1-Prepare the chicken and aromatics: Pat the chicken thighs dry with paper towels. Lightly season both sides with salt and ground black pepper. This step matters because dry chicken browns better in the pan, which gives the final dish more flavor. While the chicken rests for a minute, dice the onion, mince the garlic, chop the basil leaves, and get the tomatoes ready. Having everything set out before cooking makes the process smooth and stress free. If you enjoy simple meals like this, you may also like the easy weeknight ideas in our recipe collection at Recipes Valentina.

2-Sear the chicken: Place a large skillet or Dutch oven over medium heat and add the 2 tablespoons olive oil. When the oil is warm, add the chicken thighs and let them cook undisturbed for about 3 to 4 minutes per side. You want a golden surface, not a fully cooked center at this point. Searing builds flavor and helps create a richer sauce later. Once the chicken is browned, transfer it to a plate. Do not worry if it is still raw inside, since it will finish cooking in the tomato sauce.

3-Cook the onion and garlic: Add the diced onion to the same pan and cook for about 4 to 5 minutes, stirring now and then. The onion should soften and pick up some of the browned bits left from the chicken. These bits add a deeper taste to the sauce. Next, stir in the minced garlic and cook for about 30 seconds. Garlic cooks quickly, so keep an eye on it. If it browns too fast, it can turn bitter. The goal is a fragrant, gently cooked base that smells warm and savory.

4-Build the tomato braise: Add the 14 ounces whole peeled tomatoes to the pan. Use a spoon to break them up a little as they cook. Stir in the chopped basil leaves, 1 teaspoon brown sugar, and a little more salt if needed. The tomatoes should begin to release their juice and form a rustic sauce. Let the sauce come to a gentle simmer. Taste it carefully and adjust with additional salt to taste. The brown sugar helps soften the sharpness of the tomatoes, while the basil brings a fresh Italian note that makes the sauce taste bright and balanced.

5-Return the chicken and braise: Place the browned chicken thighs back into the sauce, nestling them into the tomatoes and onions. Spoon some sauce over the top so the chicken is partly coated. Cover the pan and reduce the heat to low. Let the chicken braise for about 25 to 30 minutes, or until it reaches an internal temperature of 165°F. The chicken should feel tender and easy to pull apart with a fork. If the sauce becomes too thick, add a small splash of water to loosen it. If it looks a little thin, keep the pan uncovered for a few minutes at the end.

6-Finish and serve: Once the chicken is fully cooked, sprinkle the chopped Italian parsley over the top for a fresh, bright finish. Taste the sauce one more time and add a bit more salt if you think it needs it. Serve your Italian Braised Chicken hot with rice, pasta, mashed potatoes, roasted vegetables, or a slice of crusty bread. The sauce is so good that you will want something to soak it up. For a tomato nutrition reference, you can also check these tomato health benefits from WebMD.