20 Delicious Italian Chicken Thigh Recipes Savory

Craving the rich, comforting flavors of Italy but short on time? You’re in luck! Our roundup of 20 Delicious Italian Chicken Thigh Recipes is here to save your weeknights with minimal fuss and maximum flavor. From crispy, garlicky delights to slow-cooked, tomato-infused masterpieces, these savory dishes promise to transport your taste buds straight to the heart of Italy. Ready to dive in? Let’s get cooking!

Garlic Parmesan Italian Chicken Thighs

Wow, have we got a treat for you today that’ll make your taste buds dance the tarantella! These Garlic Parmesan Italian Chicken Thighs are like a love letter to your palate, packed with flavors that scream ‘mamma mia!’ from the first bite.

Ingredients

• A couple of pounds of chicken thighs (because thighs are where it’s at for flavor and juiciness)
• A generous glug of olive oil (extra virgin, because your chicken deserves the best)
• A handful of garlic cloves, minced (no such thing as too much garlic, right?)
• A splash of lemon juice (for that zesty kick)
• A good shake of Italian seasoning (it’s like Italy in a bottle)
• A cup of grated Parmesan cheese (the more, the merrier)
• Salt and pepper to make everything pop

Instructions

1. Preheat your oven to 375°F because we’re baking these bad boys to perfection.
2. In a bowl, mix the olive oil, minced garlic, lemon juice, Italian seasoning, salt, and pepper. This is your flavor bomb waiting to explode.
3. Toss the chicken thighs in the mix until they’re fully coated. Pro tip: Let them marinate for at least 30 minutes for maximum flavor penetration.
4. Arrange the thighs on a baking sheet, sprinkle the Parmesan cheese on top like you’re decorating a cake, and pop them in the oven.
5. Bake for 25-30 minutes or until the cheese is golden and the chicken’s internal temperature hits 165°F. Safety first, folks!
6. Broil for an extra 2 minutes if you’re after that irresistible crispy cheese top. Watch it like a hawk to avoid a cheese catastrophe.

Unbelievable how these thighs turn out—crispy on the outside, juicy on the inside, with a garlic Parmesan crust that’s downright addictive. Serve them over a bed of spaghetti or with a side of roasted veggies for a meal that’ll have everyone asking for seconds.

Lemon Herb Roasted Italian Chicken Thighs

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with these zesty, herby, crispy-skinned beauties that’ll have you questioning why you ever settled for bland chicken.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor lives in the skin, folks)
• A generous glug of olive oil (about 2 tbsp)
• The juice of 1 lemon (plus extra slices for that Insta-worthy garnish)
• A couple of garlic cloves, minced (or more, we don’t judge)
• A handful of fresh rosemary, chopped (dried works in a pinch, but fresh is chef’s kiss)
• A sprinkle of salt and pepper (to make everything right in the world)

Instructions

1. Preheat your oven to 400°F (because patience is a virtue, especially when crispy skin is involved).
2. In a bowl, mix together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper. This is your flavor bomb—mix it like you mean it.
3. Place the chicken thighs in a baking dish and pour the marinade over them, making sure each piece is lovingly coated. Pro tip: Let them marinate for at least 30 minutes if you can wait (the flavors will thank you).
4. Pop those thighs into the oven and roast for 35-40 minutes, or until the skin is golden and crispy, and the juices run clear when pierced. No pink chicken here, please.
5. For the grand finale, broil for 2-3 minutes to get that skin extra crispy (watch it like a hawk to avoid a charcoal situation).

Feast your eyes (and mouth) on chicken that’s juicy on the inside, crispy on the outside, and bursting with lemon-herb goodness. Serve it over a bed of creamy polenta or alongside some roasted veggies, and prepare for the compliments to roll in.

Creamy Sun-Dried Tomato Italian Chicken Thighs

Just when you thought chicken thighs couldn’t get any more irresistible, along comes this creamy, dreamy sun-dried tomato Italian version to prove you wrong. Perfect for those nights when you’re craving something decadently comforting but still want to pretend you’re being sophisticated.

