🍗 One Pan Chicken Pomodoro with Chicken Thighs

Chicken thighs topped with pomodoro sauce in black pan.

🍗 One Pan Chicken Pomodoro with Chicken Thighs

We have the best recipe for chicken pomodoro that is sure to please the family! Tender and juicy chicken baked in a zesty homemade tomato sauce to perfection!

Course Dinner, Lunch

Cuisine Americanized Italian, Italian

Prep Time 3

Cook Time 25

Total Time 28

Servings

Calories 218.3kcal

Author Marcie & Julie

Equipment

1 large sauté pan or fry pan

Ingredients

2 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes
6 chicken thighs, boneless & skinless
2 Tbsp olive oil
1/2 large onion chopped or sliced
1 pint baby tomatoes, halved
1 cup chicken broth
1/4 cup shredded parmesan cheese
2 Tbsp fresh basil
1/2 lemon

Instructions

Set oven to 425°. Combine seasonings in a small bowl. Coat the chicken thighs on both sides with the seasoning mix and set aside.
Heat a large sauté pan on medium. Once heated, add olive oil and then onion and tomatoes. Cook for 3 minutes, stirring occasionally. Scoop cooked veggies from pan and set aside.
Increase heat to medium-high, and add chicken to the same pan. Sear chicken for 1 minute and the flip over, searing for 1 minute on the other side.
Turn off heat. Add cooked veggies and broth to the pan. Put pan directly in oven for 8 minutes.
Remove pan from oven and flip over the thighs. Sprinkle on cheese and basil, and squirt the lemon juice on the dish. Return to oven for 8 more minutes or until chicken reaches a temperature of 165° degrees. Serve with extra parmesan cheese or basil as desired!

Video

Notes

- Allow extra time for chopping. This recipe moves along much faster if you have some time in advance to cut your tomatoes and onion.

- Trim away excess fat using kitchen shears before cooking chicken thighs. This provides for a leaner meal...and less chewy chicken.

- Use a sauté pan or fry pan if possible. The pan needs to be big enough to hold in all the liquid, and the deep, vertical sides of a sauté pan are perfect for that.

- Avoid crowding the pan so that chicken can cook thoroughly and quickly.

- Chicken is fully cooked when it reaches an internal temperature of 165°F. We love the Thermapen® by Thermoworks for checking meat temps.

- Don't skip the lemon! The fruit's acid brightens the flavor of this dish! We think it's the most important ingredient to maximize flavor.

- Keep an eye on the chicken. After flipping over your chicken and returning to oven, note that the 8 minute time frame is subjective. It could take more or less depending on the efficiency of your oven and the thickness of your chicken.

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