Rustic Spicy Garlic Tomato Skillet Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (900 g) bone-in, skin-on chicken thighs (4–6 pieces)
• 2 1/2 tsp kosher salt, divided
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4–1/2 tsp cayenne pepper (to taste)
• 3 tbsp olive oil, divided
• 1 large head garlic
• 1 small yellow onion, finely diced
• 1 red bell pepper, sliced or diced
• 1–2 fresh chilies (jalapeño or red chili), minced
• 1 1/2 tsp crushed red pepper flakes (to taste)
• 1 tsp dried oregano
• 1 1/2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed or fire-roasted tomatoes
• 3/4 cup (180 ml) low-sodium chicken broth
• 1 tsp sugar or honey
• 1 tbsp balsamic or red wine vinegar
• 2 tbsp chopped fresh parsley or cilantro
• Lemon wedges and crusty bread or cooked rice, for serving (optional)

Do This

• 1. Heat oven to 400°F (200°C). Slice top off garlic head, drizzle with 1 tbsp oil, wrap in foil, and roast 30–35 minutes until soft and golden.
• 2. Pat chicken dry; season with 1 1/2 tsp salt, pepper, smoked paprika, cumin, and cayenne.
• 3. Heat 2 tbsp oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down 6–8 minutes, flip and cook 2–3 minutes more; remove to a plate.
• 4. In the same skillet, sauté onion, bell pepper, and fresh chilies 5–7 minutes. Stir in red pepper flakes, oregano, and tomato paste; cook 1–2 minutes.
• 5. Add broth, tomatoes, sugar, vinegar, and 1 tsp salt. Squeeze roasted garlic cloves into the pan, mash, and stir into the sauce; simmer 3–5 minutes.
• 6. Nestle chicken (skin-side up) into the sauce. Transfer skillet to oven and bake 20–25 minutes until chicken is very tender and reaches 175°F (80°C).
• 7. Rest 5 minutes, taste and adjust seasoning, sprinkle with herbs, and serve straight from the skillet with bread or rice.

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Why You’ll Love This Recipe

• Deep, slow-cooked flavor with very little hands-on time thanks to roasted garlic and oven braising.
• One-skillet meal: sear, simmer, and braise all in the same pan for easier cleanup.
• Customizable heat level so it can be gently warm or boldly spicy, depending on your taste.
• Versatile and comforting: perfect over rice, mashed potatoes, polenta, or with thick slices of crusty bread.

Grocery List

• Produce: 1 large head garlic, 1 small yellow onion, 1 red bell pepper, 1–2 fresh chilies (jalapeño or similar), 1 lemon (optional), fresh parsley or cilantro
• Dairy: None required (optional: a little butter or crumbled feta for serving)
• Pantry: Bone-in skin-on chicken thighs, olive oil, kosher salt, black pepper, smoked paprika, ground cumin, cayenne pepper, crushed red pepper flakes, dried oregano, tomato paste, 1 can (28 oz / 800 g) crushed or fire-roasted tomatoes, low-sodium chicken broth, sugar or honey, balsamic or red wine vinegar, crusty bread or rice

Full Ingredients

For the Chicken

• 2 lb (900 g) bone-in, skin-on chicken thighs (4–6 pieces)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4–1/2 tsp cayenne pepper, to taste (use less for mild, more for extra spicy)
• 2 tbsp olive oil (for searing)

For the Roasted Garlic Chili-Tomato Sauce

• 1 large head garlic
• 1 tbsp olive oil (for roasting the garlic)
• 1 tbsp olive oil (if needed, for sautéing the vegetables)
• 1 small yellow onion, finely diced
• 1 red bell pepper, cored and thinly sliced or small-diced
• 1–2 fresh chilies (such as jalapeño or red chili), seeded for less heat and minced
• 1 1/2 tsp crushed red pepper flakes (adjust to desired spice level)
• 1 tsp dried oregano
• 1 1/2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed or fire-roasted tomatoes
• 3/4 cup (180 ml) low-sodium chicken broth
• 1 tsp sugar or honey (to balance acidity)
• 1 tbsp balsamic vinegar or red wine vinegar
• 1 tsp kosher salt (or to taste)
• Freshly ground black pepper, to taste

For Serving and Garnish (Optional)

• 2 tbsp chopped fresh flat-leaf parsley or cilantro
• Lemon wedges, for squeezing over at the table
• Crusty bread, cooked rice, mashed potatoes, or polenta

Step-by-Step Instructions

Step 1: Roast the garlic

Preheat your oven to 400°F (200°C).

Take the whole head of garlic and slice about 1/4 inch (5–6 mm) off the top to expose the cloves. Place it on a piece of foil, drizzle with 1 tbsp olive oil, and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic to make a sealed packet. Place the packet directly on the oven rack or on a small baking tray and roast for 30–35 minutes, until the cloves are soft, deeply fragrant, and lightly golden. While the garlic roasts, move on to the chicken and sauce base.

Step 2: Season the chicken

Pat the chicken thighs very dry with paper towels; dry skin is key to good browning. In a small bowl, combine 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4–1/2 tsp cayenne. Sprinkle this spice mix evenly over both sides of the chicken, rubbing it in gently so it adheres. Let the seasoned chicken sit at room temperature while you heat the pan; this takes the chill off and helps it cook more evenly.

