Sometimes the easiest meals are the best ones. This one-pot dinner recipe isn’t fussy, but still bold and flavorful. It requires just a few fresh staples, and a couple that are in most people’s pantries. This simple method of cooking is one of my go-to’s. It involves searing some meat (in this case, chicken) adding some liquids and flavors, and then letting the oven do the work. The result is similar to something that’s been in a slow-cooker all day; chicken that is so moist and tender that it just falls apart, and a sauce so flavorful and rich, you’d think it had simmered for hours…but it only takes 60 minutes!
This type of dinner is one of my favorites because I can prep and cook a little and then once it goes into the oven I have time to set the table, do the dishes, and get everything cleaned up before we sit down to eat so that after dinner, clean-up is quick and easy.
Ingredients Needed
- boneless, skinless chicken thighs (6-8 thighs) – no substitutions here, just use the thighs. They are specifically suited for this method of cooking, and the meat adds both flavor and body for the sauce. Most packs of boneless, skinless thighs are between 1.5 and 2 pounds. Shoot for something a little over 1.5 at least, since you’ll trim a little off. I like to get between 1.6-1.8 pounds for this recipe.
- kosher salt
- black pepper
- extra virgin olive oil
- onion
- carrot – the carrot will just melt right into the sauce and you won’t even notice it- we’re only using it to balance the flavor and add necessary sweetness to the sauce.
- garlic
- diced tomatoes
- tomato sauce
- heavy cream – optional
- Italian Seasoning – to keep this quick and easy, the only seasoning we’re using is Italian. It already has basil, oregano, rosemary, sage, marjoram, savory and thyme, all in one little bottle.
- balsamic vinegar
- fresh basil
- Parmesan cheese
- your desired base for serving – pasta is the go-to choice, but it’s also good over rice, quinoa, steamed veggies, or on toasted hoagies or slider buns.
Equipment Needed
- Dutch oven
How to Make Braised Italian Chicken
- Season chicken and briefly brown on both sides in a Dutch oven; remove and set aside.
- Tip: One trick, when you’re using any pan to sear meat, is that you must heat up your pan first. It needs to be hot before you add your fat (in this case, oil) and before you add your meat. If you place your meat on cold, not only will it not get a nice brown crust, but it will most likely end up sticking. So once your pot is hot, then swirl in some olive oil.
- Sauté onions and carrots, then add garlic, tomatoes, sauce, Italian seasoning, and balsamic; bring to a simmer.
- Return chicken and juices to the pot, cover with sauce, and bake until tender. Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture. While it’s baking, this is a good time to prepare anything you want to serve it on.
- Shred chicken into large pieces, stir in basil and remaining balsamic, and season to taste before serving. Sprinkle with fresh Parmesan cheese.
Storage & Other Tips
- Preparing Chicken Thighs: Even boneless, skinless meat sometimes needs to be trimmed up a bit. To prep your meat, grab a pair of kitchen shears, or simply a clean pair of scissors (emphasis on the clean, and put them in the dishwasher when you’re done.) Set up a few layers of paper towels on a plate next to the sink and start running cold water. Rinse each piece under cold water and use the scissors to snip off any remaining largish pieces of fat. After each piece has been rinsed and trimmed, place on paper towels to blot dry.
- Brown the chicken well: a quick sear on both sides adds flavor and helps lock in juices before braising.
- Use a heavy pot: a Dutch oven or similar heavy pan distributes heat evenly, and keeps the sauce from burning.
- Cover with sauce: make sure the chicken is mostly submerged so it braises uniformly and stays moist.
- Serve with starch or vegetables: this pairs beautifully with pasta, rice, quinoa, steamed vegetables, or tucked into rolls or slider buns with a sprinkle of Parmesan.
- Storage: cool leftover chicken and sauce, then store in an airtight container for 3 – 4 days. Store whatever you are serving it with separately.
- Reheat gently: warm over the stove on low heat so the sauce stays silky; add a splash of tomato sauce, chicken stock, heavy cream, or water if it’s thickened up.
- Freeze for later: freeze in heavy freezer bags for up to 2 – 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
A heavy oven-safe pot with a lid (like an enameled casserole dish) works fine. Just make sure it is deep enough to hold the sauce and chicken.
Readers have reported good results from tossing everything in a slow cooker for 4 hours on low.
You could also try it in an electric pressure cooker. I would use the sauté function and follow the instructions through adding the sauce, then cook on high pressure for 10 minutes with a natural release for 5-10 minutes, then a quick release if necessary. Finish with balsamic vinegar and basil and top with parmesan. If desired, remove the chicken from the sauce and use the sauté function again to reduce and thicken the sauce before serving.
