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Chicken Thighs with Tomato Sauce
Quick and Easy Dinner

Chicken Thighs with Tomato Sauce

Chicken Thighs with Tomato Sauce is a quick and simple meal. Make it during the week, over the weekend, or for holidays—comforting and hearty dinner.

Chicken Thighs with Tomato Sauce
Chicken Thighs with Tomato Sauce is an incredibly flavorful lunch or dinner idea. The recipe is inspired by an Italian dish called Cacciatore, but we made our version. Use boneless chicken thighs for easier and quicker preparation. However, if you have bone-in chicken thighs at home, don’t worry; you can still make the recipe; you just need to leave it to cook longer. Add bell pepper, chili, mushrooms, and olives, and cook until the sauce is thick and delicious. Lightly coat those chicken thighs in flour before pan-frying. This way, the chicken will be nice, crispy outside, and incredibly tender and juicy inside. So good!

Chicken Thighs with Tomato Sauce - delicious dinner idea

This incredibly delicious dinner idea is perfect for any day of the year. It's simple enough to make during the week, yet tasty and fancy enough for special occasions. These are the main reasons why we adore this recipe:

  • the meat is crispy and juicy inside
  • find colorful ingredients like bell pepper, onion, mushrooms, chili, and olives in this recipe
  • simple preparation and beginner-friendly
  • feel free to store any leftovers in the fridge or go ahead and place them in the freezer
  • choose your favorite side dish

Chicken Thighs with Tomato Sauce

Chicken Thighs with Tomato Sauce

Essential ingredients 

For this recipe, we used easily accessible ingredients. They create a gorgeous tomato sauce with vegetables and succulent chicken; you can find them anywhere.

Chicken thighs - choose bone-less chicken thighs as they are faster to prepare. However, if you only have chicken thighs with bone-in, cook the dish for 30 minutes longer.

Flour - coating the meat in flour will make it crisp, delicious, and juicy outside.

Chili - we used canned chili from Droga dobrote in this recipe. They add character to the dish and make it slightly spicy. Feel free to use fresh chili or omit it.

Mushrooms - use canned button mushrooms. If you can't find them, feel free to leave them out.

Wine - choose Chardonnay or Pinot Grigio. The wine adds flavor and connects the ingredients beautifully.

Olives - feel free to use black or green olives. We love those with kernels in, as we find them more delicious; however, feel free to use those without the kernel.

What to serve with Chicken Thighs with Tomato Sauce

For the side, we would choose one of these: 

Chicken Thighs with Tomato Sauce

Chicken Thighs with Tomato Sauce

Storing and freezing

There are two ways to store these delicious Chicken Thighs with Tomato Sauce.

Keep the chilled homemade Chicken Thighs with Tomato Sauce in the fridge for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the Chicken Thighs with Tomato Sauce too. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.

How to make Chicken Thighs with Tomato Sauce at home (video)

Check this quick video to master making Chicken Thighs with Tomato Sauce at home.

Next, try these chicken thigh recipes


Lets get cooking!

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  • season the meat

    Add the meat to a bowl and season with salt and pepper. Rub the spices into the meat. Add flour to a deep plate and lightly coat the meat with flour on both sides. Shake off any excess flour.

  • pan-fry the meat

    Place a pan with olive oil over medium-high heat. Add the meat (working in two batches) and pan-fry on each side for 3 - 4 minutes or until the meat is golden-brown on both sides. Transfer to a plate and continue to cook in the same pan.

  • Chicken Thighs with Tomato Sauce

    Peel and dice the onion. Clean the red bell pepper and cut it into thin stripes. Add to the pan over medium heat and cook for 3 - 4 minutes. Add the minced garlic, chili, wine, diced canned tomatoes, olives, mushrooms, and water. Stir to combine and bring to a boil—season with salt, pepper, parsley, and rosemary. Stir and add in the pan-fried chicken. Cover with a lid and cook for 20 - 25 minutes or until the chicken is tender and the sauce is nice and thick. Remove the chili.

  • serve

    Divide the Chicken Thighs with Tomato Sauce between four plates and serve with your favorite side dish.


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