Ingredients

• A couple of pounds of boneless, skinless chicken thighs
• A generous glug of olive oil
• A handful of sun-dried tomatoes, chopped
• A splash of heavy cream
• A couple of cloves of garlic, minced
• A sprinkle of Italian seasoning
• A pinch of salt and pepper
• A handful of fresh basil, torn

Instructions

1. Heat a large skillet over medium heat and add that generous glug of olive oil.
2. Season your chicken thighs with salt, pepper, and Italian seasoning, then add them to the skillet. Cook for about 5-6 minutes on each side until they’re golden brown and nearly cooked through.
3. Toss in the minced garlic and chopped sun-dried tomatoes, stirring around for about a minute until the garlic is fragrant. Tip: Don’t let the garlic burn, or you’ll have to start over, and nobody wants that.
4. Pour in the splash of heavy cream, stirring to combine everything into a creamy, dreamy sauce. Let it simmer for a couple of minutes until the sauce thickens slightly. Tip: If the sauce is too thick, a little chicken broth can loosen it up.
5. Garnish with torn fresh basil before serving. Tip: Basil not only adds a pop of color but also a fresh, herby contrast to the rich sauce.

Delightfully creamy with a tangy kick from the sun-dried tomatoes, this dish is a surefire way to impress at dinner. Serve it over a bed of fluffy pasta or with a side of crusty bread to soak up every last drop of that sauce.

Balsamic Glazed Italian Chicken Thighs

Oh, the joys of a dish that’s as easy to make as it is to devour! These balsamic glazed Italian chicken thighs are your ticket to a flavor-packed dinner that’ll have everyone at the table asking for seconds—no passport required.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor lives in the skin)
• A couple of tablespoons of olive oil (for that golden sizzle)
• A generous splash of balsamic vinegar (the star of the show)
• A tablespoon of honey (for a touch of sweetness)
• A teaspoon of dried Italian seasoning (to bring the Italy vibes)
• Salt and pepper (the dynamic duo of seasoning)
• A couple of garlic cloves, minced (because garlic is life)

Instructions

1. Preheat your oven to 375°F—this is where the magic starts.
2. Heat olive oil in an oven-safe skillet over medium-high heat. When it shimmers, you’re ready to rock.
3. Season chicken thighs with salt and pepper, then sear them skin-side down for about 5 minutes until golden. Flip and sear the other side for 3 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
4. Remove chicken and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in balsamic vinegar, honey, and Italian seasoning. Stir and let it simmer for 2 minutes until slightly thickened. Tip: This glaze is your flavor bomb—don’t rush it.
6. Return chicken to the skillet, spooning the glaze over each piece. Transfer to the oven and bake for 20 minutes. Tip: Baste the chicken halfway through for extra glossy goodness.
7. Now, the moment of truth—check that the internal temperature hits 165°F. If it does, you’re golden (literally and figuratively).

Now, these thighs are not just any thighs—they’re sticky, tangy, and slightly sweet with a crispy skin that’s downright addictive. Serve them over a bed of creamy polenta or alongside some roasted veggies, and watch them disappear faster than your last vacation days.

Italian Chicken Thighs with Mushroom Sauce

Feast your eyes (and eventually your stomach) on this dish that’s about to become your weeknight hero – Italian Chicken Thighs with Mushroom Sauce. It’s like a cozy Italian grandmother hug, but in food form, and without the awkward cheek pinching.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor lives here)
• A couple of tablespoons of olive oil (the good stuff)
• A splash of dry white wine (drink the rest while cooking)
• 8 oz of sliced mushrooms (the more, the merrier)
• 2 cloves of garlic, minced (no such thing as too much)
• 1 cup of chicken broth (homemade if you’re fancy, boxed if you’re human)
• A sprinkle of salt and pepper (to make everything pop)
• A handful of fresh thyme leaves (because dried herbs are so last year)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Once it’s shimmering like a disco ball, add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
3. Remove the chicken and set aside. In the same pan, add the mushrooms and cook until they’re golden and have released their juices, about 5 minutes. Tip: Mushrooms are like sponges; they’ll soak up the oil, but don’t add more. They’ll release it as they cook.
4. Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up all those tasty bits. Let it simmer for 2 minutes.
5. Stir in the chicken broth and thyme, then return the chicken to the pan, skin-side up. Transfer to the oven and bake for 25 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F.

