Looking for easy Italian chicken thigh recipes that are both delicious and keep the meat extra moist? You’ve come to the right place. These recipes are perfect for those who love simple yet flavorful meals. With ingredients like rosemary and sun-dried tomatoes, each dish features crispy skin and juicy meat. Let’s explore some mouthwatering possibilities together.
Garlic and Rosemary Chicken Thighs
Garlic and Rosemary Chicken Thighs is a delightful Italian-inspired dish that’s perfect for both weeknight dinners and special occasions. The aromatic combination of garlic and rosemary infuses the chicken with rich, savory flavors, making it a family favorite. This dish isn’t only delicious but also relatively simple to prepare, allowing you to bring a taste of Italy to your table without spending hours in the kitchen.
The key to a successful Garlic and Rosemary Chicken Thighs recipe is to marinate the chicken properly and cook it to perfection, guaranteeing the skin is crispy and the meat is tender and juicy. The following recipe serves 4-6 people, making it ideal for a small gathering or a hearty family meal. With just a few fresh ingredients and minimal prep time, you’ll have a flavorful dish that will impress your guests and satisfy your hunger.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, juiced and zested
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chicken broth
Cooking Instructions:
- Prepare the marinade: In a large bowl, combine the minced garlic, chopped rosemary, lemon juice and zest, olive oil, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Marinate the chicken: Add the chicken thighs to the bowl, confirming they’re evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Preheat the oven: While the chicken is marinating, preheat your oven to 400°F (200°C).
- Sear the chicken: Remove the chicken thighs from the marinade and shake off any excess. In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for about 5 minutes, or until the skin is golden brown and crispy.
- Bake the chicken: Pour the chicken broth into the skillet around the thighs, being careful not to pour it over the skin. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Rest and serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, guaranteeing a tender and juicy bite.
Extra Tips:
For an extra burst of flavor, consider adding a splash of white wine to the chicken broth before baking. If you don’t have fresh rosemary, dried rosemary can be used, but reduce the quantity to 1 tablespoon as dried herbs are more potent.
Serve the chicken thighs with roasted vegetables or a simple green salad to complement the flavors of the dish. To guarantee crispy skin, avoid overcrowding the pan when searing, and make sure the skin is dry before adding it to the skillet.
Lemon Caper Chicken Thighs
Lemon Caper Chicken Thighs is a delightful and easy Italian-inspired dish that brings together the savory flavors of tender chicken thighs with the tangy zest of lemon and the briny punch of capers. This recipe is perfect for a weeknight dinner or a special occasion, as it’s both simple to prepare and impressive in presentation.
The combination of fresh herbs, garlic, and lemon infuses the chicken with a robust flavor profile, while the capers add a distinctive, salty element that enhances the overall taste of the dish. This recipe serves 4-6 people, making it an ideal choice for a family meal or when entertaining guests.
The chicken thighs are gently seared to achieve a beautifully crisp skin, then simmered in a luscious sauce that melds all the ingredients together perfectly. As the dish cooks, your kitchen will be filled with the mouthwatering aroma of garlic and herbs, creating an inviting atmosphere for everyone to enjoy.
Paired with a simple side of roasted vegetables or a fresh salad, Lemon Caper Chicken Thighs is sure to become a favorite in your culinary repertoire.
Ingredients:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup capers, drained
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Cooking Instructions:
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Create the Sauce: Pour in the chicken broth, lemon juice, and capers. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
- Simmer the Chicken: Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and let the chicken simmer for 20-25 minutes until cooked through and the internal temperature reaches 165°F (74°C).
- Finish the Sauce: Once the chicken is cooked, remove it from the skillet and whisk in the lemon zest and butter until the sauce is smooth and glossy.
- Serve: Plate the chicken thighs and spoon the lemon-caper sauce generously over the top. Garnish with freshly chopped parsley before serving.
Extra Tips:
For the best results, choose chicken thighs that are similar in size to guarantee even cooking. When searing the chicken, make sure the skillet is hot enough to achieve a crispy skin; otherwise, the skin may turn soggy.
If you prefer a thicker sauce, let it reduce for a few additional minutes before serving. This dish pairs beautifully with a side of roasted potatoes or a light, lemony pasta. Don’t forget to taste and adjust the seasoning of the sauce before serving to match your personal preference.
Enjoy your flavorful Lemon Caper Chicken Thighs!
