Slow-Simmered Tomato-Braised Chicken Thighs

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.

Chicken thighs braised in a deep tomato-herb sauce until fall-apart tender, served with a vibrant fresh herb garnish. This Mediterranean-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown, flipping to cook 2 more minutes.
  2. Step 2: Remove chicken and set aside. Add 1 large diced onion to the skillet and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until darkened.
  3. Step 3: Return chicken to the skillet, pour in 1 cup chicken broth and 1 cup crushed tomatoes, then stir in 1 tsp dried oregano, 1 tsp dried basil, and additional salt and pepper. Bring to a simmer, cover, and reduce heat to low. Simmer for 30 minutes.
  4. Step 4: Remove chicken and set aside. Increase heat to medium and simmer sauce for 10 minutes to thicken. Return chicken to sauce and cook for 5 more minutes. Garnish with 1/4 cup fresh parsley before serving.

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