Just imagine cutting into that crispy skin to reveal juicy, flavorful meat, all smothered in a rich, earthy mushroom sauce. Serve it over a bed of creamy polenta or with a side of crusty bread to soak up every last drop of that sauce. Trust me, your taste buds will thank you.

Spicy Italian Chicken Thighs with Peppers

Let’s face it, chicken thighs are the unsung heroes of the poultry world—juicy, forgiving, and begging for bold flavors like these Spicy Italian Chicken Thighs with Peppers. Perfect for when you want to spice up your dinner routine without a side of stress.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is just a thigh away)
• A couple of bell peppers, sliced into strips (any color, but red adds a sweet pop)
• 2 tbsp olive oil (the good stuff, please)
• A splash of balsamic vinegar (for that tangy kick)
• 1 tsp crushed red pepper flakes (adjust if you’re not into the heat)
• 1 tsp dried oregano (the Italian secret weapon)
• Salt and freshly ground black pepper (to make everything better)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 minutes until golden and crispy. Flip and sear the other side for 3 minutes. Pro tip: Don’t crowd the pan, or you’ll steam instead of sear.
3. Remove the chicken and set aside. In the same skillet, toss in the bell peppers, balsamic vinegar, red pepper flakes, oregano, salt, and pepper. Sauté for 2 minutes until the peppers start to soften.
4. Nestle the chicken thighs back into the skillet, skin-side up, and pop it into the oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. Pro tip: Use a meat thermometer to avoid the guesswork.
5. Let it rest for 5 minutes before serving. This allows the juices to redistribute, making every bite succulent.

Just imagine cutting into that crispy skin to reveal tender, spicy chicken, with peppers that have soaked up all the glorious flavors. Serve it over a bed of creamy polenta or with crusty bread to mop up the sauce—because you’ll want every last drop.

Slow Cooker Italian Chicken Thighs with Olives

Alright, let’s dive into a dish that’s as easy as it is delicious—perfect for those days when you want to feel like a gourmet chef without actually putting in gourmet effort. Imagine tender chicken thighs, bathed in a rich, Italian-inspired sauce, with olives adding that perfect briny punch. It’s like a vacation for your taste buds, minus the airfare.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is just a thigh away)
• A couple of cloves of garlic, minced (or more, we don’t judge)
• A splash of olive oil (about 2 tbsp)
• 1 cup of chicken broth (the unsung hero of flavor)
• 1/2 cup of pitted kalamata olives (for that Mediterranean vibe)
• 1 tsp of dried oregano (because we’re fancy like that)
• 1/2 tsp of red pepper flakes (for a little kick)
• Salt and pepper to taste (but let’s be real, you’ll taste and adjust)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Once it’s shimmering, add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. This isn’t just for looks—it’s for flavor, so don’t skip it!
2. Transfer the chicken to your slow cooker. In the same skillet, toss in the garlic and sauté for about 30 seconds until fragrant. Deglaze the pan with the chicken broth, scraping up all those tasty bits.
3. Pour the garlic-broth mixture over the chicken in the slow cooker. Add the olives, oregano, and red pepper flakes. Give it a gentle stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours. The chicken should be so tender it practically falls off the bone.
5. Season with salt and pepper to taste before serving. Pro tip: Let it sit for a few minutes after cooking to let the flavors meld even more.

Serve this beauty over a bed of creamy polenta or with crusty bread to soak up all that saucy goodness. The chicken will be melt-in-your-mouth tender, with the olives and spices creating a symphony of flavors that’ll have you coming back for seconds. So, who’s ready to impress themselves with minimal effort?

Italian Chicken Thighs Pasta Bake

Alright, let’s dive into a dish that’s as comforting as your favorite sweatpants – Italian Chicken Thighs Pasta Bake. Imagine juicy chicken thighs, al dente pasta, and a sauce so rich, it’ll make your taste buds do a happy dance. This is the kind of meal that says ‘I love you’ without the need for words.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is real, folks)
• 2 cups of your favorite pasta (penne or rigatoni are our go-tos)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• A couple of garlic cloves, minced (more if you’re into that)
• 1 can (28 oz) of crushed tomatoes (the foundation of our saucy dreams)
• A handful of fresh basil leaves, torn (for that Instagram-worthy garnish)
• 1 cup of shredded mozzarella (because cheese is life)
• Salt and pepper to make everything right in the world