Tuscan Herb and Tomato Chicken Thighs
Tuscan Herb and Tomato Chicken Thighs is a delightful dish that captures the essence of Italian cuisine with its aromatic blend of herbs and rich tomato flavor. This recipe offers a hearty and comforting meal that’s perfect for dinner with family or friends. The chicken thighs are seasoned with a medley of Tuscan herbs and simmered in a savory tomato sauce, creating a dish that’s both flavorful and satisfying.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple to follow and promises to deliver a delicious result.
The beauty of this dish lies in its simplicity and the fresh ingredients used to create bold flavors. By using bone-in, skin-on chicken thighs, you’re guaranteed a juicy and tender result, while the combination of tomatoes, garlic, and herbs adds depth to the sauce.
In just under an hour, you’ll have a mouthwatering meal that pairs wonderfully with crusty bread or a side of pasta. This recipe serves 4-6 people, making it ideal for a cozy family gathering or a dinner party with friends.
Ingredients (serves 4-6):
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear until the skin is golden and crispy, about 5-7 minutes. Flip the thighs and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, reduce the heat to medium and add the diced onion. Sauté until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Create the Sauce: Pour in the can of diced tomatoes with their juices and the chopped sun-dried tomatoes. Stir in the oregano, basil, thyme, and rosemary, allowing the flavors to meld for about 2 minutes.
- Simmer the Dish: Return the seared chicken thighs to the skillet, nestling them into the tomato mixture. Pour the chicken broth over the top, guaranteeing the liquid comes about halfway up the sides of the chicken. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes until the chicken is cooked through and tender.
- Finish and Serve: Taste the sauce and adjust the seasoning with salt and pepper if needed. Garnish with chopped fresh parsley before serving.
Extra Tips: For a richer flavor, consider adding a splash of white wine to the sauce before adding the chicken broth. This will enhance the depth of the dish.
Additionally, if you prefer a thicker sauce, remove the lid during the last 5 minutes of cooking to allow the sauce to reduce. Serve with your favorite side such as pasta, rice, or a fresh salad to complete the meal. Enjoy the delightful taste of Tuscany right in your own home!
Balsamic Glazed Chicken Thighs
Balsamic Glazed Chicken Thighs is a delightful Italian-inspired dish that combines the rich, tangy flavor of balsamic vinegar with the savory goodness of tender chicken thighs. Perfect for a family dinner or a small gathering, this dish is both simple to prepare and satisfying to eat. The balsamic glaze adds a sophisticated touch, elevating the humble chicken thigh into something truly special.
To begin with, this recipe requires a few staple ingredients that are likely already in your pantry, making it a convenient option for weeknight dinners. The chicken thighs are first seared to achieve a crispy, golden-brown skin before being simmered in a deliciously sweet and savory balsamic glaze. This dish pairs wonderfully with a variety of sides, such as roasted vegetables or a fresh green salad, making it versatile and adaptable to different tastes and preferences.
Ingredients (serves 4-6 people):
- 8 chicken thighs (bone-in, skin-on)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh rosemary or thyme for garnish (optional)
Instructions:
- Prepare the Chicken Thighs: Begin by patting the chicken thighs dry with paper towels to guarantee a crispy skin. Season both sides generously with salt and pepper.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Make the Balsamic Glaze: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant. Add the balsamic vinegar, honey, and Dijon mustard, stirring to combine. Allow the mixture to come to a simmer and cook for about 2-3 minutes until it begins to thicken slightly.
- Simmer the Chicken: Return the chicken thighs to the skillet, spooning some of the glaze over each piece. Cover the skillet and allow the chicken to simmer in the glaze for about 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Finish and Serve: Once cooked, remove the skillet from the heat. Let the chicken rest for a few minutes before serving. Garnish with fresh rosemary or thyme, if desired, and serve with your choice of side dishes.
Extra Tips:
To guarantee the chicken thighs remain juicy and flavorful, avoid overcrowding the skillet during the searing process. This allows each piece to brown evenly.
If you prefer a thicker glaze, you can reduce the balsamic mixture further before adding the chicken back to the pan. The glaze will thicken as it cools, so don’t worry if it seems a bit runny when hot.
Additionally, feel free to experiment with different herbs such as basil or parsley for garnish to add a fresh, aromatic touch.
