Basque Chicken is an easy one-pan meal that turns simple chicken and veggies into something special. The smoky tomato sauce, peppers, and olives add rich flavor without extra work. Serve it as is or with rice, roasted potatoes, or crusty bread.
Looking for more skillet recipes?
Check out ground beef and sweet potatoes, chimichurri chicken, and crustless pizza.
Jump to:
💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 45 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Keto, Low-Carb, Whole30, Paleo, Ancestral diet
- Tools Needed: Large skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Finally a Basque Chicken That Makes Dinner Easy
I first came across a Basque chicken recipe in a cookbook and loved the flavors, but most versions felt a little complicated for weeknight cooking. So naturally, I wanted to make it my own - something bold and tasty, but simple enough for a busy night.
I love that everything cooks together in one skillet - the juicy chicken, sweet onions, those poblano peppers - so you truly have just one pan to wash. Okay, and a cutting board and that bowl.
Serve it over rice or with crusty bread to soak up the sauce, and suddently dinner feels a little extra special - without spending hours in the kitchen.
Winner, winner, your new chicken dinner is here.
Ingredients for Chicken Basque
- Chicken thighs or drumsticks - I like using bone-in, skin-on chicken because it stays juicy and the skin crisps up nicely when seared. You can use just thighs or a mix of thighs and drumsticks depending on what you have. I love the chicken I receive from either Wild Pastures or Pastured Bird.
- Seasonings - Sea salt, black pepper, smoked paprika, dried thyme, and a pinch of red pepper flakes for a little heat. The smoked paprika gives that signature smoky flavor, and the red pepper is optional if you prefer it mild.
- Vegetables & aromatics – Thinly sliced onion, charred poblano peppers (or bell peppers if you prefer) and garlic. These build the flavor base for the sauce and keep it vibrant.
- Tomatoes & flavorings – Diced tomatoes, tomato paste, pitted green olives, and a bay leaf. Together, these give the sauce that classic Basque flavor and texture.
- Fresh herbs - A few sprigs of fresh parsley chopped and sprinkled on top at the end for color and freshness.
Substitutions and Variations
- Try other chicken cuts - bone-in, boneless, skinless chicken thighs or breasts will work but you'll have to adjust the cooking time so you don't overcook it. You can even do the whole chicken and break it down first.
Make it Ancestral
The Basques come from a rugged corner of northern Spain and southwestern France, where bold flavors and simple, hearty ingredients rule the table. This chicken recipe naturally taps into that tradition - ancestral, satisfying, and packed with flavor.
How to Make One-Pan Basque Chicken
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Cook
Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for until golden brown, then flip and cook the other side. Remove chicken and set aside.
Step 2. Add
In the same skillet, add onions and bell peppers. Sauté until softened. Add garlic, smoked paprika, thyme, and red pepper flakes. Cook until fragrant.
Step 3. Simmer
Stir in diced tomatoes, tomato paste, and wine (or broth). Add olives, bay leaf, season with a little salt and pepper, and bring to a simmer.
Step 4. Blacken
Meanwhile, place the poblano peppers under a broiler or an open flame, turning occasionally, until the skins are blackened and blistered on all sides.
Step 5. Peel
Transfer the hot peppers to a bowl and cover with a plate to steam. Then peel off the skins, remove the seeds, and slice crosswise. Stir them into the tomato vegetable mixture.
Step 6. Cook
Return chicken back to the skillet, skin-side up. Reduce heat to low, cover, and simmer until the chicken is cooked through (internal temp 165°F) and the sauce is slightly thickened. Garnish with fresh parsley and serve over rice.
Helpful Tips
- Sear the chicken properly - Cook skin side down until golden and crispy to lock in the flavor and prevent sogginess. You can also hit it under the broiler at the end to brown the skin a little more.
- Simmer gently - Reduce the heat when returning chicken to the pan to prevent overcooking and toughening the meat. This will help the sauce thicken without drying out the chicken.
- Peppers are too difficult to peel? Make sure to let them steam under a cover for 10-15 minutes after charring to loosen the skins.
Product Highlight!
Cast Iron Skillet
For skillet recipes like these, I love my large cast iron skillet. It's great for searing, roasting, and one-pan meals. The even heat retention and durable construction is unmatched. Built to last a lifetime, it only gets better with use.