Instructions

1. Preheat your oven to 375°F – let’s get this party started.
2. Season the chicken thighs with salt and pepper like you mean it.
3. Heat olive oil in a skillet over medium-high heat and brown the chicken thighs skin-side down for 5-7 minutes until golden. Flip and cook for another 3 minutes. Pro tip: Don’t crowd the pan, or you’ll steam the chicken instead of browning it.
4. Remove the chicken and toss in the garlic, sautéing for about 30 seconds until fragrant. Hello, aroma!
5. Pour in the crushed tomatoes, bring to a simmer, and let it bubble away for 10 minutes. Season with salt and pepper. Tip: Simmering the sauce deepens the flavor – patience is a virtue.
6. Meanwhile, cook the pasta al dente according to package instructions. Drain and toss it into the sauce.
7. Nestle the chicken thighs back into the skillet, sprinkle with mozzarella, and bake for 20 minutes until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Garnish with torn basil leaves before serving. Because we eat with our eyes first.

Oh, the glory of pulling this bake out of the oven – the cheese is stretchy, the chicken is fall-off-the-bone tender, and the pasta? Perfectly saucy. Serve it straight from the skillet for that rustic, ‘I totally meant to do that’ look.

Rosemary and Garlic Italian Chicken Thighs

Alright, let’s dive into the world of flavors with a dish that’s as easy to love as it is to make. Imagine succulent chicken thighs, infused with the aromatic duo of rosemary and garlic, taking your taste buds on a quick trip to Italy without the hassle of packing.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor loves company)
• 3 tbsp olive oil (a good glug for sizzling)
• 4 garlic cloves, minced (for that punchy love)
• 1 tbsp fresh rosemary, chopped (or a couple of tsp if you’re using dried)
• 1/2 tsp salt (just enough to make everything pop)
• 1/4 tsp black pepper (a little kick never hurt anybody)
• 1/2 cup chicken broth (for deglazing and making magic)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get toasty.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Wait until it shimmers like a mirage in the desert.
3. Season chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes. (Tip: Don’t peek too often; let the skin do its thing.)
4. Remove chicken and set aside. In the same skillet, add minced garlic and rosemary, sautéing for about 30 seconds until fragrant. (Tip: Garlic burns faster than a summer romance, so keep an eye on it.)
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold.
6. Return chicken to the skillet, skin-side up, and transfer to the oven. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving. (Tip: Resting is not just for athletes; it lets the juices redistribute.)

Craving something crispy on the outside, juicy on the inside, with a melody of garlic and rosemary? Serve these thighs over a bed of creamy polenta or alongside roasted veggies for a meal that sings.

Italian Chicken Thighs with Artichokes and Spinach

Get ready to dazzle your taste buds with a dish that’s as easy to make as it is to devour. Italian Chicken Thighs with Artichokes and Spinach is the weeknight hero you didn’t know you needed, combining juicy chicken, tangy artichokes, and fresh spinach in a symphony of flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is just a thigh away)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• 1 can (14 oz) of artichoke hearts, drained and quartered (the tangy stars of the show)
• A couple of handfuls of fresh spinach (about 2 cups, but eyeball it like a pro)
• 2 cloves of garlic, minced (because garlic is life)
• 1/2 cup of chicken broth (for that saucy goodness)
• 1 tsp of Italian seasoning (aka the flavor fairy dust)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Once it’s shimmering, add the chicken thighs skin-side down. Cook for about 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
3. Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it!
4. Toss in the artichokes and spinach, stirring until the spinach wilts, about 2 minutes. Pour in the chicken broth and sprinkle the Italian seasoning, stirring to combine.
5. Nestle the chicken thighs back into the skillet, skin-side up. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer to avoid guesswork and ensure juicy perfection.

Ready to serve? The chicken will be juicy with a crispy skin, the artichokes bring a tangy punch, and the spinach adds a fresh, earthy balance. Serve it over a bed of creamy polenta or with crusty bread to soak up all that delicious sauce. Buon appetito!

