LIVE PREVIEW

3455 COOKING NOW

TOP RATED

This Italian chicken recipe delivers tender, juicy chicken in a rich tomato and herb sauce. It’s a simple one-pan meal that feels special enough for guests but easy enough for weeknights. The aroma of garlic, tomatoes, and basil filling your kitchen is pure comfort.

Nothing beats a great Italian Chicken. Whether you're a fan of Dinner Ideas or want to try something from our Dessert Recipes selection, keep scrolling!

You Might Also Love

Chicken Quesadilla Casserole

10 Life-changing Meatball Tweaks—Act Fast

Creamy Lemon Spinach Pasta

Why You’ll Love This Italian Chicken

One-pan wonder: Everything cooks together for maximum flavor and minimal cleanup.
Incredible aroma: Your kitchen will smell like an Italian trattoria.
Versatile & forgiving: Adapts easily to ingredients you have on hand.
Fancy without effort: Impressive enough for guests with surprisingly little work.

Ingredients & Tools

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup dry white wine (like Pinot Grigio)
1 cup chicken broth
1 tbsp tomato paste
1 tsp dried oregano
1/4 cup fresh basil leaves, chopped
To taste salt and freshly ground black pepper

Tools: A large, oven-safe skillet or a 9×13 inch baking dish, tongs, a small bowl for mixing.

Notes: The quality of your ingredients really shines here. Using fresh basil and good olive oil makes a noticeable difference, and that dry white wine isn’t just for deglazing—it adds a subtle acidity that balances the richness of the dish beautifully.

Nutrition (per serving)

Calories:	420 kcal
Protein:	35 g
Fat:	22 g
Carbs:	10 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

Why bone-in, skin-on chicken? The bone keeps the meat incredibly juicy and flavorful during the longer cooking time, while the skin gets wonderfully crispy and protects the meat underneath. It’s worth seeking out for the best texture.
Can I use chicken breasts? You can, but you’ll need to adjust the cooking time. Boneless, skinless breasts cook much faster and can dry out. If you use them, sear them quickly and then bake for only 15-20 minutes, checking for doneness.
What if I don’t have an oven-safe skillet? No problem! You can sear the chicken in any large skillet, then transfer everything to a standard 9×13 inch baking dish to finish in the oven. The result will be just as delicious.
Is the wine absolutely necessary? The wine adds a lovely depth of flavor, but if you prefer not to use it, you can substitute with an additional 1/2 cup of chicken broth mixed with a teaspoon of red or white wine vinegar for a touch of acidity.

How to Make Italian Chicken

Step 1: Preheat your oven to 375°F (190°C). While it’s heating, pat the chicken thighs completely dry with paper towels. This is a crucial step for getting that beautifully crisp, golden-brown skin. Season both sides generously with salt and pepper. You’ll notice the seasoning will stick better to the dry surface.

Step 2: Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. Don’t crowd them—you might need to do this in two batches. Let them cook undisturbed for about 6-7 minutes until the skin is deeply golden and crispy. Flip them over and cook for another 2-3 minutes on the other side. Remove the chicken from the skillet and set it aside on a plate.

Step 3: In the same skillet, you’ll now have all those delicious browned bits from the chicken. Add the sliced onion and cook for about 4-5 minutes, stirring occasionally, until they’ve softened and started to become translucent. Then, add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it!

Step 4: Stir in the tomato paste and let it cook for about 30 seconds. This little trick, called “blooming” the paste, deepens its flavor and removes any raw, tinny taste. Then, pour in the white wine to deglaze the pan, using your spoon to scrape up all those flavorful bits from the bottom. Let it simmer for a minute or two until the wine has reduced by about half.

Step 5: Add the chicken broth, dried oregano, and your halved cherry tomatoes to the skillet. Give everything a good stir to combine. The liquid should be simmering gently. You’ll notice the colors starting to come together beautifully.

Step 6: Carefully nestle the seared chicken thighs back into the skillet, skin-side up, so they’re sitting in the sauce. The goal is to keep that crispy skin above the liquid. Transfer the entire skillet to your preheated oven.

Step 7: Bake for 25-30 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C when checked with a meat thermometer) and the sauce has thickened slightly. The tomatoes will have burst, adding their sweetness to the sauce.

