This post may contain affiliate links. Please read my privacy policy.
Italian Braised Chicken - delicious one-pot braised chicken recipe with tomato and basil sauce. Amazing weeknight meal for the family!
This time of year when the leaves fall and I start to feel the chills in the air, it’s all about braising, stewing, and slow-cooking in my kitchen. There is just something cozy about Fall cooking: the mouthwatering aromas wafting in the kitchen and the comforting foods that set our stomach rumbling. I love Fall.
One of my favorite dishes to make is this inviting Italian braised chicken with just a few simple ingredients. It’s extremely easy to make and the result is absolutely hearty and delicious.
It’s best served with a simple pasta dish or even rice, and it’s a perfect family-friendly weeknight dinner that feeds the entire family.
For this Italian braised chicken recipe, first I browned the chicken thighs on medium heat, then I stewed it on low heat. The end result is tender, juicy, and moist chicken in one pot. For the cooking utensil, you can use a stainless steel skillet, a ceramic braiser pot or a pan.
Frequently Asked Questions
This recipe is only 352 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Italian Roasted Chicken
- Lemon-Garlic Braised Chicken and Potatoes
- Braised Chicken with Carrot and Mushroom
Italian Braised Chicken
Ingredients
- 1 lb (500g) chicken thighs
- salt
- ground black pepper
- 14 oz (400g) whole peeled tomatoes
- 2 tablespoons olive oil
- 1 cup onion , or 1/2 onion, diced
- 3 cloves garlic, minced
- 10 fresh Italian basil leaves, chopped
- salt , to taste
- 1 teaspoon brown sugar
- 1 tablespoon Italian parsley , chopped, for garnishing
Instructions
- Rinse the chicken thighs with water and pat them dry with paper towels. Season both sides of the chicken with salt and black pepper. Puree the tomatoes in a food processor.
- Heat the Xtreme braiser over high heat. Once fully heated, arrange the chicken thighs skin side down first. Brown both sides of the chicken. Remove the chicken from the braiser, reserving the juices that seep out.
- Turn the heat to medium and add the olive oil to the braiser. Sauté the onion and garlic for a couple of minutes, or until the diced onion becomes soft. Add the tomato puree and basil, stirring to combine well.
- Transfer the chicken and its juices into the braiser. Cover with the lid and simmer on low heat for about 15-20 minutes, or until the chicken is tender. Add salt and brown sugar, stirring to combine well. Garnish with chopped parsley and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute fried basil for fresh? If so, how much?
Yes.
I love this recipe, and so does my family. I’ve served it with rice and pasta. Also, I usually buy crushed tomatoes. Helps skip the process of putting the whole tomatoes in a food processor.
Can I cook this in a slow cooker?
It would be very helpful if there is a small pic of the dish with the recipe. The pic. does not appear in the printout.
how do you make this if you do not have a the braiser?
Hi Renee, you can use a skillet and cover it.
I didn’t have canned tomatoes and subbed in jarred tomato sauce. It turned out awesome.
Hi BB, thanks for trying my recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Have you tried doing this in the oven, I was going to start on the stove and move to the oven. Any suggestions?
Sure you can!
Delicious! My hubby LOVES basil and I came across your recipe while searching for recipes with chicken and basil. I used boneless, skinless chicken breasts (because that’s what I had on hand) so I added a little extra oil and a bit of good, homemade chicken stock (maybe a quarter cup) to make up for drippings lost from lack of skin. We also topped with more fresh basil rather than parsley, to boost the basil flavor. I served green beans on the side, and hubby had his over pasta. Hubby says, it’s a keeper!
Hi Cindy, thanks for trying this Italian Braised Chicken recipe.
I like your recipe, I also use skinless chicken
Thanks for posting
Great recipe to cut down for two. Came out great.
Hi Nora, awesome glad that you tried my Italian braised chicken.
I dont have cermaic braiser.. can I use normal pot?
Yes, you can.
Made the recipe . Turned out very good.Added a few things and made it my way. The family loved it