One-Pan Italian Chicken Thighs with Potatoes

Feast your eyes (and eventually your mouth) on this no-fuss, one-pan wonder that’s about to make your weeknight dinners a whole lot tastier. Imagine juicy chicken thighs and crispy potatoes, all cozying up in a pan with Italian flavors that’ll have you saying ‘mamma mia’ in no time.

Ingredients

• A couple of pounds of chicken thighs, because thighs are where the flavor’s at
• About 1.5 lbs of baby potatoes, halved – no peeling needed, lazy cooks rejoice!
• A generous glug of olive oil, for that golden crispiness
• A splash of balsamic vinegar, for a little tangy twist
• A handful of garlic cloves, minced – vampire repellent optional
• A sprinkle of dried Italian seasoning, because we’re fancy like that
• Salt and pepper, to make everything pop
• A handful of fresh basil leaves, for that Instagram-worthy garnish

Instructions

1. Preheat your oven to 400°F – let’s get it hot in here!
2. Toss those halved baby potatoes with half the olive oil, salt, and pepper, then spread them out on a large baking pan. Roast for 15 minutes to get a head start on crispy.
3. While the potatoes are getting toasty, mix the chicken thighs with the remaining olive oil, balsamic vinegar, garlic, Italian seasoning, and a bit more salt and pepper. Massage it all in like you’re giving the chicken a spa day.
4. After the potatoes have had their alone time, push them to one side of the pan and add the chicken thighs to the other. Make sure everything’s in a single layer – no stacking, we’re not making a sandwich here.
5. Pop the pan back in the oven and bake for another 25-30 minutes, until the chicken is cooked through (165°F on a meat thermometer) and the potatoes are fork-tender.
6. Garnish with fresh basil leaves right before serving – because green makes everything look healthier.

Crave-worthy doesn’t even begin to cover it. The chicken comes out so tender it’ll practically fall off the bone, while the potatoes soak up all those juicy, garlicky, herby flavors. Serve it straight from the pan at the table for that ‘I totally meant to be rustic’ vibe, and watch it disappear before your eyes.

Italian Chicken Thighs with Creamy Polenta

Hold onto your forks, folks, because we’re about to dive into a dish that’s as comforting as your favorite sweatpants – Italian Chicken Thighs with Creamy Polenta. This isn’t just dinner; it’s a hug on a plate, with flavors that sing opera in your mouth.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor lives in the skin)
• A couple of tablespoons of olive oil (for that golden sizzle)
• A pinch of salt and pepper (the dynamic duo of seasoning)
• A splash of white wine (for the chicken, not the chef)
• 2 cups of chicken broth (the liquid gold)
• 1 cup of polenta (not to be confused with your cousin’s pet iguana)
• A half cup of heavy cream (because why not?)
• A handful of grated Parmesan cheese (the cheesy cherry on top)

Instructions

1. Preheat your oven to 375°F – it’s like preheating your heart for love, but for chicken.
2. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden, about 5 minutes. Flip and sear the other side for another 5 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
3. Remove chicken and deglaze the pan with white wine, scraping up those tasty bits. Pour in chicken broth and bring to a simmer.
4. Return chicken to the skillet, skin-side up, and pop it in the oven for 25 minutes. Tip: The chicken is done when it reaches 165°F inside – no guesswork needed.
5. While the chicken bakes, cook polenta according to package instructions, then stir in heavy cream and Parmesan until creamy. Tip: Constant stirring prevents polenta from becoming a lumpy mess.
6. Serve chicken over a bed of creamy polenta, spooning some of the pan juices over the top. Get ready for a standing ovation.

Golden and glorious, this dish pairs the crispy, juicy chicken with the smooth, cheesy polenta in a way that’s downright magical. Try serving it with a side of roasted veggies for a pop of color, or just eat it straight from the skillet – we won’t judge.

