Chicken with Tomatoes and Garlic: A Flavorful Italian-Inspired Classic
A rustic blend of pantry staples brings warm, homemade flavor to your dinner table.
Chicken with Tomatoes and Garlic: A Comforting Italian Classic
Chicken with tomatoes and garlic is more than just dinner—it’s an invitation to savor rich Mediterranean flavors in a comforting, rustic dish that unites tender chicken, vibrant tomatoes, and heady garlic with the freshness of herbs. Suitable for weeknights or special gatherings, this recipe is inspired by the hearty, unpretentious food found in Italian countryside kitchens and brings warmth and flavor to any table.
Why You’ll Love This Chicken with Tomatoes and Garlic
- Juicy and Tender: Chicken thighs retain moisture and flavor due to their higher fat content, especially when cooked bone-in and skin-on for extra richness.
- Quick and Easy: With just a handful of pantry staples, you can create a cozy, restaurant-worthy meal in minimal time—a perfect choice for busy weeknights.
- Versatility: Chicken thighs work beautifully in roasting, grilling, braising, or frying. Their robust flavor stands up to tomato sauce, herbs, and garlic.
- Customizable: Swap in fresh or canned tomatoes, play with herbs, or try different pasta shapes for endless variations.
- Ideal for Pasta Lovers: Pour the rich pan sauce over your favorite pasta, top with parmesan, and enjoy the taste of Italy at home.
Recipe Ingredients
| Ingredient | Role in Dish | Comments |
|---|---|---|
| Chicken thighs (bone-in, skin-on) | Main protein | Provides juiciness; holds up well to braising |
| Olive oil & Butter | Fat for browning | Adds nutrition and complexity |
| Canned tomatoes & Tomato paste | Base for sauce | Fresh tomatoes work too |
| Fresh rosemary, thyme, basil, parsley | Herbs | Use 1 tsp each dried herbs if fresh not available |
| Garlic (minced) | Flavor booster | Essential for aroma |
| Pasta (16 oz) | Carb base | Any favorite shape |
| Grated parmesan | Finishing touch | Adds creamy saltiness |
Step-by-Step Instructions
- Preheat oven to 400°F. Season chicken thighs liberally with salt and pepper.
- Sear the chicken in a heated ovenproof skillet or Dutch oven with olive oil and butter. Brown both sides until golden (about 2 minutes per side) using tongs. Remove chicken and set aside.
- Form the sauce: Pour in canned tomatoes (with juice), and the tomato paste. Season with salt and pepper. Stir and bring to a boil, then turn off the heat.
- Add aromatics: Stir in herbs and minced garlic. Return chicken to the pan and nestle among the tomatoes.
- Bake the chicken covered for 1 hour in the oven, melding flavors and tenderizing the meat.
- Prepare the pasta during the last 10-15 minutes of baking. Boil until al dente, drain, and transfer to a large serving bowl.
- Finish the sauce: If it’s thin, remove chicken and reduce sauce on stovetop for 5-10 minutes. Taste and adjust seasoning.
- Serve: Pour the tomato sauce over cooked pasta, arrange chicken on top. Sprinkle generously with parmesan and extra herbs if desired.
Full Ingredient List
- 8 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 can diced tomatoes (28 ounces)
- 1 can whole tomatoes (14 ounces)
- 2 tablespoons tomato paste
- 1 tablespoon each fresh rosemary, thyme, basil, and parsley (or 1 tsp each dried herb)
- 8 cloves garlic, minced
- 16 ounces pasta (any shape)
- Grated parmesan, for serving
Chef’s Tips for Success
- Time Coordination: Synchronize pasta boiling and chicken baking for hot, fresh serving.
- Marination: Marinate chicken with herbs ahead for deeper flavor.
- Basting: Spoon pan juices over chicken once or twice while baking to keep moist.
- Vegetable Sides: Serve with a green salad, steamed broccoli, or roasted veggies for a balanced meal.
- Pasta Versatility: Penne, spaghetti, rigatoni, or orecchiette absorb the sauce beautifully.
- Extra Sauce? Use leftover sauce as a dipping base for crusty bread, or freeze for future use.
Recipe Variations and Ideas
- Change the Chicken: Substitute boneless, skinless thighs or breasts for reduced fat; adjust baking time as needed.
