Looking for effortless dinner ideas that are full of flavor? I’ve gathered 10 tender Italian chicken thigh recipes that will make your dinner routine a breeze. From zesty Lemon Herb to creamy Tuscan, each dish brings something special to the table. Whether you’re into marinating, baking, or slow-cooking, these recipes ensure you get the most out of your ingredients with minimal effort. Ready to find your new favorite recipe? Let’s explore these delicious options together.
Lemon Herb Chicken Thighs
Lemon Herb Chicken Thighs are a delightful and easy-to-make Italian dish that brings together the zesty freshness of lemon with the aromatic allure of herbs. This dish is perfect for a family dinner or a gathering with friends, offering a delicious and comforting meal that everyone will enjoy. The succulent chicken thighs absorb the flavors of the lemon and herbs, creating a harmonious blend that’s both invigorating and savory.
It’s a dish that’s simple enough for a weeknight meal but elegant enough to impress guests. The preparation involves marinating the chicken thighs in a mixture of lemon juice, olive oil, garlic, and herbs, allowing the flavors to penetrate deeply into the meat. Roasting the chicken guarantees a crispy exterior while keeping the inside juicy and tender. This recipe serves 4-6 people, making it ideal for a small group.
Pair it with a side of roasted vegetables or a fresh salad for a complete meal that celebrates the vibrant flavors of Italian cuisine.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, rosemary, salt, and pepper. Whisk together until all the ingredients are well blended.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Arrange the Chicken: Remove the chicken thighs from the marinade and place them on the prepared baking sheet, skin side up. Discard the remaining marinade.
- Roast the Chicken: Place the baking sheet in the preheated oven and roast the chicken for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, making certain the chicken remains moist.
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken thighs before serving. Enjoy your Lemon Herb Chicken Thighs with your choice of side dish.
Extra Tips:
For the best results, use fresh lemon juice and herbs whenever possible, as they provide a more vibrant flavor than dried alternatives. If you have time, marinate the chicken overnight; the longer marinating time enhances the depth of flavor.
Additionally, if you prefer a more pronounced lemon flavor, you can add extra lemon zest to the marinade. Finally, be sure to let the chicken rest after roasting to maintain its juicy texture.
Creamy Tuscan Chicken Thighs
Creamy Tuscan Chicken Thighs is a delightful dish that combines the rich flavors of Italy with the comforting texture of tender chicken. This recipe is perfect for a family dinner or a cozy meal with friends, offering a creamy sauce that’s infused with garlic, sun-dried tomatoes, and spinach. The succulent chicken thighs are seared to perfection, then simmered in the luscious sauce, creating a harmonious blend of tastes that will transport you straight to Tuscany with each bite.
This dish isn’t only incredibly delicious but also surprisingly easy to prepare. In just under an hour, you can have a restaurant-quality meal on your table, ready to impress your guests. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and forgiving, allowing you to enjoy the cooking process and the delightful end result.
Serve it with crusty bread to mop up the creamy sauce or alongside a simple salad for a complete meal.
Ingredients (Serves 4-6):
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh spinach
- Fresh basil, for garnish
Instructions:
- Preparation: Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.
- Searing the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for about 5-7 minutes or until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- Making the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Simmering: Reduce the heat to medium-low and add the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Stir until the cheese is melted and the sauce is smooth.
- Adding Vegetables: Stir in the sun-dried tomatoes and fresh spinach. Cook until the spinach is wilted and the tomatoes are heated through.
- Combining Ingredients: Return the chicken thighs to the skillet, nestling them into the sauce. Cover and let simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Serving: Garnish with fresh basil before serving. Enjoy with your choice of side.
Extra Tips:
For an even richer flavor, try marinating the chicken thighs for a few hours before cooking. If you prefer a thicker sauce, you can let it simmer a bit longer or add a small amount of cornstarch slurry.
Make sure not to overcook the chicken to keep it juicy and tender. This dish pairs wonderfully with pasta or mashed potatoes if you’re looking to make the meal more filling.
Italian Chicken Cacciatore
Italian Chicken Cacciatore is a classic, rustic dish that brings the flavors of Italy straight to your dining table. “Cacciatore” means “hunter” in Italian, and this dish is traditionally prepared with ingredients that a hunter might’ve on hand, such as mushrooms, tomatoes, bell peppers, and olives. The robust flavors meld beautifully as the chicken simmers slowly, creating a hearty and comforting meal perfect for family gatherings or a cozy night in.
