Budget-Friendly Skillet Chicken Thighs with Tomatoes and Herbs
These budget-friendly skillet chicken thighs are a delicious and easy weeknight meal, simmered in a rich tomato and herb sauce.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 cup chicken broth low sodium preferred
- 1 diced tomatoes undrained - 14.5 ounce can
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish - optional
Instructions
Cooking Steps
- Pat the chicken thighs dry and season generously with salt and pepper.
- Sear chicken thighs skin-side down in hot olive oil for 5-7 minutes until crispy and golden brown; flip and sear for another 3-5 minutes, then remove and set aside.
- Reduce heat to medium, then cook chopped onion in the same skillet for about 5 minutes until softened; add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and scrape up browned bits, then add diced tomatoes, dried oregano, and dried thyme, stirring to combine.
- Return chicken to the skillet, nestling it into the sauce; bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes until chicken is tender and cooked through.
- Adjust seasoning of the sauce as needed, then garnish with fresh parsley if desired and serve hot.
Notes
For best results, ensure chicken thighs are completely dry before searing to achieve crispy skin. You can also add a pinch of red pepper flakes for a little heat if desired.