Step 8: Remove the skillet from the oven—be careful, the handle will be extremely hot! Let the chicken rest in the pan for about 5 minutes. Just before serving, stir in the majority of your fresh, chopped basil. The residual heat will wilt it perfectly and release its incredible aroma. Sprinkle the remaining basil over the top for a fresh, vibrant finish.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months in a sealed container; thaw in fridge before reheating.
Reviving: Reheat gently in a covered skillet with a splash of broth to refresh the sauce.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, creamy texture is the perfect canvas for the rich, tomato-based sauce. It soaks up all the delicious juices like a dream.
Garlic Bread or Focaccia — Non-negotiable for mopping up every last bit of sauce from your plate. The crispy, garlicky bread is a perfect textural contrast to the tender chicken.
Simple Arugula Salad — A salad with a sharp lemon vinaigrette and shaved Parmesan cuts through the richness of the dish and adds a lovely, peppery freshness.

Drinks

Chianti or Sangiovese — A medium-bodied Italian red wine with bright acidity complements the tomatoes and herbs without overpowering the chicken.
Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus notes are incredibly refreshing and help cleanse the palate between bites.

Something Sweet

Tiramisu — The classic coffee-and-cocoa flavors provide a light, elegant finish that stays true to the Italian theme of the meal.
Lemon Sorbet — A scoop of tart, icy sorbet is the perfect palate-cleanser after a rich, savory main course. It’s light and incredibly refreshing.

Top Mistakes to Avoid

Mistake: Not patting the chicken dry before searing. Moisture is the enemy of crispy skin. If the chicken is wet, it will steam instead of sear, leaving you with pale, rubbery skin. I’ve messed this up before too, and it’s a game-changer to get it right.
Mistake: Moving the chicken too soon in the pan. When you first place the chicken in the hot oil, resist the urge to poke and prod it! Let it sit undisturbed to form a proper crust. If you try to move it too early, the skin will tear and stick to the pan.
Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pan after searing are pure flavor gold. When you add the wine and scrape them up, you’re incorporating all that deliciousness directly into your sauce.
Mistake: Overcooking the chicken. Since we’re using bone-in thighs, they are more forgiving, but you still don’t want to leave them in the oven for too long. Using a meat thermometer is the best way to ensure perfectly juicy chicken every single time.

Expert Tips

Tip: Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly. A cold chicken thigh going into a hot pan can cause the skin to render fat before it has a chance to crisp up properly.
Tip: Use the sauce as a pasta sauce the next day. Any leftover sauce is liquid gold! Toss it with some cooked pasta for an incredibly quick and flavorful lunch. The flavors will have deepened overnight, making it even better.
Tip: Add a Parmesan rind. If you have a rind of Parmigiano-Reggiano sitting in your fridge, toss it into the sauce while it bakes. It will melt slowly, adding an incredible layer of umami and richness to the entire dish.
Tip: Finish with a drizzle of high-quality olive oil. Just before serving, add a final swirl of a good, fruity extra virgin olive oil over the top. It adds a beautiful sheen and a burst of fresh flavor that elevates the whole plate.

FAQs

Can I make this Italian chicken ahead of time?
Absolutely! You can sear the chicken and prepare the sauce base up to a day in advance. Store them separately in the fridge. When you’re ready to eat, simply combine everything in the skillet and pop it in the oven, adding a few extra minutes to the baking time since you’re starting from cold. The flavors often meld even better when given time to sit.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is gently, in a covered skillet over low heat on the stovetop with a tiny splash of water or broth to loosen the sauce. You can use the microwave, but it might make the chicken skin a bit soft.

What can I use instead of white wine?
If you prefer not to cook with wine, you have a couple of great options. You can use an equal amount of additional chicken broth, or for a flavor boost, try a broth mixed with a teaspoon of lemon juice or vinegar. The acid is the key component that the wine provides, helping to balance the dish.

My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced to your liking, you have a couple of fixes. You can remove the chicken and simmer the sauce on the stovetop for 5-10 minutes until it reduces. Alternatively, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce until it thickens.

Can I use dried herbs instead of fresh?
You can, but the flavor profile will be different. Dried herbs are more potent, so use about one-third of the amount (so for 1/4 cup fresh basil, use about 1 teaspoon dried). Add dried herbs earlier in the cooking process, like when you add the oregano, so they have time to rehydrate and release their flavors.