Grilled Italian Chicken Thighs with Zucchini

Alright, folks, let’s dive into a dish that’s as easy as it is delicious—Grilled Italian Chicken Thighs with Zucchini. Perfect for those nights when you want to impress without the stress, this recipe is a game-changer for your grill game.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor is everything)
• A couple of medium zucchinis, sliced into half-moons
• A generous glug of olive oil (about 2 tbsp)
• A splash of balsamic vinegar (1 tbsp)
• 2 cloves of garlic, minced (or more, we don’t judge)
• 1 tsp of dried Italian seasoning (the secret weapon)
• A pinch of salt and pepper (to make everything pop)

Instructions

1. Preheat your grill to a medium-high heat (around 375°F)—you want it hot enough to sizzle but not incinerate.
2. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. This is your marinade magic.
3. Toss the chicken thighs and zucchini slices in the marinade until they’re fully coated. Let them sit for about 10 minutes to soak up all that goodness.
4. Place the chicken thighs on the grill, skin side down first. Grill for about 6-7 minutes per side, or until the internal temperature hits 165°F. Pro tip: resist the urge to flip more than once for that perfect sear.
5. While the chicken is doing its thing, add the zucchini slices to the grill. Cook for about 3-4 minutes per side until they’ve got those gorgeous grill marks and are just tender.
6. Once everything is cooked to perfection, remove from the grill and let the chicken rest for a couple of minutes. This keeps it juicy—trust us, it’s worth the wait.

The chicken comes out with a crispy skin that’s packed with flavor, while the zucchini stays tender with a slight char that adds a smoky depth. Serve it up with a side of crusty bread to soak up any leftover marinade, and watch it disappear before your eyes.

Italian Chicken Thighs with Tomato Basil Sauce

Picture this: succulent chicken thighs bathing in a vibrant tomato basil sauce, a dish that’s basically a hug from your Italian grandma—if your Italian grandma was a Michelin-starred chef with a penchant for weeknight dinners.

Ingredients

• A couple of pounds of chicken thighs (bone-in, skin-on for that crispy goodness)
• A splash of olive oil (about 2 tbsp)
• 3 cloves of garlic, minced (because more is more)
• A can (28 oz) of crushed tomatoes (the saucier, the better)
• A handful of fresh basil leaves, torn (for that Instagram-worthy garnish)
• Salt and pepper (to make everything right in the world)

Instructions

1. Preheat your oven to 375°F because we’re about to get crispy.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Pro tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
3. Remove the chicken and set aside. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in the crushed tomatoes, bring to a simmer, and let it bubble away for 5 minutes. Season with salt and pepper. Here’s a tip: If your sauce is too acidic, a pinch of sugar can balance it out.
4. Nestle the chicken back into the skillet, skin-side up. Transfer to the oven and bake for 25 minutes until the chicken is cooked through. Final tip: For extra crispy skin, broil for the last 2 minutes.
5. Garnish with torn basil leaves because we eat with our eyes first.

How about that? The chicken thighs emerge juicy and tender, with a sauce that’s rich and herby. Serve it over a bed of creamy polenta or with crusty bread to sop up every last drop of that saucy goodness.

Cheesy Italian Chicken Thighs with Mozzarella

Just when you thought chicken thighs couldn’t get any more irresistible, we go and smother them in melty mozzarella and a sprinkle of Italian magic. This dish is your weeknight hero, turning the mundane into a cheesy, herby masterpiece with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town, population: you)
• A generous pinch of salt and freshly ground black pepper (to make it pop)
• 2 tbsp olive oil (for that golden, crispy skin)
• 1 cup marinara sauce (homemade or your favorite jarred kind)
• 1 tsp dried oregano (for that Italian kiss)
• 1 tsp garlic powder (because garlic is life)
• 1 cup shredded mozzarella cheese (the more, the merrier)
• A handful of fresh basil leaves (for a fresh finish)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. Season the chicken thighs all over with salt and pepper. Pro tip: Getting under the skin with the seasoning makes every bite flavorful.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
4. Remove the skillet from heat. Pour marinara sauce over the chicken, sprinkle with oregano and garlic powder, then top with mozzarella cheese. Here’s a tip: Covering the skillet with a lid for the first 10 minutes in the oven helps the cheese melt evenly.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is cooked through (internal temp should reach 165°F).
6. Garnish with fresh basil leaves before serving. Another tip: Let the chicken rest for 5 minutes before diving in – it’s worth the wait!

Brace yourself for chicken thighs that are juicy on the inside, crispy on the outside, and draped in a blanket of gooey mozzarella. Serve it over a bed of spaghetti or with a chunk of crusty bread to sop up all that saucy goodness – because wasting sauce is a crime in our book.