Creamy Parmesan Mushroom Chicken Thighs
Creamy Parmesan Mushroom Chicken Thighs is an elegant yet simple dish that’s certain to impress your family or guests. This hearty and flavorful recipe combines tender chicken thighs with a rich and creamy parmesan sauce, enhanced by the earthy flavor of mushrooms.
It’s a perfect choice for a comforting dinner that feels indulgent while still being relatively easy to prepare. This dish is best served with a side of pasta, rice, or crusty bread to soak up the delicious sauce. The creamy parmesan sauce is made from scratch, guaranteeing a fresh and authentic taste that pairs beautifully with the seared chicken and mushrooms.
Ideal for a serving size of 4-6 people, this recipe will have everyone asking for seconds.
Ingredients:
- 6 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup sliced mushrooms
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes on each side, or until golden brown and crispy. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add the sliced mushrooms and cook for about 4-5 minutes, or until they start to brown and release their moisture. Add the minced garlic and sauté for another minute until fragrant.
- Make the Sauce: Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Parmesan cheese, and continue to simmer until the sauce thickens slightly.
- Combine and Season: Return the seared chicken thighs to the skillet, skin-side up. Sprinkle with Italian seasoning and adjust the seasoning with additional salt and pepper if needed. Simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Serve the creamy parmesan mushroom chicken thighs immediately with your choice of side.
Extra Tips:
For the best results, make sure that the chicken thighs are dry before searing to achieve a crispy skin. If you prefer a thicker sauce, you can let it simmer a bit longer or add a slurry of cornstarch and water.
Be cautious with the salt as both Parmesan cheese and chicken broth can be salty, so taste and adjust seasoning towards the end. This dish is versatile and can be adapted with different herbs or additional vegetables like spinach for extra flavor and nutrition.
Italian Herb Roasted Chicken Thighs
Italian Herb Roasted Chicken Thighs are a delectable and aromatic dish that brings the flavors of Italy right to your kitchen. The combination of fresh herbs and succulent chicken thighs creates a dish that’s both simple to prepare and bursting with flavor. Perfect for a family dinner or a gathering with friends, this recipe is sure to become a staple in your culinary repertoire.
The key to this dish lies in the blend of Italian herbs, which infuse the chicken with a rich and savory taste. The roasting process guarantees that the chicken thighs are tender on the inside with a perfectly crispy skin on the outside. This dish pairs well with a variety of sides, such as roasted vegetables or a fresh green salad, making it a versatile choice for any meal.
Ingredients (Serves 4-6):
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 4 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This temperature is ideal for roasting chicken thighs to achieve a crispy skin and juicy interior.
- Prepare the Marinade: In a large bowl, combine the olive oil, dried oregano, dried basil, dried thyme, dried rosemary, minced garlic, lemon juice, salt, and pepper. Mix well to create a fragrant marinade.
- Marinate the Chicken: Add the chicken thighs to the bowl, making certain that each piece is thoroughly coated with the herb mixture. Allow the chicken to marinate for at least 30 minutes to let the flavors permeate the meat. For best results, marinate for up to 2 hours in the refrigerator.
- Arrange in Baking Dish: Place the marinated chicken thighs skin-side up in a single layer in a baking dish. Pour any remaining marinade over the chicken to enhance the flavor during roasting.
- Roast the Chicken: Transfer the baking dish to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. Use a meat thermometer to guarantee the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it moist. Garnish with freshly chopped parsley before serving.
Extra Tips:
For even more flavor, consider adding sliced onions or bell peppers to the baking dish alongside the chicken. These vegetables will roast in the juices, adding a sweet and savory element to the dish.
Additionally, if you prefer a spicier kick, a pinch of red pepper flakes can be added to the marinade. Finally, if using boneless, skinless thighs, reduce the cooking time slightly to prevent drying out.
Chicken Thighs With Sun-Dried Tomatoes
This delicious Italian-inspired dish features succulent chicken thighs simmered with sun-dried tomatoes, creating a rich and savory flavor that will delight your taste buds. The sun-dried tomatoes add a tangy sweetness that perfectly complements the tender, juicy chicken, while a blend of Italian herbs enhances the overall aroma and taste.
Perfect for a family dinner or a casual gathering, this dish is bound to become a favorite in your recipe collection.
The recipe is simple to follow and requires minimal preparation, making it a great choice for both novice and experienced cooks. By using bone-in, skin-on chicken thighs, you’ll achieve an incredibly moist and flavorful result.
