Skillet Tomato Chicken

Rich Tomato sauce full of deep flavor covering chicken thighs that fall aparte and melt in your mouth. So easy and good!

Prep time: 10 min  |  Cook time: 40 min  |  Total: 50 min



2 Tablespoons olive oil

6 Chicken thighs

1 teaspoon kosher salt

1/2 teaspoon pepper

1 medium onion, sliced

1 cup chicken broth

1/2 cup white wine (or just increase the chicken broth if not using wine)

1 (14.5 ounce) can crushed tomatoes in thick puree

1 teaspoon dried thyme

1/2 Tablespoon dried rosemary

1 Tablespoon lemon pepper

Buttered Rice or Noodles


a1. In a large skillet, heat the olive oil over medium high heat.

2. Pat chicken dry with a paper towel and then season with salt and pepper. Brown the chicken, about 4 minutes on each side. Transfer to a plate and set aside.

3. Add onion to the pan and saute until soft, about 3 minutes. Add the broth and wine, stir and scrape the brown bits off the bottom of the pan.

4. Turn heat to high and reduce sauce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan. Cover and cook on medium- low heat for 40 minutes.

5. Remove chicken from liquid and serve over buttered rice or noodles. Spoon sauce over top and garnish with parsley if desired.