Italian Chicken Thighs with Roasted Vegetables

Zesty doesn’t even begin to cover it—these Italian Chicken Thighs with Roasted Vegetables are about to become your weeknight superhero, cape optional but highly recommended.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is just a stop away)
• A couple of cups of chopped bell peppers (rainbow colors for the win)
• A cup of sliced zucchini (it’s not just for bread anymore)
• A cup of halved cherry tomatoes (little bursts of joy)
• A splash of olive oil (the liquid gold of the kitchen)
• 2 tbsp of Italian seasoning (the secret handshake of flavor)
• A pinch of salt and pepper (the dynamic duo)

Instructions

1. Preheat your oven to 400°F—because good things come to those who preheat.
2. Toss the bell peppers, zucchini, and cherry tomatoes with a splash of olive oil, half the Italian seasoning, and a pinch of salt and pepper on a baking sheet. Spread them out like they’re sunbathing.
3. Rub the chicken thighs with the remaining olive oil, Italian seasoning, salt, and pepper. Place them skin-side up on top of the veggies. They’re not just sitting pretty; they’re flavoring the veggies below.
4. Roast in the oven for 35 minutes, or until the chicken skin is crispy enough to make you swoon and the veggies are tender with a slight char.
5. Let it rest for 5 minutes—patience is a virtue, especially when it comes to juicy chicken.

Velvety chicken skin gives way to succulent meat, while the veggies soak up all those glorious juices. Serve it straight from the pan for that ‘I meant to do that’ rustic charm, or plate it up fancy if you’re feeling extra.

Herbed Italian Chicken Thighs with Feta

Who knew that chicken thighs could be the life of the party? These Herbed Italian Chicken Thighs with Feta are here to prove that they’re not just another boring protein. Packed with flavors that’ll make your taste buds dance, this dish is a weeknight hero dressed in its Sunday best.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor town is just a thigh away)
• A couple of tablespoons of olive oil (the good stuff)
• A splash of balsamic vinegar (for that tangy kick)
• 2 cloves of garlic, minced (no vampires here)
• A handful of fresh basil, chopped (the more, the merrier)
• A sprinkle of dried oregano (about a teaspoon, but who’s counting?)
• Salt and pepper (the dynamic duo)
• A generous crumble of feta cheese (because cheese is life)

Instructions

1. Preheat your oven to 375°F (because we’re not savages, we preheat).
2. In a bowl, mix the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. This is your flavor bomb—handle with care.
3. Place the chicken thighs in a baking dish and pour the marinade over them, making sure each piece is lovingly coated. Tip: Let them sit for 10 minutes to soak up all that goodness.
4. Pop them in the oven and bake for 35 minutes. Tip: Halfway through, give them a quick baste with the juices to keep them juicy.
5. Sprinkle the feta cheese over the thighs and bake for another 5 minutes, just until the cheese is slightly melty and golden. Tip: Watch closely—cheese has a mind of its own.
6. Just like that, you’ve got a dish that’s crispy on the outside, tender on the inside, and bursting with flavors that’ll make you want to do a happy dance. Serve it over a bed of greens or with a side of crusty bread to sop up all those delicious juices.

Juicy, herby, and with just the right amount of tang from the feta, these chicken thighs are a testament to the magic of simple ingredients coming together. Whether it’s a quiet dinner for two or a last-minute gathering, they’re sure to steal the show.

Italian Chicken Thighs with Pesto and Pasta

Gather ’round, food lovers, because we’re about to dive into a dish that’s as easy to love as it is to make—Italian Chicken Thighs with Pesto and Pasta. This recipe is your ticket to a flavor-packed dinner that’ll have everyone at the table asking for seconds, and maybe even thirds.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor is king)
• A couple of cups of your favorite pasta (we’re not here to judge)
• A generous 1/4 cup of pesto (homemade or store-bought, no shame)
• A splash of olive oil (for that golden, crispy skin)
• 1/2 cup of cherry tomatoes, halved (for a pop of color and sweetness)
• A pinch of salt and pepper (the dynamic duo of seasoning)

Instructions

1. Preheat your oven to 375°F because we’re about to get that chicken crispy.
2. Season the chicken thighs with salt and pepper like you mean it.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
4. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken’s internal temperature hits 165°F. Tip: Use a meat thermometer to avoid guesswork.
5. While the chicken is baking, cook the pasta according to the package instructions. Drain, then toss with the pesto and cherry tomatoes. Tip: Save a bit of pasta water to loosen the pesto if it’s too thick.
6. Serve the chicken thighs atop the pesto pasta, and watch as your dinner table turns into a scene of culinary bliss.

