• Katherine Arthurs

Saucy Italian Oregano + Tomato Chicken

Oregano, thyme + marjoram fill the simple San Marzano sauce with tons of flavor. The tender chicken + toasted onions make it a meal.

I've made this a few time + my family loves it. Never leftovers + it's simple to quickly pull together. Filled with all the herbs you have in pantry already - let's make more simple healthy meals.

Let's change up your normal jarred tomato sauce recipe - add in some chicken thighs, lots of herbs + olive oil fried onions with bay leaves...gosh, it's so simple + easy. Everyone at your table will love it. Serve with pasta, rice or extra thick + crunchy bread...you are all set!

Saucy Italian Oregano + Tomato Chicken

2 tablespoons olive oil

1/2 yellow onion, small diced

2 bay leaves

1/2 teaspoon each salt + pepper, plus more for seasoning

1 lb. boneless + skinless chicken thighs

2-3 garlic cloves, chopped

1 1/2 tablespoons dried oregano

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/2 teaspoon red pepper flakes

1 28 oz. can of peeled San Marzano tomatoes

1/3 cup grated Parmesan cheese, plus more for garnish

In a sauce pot on medium heat, sauté the oil, onions, bay leaves, salt + pepper together. Stir occasionally until the onions start to brown + are softened.

Sprinkle the chicken thighs with salt + pepper on both sides. Add the chicken to the pan + nestle it into the oil + onion mixture. Cook until the chicken just starts to brown on the bottom side. Flip over. Season with the garlic, oregano, thyme + red pepper flakes. Cook for 2 more minutes.

Pour in the can of tomatoes + bring to a low simmer. Cook uncovered for 4-6 minutes. Turn the heat off + mix in the Parmesan cheese. Taste test for more salt or pepper.

Serve over pasta, with rice or crunchy bread + vegetables.


This recipe was made #glutenfree, #dairyfree + #paleofriendly (without the cheese)