Sure, you can give it a try and let us know how it goes! I would simmer it on low heat with the lid on until the chicken is tender, checking occasionally and adding a bit of broth if it gets too thick.
Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
It’s great over pasta, rice, quinoa, couscous, scooped with a baguette or garlic bread, piled on a roll for a hot sub with melted cheese, or anything else you can think of!
Braised Italian Chicken
Equipment
Ingredients
- 1 ½-2 lbs chicken thighs boneless, skinless (6-8 thighs)
- ½ teaspoon kosher salt divided
- black pepper freshly cracked
- 2 teaspoons extra virgin olive oil
- 1 cup onion diced
- ¼ cup carrot shredded
- 5-6 cloves garlic minced
- 1 14.5-oz can tomatoes, diced not drained
- 1 14.5-oz can tomato sauce
- ½ – 1 cup heavy cream optional, for a creamy sauce
- 2 teaspoons Italian Seasoning
- 1 tablespoon balsamic vinegar divided
- 2-3 tablespoons basil fresh, chopped
- Parmesan cheese fresh shaved or grated
Instructions
- Preheat oven to 350℉.
- To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears (or clean scissors) to snip off any remaining fat. Blot dry on paper towels. Season one side of chicken with ¼ teaspoon kosher salt and several cracks of black pepper.
- Heat a large Dutch oven to medium heat. When hot, add olive oil and make sure it spreads across bottom of pot. Place chicken salt side down and cook for 2-3 minutes. While it’s cooking, sprinkle remaining ¼ teaspoon salt plus a few cracks black pepper on other side of chicken. Flip chicken pieces and cook for 2-3 minutes. Remove chicken and place on a plate.
- Add onions and carrots to pot and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant. Add can of diced tomato (with all the juices), tomato sauce, Italian seasoning, and ½ tablespoon balsamic vinegar. Stir ingredients and bring to a simmer. Add chicken and all accumulated juices from plate. Cover chicken with sauce and cover pot with lid.
- Bake for 1 hour. Remove from oven and remove lid.
- Use 2 forks to gently shred shred chicken into large chunks. Add remaining ½ tablespoon balsamic vinegar and chopped basil. Stir in heavy cream if desired. Add additional kosher salt and pepper to taste.
- Return chicken to pot, and stir together to combine.
- Serve over pasta, rice, quinoa, or steamed vegetables, or on french rolls or slider buns and garnish with fresh Parmesan cheese.
Notes
Slow Cooker Instructions
Readers have reported good results from tossing everything in a slow cooker for 4 hours on low. Personally, I would use a pan to sear the chicken and sauté the veggies then add everything to the slow cooker for 4 hours. Finish with balsamic vinegar, and top with basil and parmesan for serving.Instant Pot Instructions
I would use the sauté function and follow the instructions through adding the sauce, then cook on high pressure for 10 minutes with a natural release for 5-10 minutes, then a quick release if necessary. Finish with balsamic vinegar and basil and top with parmesan. If desired, remove the chicken from the sauce and use the sauté function again to reduce and thicken the sauce before serving.Nutrition
Questions & Reviews
Can I make this in a crockpot?
I’ve never tried this in a crock pot- it would probably end up with a sauce that’s thinner than if it was cooked in the oven, but if you give it a shot, lert me know how it goes!
I’ve just cooked this as per the recipe. Absolutely delicious and a big hit with the family. Thanks and all the best from New Zealand.
This is fabulous, and “Whole 30” approved when you put it over steamed broccoli. Yum!
It was so yummy. My husband loved it. Though had used feta instead of parmesan..
I love this recipe. I’ve made it several times already! I’m glad it doesn’t use any diary, since all of a sudden I’m allergic to it!!! You guys are great! Keep up the great work 🙂
Do you think you could cut the temperature down to 300 degrees and bake it for 2 or 3 hours? Normally I love quick but Sundays I want to be able to cook it longer;-)
I made this tonight after dealing with chicken thighs for the first time ever – they were more fatty than breasts for sure. I don’t have a Dutch oven but used my electric pressure cooker for browning, sauteeing, and then cooking the chicken. It was delicious! Thanks!
Thank you for sharing this. I tossed everything in the slow cooker and set it on low for 4 hours and it was perfect. Served it over cauliflower rice. Husband loved it. Win! We’re having the leftovers tonight as sandwiches on toasted french rolls. Two super easy dinners – thanks!
With a kitchen as full as mine, I can’t believe I don’t have a Dutch oven. Lame! I’m going to try this out anyways though. I’ve never been let down by your recipes 🙂