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Savory Italian Chicken & Potatoes is a meal that warms the heart and satisfies the soul, making it a cherished dish in family kitchens and festive gatherings alike. This delightful recipe combines tender chicken thighs, creamy baby potatoes, and juicy cherry tomatoes, all infused with aromatic herbs and spices that echo the warmth of Italian cuisine. The easy preparation method ensures that even novice cooks can create this dish, making it an ideal choice for family dinners or special occasions.

Easy Italian Chicken and Potatoes

Savor the flavors of Italy with this delicious Savory Italian Chicken & Potatoes recipe! Perfect for a family dinner, it's made with juicy chicken thighs, tender baby potatoes, and vibrant cherry tomatoes. Seasoned with garlic, basil, and oregano, then roasted to perfection in balsamic vinegar and chicken broth, this one-pan wonder is easy to make and clean up. Garnish with fresh basil for an extra burst of flavor. Enjoy your culinary journey to Italy right in your kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb baby potatoes, halved

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1 medium onion, sliced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

½ cup chicken broth

¼ cup balsamic vinegar

Salt and pepper to taste

3 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Season Chicken: Season the chicken thighs generously with salt, pepper, dried oregano, basil, and red pepper flakes.

      Sauté Ingredients: In a large, oven-safe skillet, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and the onions are translucent, about 3-4 minutes.

        Brown Chicken: Push the onions and garlic to the sides of the skillet. Add the seasoned chicken thighs, browning on both sides for about 5-6 minutes until golden brown.

          Add Potatoes and Tomatoes: Once the chicken is browned, add the halved baby potatoes and cherry tomatoes to the skillet. Stir gently to combine all ingredients.

            Pour Broth and Vinegar: Pour in the chicken broth and balsamic vinegar, bringing the mixture to a gentle simmer while scraping any browned bits from the bottom of the pan.

              Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and potatoes are tender.

                Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving. Enjoy this delightful meal with a fresh side salad or some crusty Italian bread!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4