Oh, the joy of cutting into that crispy skin to reveal the juicy, flavorful meat beneath, all while the pesto pasta brings a fresh, herby contrast to the dish. Serve it with a side of crusty bread to sop up any leftover pesto, and you’ve got yourself a meal that’s anything but ordinary.

Crispy Italian Chicken Thighs with Arugula Salad

Ready to turn your kitchen into the hottest little Italian bistro this side of your neighborhood? Let’s dive into a dish that’s crispy, herby, and just a tad bit fancy without any of the fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs (because crispy skin is life)
• A couple of tablespoons of olive oil (the good stuff)
• A sprinkle of salt and pepper (to make everything better)
• A teaspoon of dried oregano (for that Italian flair)
• A teaspoon of garlic powder (because garlic is love)
• A splash of lemon juice (for a zesty kick)
• A big handful of arugula (for that peppery punch)
• A drizzle of balsamic glaze (to sweeten the deal)
• A handful of cherry tomatoes, halved (for a pop of color)
• A shaving of Parmesan cheese (because cheese makes everything better)

Instructions

1. Preheat your oven to 400°F (because we’re getting crispy).
2. Pat those chicken thighs dry with a paper towel (tip: dry skin = extra crispiness).
3. Rub them all over with olive oil, then season with salt, pepper, oregano, and garlic powder like you’re the boss of flavor town.
4. Heat a skillet over medium-high heat and sear the chicken, skin-side down, for about 5 minutes until golden (tip: don’t peek! Let it get that perfect crust).
5. Flip the chicken and transfer the skillet to the oven to finish cooking for about 20 minutes (tip: use a meat thermometer to hit 165°F for perfect doneness).
6. While the chicken is doing its thing, toss the arugula with lemon juice, a drizzle of olive oil, salt, and pepper in a bowl.
7. Plate the chicken over the arugula salad, scatter the cherry tomatoes around, drizzle with balsamic glaze, and finish with Parmesan shavings.

Dig into this masterpiece where the chicken’s skin is so crispy it should be illegal, and the arugula salad cuts through the richness like a dream. Serve it with a slice of crusty bread to sop up all those juicy, herby bits left on the plate.

Italian Chicken Thighs with White Wine Sauce

Kick off your culinary adventure with these Italian Chicken Thighs with White Wine Sauce, a dish that’s as fun to make as it is to devour. Perfect for those nights when you want to feel fancy without the fuss, this recipe is your ticket to flavor town with a first-class seat.

Ingredients

• 4 bone-in, skin-on chicken thighs (because flavor loves company)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• A couple of garlic cloves, minced (vampires, beware)
• 1 cup dry white wine (pick something you’d drink, it matters)
• 1 cup chicken broth (the unsung hero of the kitchen)
• A handful of fresh thyme sprigs (for that earthy vibe)
• Salt and freshly ground black pepper (to make everything right in the world)

Instructions

1. Preheat your oven to 375°F (because good things come to those who preheat).
2. Heat the olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes. (Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.)
3. Remove the chicken and set aside. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant (but not burnt, unless you’re into that).
4. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan (those bits are flavor gold). Add the thyme sprigs, then return the chicken to the skillet, skin-side up.
5. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through (165°F on a meat thermometer, if you’re playing it safe).
6. Remove the thyme sprigs (unless you like eating twigs) and let the chicken rest for 5 minutes before serving. (Tip: Resting lets the juices redistribute, making every bite succulent.)

Just imagine the crispy skin giving way to tender, juicy meat, all swimming in a sauce that’s rich with the flavors of garlic, wine, and thyme. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that heavenly sauce.

Conclusion

We hope this roundup of 20 Delicious Italian Chicken Thigh Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love of Italian cooking. Happy cooking!