Ingredients
- 4 chicken thighs (or boneless chicken breasts)
- 1 can San Marzano tomatoes
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1-2 teaspoons red pepper flakes
- 1/2 cup white wine (or broth)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a deep skillet over medium heat.
- Add the chicken, skin-side down if using thighs, and brown for 5-6 minutes until golden. Flip and cook for another 4-5 minutes. Remove the chicken and set aside.
- In the same skillet, sauté onions until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- Pour in white wine, scraping up any browned bits, and simmer for a few minutes.
- Stir in the tomatoes and red pepper flakes, return to simmer, and tuck the chicken back into the sauce.
- Cover and reduce heat to low, simmer for 20-25 minutes until chicken is cooked through.
- Garnish with basil and parsley before serving.
Notes
For a spicier dish, increase the red pepper flakes. Serve with pasta, bread, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free