Tomato Garlic Braised Chicken Thighs – Comforting, Flavor-Packed, and Easy

Tomato Garlic Braised Chicken Thighs is the kind of meal that feels like a warm hug at the end of a long day. Tender bone-in chicken simmers in a rich tomato sauce with loads of garlic, a splash of wine, and herbs that smell incredible as they cook. It’s simple enough for a weeknight but cozy and impressive enough for guests.

Serve it over mashed potatoes, polenta, or a bowl of buttered noodles, and you’re set. The best part? It tastes even better the next day.

Tomato Garlic Braised Chicken Thighs - Comforting, Flavor-Packed, and Easy

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
• 1.5 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 6–8 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup dry white wine (or chicken broth)
• 1 can (28 oz) crushed tomatoes (or whole peeled tomatoes, crushed by hand)
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 bay leaf
• 1–2 teaspoons sugar or honey (optional, to balance acidity)
• 2 tablespoons butter (optional, for finishing)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Method

 

1. Season the chicken: Pat the thighs dry with paper towels. Sprinkle all over with salt, pepper, and smoked paprika. This helps the skin crisp and flavors the meat throughout.
2. Brown the chicken: Heat olive oil in a large Dutch oven over medium-high. Place the thighs skin-side down and sear 6–8 minutes until deeply golden. Flip and cook 2–3 minutes more. Transfer to a plate. Don’t rush this step; color equals flavor.
3. Build the aromatics: Reduce heat to medium. Add the onion and a pinch of salt. Cook 3–4 minutes until softened, scraping brown bits from the pot. Stir in the garlic and cook 30–45 seconds until fragrant.
4. Tomato base: Add tomato paste and red pepper flakes. Cook, stirring, 1–2 minutes to caramelize the paste slightly; it should darken a shade.
5. Deglaze: Pour in the white wine. Simmer 1–2 minutes, scraping the bottom to release any fond. If not using wine, use broth and add a squeeze of lemon at the end for brightness.
6. Simmer the sauce: Stir in crushed tomatoes, chicken broth, oregano, thyme, and the bay leaf. Bring to a gentle simmer. Taste and add a little sugar or honey if the sauce is very acidic.
7. Return the chicken: Nestle the thighs back into the pot, skin-side up. The skin should sit mostly above the liquid so it stays somewhat crisp. Reduce heat to low, cover, and cook 30 minutes.
8. Finish uncovered: Remove the lid and simmer another 10–15 minutes to thicken the sauce and finish cooking. Internal temperature should reach 175–185°F for tender, juicy thighs.
9. Optional richness: Stir in butter to finish the sauce. Adjust salt and pepper. Remove the bay leaf. Add a squeeze of lemon if you like a brighter finish.
10. Serve: Sprinkle with chopped basil or parsley. Serve over polenta, mashed potatoes, rice, or crusty bread. Spoon plenty of sauce on top.

What Makes This Recipe So Good

• Deep, layered flavor: Browning the chicken builds a rich base, while tomato paste, garlic, and herbs create a savory, slightly tangy sauce.
• Hands-off cooking: After a quick sear and a few minutes of simmering, the pot does the work.

  It’s low-stress and reliable.

• Works with pantry staples: Canned tomatoes, garlic, onion, and a bit of broth or wine come together with minimal fuss.
• Flexible and forgiving: Swap herbs, use boneless thighs if needed, or toss in vegetables like bell peppers or olives.
• Meal-prep friendly: The flavors improve after resting, making leftovers a joy for lunch or dinner.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
• 1.5 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 6–8 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup dry white wine (or chicken broth)
• 1 can (28 oz) crushed tomatoes (or whole peeled tomatoes, crushed by hand)
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 bay leaf
• 1–2 teaspoons sugar or honey (optional, to balance acidity)
• 2 tablespoons butter (optional, for finishing)
• Fresh basil or parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. Season the chicken: Pat the thighs dry with paper towels. Sprinkle all over with salt, pepper, and smoked paprika. This helps the skin crisp and flavors the meat throughout.
2. Brown the chicken: Heat olive oil in a large Dutch oven over medium-high.

   Place the thighs skin-side down and sear 6–8 minutes until deeply golden. Flip and cook 2–3 minutes more. Transfer to a plate.

   Don’t rush this step; color equals flavor.

3. Build the aromatics: Reduce heat to medium. Add the onion and a pinch of salt. Cook 3–4 minutes until softened, scraping brown bits from the pot.

   Stir in the garlic and cook 30–45 seconds until fragrant.

4. Tomato base: Add tomato paste and red pepper flakes. Cook, stirring, 1–2 minutes to caramelize the paste slightly; it should darken a shade.
5. Deglaze: Pour in the white wine. Simmer 1–2 minutes, scraping the bottom to release any fond.

