1-First Step: Prep the chicken and vegetables Pat the 1 pound chicken thighs dry with paper towels. Season both sides with salt and ground black pepper. This helps the chicken brown better and gives the meat a deeper flavor. Dice the onion, mince the garlic, and chop the basil and parsley so everything is ready before cooking starts.

2-Second Step: Brown the chicken Set a large skillet or Dutch oven over medium heat and add 2 tablespoons olive oil. When the oil shimmers, place the chicken thighs in the pan. Let them cook for about 4 to 5 minutes per side until lightly browned. You do not need to cook them through at this stage. The browning builds flavor for the sauce later.

3-Third Step: Cook the onion and garlic Remove the chicken and set it aside on a plate. Add the 1 cup diced onion to the same pan and cook for about 4 minutes, stirring often. Once the onion softens, add the 3 cloves minced garlic and cook for 30 seconds. The garlic should smell fragrant, not dark brown. If the pan looks dry, add a small splash of water to lift the browned bits from the bottom.

4-Fourth Step: Build the tomato base Add the 14 ounces whole peeled tomatoes to the pan. Break them up gently with a spoon so they turn into a rustic sauce. Stir in the 1 teaspoon brown sugar, then add the chopped fresh Italian basil leaves. Taste the sauce and add salt to taste. Let the mixture simmer for a few minutes so the flavors can start blending.

5-Fifth Step: Return the chicken to the pan Place the browned chicken thighs back into the sauce. Spoon some of the tomato mixture over the top so the chicken starts soaking up flavor right away. Lower the heat to a gentle simmer and cover the pan. Braise the chicken for about 25 to 30 minutes, or until the thighs are tender and fully cooked. The internal temperature should reach 165 F.

6-Sixth Step: Check the sauce and finish After the chicken is cooked, uncover the pan and let the sauce simmer for 3 to 5 more minutes if you want it a little thicker. Taste again and add more salt if needed. The sauce should be bright, savory, and balanced, with a touch of sweetness from the brown sugar.

7-Final Step: Serve and garnish Transfer the chicken thighs to plates and spoon plenty of sauce over the top. Finish with 1 tablespoon chopped Italian parsley for garnishing. Serve hot with pasta, rice, mashed potatoes, or crusty bread. If you want another comforting recipe for your meal plan, try the soft crumb in these tea cakes for dessert later in the week.