional
- 2 tablespoons grated Parmesan optional, skip for dairy-free
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Instructions
- Trim excess fat and skin from chicken thighs. Season chicken with salt and pepper. Heat olive oil in a wide shallow pan over medium heat large enough to hold the chicken flat in a single layer over medium heat. Use a 5 ½ quart Dutch oven, 3 ½ quart brasier, or 4 quart saute pan. Add the chicken skin side down and cook until the skin has a golden crust, 5-7 minutes. Remove the chicken to a plate or rimmed baking pan.
- Drain excess chicken fat but leave a tablespoon. Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes, then add the garlic and cook another 30 seconds. Turn the heat down if needed so the onion does not burn. Add the artichokes hearts, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes, scraping up the browned bits on the pan bottom.
- Add the tomatoes with their juices to the pan and stir to mix them in. Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling. Place the lid on the pan, turn heat to low and cook until the chicken reaches an internal temperature of 165°, 15-18 minutes. Sprinkle with fresh herbs and Parmesan to serve.
Notes
Nutrition
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Jana says
Made these for dinner tonight and it was a huge hit with everyone. Thank you!
Sally Cameron says
So glad they were a hit! Thanks for reporting back Jana.
Maggie says
I made this in my own little way tonight and we really enjoyed it! Some small tweaks and adds include using Marsala wine instead of red wine, marinated artichoke hearts, adding a little butter to the pan to fry the chicken, and finishing the sauce with a little heavy cream. The sauce is a little thin, but i actually think next time, i'll shred the thighs so the meat and sauce really meld together. Thanks for the recipe!
Sara says
How do I keep the browned skinned from sticking to the pan? So frustrating, I always seem to have this problem. What is the trick to browning the thighs without leaving the skin behind, stuck to the pan? Thanks for your help....
Sally Cameron says
Hi Sara. What kind of a pan are you using? Have you tried a bit of non-stick spray, or a non-stick pan? Do you use a little olive oil in the pan to cook them in? The pan I use is a Le Creuset, which is enamel coated cast iron, and don't have a sticking problem. Also, be sure to get a good crisp skin on the thighs before you try to turn them. That should help them release easily to turn. Please let me know if this helps.
Lisa Jones says
Would this dish freeze well?
Sally Cameron says
I'm not sure Lisa. I've never tried to freeze it. It probably would be fine. Then thaw completely the refrigerator overnight, maybe 24 hours, slowly, and reheat in a 350° oven for about 30 minutes covered with foil. Before heating allow the dish to stand out of the refrigerator on the counter for at least 30 minutes, up to 60 to get the chill off. It will heat faster, better.
linda abrams says
could this work with bone in chicken breasts?
Sally Cameron says
Hi Linda, yes it should work with bone-in chicken breasts as well. I would do 4 pieces. Cook them to 160° and the last 5 degrees, to 165°, will happen with carry over cooking. That way you will have nice moist chicken breasts. For faster cooking you could cut them in half crosswise.
Mike Whitson says
Great dish! I love the rich flavor and variety of ingredients. I made this last weekend and the whole family enjoyed it. I have been enjoying the leftovers even more (I did make a double batch ;).
Ryan says
Made up a double batch of this at the fire house tonight. It's a keeper. Will definitely be a regular meal here from now on out.
Sally Cameron says
Love to hear that Ryan! Happy firefighters are a good thing!
Mary@SiftingFocus says
Looks fabulous Sally. I will definitely be making it. This is my kind of dish!
Amy Rising says
Hi Sal - just made your Braised Italian Chicken Thighs and serving to the family over zucchini noodles! I know they will love it,,,may become the new family favorite!
Thanks!
Amy
Brenna Rastrelli says
Wow something new that I can't wait to try, perfect for cold rainy weather!
Sally Cameron says
Exactly what I was thinking Brenna. Its warm and sunny here is California, but I watch the news and think of all my friends across the country with so much cold weather and snow. Hope you will report back after you make it. Sure is easy and tastes so good. Thanks for your comment.
Madonna/aka/Ms. Lemon says
I pinned your braised chicken - it made my mouth water.
Sally Cameron says
Thanks Madonna! The leftovers are good too. I finished one up for dinner last night and piled all of the veggies over green beans. No noodles needed, although I have done it with the zucchini noodles and even a combine of half zucchini and half brown rice. All good.