Description
A comforting one-pan dinner featuring tender chicken thighs braised in tomatoes, wine, mushrooms, onions, and garlic.
Ingredients
- Nonstick cooking spray
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 6 (4-ounce) skinless, bone-in chicken thighs
- 2 tablespoons olive oil
- 2 small onions, chopped
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced fresh mushrooms
- 1/2 cup red wine
- 1 (14.5-ounce) can stewed tomatoes with juice
- 1 (8-ounce) can tomato sauce
- Aluminum foil
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with nonstick cooking spray.
- Whisk together flour, 1/4 teaspoon salt, black pepper, and garlic powder in a shallow dish. Dredge each chicken thigh in the flour mixture and shake off excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and brown about 4–5 minutes per side. Remove browned chicken and set aside.
- Add the chopped onions to the skillet and cook until softened, about 4 minutes.
- Add the minced garlic and cook until fragrant, about 30–60 seconds.
- Add sliced mushrooms and cook until they release liquid and begin to brown, about 3–4 minutes.
- Pour in the red wine and scrape up browned bits from the bottom of the pan. Simmer for 2–3 minutes.
- Stir in the stewed tomatoes and tomato sauce. Taste and add remaining salt if needed.
- Return chicken to the skillet and coat with the sauce. Transfer to the prepared baking dish and cover with aluminum foil.
- Bake for 25–30 minutes or until the chicken registers 165°F (74°C). Remove foil for the last 5 minutes.
- Let the chicken rest for 5 minutes before serving with sauce.
Notes
For gluten-free, use a gluten-free flour blend. For lower sodium, choose no-salt-added tomato products. Add red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian