Description
A delicious and spicy one-pan chicken and nduja bake recipe that’s bursting with Italian flavors. Tender chicken thighs, zesty nduja sausage, and a medley of vegetables come together in a rich, savory sauce, perfect for a satisfying meal.
Ingredients
Scale
Chicken & Vegetables:
- 1 ½ pounds boneless, skinless chicken thighs (cut into large chunks)
- 2 tablespoons olive oil
- 1 small red onion (sliced)
- 2 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
Sauce & Others:
- 1/4 cup nduja (soft, spreadable spicy pork sausage)
- 1 can (14.5 oz) chopped tomatoes
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 1/4 cup fresh basil (chopped)
- Crusty bread or cooked pasta for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Sear Chicken: In an oven-safe skillet, heat olive oil and sear chicken until lightly browned. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté red onion, garlic, bell pepper, and zucchini until softened.
- Add Nduja & Tomatoes: Stir in nduja until melted, then add chopped tomatoes, smoked paprika, salt, pepper, and chicken broth. Return chicken to the skillet.
- Bake: Bake uncovered for 25–30 minutes until chicken is cooked through and sauce is bubbling.
- Garnish & Serve: Garnish with basil and serve hot with bread or pasta.
Notes
- Nduja adds a bold kick—adjust to taste.
- For a creamy twist, stir in heavy cream before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