- Fresh vs. Canned Tomatoes: Use fresh summer tomatoes for a lighter flavor.
- Add Vegetables: Toss in sautéed mushrooms, zucchini, or bell peppers for added color and nutrients.
- Make it Spicy: Add a pinch of red pepper flakes for heat.
- Sheet Pan Version: Try roasting tomatoes with chicken and herbs on a pan for a one-pot, easy cleanup meal.
Serving Suggestions
- Sprinkle extra parmesan and fresh herbs over the top before serving.
- Pair with a crisp Italian white wine or sparkling water with lemon.
- Serve alongside garlic bread, roasted asparagus, or a simple green salad.
Nutritional Information Table (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 650 |
| Protein | 35g |
| Carbohydrate | 50g |
| Fat | 30g |
| Fiber | 6g |
| Sodium | 1200mg |
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts. Note that bone-in, skin-on thighs offer more juiciness and flavor, but breasts will work in a pinch. Adjust the cooking time accordingly for thinner cuts.
Q: Can I make this dish ahead of time?
A: Absolutely. The sauce can be made a day ahead; reheat gently on the stovetop and add freshly cooked pasta before serving. The flavors develop even more overnight.
Q: How do I make the dish gluten-free?
A: Substitute the pasta with gluten-free noodles, quinoa, or polenta. All other ingredients are naturally gluten-free.
Q: What pasta shapes are best?
A: Tube-shaped pasta (rigatoni, penne) hold chunky sauce well; spaghetti or fettuccine are also popular options.
Q: Can I freeze leftovers?
A: Yes, the chicken and sauce freeze well for up to 3 months. Thaw and reheat gently before serving; cook fresh pasta for best texture.
Q: Are canned tomatoes necessary?
A: No. Fresh tomatoes work, especially in summer; canned tomatoes offer convenience and rich flavor year-round.
Recipe Notes & Expert Hacks
- Layer Flavors: Try roasting the garlic before adding for extra sweetness.
- Faster Dinner: Substitute with boneless, skinless cuts to reduce oven time to 30-40 minutes.
- Herb Flexibility: Mix in Italian seasoning blend if fresh herbs are unavailable.
- Cheese Variations: Top with mozzarella for an extra cheesy finish. Broil for a bubbly texture.
Cozy Italian Inspiration
This chicken with tomatoes and garlic recipe is inspired by classic Italian comfort food—simple, hearty, and full of garden freshness. Whether using farmstand tomatoes or pantry staples, you can create a dish that brings people together. The savory depth from roasted chicken, mellowed garlic, and parsley make it an impressive meal without fuss and a staple for home cooks who crave both ease and authenticity.
Quick Table: Ways to Elevate Your Chicken with Tomatoes and Garlic
| Method | How It Helps |
|---|---|
| Marinate Chicken Longer | Intensifies flavor and juiciness |
| Baste During Baking | Keeps moist and enhances taste |
| Try Different Pasta | Customizes texture and sauce absorption |
| Add Fresh Basil Before Serving | Brightens flavor and aroma |
| Use Top-Quality Parmesan | Boosts umami and creaminess |
| Broil the Cheese Topping | Creates a golden, bubbly finish |
Serving & Storage
- Serve Right Away: For best texture, serve immediately after combining pasta and sauce.
- Leftovers: Store tightly covered in fridge up to 3 days. Reheat gently.
- Freeze: Freeze chicken and sauce in airtight container for up to 3 months. Thaw overnight and reheat.
Conclusion: A Heartwarming Italian Chicken Dish
Blending the robust flavors of roasted chicken, tangy tomatoes, and aromatic herbs, this chicken with tomatoes and garlic recipe creates a soul-soothing meal that’s easy enough for a weeknight but special enough for guests. Serve atop a bed of pasta, crowned with parmesan, and enjoy a taste of Italian comfort at its finest.
References
- https://www.blessthismessplease.com/pioneer-woman-chicken-with-tomatoes-and/
- https://www.thepioneerwoman.com/food-cooking/recipes/a93909/italian-chicken-sheet-pan-supper/
- https://www.thepioneerwoman.com/food-cooking/recipes/a46587435/marry-me-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65654835/sheet-pan-caprese-chicken-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8917/chicken-with-tomatoes-and-garlic/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9505/chicken-cacciatore/
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