One-Pot Chicken Thighs in Tomato Sauce
Juicy bone-in chicken thighs seared then simmered in a rich tomato sauce with sweet peppers, onions, briny olives, garlic, and fresh parsley. A complete one-pot meal that tastes like it simmered all day.
Equipment
- 1 | Large deep skillet | with lid
- 1 | Spatula | for flipping
- 1 | cutting board |
- 1 | Sharp knife |
- 1 | Tongs | optional
Ingredients
- 6 | | bone-in chicken thighs |
- 2 | tbsp | olive oil |
- 1 | large | onion | sliced
- 1 | | yellow bell pepper | sliced
- 1 | can 14 oz | tomato sauce |
- 1 | tsp | dried oregano |
- ½ | tsp | salt |
- ½ | tsp | black pepper |
- ½ | cup | green olives |
- 4 | cloves | garlic | minced
- ¼ | cup | fresh parsley | chopped
Instructions
- Pat chicken thighs dry and season both sides with salt and black pepper.
- Heat olive oil in a large deep skillet over medium-high heat.
- Sear thighs skin-side down 4-5 minutes until golden, then flip and sear the other side.
- Remove chicken to a plate, leaving drippings in the pan.
- Add sliced onion and yellow bell pepper; cook 4-5 minutes until softened.
- Pour in tomato sauce, add oregano, and stir, scraping up browned bits.
- Stir in green olives, return chicken to the skillet, and spoon sauce over the top.
- Cover and simmer on medium-low 18-20 minutes until chicken is cooked through.
- Uncover, sprinkle minced garlic and chopped parsley over the top, and cook 2 minutes more.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water to loosen the sauce.
Boneless thighs can be used; reduce simmer time to 12-15 minutes.
Kalamata olives work well as a substitute for green olives.
Reheat gently on the stovetop with a splash of water to loosen the sauce.
Boneless thighs can be used; reduce simmer time to 12-15 minutes.
Kalamata olives work well as a substitute for green olives.