Paired with your choice of pasta or a fresh salad, this dish is both satisfying and elegant, ideal for serving 4-6 people.
Ingredients (serving size: 4-6 people):
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Cooking Instructions:
- Prepare the Chicken: Start by patting the chicken thighs dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.
- Sear 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 until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the chopped onion and minced garlic to the remaining oil and chicken drippings. Sauté for 3-4 minutes until the onions are translucent and the garlic is fragrant.
- Add Sun-Dried Tomatoes and Herbs: Stir in the chopped sun-dried tomatoes, oregano, basil, and red pepper flakes (if using). Cook for an additional 2 minutes to combine the flavors.
- Make the Sauce: Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for 5 minutes to slightly reduce. Stir in the heavy cream and Parmesan cheese, mixing well until the cheese is melted and the sauce is smooth.
- Simmer the Chicken: Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the top of the chicken. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes until the chicken is cooked through and tender.
- Serve: Garnish with fresh basil leaves before serving. Enjoy the chicken thighs with your choice of pasta, rice, or a side salad.
Extra Tips: For best results, guarantee the chicken skin is dry before searing to achieve maximum crispiness. If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the chicken back in.
Adjust the red pepper flakes to your taste or omit them entirely for a milder dish. For added flavor, you can also include a splash of white wine when deglazing the pan after searing the chicken.
Olive and Artichoke Chicken Thighs
Olive and Artichoke Chicken Thighs is a delightful Italian-inspired dish that combines the rich flavors of olives, artichokes, and tender chicken thighs. This recipe is perfect for a weeknight meal or a special occasion, offering a deliciously savory taste that will transport you to an Italian countryside kitchen. The brininess of the olives and the subtle tang of the artichokes complement the juicy chicken thighs, creating a dish that’s both hearty and invigorating.
The preparation of Olive and Artichoke Chicken Thighs is straightforward, making it an excellent choice for home cooks of all skill levels. The ingredients are easy to find, and the cooking process allows for some flexibility, making it a forgiving dish if you’re new to cooking. Serve it with a side of crusty bread or a simple salad to complete the meal. This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering with friends.
Ingredients:
- 6 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup canned artichoke hearts, drained and quartered
- 1 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
- Sear the Chicken: In a large oven-proof 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.
- Sauté the Aromatics: In the same skillet, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Build the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add the artichoke hearts, olives, oregano, basil, lemon zest, and lemon juice. Stir to combine.
- Combine and Bake: Return the chicken thighs to the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving.
Extra Tips: When preparing Olive and Artichoke Chicken Thighs, make sure that the chicken skin is thoroughly dried before searing to achieve a crispy texture. If you don’t have an oven-proof skillet, you can transfer the ingredients to a baking dish after step 4. For a more robust flavor, marinate the chicken with lemon juice, salt, and pepper for a few hours before cooking. Adjust the seasoning according to your taste, as the olives and artichokes already add a salty element to the dish.
Marsala Wine Chicken Thighs
Marsala Wine Chicken Thighs are a delightful Italian-inspired dish that combines the rich, sweet flavors of Marsala wine with the savory taste of succulent chicken thighs. This dish is perfect for a cozy family dinner or an intimate gathering with friends. The chicken is cooked to perfection in a luscious sauce made from Marsala wine, mushrooms, and onions, which enhances the flavor profile, making it a truly comforting and satisfying meal.
This recipe isn’t only delicious but also quite simple to prepare, requiring minimal ingredients and effort. The Marsala wine adds a unique and robust flavor that complements the tenderness of the chicken thighs. The mushrooms provide an earthy taste that balances the wine’s sweetness, while the onions add a hint of sweetness and texture. This combination of flavors makes Marsala Wine Chicken Thighs a versatile dish that pairs wonderfully with a variety of sides, such as mashed potatoes, pasta, or a fresh green salad.
Ingredients (Serves 4-6):
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon chopped fresh parsley
Cooking Instructions:
- Prepare the Chicken: Begin by patting the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions and mushrooms. Sauté until the onions are translucent and the mushrooms are browned, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pan: Pour the Marsala wine into the skillet to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
- Add Broth and Simmer: Stir in the chicken broth and bring the mixture to a simmer. Return the chicken thighs to the skillet, skin-side up, making certain they’re partially submerged in the sauce.