The key to a delicious Chicken Cacciatore is using bone-in chicken thighs, which remain moist and flavorful throughout the cooking process. This recipe serves 4-6 people and pairs wonderfully with crusty bread or a simple side of pasta to soak up the rich, savory sauce. The addition of herbs such as rosemary and thyme brings an earthy depth, while a splash of red wine adds sophistication to this timeless dish.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 sprig fresh rosemary
- 1/2 cup chicken broth
- 1/4 cup capers
- 1/2 cup pitted black olives
- Fresh basil, for garnish
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs generously with salt and pepper on both sides.
- Brown the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-7 minutes until the skin is crisp and golden brown. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the onions, red and yellow bell peppers, and garlic. Sauté for 5 minutes, or until the vegetables are softened. Add the mushrooms and cook for another 3-4 minutes.
- Deglaze the Pan: Pour in the red wine and stir, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3 minutes.
- Simmer the Sauce: Stir in the crushed tomatoes, oregano, thyme, rosemary, and chicken broth. Bring the mixture to a simmer.
- Combine Chicken and Sauce: Return the chicken thighs to the skillet, nestling them into the sauce. Add the capers and olives, cover, and reduce the heat to low. Let the Chicken Cacciatore simmer for 35-40 minutes, or until the chicken is tender and cooked through.
- Serve: Remove the rosemary sprig. Garnish with fresh basil and serve hot with bread or pasta.
Extra Tips:
For best results, use bone-in, skin-on chicken thighs as they impart more flavor to the dish. If you prefer a less oily sauce, you can remove the chicken skin before serving.
Verify that the chicken is cooked through by checking that the internal temperature reaches 165°F (75°C). Feel free to customize the recipe by adding other vegetables like carrots or zucchini, or adjusting the spice level with a pinch of chili flakes.
Letting the dish rest for a few minutes before serving allows the flavors to meld even further. Enjoy your Italian Chicken Cacciatore!
Baked Parmesan Chicken Thighs
Baked Parmesan Chicken Thighs are a delightful and savory Italian-inspired dish that perfectly combines tender chicken with a crispy, cheesy crust. This recipe highlights the rich flavors of Parmesan cheese and aromatic herbs, offering a satisfying meal that’s sure to impress family and friends. The chicken thighs are first marinated with a blend of herbs and spices, then coated with a mixture of grated Parmesan and breadcrumbs, and ultimately baked to golden perfection. This simple yet delicious recipe is perfect for both weeknight dinners and cozy weekend gatherings.
The beauty of this dish lies in its ease of preparation and the rich, savory flavors that it delivers. The chicken thighs, with their juicy and tender meat, are the perfect cut for this recipe, allowing the flavors to seep in and complement the natural richness of the chicken. The combination of Parmesan cheese and breadcrumbs creates a delightful crust that adds texture and enhances the overall taste. With just a few ingredients and simple steps, you can create a restaurant-quality dish that will have everyone coming back for seconds.
Ingredients (Serves 4-6):
- 6 chicken thighs, bone-in and skin-on
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Italian-style)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Cooking Instructions:
- Preheat the oven: Begin by preheating your oven to 400°F (200°C) to guarantee it’s hot and ready for baking.
- Prepare the baking dish: Lightly grease a baking dish with olive oil to prevent the chicken from sticking during cooking.
- Mix the dry ingredients: In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, basil, salt, and pepper. Mix well to guarantee even distribution of the flavors.
- Coat the chicken thighs: Pat the chicken thighs dry with paper towels to remove excess moisture. Brush each chicken thigh with olive oil, then dredge in the Parmesan mixture, pressing the coating firmly onto the skin to confirm it sticks.
- Arrange in the baking dish: Place the coated chicken thighs in the prepared baking dish, skin-side up, ensuring they aren’t touching for even cooking.
- Bake the chicken: Place the baking dish in the preheated oven and bake for 35-40 minutes or until the chicken is cooked through and the skin is crispy and golden brown. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C).
- Rest and serve: Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired, for a pop of color and added freshness.
Extra Tips:
For the best results, use freshly grated Parmesan cheese as it melts better and provides more flavor than pre-packaged options. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the Parmesan mixture.
To guarantee even cooking and maximum crispiness, arrange the chicken thighs with some space between them in the baking dish. Ultimately, if you’re short on time, you can prepare the chicken up to the coating stage and refrigerate it for a few hours before baking, allowing the flavors to meld even further.
