Italian Pan Fried Chicken Thighs with Creamy Tomato Sauce Recipe

Italian cuisine is renowned for its bold flavors and comforting dishes, and this recipe for Italian Pan Fried Chicken Thighs With Creamy Tomato Sauce is no exception. It’s a rustic yet elegant dish that combines tender, juicy chicken thighs with a rich, creamy tomato sauce that’s bursting with flavor. Whether you’re hosting a dinner party or preparing a hearty family meal, this recipe will impress everyone around the table. With just a few simple ingredients, you can create a dish that’s packed with flavor and easy to make. Let’s dive into this delicious recipe and learn more about what makes it a staple in Italian households.

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken thighs (or bone-in if preferred)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 cup all-purpose flour (for dredging)

For the Creamy Tomato Sauce:

• 1 can (15 oz) crushed tomatoes
• ½ cup heavy cream
• 1 tablespoon tomato paste
• ½ teaspoon sugar (optional, to balance the acidity of the tomatoes)
• 1 teaspoon red pepper flakes (optional, for heat)
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Optional Garnish:

• Fresh basil leaves
• Extra grated Parmesan cheese

Instructions

Step 1: Preparing the Chicken

1. Season the chicken thighs: Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, and Italian seasoning. Let the chicken sit for a few minutes to absorb the flavors.
2. Dredge the chicken: Place the flour in a shallow dish. Lightly dredge the chicken thighs in the flour, ensuring both sides are coated. Shake off any excess flour.

Step 2: Pan Frying the Chicken

1. Heat the oil: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs to the pan, skin side down (if using bone-in thighs).
2. Cook the chicken: Fry the chicken thighs for 6-8 minutes on each side, or until they develop a crispy, golden-brown crust. The internal temperature should reach 165°F (75°C). Remove the chicken from the pan and set it aside.

Step 3: Making the Creamy Tomato Sauce

1. Sauté garlic and onions: In the same pan, add a bit more olive oil if needed. Sauté the minced garlic and chopped onion over medium heat until softened and fragrant (about 3-4 minutes).
2. Add the tomatoes: Stir in the crushed tomatoes, tomato paste, and sugar (if using). Let the sauce simmer for 5 minutes, stirring occasionally.
3. Add cream and broth: Slowly pour in the chicken broth and heavy cream, stirring until the sauce is smooth. Season with salt, pepper, and red pepper flakes, if using.
4. Finish with Parmesan: Stir in the grated Parmesan cheese until the sauce becomes creamy and thickens slightly. Simmer for another 5 minutes.

Step 4: Combining the Chicken with the Sauce

1. Return the chicken: Add the fried chicken thighs back to the pan with the creamy tomato sauce. Spoon the sauce over the chicken to coat them evenly.
2. Simmer: Lower the heat and allow the chicken to simmer in the sauce for 5-10 minutes, allowing the flavors to meld together. The sauce should cling to the chicken beautifully, enhancing its flavor.

Step 5: Garnish and Serve

1. Garnish: Sprinkle freshly chopped basil over the chicken and sauce. Add extra Parmesan cheese for a more intense flavor.
2. Serve: Serve the chicken thighs hot with the sauce on the side. This dish pairs well with pasta, rice, or a fresh green salad.

Tips and Variations

How to Make Sauce Stick to Chicken Thighs

• To help the sauce stick to the chicken thighs, make sure the chicken has a crispy coating before adding it to the sauce. Lightly dredging the chicken in flour creates a perfect surface for the sauce to adhere to.
• After adding the chicken to the sauce, spoon the sauce over the chicken frequently while it simmers. This allows the sauce to coat the chicken evenly.

How to Make Chicken Thighs Taste Better

• Marinate the chicken thighs for at least 30 minutes before cooking for an even deeper flavor. Use a simple marinade of olive oil, lemon juice, garlic, and Italian herbs.
• Don’t be afraid to cook the chicken over high heat to achieve a crispy skin or crust, which enhances the flavor and texture.

Is It Better to Fry or Bake Chicken Thighs?

• Both methods have their merits. Frying gives you a deliciously crispy exterior, while baking ensures even cooking and allows the chicken to remain juicy. For this recipe, pan frying works best as it allows the chicken to develop that irresistible golden crust that complements the creamy tomato sauce.

Variations and Substitutions

• Bone-In Chicken Thighs: If you prefer bone-in chicken thighs, you can use them for this recipe. Simply increase the cooking time to ensure the chicken is fully cooked through.
• Oven-Baked Chicken Thighs: For a healthier twist, you can bake the chicken thighs in the oven. After frying, transfer the chicken to a baking dish and pour the sauce over it. Bake at 375°F (190°C) for 25-30 minutes.
• Spicy Tomato Sauce: Add more red pepper flakes or even a dash of hot sauce for a spicier kick.
• Boneless Skinless Chicken Thighs: This recipe works equally well with boneless skinless chicken thighs. The cooking time will be slightly shorter, so keep an eye on the chicken while frying.

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 30g
• Fat: 28g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 6g
• Sodium: 850mg

This Italian Pan Fried Chicken Thighs With Creamy Tomato Sauce recipe is a must-try for anyone who loves bold Italian flavors with minimal effort. The crispy chicken thighs perfectly complement the creamy, tangy tomato sauce, making it a dish that’s both comforting and sophisticated. Whether you’re a novice cook or an experienced chef, this recipe is sure to become a staple in your kitchen.