- Cook the Chicken: Reduce the heat to low, cover the skillet, and let the chicken simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Finish the Dish: Uncover the skillet and increase the heat to medium-high to thicken the sauce slightly, about 5 minutes. Sprinkle with chopped fresh parsley before serving.
Extra Tips:
For best results, use high-quality Marsala wine as it greatly impacts the flavor of the dish. If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the final simmer. Confirm the chicken is fully cooked by checking that the internal temperature reaches 165°F (75°C). Additionally, you can experiment with adding different herbs, such as thyme or rosemary, for a slightly different flavor profile.
Pesto Marinated Chicken Thighs
Pesto Marinated Chicken Thighs is a delightful dish that combines the rich, aromatic flavors of Italian pesto with juicy, tender chicken thighs. This recipe makes use of an easy homemade or store-bought basil pesto to infuse the chicken with vibrant herbal notes, complemented by the subtle nuttiness of pine nuts and the sharpness of Parmesan cheese. Ideal for a family dinner or a casual gathering, this dish is both flavorful and straightforward to prepare.
Whether you’re a home cook looking to impress or simply in the mood for a delicious meal, Pesto Marinated Chicken Thighs is sure to become a staple in your kitchen repertoire.
The beauty of this dish lies in its simplicity and versatility. Marinating the chicken thighs in pesto not only imparts an incredible depth of flavor but also guarantees the meat remains moist and succulent during cooking. The pesto marinade can be prepared ahead of time, allowing the flavors to meld and intensify.
Paired with a fresh salad, roasted vegetables, or a side of creamy risotto, this dish can be adapted to suit any occasion. Not only does it deliver on taste, but it also makes for a visually appealing presentation, with the vibrant green of the pesto providing a striking contrast against the golden-brown of the roasted chicken.
Ingredients for 4-6 servings:
- 8 bone-in, skin-on chicken thighs
- 1 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the basil pesto, olive oil, minced garlic, and lemon zest. Mix well to make certain the ingredients are well incorporated.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels to make certain the marinade adheres properly. Season the thighs with salt and pepper, then add them to the bowl with the pesto marinade. Toss the chicken until each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C). This temperature will help achieve a crispy skin while keeping the meat juicy.
- Bake the Chicken: Arrange the marinated chicken thighs skin-side up in a single layer on a baking sheet lined with parchment paper or a lightly greased baking dish. Make certain there’s enough space between each piece for even cooking. Bake in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and flavorful. Garnish with fresh basil leaves if desired.
Extra Tips:
For a deeper flavor, try making your own pesto using fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Simply blend the ingredients in a food processor until smooth.
When marinating the chicken, make certain each thigh is well-coated with pesto to maximize flavor. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the marinade.
Finally, if you’re short on time, you can marinate the chicken for just 30 minutes at room temperature, but note that a longer marination will yield more robust flavors. Enjoy your Pesto Marinated Chicken Thighs with your favorite sides for a complete meal!
Chicken Thighs With Spinach and Ricotta
Chicken Thighs With Spinach and Ricotta is a delightful Italian-inspired dish that combines tender, juicy chicken thighs with a creamy ricotta and spinach filling. This dish is perfect for a family dinner or a special occasion, offering a rich flavor profile thanks to the combination of herbs, cheese, and the succulent texture of the chicken.
Easy to prepare, it’s certain to become a favorite in your household. Perfect for serving 4-6 people, this recipe involves stuffing chicken thighs with a luscious mixture of ricotta cheese and wilted spinach, then baking them to perfection. The result is a comforting, flavorful meal that’s both nutritious and indulgent. Pair it with a side of pasta or a fresh salad to complete the meal.
Ingredients for 4-6 Servings:
- 6 large chicken thighs, bone-in, skin-on
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil to prevent sticking.
- Wilt the Spinach: In a skillet over medium heat, add a tablespoon of olive oil. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
- Mix Filling: In a mixing bowl, combine the ricotta cheese, wilted spinach, minced garlic, grated Parmesan cheese, lemon zest, oregano, salt, and pepper. Stir until all ingredients are well incorporated.
- Prepare Chicken Thighs: Pat the chicken thighs dry with a paper towel. Gently lift the skin, being careful not to tear it, and stuff each thigh with the ricotta and spinach mixture. Pull the skin back over the filling to seal it in.
- Season and Bake: Place the stuffed chicken thighs in the prepared baking dish. Drizzle with a bit of olive oil and squeeze lemon juice over the top. Bake in the preheated oven for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove from the oven and let the chicken thighs rest for 5 minutes before serving. This will allow the juices to redistribute and guarantee tender, juicy meat.