Slow Cooker Chicken Marsala
Slow Cooker Chicken Marsala is a delightful and easy-to-make Italian dish that brings the rich flavors of Marsala wine and earthy mushrooms together with tender chicken thighs. This recipe is perfect for those who love to enjoy an Italian classic with minimal effort.
By using a slow cooker, the chicken thighs become incredibly tender, and the flavors have plenty of time to meld together, resulting in a delicious, savory dish that’s perfect for any occasion. This recipe serves 4-6 people and makes for a wonderful dinner that you can prepare in advance and let cook throughout the day.
The slow cooker does all the work, allowing you to focus on other tasks or simply relax while your kitchen fills with the enticing aroma of this Italian favorite. Enjoy it with a side of pasta or some crusty bread to soak up the flavorful sauce.
Ingredients:
- 6 bone-in, skinless chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz. cremini or button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley, chopped, for garnish
Cooking Instructions:
- Season the Chicken: Begin by seasoning the chicken thighs with salt and black pepper on both sides.
- Brown the Chicken: In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken thighs, skin side down, and brown them for about 5 minutes on each side. This step is important to enhance the flavor and texture of the chicken.
- Prepare the Slow Cooker: Transfer the browned chicken thighs to the slow cooker. Add the chopped onion, minced garlic, and sliced mushrooms over the chicken.
- Create the Sauce: In a separate bowl, mix together the Marsala wine, chicken broth, heavy cream, dried thyme, and dried oregano. Pour this mixture over the chicken and vegetables in the slow cooker.
- Cook: Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and cooked through and the sauce should be flavorful.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir this into the slow cooker to thicken the sauce.
- Serve: Once the sauce has thickened, serve the chicken marsala hot, garnished with fresh parsley. It pairs wonderfully with pasta or crusty bread.
Extra Tips:
When cooking Slow Cooker Chicken Marsala, consider using bone-in chicken thighs as they tend to be more flavorful and juicy compared to boneless ones.
If you prefer a thicker sauce, you can adjust the cornstarch mixture to your preference. Also, feel free to experiment with different types of mushrooms to add depth to the flavor profile.
For a more intense Marsala flavor, consider using dry Marsala wine instead of sweet, depending on your taste preference.
Garlic Butter Chicken Thighs
Garlic Butter Chicken Thighs are a delicious and comforting dish that brings the flavors of Italy right to your kitchen. This recipe features succulent chicken thighs cooked in a rich garlic butter sauce, creating a meal that’s perfect for any occasion. The combination of tender, juicy chicken with the savory, buttery sauce infused with fresh garlic and herbs makes this dish a family favorite.
Whether you’re cooking for a weeknight dinner or a special gathering, these Garlic Butter Chicken Thighs are bound to impress.
The key to this recipe is in the balance of flavors and the simplicity of the ingredients. By using bone-in, skin-on chicken thighs, you guarantee that the meat remains moist and flavorful throughout the cooking process. The garlic butter sauce, enriched with hints of Italian herbs, complements the chicken beautifully, making it a standout dish.
Serve it with a side of roasted vegetables or a fresh salad, and you’ve got a complete meal that’s both satisfying and delicious.
Ingredients (Serves 4-6)
- 8 bone-in, skin-on chicken thighs
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 tablespoon Italian seasoning
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Cooking Instructions
- Prepare the Chicken Thighs: Start by patting the chicken thighs dry with paper towels. Season them generously with salt and black pepper on both sides.
- Brown the Chicken: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear them for about 5-7 minutes, until the skin is golden brown and crispy. Flip the thighs and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
- Make the Garlic Butter Sauce: Reduce the heat to medium and in the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant. Add the butter, allowing it to melt completely, then stir in the Italian seasoning.
- Deglaze the Pan: Pour in the chicken broth and lemon juice, stirring to combine. Scrape any browned bits from the bottom of the pan to incorporate into the sauce.
- Combine and Bake: Return the chicken thighs to the skillet, skin-side up, making sure they’re coated in the sauce. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
- Garnish and Serve: Once cooked, remove the skillet from the oven and sprinkle the chopped parsley over the chicken thighs. Let them rest for a few minutes before serving.
Extra Tips
For the best results, use fresh garlic rather than garlic powder to enhance the flavor of the sauce. If you prefer a thicker sauce, consider whisking in a teaspoon of cornstarch mixed with a little water before adding the chicken broth.
