Skillet-Braised Chicken Thighs in Tomato Sauce
Juicy, bright, super tasty and very appetizing - and so easy to cook! Skillet-braised chicken thighs are a great option for a quick, satisfying dinner. You can serve them as a standalone dish or with a side and a fresh vegetable salad. Boiled rice or pasta are a perfect match for the chicken.
Updated : 26 November, 2025
Easy
About 20 min.
Ingredients
5
Chicken thighs
1
Onion
to taste
Garlic
2 tablespoon
Tomato paste
1 tablespoon
Starch
5 tablespoon
Vegetable oil
1 tablespoon
Soy sauce
1 teaspoon
Sugar
1.5 cup
Water
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If your chicken is frozen, thaw it beforehand. Remove any remaining feathers from the thighs, rinse the pieces and pat them dry with paper towels. There should be no excess moisture on the chicken - this is very important. Sprinkle the chicken on both sides with a little salt and massage it in so it is evenly distributed over all pieces.
Step 2
Peel the onion and garlic, rinse and pat dry.
Step 3
Heat some vegetable oil in a deep skillet. Add the thighs to the skillet. Over high heat, fry the chicken until a golden, appetizing crust forms, then turn the pieces over and fry for another 2-3 minutes until a crust forms on the other side as well. Transfer the thighs to a separate plate.
Step 4
Into the same skillet where the chicken was fried, add the onion cut into large cubes and the garlic, chopped in any way you like. Cook, stirring constantly, for about 1-2 minutes, until the onion softens and a characteristic aroma appears. If you wish, you can add grated or julienned/diced carrot at this stage, previously peeled, washed and dried. I made the dish without carrot.
Step 5
Add the tomato paste, soy sauce, ground pepper blend (or just ground black pepper), sugar and salt to the onion. At this stage you can also add your favorite spices to taste.
Step 6
In 1/4 cup of water, dissolve the starch. Pour the remaining water and the diluted starch into the skillet. Mix everything well, bring to a boil and let it cook for 1-2 minutes.
Step 7
Return the fried chicken thighs to the skillet with the sauce. Stir so the meat is completely covered with the tomato gravy. If needed, spoon some sauce over each thigh. After it comes back to a boil, reduce the heat to low, cover the skillet with a lid and simmer until the chicken is fully cooked (35-40 minutes).
Step 8
Sprinkle the finished dish with finely chopped fresh herbs.
Step 9
Done! You can serve it!
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