Pan-Roasted Chicken with Spicy Tomato Ragù

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-roasted chicken thighs served with a rich, spicy tomato ragù simmered with aromatic herbs and garlic. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then place skin-side down in the skillet. Cook for 6-7 minutes until golden and crisp, then flip and cook another 5 minutes. Remove chicken and set aside.
  2. Step 2: Reduce heat to medium and add 1 tbsp olive oil, 4 minced garlic cloves, and 1 medium finely chopped yellow onion to the same skillet. Sauté for 4-5 minutes until the onion is translucent and garlic is fragrant.
  3. Step 3: Stir in 1 tsp red chili flakes, 1 tsp dried oregano, and 1 can (14 oz) crushed tomatoes. Add 1/4 cup water and 6 chopped fresh basil leaves. Simmer the ragù for 10 minutes until slightly thickened.
  4. Step 4: Return the chicken thighs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 15 minutes until the chicken is cooked through and the sauce coats the meat.

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