💭Meal Prep Suggestion!
This basque chicken is great for meal prep because it keeps well in the fridge and reheats beautifully. Cook a full batch, then store individual portions with some rice or roasted vegetables for easy lunches or dinners during the week. You can also make extra sauce and store it separately to pour over freshly reheated chicken so it stays saucy and flavorful.
Serving Suggestions
One Pan Basque Chicken is a meal that works for lunch or dinner. I’ll often eat it as-is with just a spoonful of sauce over some rice, but you can also build a bigger meal around it.
Main dish: Serve Basque chicken as the centerpiece with a simple starch like bone broth rice, Yukon gold mashed potatoes, or Instant Pot millet. The smoky tomato sauce and olives make it flavorful enough that the sides just complement it.
Sides: Pair with roasted vegetables like roasted carrots with garlic, buttery green beans, or roasted broccolini recipe for extra color and flavor.
Salads: Add some fresh, crisp salads like cucumber tomato and onion salad, cabbage cucumber salad, or chopped Mediterranean salad to balance the richness of the chicken.
Ferments: Include a ferment for brightness, like raw sauerkraut, fermented carrots, or a splash of brine from fermented jalapenos. For heat, sprinkle in some chili flakes or add banana peppers.
Frequently Asked Questions
Store leftover Basque chicken in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce is too thick.
Yes, absolutely! To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Yes. Sear the chicken first, then transfer it to the slow cooker along with the onions, tomatoes, and seasonings. Cook on Low for 3-4 hours until the chicken is tender. In the last 30 minutes, add the charred, peeled peppers to the sauce. If the sauce is thin, leave the lid off during the last 20-30 minutes to reduce it.
Looking for more poultry recipes? Here are some ideas:
Did you make this Basque chicken? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
One Pan Basque Chicken
Ingredients
- 4 bone-in, skin on chicken thighs or a mix of thighs and drumsticks
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 large onion thinly sliced
- 3-4 poblano peppers
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional, for heat
- ½ cup diced tomatoes canned or fresh
- ½ cup dry white wine or chicken broth
- 2 tablespoons tomato paste
- ½ cup pitted green olives
- 1 bay leaf
- fresh parsley chopped (for garnish)
Instructions
- Season chicken thighs with 1 teaspoon sea salt and ¼ teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and cook another 3-4 minutes. Remove 4 bone-in, skin on chicken thighs and set aside.
- In the same skillet, add 1 large onion and 3-4 poblano peppers. Sauté 4-5 minutes until softened. Add 3 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Cook 1 more minute until fragrant.
- Stir in ½ cup diced tomatoes, 2 tablespoons tomato paste, and ½ cup dry white wine or chicken broth (or broth). Add ½ cup pitted green olives, 1 bay leaf, season with a little salt and pepper, and bring to a simmer.
- Meanwhile, place the poblano peppers under a broiler or an open flame, turning occasionally, until the skins are blackened and blistered on all sides.
- Transfer the hot peppers to a bowl and cover with a plate for 10-15 minutes to steam. Then peel off the skins, remove the seeds, and slice crosswise. Stir them into the tomato vegetable mixture.
- Return chicken back to the skillet, skin-side up. Reduce heat to low, cover, and simmer 15-20 minutes or until the chicken is cooked through (internal temp 165°F) and sauce is slightly thickened.
- Garnish with fresh parsley and serve over rice.
Notes
- Sear the chicken properly. Cook skin side down until golden and crispy to lock in the flavor and prevent sogginess. You can also hit it under the broiler at the end to brown the skin a little more.
- Simmer gently. Reduce the heat when returning chicken to the pan to prevent overcooking and toughening the meat. This will help the sauce thicken without drying out the chicken.
- Peppers are too difficult to peel? Make sure to let them steam under a cover for 10-15 minutes after charring to loosen the skins.
Megan Stevens says
It looks amazing, Anya!! I LOVE those flavors together. And I love what you wrote about your cooking process, and that you now love those ingredients together, too! I'm so glad I have an Instant Pot. It seriously does make dinner so much easier.
Anya says
So agree! IP makes dinner so much easier. And this recipe is the proof!