Description
A simple yet flavorful one-pan chicken dish featuring tender chicken thighs simmered in a rich tomato and herb sauce with sweet peas. Perfect for a weeknight meal. Find the full recipe at Flavors by Betty.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (10-ounce) package frozen peas
- 1/4 cup chopped fresh parsley, for garnish
- Cooked rice or crusty bread, for serving
Instructions
- 1. Pat chicken dry and season with salt and pepper.
- 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in batches until golden brown. Remove and set aside.
- 3. Reduce heat to medium. Add sliced onion to the skillet and cook until softened, 5-7 minutes.
- 4. Add minced garlic and cook for 1 minute until fragrant.
- 5. Pour in diced tomatoes (undrained), chicken broth, oregano, basil, and red pepper flakes (if using). Stir and scrape up browned bits.
- 6. Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes.
- 7. Return chicken to the skillet, stir to coat.
- 8. Cover and simmer for 15-20 minutes, or until chicken is cooked through.
- 9. Stir in frozen peas during the last 5 minutes of cooking until heated through.
- 10. Taste and adjust seasoning with salt and pepper.
- 11. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~400
- Sugar: ~12g
- Sodium: ~500mg
- Fat: ~15g
- Carbohydrates: ~35g
- Fiber: ~6g
- Protein: ~30g