One Pan Italian Chicken in Tomato Sauce: A Rustic, Flavor-Packed Classic for Every Kitchen

Italy is a land of culinary masterpieces, where even the simplest ingredients—ripe tomatoes, fresh herbs, garlic, and olive oil—are transformed into unforgettable meals. One of the most comforting and accessible dishes born from this tradition is Italian Chicken in Tomato Sauce. When prepared in a single pan, this humble dish becomes even more approachable without compromising the bold, rustic flavors that define Italian home cooking.

One Pan Italian Chicken in Tomato Sauce is a celebration of simplicity and balance. It brings together tender, juicy pieces of chicken, simmered slowly in a rich tomato sauce infused with garlic, onion, fresh herbs, and a touch of red wine or balsamic vinegar. The result is a dish that is both hearty and elegant—perfect for a quiet family dinner, a romantic evening, or a casual dinner party with friends.

What makes this recipe truly special is not just the taste, but the experience of cooking it. As the chicken sears in hot olive oil, the kitchen fills with a savory aroma. When the tomatoes begin to bubble and the herbs release their oils into the sauce, you’re reminded that cooking is more than a necessity—it’s a ritual, a way of connecting with tradition, memory, and the people around your table.

In a world where convenience often trumps authenticity, one-pan meals like this strike a perfect balance. There’s minimal cleanup, maximum flavor, and a deeply satisfying reward at the end of your culinary effort. Whether you’re an experienced home chef or a beginner looking to expand your weeknight dinner repertoire, this dish offers a perfect entry point into the soulful world of Italian cuisine.

This in-depth recipe guide will walk you through everything you need to know: selecting the best cuts of chicken, choosing the right tomatoes for your sauce, customizing with regional Italian ingredients, pairing the dish with sides or wines, and storing leftovers. We’ll also explore the regional roots of the recipe, its cultural significance, and how it has evolved over generations—from the countryside kitchens of Tuscany to modern home kitchens across the globe.

Let’s begin our journey into the heart of Italy, one pan at a time.

Ingredients and Preparation

This recipe serves 4–6 people, depending on portion sizes.

A. Main Ingredients

Chicken:

• 6 bone-in, skin-on chicken thighs (or drumsticks, or a mix)

  • Note: Bone-in pieces offer more flavor and moisture during the simmer.

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons extra virgin olive oil

Tomato Sauce Base:

• 1 large yellow onion, finely chopped

• 4 cloves garlic, minced or crushed

• 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)

• 1 teaspoon dried thyme or rosemary (optional, for earthiness)

• ½ teaspoon red pepper flakes (optional, for heat)

• 1 tablespoon tomato paste (to intensify tomato flavor)

• ½ cup dry red wine (Chianti, Sangiovese, or Pinot Noir)

  • Optional, but highly recommended

• 1 (28-ounce / ~800g) can of crushed tomatoes

  • Use San Marzano if possible for sweetness and low acidity

• 1 teaspoon sugar (optional; balances acidity if needed)

• Salt and pepper to taste

Finishing Touches:

• Handful of fresh basil leaves, torn

• Fresh parsley, chopped (for garnish)

• Freshly grated Parmigiano-Reggiano (optional)

Prep Work

1. Prepare the Chicken

• Pat dry each piece of chicken with paper towels—this ensures the skin sears and crisps properly.

• Season all over with salt and pepper.

• Let the chicken sit at room temperature for 15–20 minutes to remove the chill (this helps it cook more evenly).

2. Prepare the Aromatics

• Dice the onion and mince the garlic.

• If using fresh herbs, chop them and set aside.

• Open the can of tomatoes and measure out your wine and tomato paste.

Tip: Have all ingredients prepped and ready (“mise en place”) before starting. Italian dishes are built in layers and require attention at each stage.

Cooking Instructions (Step-by-Step)

Step 1: Sear the Chicken

• Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or sauté pan over medium-high heat.

• When the oil shimmers, carefully place the chicken skin-side down into the pan, leaving space between each piece.

• Sear for 4–6 minutes on the skin side without moving it. You’re looking for a deep golden-brown crust.

• Flip and sear the other side for 3–4 minutes.

• Remove chicken to a plate. It will not be fully cooked yet—this is intentional.

Why sear first? This process creates the Maillard reaction, building a rich, savory base for your sauce.

Step 2: Build the Sauce

• In the same pan, reduce the heat to medium.

• Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until translucent and slightly caramelized.

• Add the garlic and red pepper flakes (if using). Sauté for 30–60 seconds, until fragrant.

Be careful not to burn the garlic—if it turns brown, it will become bitter.

Step 3: Develop the Tomato Base

• Add 1 tablespoon of tomato paste. Stir into the onion and garlic mixture and cook for 2–3 minutes, allowing it to darken slightly.

• Pour in the red wine, scraping the bottom of the pan with a wooden spoon to deglaze and loosen any brown bits.

• Let the wine reduce by half (about 2–4 minutes).

Step 4: Add Tomatoes and Herbs

• Pour in the crushed tomatoes.

• Stir in oregano, thyme/rosemary (if using), and a pinch of salt and pepper.

• If tomatoes are acidic, add 1 teaspoon sugar to balance the sauce.

• Bring the sauce to a gentle simmer.

Step 5: Return Chicken to the Pan

• Nestle the seared chicken thighs into the tomato sauce, skin side up.

• The sauce should come about halfway up the sides of the chicken—do not fully submerge the skin or it will lose its crispness.

• Cover the pan with a lid (or foil if you don’t have a lid).

Optional Step: If your pan is oven-safe, you can finish the dish in the oven at 375°F (190°C) for 25–30 minutes instead of stovetop simmering.

Step 6: Simmer Gently

• Simmer covered over low heat for 25–30 minutes, until the chicken is cooked through (internal temp should be 165°F/74°C).

• Remove lid for the last 10 minutes to allow sauce to reduce slightly and thicken.

If the sauce thickens too much, add a splash of water or chicken broth.

Step 7: Finish and Garnish

• Once the chicken is fully cooked, remove from heat.

• Stir in fresh basil, taste, and adjust seasoning with more salt or pepper as needed.

• Spoon sauce over chicken.

• Sprinkle with chopped parsley and grated Parmigiano-Reggiano before serving.

Serving Suggestions

This dish is incredibly versatile and pairs well with a variety of sides.

Classic Pairings:

• Crusty Italian bread or focaccia (to soak up the sauce)

• Creamy polenta

• Garlic mashed potatoes

• Buttered pasta (spaghetti, penne, or orecchiette)

• Risotto (mushroom or parmesan risotto makes a decadent pairing)

Lighter Options:

• Steamed or roasted vegetables (e.g., broccoli, zucchini, green beans)

• Simple arugula salad with lemon vinaigrette

• Grilled asparagus

• Cauliflower mash (for low-carb option)