To guarantee even cooking, use chicken thighs of similar size. Finally, if you want a richer flavor, you can substitute some of the chicken broth with white wine. Enjoy your Garlic Butter Chicken Thighs with a side of crusty bread to soak up the delicious sauce!
Chicken Thighs With Tomato Basil Sauce
Chicken Thighs With Tomato Basil Sauce is a delightful Italian-inspired dish that combines tender, juicy chicken thighs with a rich and flavorful tomato basil sauce. This dish is perfect for a family dinner or special occasion, offering a comforting taste of Italy right in your own kitchen. The combination of ripe tomatoes, fresh basil, and aromatic garlic creates a luscious sauce that perfectly complements the succulent chicken thighs.
This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family meal. The ingredients are simple and often found in most kitchens, yet the result is a sophisticated dish that boasts restaurant-quality flavors. By following these instructions, you’ll be able to whip up an impressive meal that’s sure to satisfy any crowd.
Ingredients for Chicken Thighs With Tomato Basil Sauce (serving size: 4-6):
- 6 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Cooking Instructions:
- Prepare the Chicken Thighs:
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with salt and pepper on both sides.
- Sear the Chicken:
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Place the chicken thighs skin-side down in the skillet and sear until they’re golden brown and crispy, about 5-7 minutes. Flip and cook the other side for another 5 minutes.
- Remove the chicken from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Sauce:
- Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Stir to combine.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Combine Chicken and Sauce:
- Return the chicken thighs to the skillet, nestling them into the tomato sauce.
- Spoon some sauce over each piece of chicken to make sure they’re well-coated.
- Bake the Dish:
- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and tender.
- Remove from the oven and sprinkle with fresh basil and Parmesan cheese.
- Serve:
- Garnish with additional fresh basil leaves and serve the chicken thighs hot with your choice of side, such as pasta, rice, or crusty bread.
Extra Tips:
For the best results, use ripe, high-quality tomatoes or San Marzano canned tomatoes to enhance the flavor of the sauce.
If you prefer a smoother sauce, you can use an immersion blender to blend the sauce before returning the chicken to the skillet.
Additionally, feel free to adjust the level of spiciness by altering the amount of red pepper flakes.
This dish can also be made with boneless, skinless chicken thighs if you prefer a leaner option, but adjust the cooking time accordingly to avoid overcooking.
Italian BBQ Chicken Thighs
Italian BBQ Chicken Thighs are a delicious blend of savory, smoky, and aromatic flavors that bring a touch of Italy to your backyard barbecue. This dish features tender chicken thighs that are marinated in a rich blend of herbs and spices, then grilled to perfection to create a meal that’s both flavorful and satisfying.
The marinade, infused with Italian herbs and a hint of citrus, permeates the chicken, guaranteeing every bite is juicy and packed with taste. Perfect for a family gathering or a casual dinner, this recipe serves 4-6 people and pairs beautifully with a fresh salad or grilled vegetables.
The key to this dish is allowing enough time for the chicken to marinate, which enhances the flavors and tenderizes the meat. Whether you’re a grilling novice or a seasoned pro, these Italian BBQ Chicken Thighs are sure to impress your guests and become a staple in your cooking repertoire.
Ingredients (Serves 4-6):
- 8 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, oregano, basil, thyme, smoked paprika, lemon zest, and lemon juice. Whisk the ingredients together until well blended. Season the marinade with salt and pepper to taste.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to permeate the meat.
- Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals on one side to create both direct and indirect heat zones.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs on the grill over direct heat. Cook for about 5-7 minutes on each side, or until the chicken is nicely browned and has grill marks.
- Finish Cooking: Move the chicken to the indirect heat side of the grill. Cover and cook for an additional 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.
Extra Tips: For the best results, try to marinate the chicken overnight to allow the flavors to fully develop. If you don’t have a grill, you can also bake the chicken in the oven at 375°F (190°C) for about 25-30 minutes.
Be sure to check the internal temperature to ascertain it’s cooked through. For an extra touch, you can add a sprinkle of Parmesan cheese over the chicken before serving. Enjoy this dish with a side of crusty Italian bread to soak up any delicious juices!
One-Pan Italian Roasted Chicken Thighs
One-Pan Italian Roasted Chicken Thighs is a savory, aromatic dish that combines simplicity and rich flavors to create a satisfying meal. Perfect for busy weeknights, this dish allows you to enjoy a hearty meal with minimal effort and cleanup, thanks to its one-pan preparation.
