Tuscan-Style Chicken Thighs Recipe (4 Ingredients, 1 Pot)

There was a video making the rounds on social media a while back featuring Aretha Franklin. She was asked, “What are your biggest challenges?” Without much thought, she responded, “The biggest challenge for me is what to cook for dinner nightly.” I never thought the Queen of Soul and I would have so much in common!

As a recipe developer, I get paid to come up with recipes, but figuring out what to cook for dinner night after night for my husband and myself often feels like solving a complex math equation. Deciding what to make for dinner shouldn’t be that hard, so I fall back on simplicity. You don’t need much to make a great meal—just a handful of hardworking ingredients and a shortcut or two.

This 4-ingredient chicken dinner is a great example. The recipe leans on pre-chopped mirepoix, which I highly recommend because it’s worth paying a little extra for the convenience and it really cuts down on prep time. Mirepoix is the French term for a blend of onions, carrots, and celery, which serves as the aromatic foundation for a recipe. Juicy tomatoes and olives add tons of flavor with no prep whatsoever. In fact, you don’t even need a knife to make this easy dinner.

I suggest serving this chicken with something that will benefit from the pan juices. I made mashed potatoes when I made this for dinner the other night, but it would also be great with buttered egg noodles or rice pilaf. It would also pair nicely with a salad and some crusty bread to sop up the pan juices!

Tips for Making This Easy Dinner

• DIY Mirepoix: If you want to chop the mirepoix yourself, here’s what you need to know: the typical ratio is two parts onion to one part carrot and one part celery, and they should be cut to a uniform size. For a recipe like this, a small to medium dice works well.
• Hot Pan: The pan should be hot before you start—you want to hear the sizzle when you add the chicken.
• Don’t Overcrowd: Overcrowding the pan lowers its temperature, creates moisture, and leads to steaming rather than searing. Cooking the chicken in batches is a great way to avoid these issues.
• Hands Off: I believe this is the most important tip! Let the thighs cook undisturbed and resist the urge to move them around. If the chicken is stuck to the pan when it’s time to flip, just give it a bit more time. Let it cook for another minute or two until it easily releases from the surface.

How To Make My Tuscan-Style Chicken Thighs

For 4 to 5 servings, you’ll need:

• 1 1/2 to 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons extra-virgin olive oil
• 1 (10-ounce) container mirepoix
• 2 teaspoons fresh rosemary leaves, optional
• 1/2 cup Castelvetrano olives plus 1/4 cup olive brine
• 1 pint cherry tomatoes

Preheat the oven to 425°F. Pat the chicken thighs dry and season them all over with salt and pepper.

Heat the oil in a Dutch oven or large oven-proof pot over medium-high heat. Working in batches if necessary, add the thighs in a single layer and cook on one side until browned, 4 to 6 minutes. Flip and let cook for another 1 to 2 minutes on the other side, then transfer to a plate and set aside. The chicken will not be fully cooked.

Return the pot to medium-high heat and add the mirepoix blend and a pinch of salt. Cook, stirring occasionally, until tender and browned, 3 to 5 minutes. Add the rosemary, if using, and cook until fragrant, about 30 seconds. Add the olive brine, scrape up any browned bits, and cook until the liquid has evaporated, about 1 minute. Stir in the cherry tomatoes and olives and season with salt and pepper.

Remove the pot from heat and add the chicken, seared side up, and any juices back to the pot. Cover the pot and transfer to the oven. Bake until chicken is cooked through and registers 170°F to 175°F on an instant-read thermometer, about 15 minutes. Serve the chicken topped with the tomato and olive mixture and some of the pan juices.

Leftovers can be refrigerated in an airtight container for up to 4 days.

Simple Substitutions

If you have a different type of olive at home or if you don’t like Castelvetrano olives, feel free to switch it up. Any olive will work here—just make sure it’s either already pitted or that you remove the pit before adding it.

To build the depth of flavor, I added olive brine and rosemary leaves, but both are optional. Water or chicken broth would work instead of the brine. For the rosemary, feel free to omit it or substitute it with another hard-stemmed herb like sage, thyme, or fresh oregano. If you’d like to use a more tender herb like parsley, basil, or dill, add it right before serving.