Step 3: Sear the chicken until golden

Place a large, heavy, oven-safe skillet (ideally cast iron, 11–12 inches) over medium-high heat. Add 2 tbsp olive oil. When the oil is hot and shimmering, lay the chicken thighs in the pan skin-side down, leaving a little space between pieces. Let them sear undisturbed for 6–8 minutes, until the skin is deeply golden and crisp and releases easily from the pan. Flip and sear the other side for 2–3 minutes more.

Transfer the browned chicken to a plate (it will finish cooking in the oven later). Pour off excess fat if there is more than about 2 tbsp left in the pan, but leave the flavorful browned bits on the bottom; those will enrich the sauce.

Step 4: Build the chili-tomato base

Lower the heat to medium. If the pan looks dry, add up to 1 tbsp olive oil. Add the diced onion and sliced red bell pepper. Cook, stirring occasionally, until the onion is translucent and the pepper softens and begins to char in spots, about 5–7 minutes.

Stir in the minced fresh chilies, 1 1/2 tsp crushed red pepper flakes, and 1 tsp dried oregano. Cook for about 30 seconds to toast the spices. Add 1 1/2 tbsp tomato paste and cook, stirring constantly, for another 1–2 minutes; it should darken slightly in color and smell rich and sweet.

Pour in 3/4 cup chicken broth, scraping along the bottom of the skillet with a wooden spoon to loosen any browned bits. Add the can of crushed or fire-roasted tomatoes, 1 tsp sugar or honey, and 1 tbsp vinegar. Season with 1 tsp kosher salt and a few grinds of black pepper. Bring the mixture to a gentle simmer and let it bubble for 3–5 minutes to thicken slightly.

Step 5: Add the roasted garlic to the sauce

By now, your garlic should be roasted and soft. Carefully open the foil packet (watch for steam) and let it cool for a minute until it is easy to handle. Hold the base of the garlic head and gently squeeze, letting the soft, caramelized cloves tumble out into the skillet. Discard the papery skins.

Use the back of a spoon to mash the roasted garlic into the sauce so it dissolves into the tomatoes. Taste the sauce and adjust the seasoning with extra salt, pepper, or red pepper flakes if you want more heat. The sauce should taste slightly spicy, deeply garlicky, and pleasantly tangy-sweet.

Step 6: Braise the chicken in the oven

Nestle the seared chicken thighs into the sauce, skin-side up. Spoon some sauce and vegetables around each piece, but avoid covering the skin completely so it can stay a bit crisp in the oven. The chicken should be mostly submerged in sauce with the tops peeking out.

Transfer the skillet to the preheated oven (still at 400°F / 200°C). Bake, uncovered, for 20–25 minutes, or until the chicken is very tender and the internal temperature at the thickest part reaches at least 175°F (80°C). The sauce should be thick, bubbling, and slightly reduced around the edges.

Step 7: Finish, garnish, and serve

Carefully remove the skillet from the oven and let the chicken rest in the hot sauce for 5–10 minutes. This allows the juices to redistribute and the flavors to settle. Taste the sauce one more time and adjust with additional salt, pepper, or a splash more vinegar if it needs brightness.

Sprinkle the top with 2 tbsp chopped fresh parsley or cilantro. Serve the chicken straight from the skillet, spooning plenty of the spicy roasted garlic-tomato sauce over each piece. Add lemon wedges on the side for squeezing, and offer crusty bread, rice, mashed potatoes, or creamy polenta to soak up all the flavorful sauce.

Pro Tips

• Use dark meat for best results. Bone-in, skin-on thighs stay juicy through the long braise and contribute rich flavor to the sauce.
• Control the heat in two ways. For milder heat, reduce or omit the fresh chilies and crushed red pepper flakes; for extra spicy, keep the seeds in the chilies and add an extra pinch of cayenne at the end.
• Do not rush the sear. Let the chicken skin brown deeply before flipping; this builds flavor and keeps the skin from going flabby in the sauce.
• Roast garlic fully. The garlic should be soft enough to easily squeeze out and mash. Underdone garlic will be sharp instead of sweet and mellow.
• Skillet matters. A heavy cast-iron or similar oven-safe pan holds heat well, gives a great sear, and looks beautiful when brought to the table.

Variations

• Smoky chipotle version: Replace some or all of the fresh chilies with 1–2 minced chipotle peppers in adobo sauce and add 1 tsp of the adobo liquid for a deep, smoky heat.
• Olive and herb twist: During the last 10 minutes of baking, stir in 1/2 cup pitted olives (green or Kalamata) and finish with extra fresh herbs like thyme or oregano.
• Creamy spin: For a richer sauce, stir in 1/4–1/3 cup heavy cream or full-fat plain yogurt right after the chicken comes out of the oven, then taste and adjust seasoning.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer the chicken and sauce to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat covered in a 325°F (165°C) oven until warmed through.

For longer storage, this dish freezes well. Place cooled chicken and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The flavors often deepen after a day, making it an excellent make-ahead option for busy nights or entertaining.

Nutrition (per serving)

Approximate values per serving (out of 4), without bread, rice, or additional sides: 420 calories; 27 g protein; 29 g fat (7 g saturated); 10 g carbohydrates; 2 g fiber; 5 g sugar; 780 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.