The dish highlights tender, juicy chicken thighs seasoned with a classic blend of Italian herbs and spices, complemented by the robust flavors of roasted vegetables. The result is a delightful balance of taste and texture that’s sure to please your family or guests.
This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. The beauty of this dish lies in its versatility; you can easily adjust the ingredients to suit your taste preferences or dietary needs.
Whether you’re a seasoned cook or a beginner in the kitchen, One-Pan Italian Roasted Chicken Thighs is an excellent choice for a stress-free and delicious meal.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 lemon, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup fresh basil leaves, for garnish
Instructions:
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will guarantee that the chicken thighs achieve a crispy skin while remaining juicy inside.
- Prepare the Marinade: In a large mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, pepper, and paprika. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Confirm each piece is thoroughly coated with the mixture. Allow the chicken to marinate for at least 15 minutes. For deeper flavor, you can marinate it for up to 2 hours in the refrigerator.
- Arrange the Ingredients: In a large baking dish or sheet pan, arrange the marinated chicken thighs, making sure they’re skin side up. Surround the chicken with the lemon slices, cherry tomatoes, bell peppers, and red onion.
- Roast the Chicken: Place the pan in the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Stir the vegetables halfway through the cooking time to guarantee even roasting.
- Serve and Garnish: Once done, remove the pan from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh basil leaves before serving for an extra burst of flavor and color.
Extra Tips:
For a more pronounced citrus flavor, squeeze additional lemon juice over the chicken and vegetables before serving. You can substitute chicken thighs with drumsticks or boneless chicken if preferred, but adjust the cooking time accordingly.
If you like a bit of heat, consider adding red pepper flakes to the marinade. Serve the dish alongside a simple salad or crusty bread to complete the meal. Remember, the key to achieving the best results isn’t overcrowding the pan, which allows the chicken and vegetables to roast properly.
Stuffed Chicken Thighs With Spinach and Ricotta
Stuffed Chicken Thighs With Spinach and Ricotta are a delightful Italian-inspired dish that combines the savory flavors of tender chicken with a rich and creamy filling. This dish is perfect for a family dinner or a special occasion, offering a comforting yet elegant presentation. The combination of spinach and ricotta cheese creates a luscious filling that’s both nutritious and delicious, while the chicken thighs provide a juicy and flavorful base.
The preparation of this dish involves a few simple steps that result in a gourmet meal without requiring extensive culinary skills. The chicken thighs are meticulously prepared, stuffed, and then baked to perfection, guaranteeing a balanced and flavorful meal. The combination of herbs, garlic, and cheese in the stuffing enhances the natural flavors of the chicken, making it a crowd-pleaser for all ages. With a serving size suitable for 4-6 people, this recipe is perfect for gathering your loved ones around the dinner table.
Ingredients for 4-6 People:
- 8 boneless, skinless chicken thighs
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Toothpicks or kitchen twine
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the oven is hot enough to cook the stuffed chicken thighs evenly.
- Prepare the Filling: In a medium-sized bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, dried oregano, and dried basil. Mix well until all the ingredients are fully incorporated. Season the mixture with salt and pepper to taste.
- Prepare the Chicken Thighs: Lay each chicken thigh flat on a clean surface. Spoon a generous amount of the spinach and ricotta mixture onto the center of each thigh. Carefully roll up the chicken thigh around the filling, securing it with toothpicks or kitchen twine to guarantee the filling stays inside during cooking.
- Sear the Chicken Thighs: Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the stuffed chicken thighs seam side down in the skillet and sear for about 3-4 minutes on each side, until they’re golden brown. This step helps to lock in the juices and adds a nice color to the chicken.
- Bake the Chicken Thighs: Transfer the skillet to the preheated oven. Bake the chicken thighs for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove the toothpicks or twine before serving.
Extra Tips:
When preparing Stuffed Chicken Thighs With Spinach and Ricotta, it’s important to guarantee that the filling isn’t too wet, as this can cause the chicken to become soggy. If your ricotta cheese is particularly moist, you may want to drain it slightly before mixing.
Additionally, feel free to experiment with herbs and spices according to your taste preferences. Fresh herbs can also be used in place of dried ones for a more pronounced flavor.
For an extra crispy finish, you can broil the chicken for the last 2-3 minutes of baking. Serve the stuffed chicken thighs with a side of roasted vegetables or a fresh salad to complete the meal.