Extra Tips:
To guarantee even cooking, choose chicken thighs that are roughly the same size. If you have time, marinate the thighs in a bit of olive oil, garlic, and lemon juice for an hour before stuffing to add an extra layer of flavor.
Feel free to experiment with additional herbs like thyme or basil for a unique twist. If you prefer a spicier dish, a pinch of red pepper flakes can be added to the cheese mixture. Always remember to check the internal temperature with a meat thermometer to confirm the chicken is cooked through. Enjoy your delicious Chicken Thighs With Spinach and Ricotta!
Prosciutto Wrapped Chicken Thighs
Ingredients (for 4-6 servings):
- 8 bone-in, skinless chicken thighs
- 8 slices of prosciutto
- 2 tablespoons olive oil
- 2 teaspoons dried Italian herbs (such as oregano, basil, or thyme)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Cooking Instructions:
1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee that the chicken cooks evenly and the prosciutto becomes crispy.
2. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This step is vital to help the prosciutto adhere to the chicken and to achieve a crispy texture.
Season both sides of the chicken thighs with salt, pepper, garlic powder, and dried Italian herbs.
3. Wrap with Prosciutto: Lay a slice of prosciutto flat on a clean surface. Place a seasoned chicken thigh on top of the prosciutto slice and wrap it around the chicken until it’s fully covered.
Repeat this process with each chicken thigh.
4. Sear the Chicken: Heat the olive oil in a large oven-proof skillet over medium-high heat. Once the oil is hot, place the prosciutto-wrapped chicken thighs seam side down in the skillet.
Sear for about 2-3 minutes per side, or until the prosciutto is browned and crispy.
5. Bake the Chicken: Transfer the skillet to the preheated oven. Bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Garnish and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added burst of freshness.
Extra Tips:
When preparing Prosciutto Wrapped Chicken Thighs, it’s important to choose high-quality prosciutto for the best flavor.
If you’re unable to find bone-in, skinless chicken thighs, you can use boneless thighs, but adjust the cooking time accordingly as they may cook faster.
For a more robust flavor, consider adding a sprinkle of fresh herbs like rosemary or thyme before wrapping the chicken in prosciutto.
Additionally, using an oven-proof skillet allows you to seamlessly shift from stovetop to oven, saving time and reducing the number of dishes to clean.
Enjoy this delightful dish with a side of roasted vegetables or a fresh green salad to complete the meal.
Mediterranean Lemon Herb Chicken Thighs
Mediterranean Lemon Herb Chicken Thighs are a perfect blend of savory and zesty flavors, making them an ideal choice for a delicious and easy weeknight dinner. This dish brings together the rich, juicy taste of chicken thighs with a rejuvenating mixture of lemon, garlic, and herbs, creating a mouthwatering meal that’s both healthy and satisfying.
The Mediterranean influence comes through with the use of olive oil, oregano, and thyme, which are all staples in Italian cuisine. This recipe is designed to serve 4-6 people, making it a great option for family dinners or small gatherings.
The chicken thighs are marinated in a flavorful mixture and then baked to perfection, resulting in tender and succulent meat that pairs beautifully with a side of roasted vegetables or a fresh salad. The preparation is straightforward, and with a little planning, you can have this delicious dish on your table in no time.
Ingredients:
- 8 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 lemon, sliced
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Whisk together until well mixed.
- 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, or up to overnight for more intense flavor.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Arrange the Chicken in a Baking Dish: Remove the chicken from the marinade and arrange the thighs in a single layer in a baking dish. Pour the leftover marinade over the top and add the chicken broth to the dish. Place lemon slices over the chicken thighs.
- Bake the Chicken: Place the dish in the preheated oven and bake for 35-45 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 (74°C).
- Rest and Serve: Remove the dish from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.
Extra Tips:
For an even more flavorful dish, consider marinating the chicken thighs overnight. This allows the flavors to fully permeate the meat.
If you prefer a crispier skin, you can broil the chicken for an additional 2-3 minutes at the end of the baking time, watching closely to prevent burning. Serve with a side of roasted potatoes or a simple green salad to complete the meal.
Additionally, if you choose to use boneless, skinless chicken thighs, reduce the baking time by about 5-10 minutes to prevent overcooking.