   If not using wine, use broth and add a squeeze of lemon at the end for brightness.

6. Simmer the sauce: Stir in crushed tomatoes, chicken broth, oregano, thyme, and the bay leaf. Bring to a gentle simmer. Taste and add a little sugar or honey if the sauce is very acidic.
7. Return the chicken: Nestle the thighs back into the pot, skin-side up.

   The skin should sit mostly above the liquid so it stays somewhat crisp. Reduce heat to low, cover, and cook 30 minutes.

8. Finish uncovered: Remove the lid and simmer another 10–15 minutes to thicken the sauce and finish cooking. Internal temperature should reach 175–185°F for tender, juicy thighs.
9. Optional richness: Stir in butter to finish the sauce.

   Adjust salt and pepper. Remove the bay leaf. Add a squeeze of lemon if you like a brighter finish.

10. Serve: Sprinkle with chopped basil or parsley.

    Serve over polenta, mashed potatoes, rice, or crusty bread. Spoon plenty of sauce on top.

Storage Instructions

• Refrigerator: Cool and store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat until hot, adding a splash of broth or water if the sauce is too thick.

  You can also reheat in the oven at 325°F, covered, for 15–20 minutes.

Health Benefits

• Protein-rich: Chicken thighs provide high-quality protein to support muscle repair and keep you full.
• Antioxidants: Tomatoes and garlic bring lycopene, allicin, and other antioxidants that support heart health and immune function.
• Healthy fats: Olive oil adds monounsaturated fats, which are linked to improved cardiovascular health.
• Lower sodium control: Using low-sodium broth and seasoning to taste helps manage salt intake without sacrificing flavor.
• Balanced meal: Pair with whole grains and veggies for fiber, vitamins, and a satisfying plate.

Common Mistakes to Avoid

• Crowding the pan: If the thighs are packed tightly, they steam instead of brown. Sear in batches for the best crust.
• Skipping the tomato paste step: Let the paste toast briefly. It deepens flavor and reduces raw acidity.
• Boiling too hard: A gentle simmer keeps the meat tender and the sauce silky.

  Aggressive boiling can toughen the chicken.

• Under-seasoning: Salt in layers—chicken, onions, and sauce. Taste before finishing.
• Over-reducing: The sauce should be lush, not jammy. If it thickens too much, add a splash of broth.

Alternatives

• Boneless, skinless thighs: Reduce simmer time to about 25–30 minutes total.

  You’ll lose the crispy skin, but the meat will still be tender.

• Chicken breasts: Use bone-in for better moisture, and simmer gently to 160–165°F internal temperature. Breasts can dry out if overcooked.
• No wine: Use extra broth plus a splash of red wine vinegar or lemon juice at the end for brightness.
• Add-ins: Try olives, capers, roasted red peppers, or mushrooms. Stir in baby spinach in the last few minutes just to wilt.
• Herb swap: Use rosemary, marjoram, or bay plus a parmesan rind for a slightly different, savory profile.
• Spice variation: Add a pinch of cumin and coriander for warmth, or a dash of harissa for heat and depth.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the chicken and build the sauce on the stovetop first for best flavor. Transfer everything to the slow cooker and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender.

What if I only have diced tomatoes?

Diced tomatoes work fine. The texture will be a bit chunkier, and you may want to simmer a little longer to reduce the extra liquid.

How do I keep the skin from getting soggy?

Keep the skin mostly above the liquid while braising, and finish uncovered for the last 10–15 minutes.

A quick broil at the end can also re-crisp the skin—just watch closely.

Is there a dairy-free option?

Yes. Simply skip the butter at the end. The sauce will still be rich and flavorful thanks to the olive oil and reduced tomatoes.

What should I serve with it?

Polenta, mashed potatoes, buttered noodles, rice, or crusty bread are all great.

For a lighter side, go with a green salad, garlicky green beans, or roasted broccoli.

Can I use fresh tomatoes?

You can. Use about 2 pounds of ripe tomatoes, peeled and crushed. You might need to simmer longer to concentrate the sauce and adjust seasoning to taste.

Can I make it ahead?

Definitely.

The flavors meld and improve overnight. Reheat gently on the stove and finish with fresh herbs and lemon before serving.

Wrapping Up

Tomato Garlic Braised Chicken Thighs brings big comfort with simple ingredients and low effort. You get juicy chicken, a lush tomato-garlic sauce, and a kitchen that smells amazing.

It’s weeknight-friendly, flexible, and satisfying every time. Keep this recipe in your rotation, and you’ll always have a dependable, crowd-pleasing dinner ready to go.