Chicken Thighs with Onions and Tomatoes

Top each portion with 1 tablespoon freshly grated Parmesan cheese. This adds only 30 calories but 2 more grams of protein, which is helpful when you are looking for dishes that provide protein.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 tsp. olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken thighs (4 oz. each)
  • ½ cup dry red wine
  • 1 can (14½ oz.) diced tomatoes, undrained
  • 1 tsp. dried parsley
  • ½ tsp. dried oregano
  • ¼ tsp. ground black pepper
  • ⅛ tsp. sugar


  • Heat deep, nonstick skillet over medium-high heat; add 2 teaspoons olive oil. Add onion; sauté until transparent.
  • Add garlic and chicken thighs; sauté 3 minutes on each side, or until lightly browned. Remove from pan.
  • Add wine, tomatoes and juices, parsley, oregano, pepper, and sugar. Stir well, bring to a boil.
  • Add chicken back to pan. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 more minutes.