Basque Chicken is a classic one-pan dish with tender chicken simmered in tomatoes, sweet peppers, garlic, smoked paprika, and white wine. Also known as Chicken Basquaise or Poulet Basquaise, it's easy to make with traditional Basque flavor.
Basque Chicken (Chicken Basquaise) With Peppers and Tomatoes, My Mother's One-Pan Pollo al Chilindrón Style
I learned this Basque Chicken from my mother; she made it often, and it always felt like comforting home cooking. The dish comes from the Basque region of Spain and southwestern France and is closely related to Pollo al Chilindrón, a pepper and tomato-based chicken recipe. What makes Basque chicken with peppers so recognizable is the balance: sweetness from the peppers, richness from the tomatoes, and depth from smoked paprika.
In my version, everything comes together in one skillet. I let the white wine reduce properly, simmer the tomatoes until slightly thickened, then finish the chicken gently so it stays tender. It's an easy Basque chicken recipe that works for a relaxed weekend dinner or a busy weeknight.
Why You'll Love It
- Easy One-Pan Basque Chicken: Everything cooks in one skillet with peppers, tomatoes, smoked paprika, and white wine for a simple dinner.
- Chicken Basquaise Flavor at Home: You get that classic Basque-style sauce and tender chicken without complicated steps.
Key Ingredients in Basque Chicken
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Chicken, Salt & Pepper: I use bone-in, skin-on chicken thighs because they stay juicy and tender as they simmer. The meat naturally enriches the sauce, and I season it well with salt and black pepper right from the start.
- Olive Oil, Onion & Garlic: Extra virgin olive oil builds the base of this dish, and I like how it gives the sauce a richer feel. Onion and garlic create that classic savory foundation, and I always let them soften fully before moving on.
- Peppers & Tomatoes: I like using red and green bell peppers for a mix of sweetness and a little bite. Crushed tomatoes form the body of the sauce, and I let them simmer until they turn glossy and slightly thickened.
- Smoked Paprika, Thyme & Wine: Smoked paprika is what gives this dish its depth, and I use a full tablespoon for that Basque-style character. I add thyme for balance, and dry white wine lifts everything so the sauce tastes bright instead of heavy.
How to Make Basque Chicken
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season & Sear: Pat the chicken dry, season with salt and black pepper, then sear in olive oil until golden on both sides. Remove and set aside.
2. Cook the Veg: In the same skillet, soften the onion, then add garlic. Stir in the peppers and cook until slightly tender.
3. Build the Sauce: Add smoked paprika, thyme, and bay leaf, then cook in the tomato paste. Pour in the wine and reduce, then stir in crushed tomatoes (and broth if using) and simmer until slightly thickened.
4. Simmer & Finish: Return the chicken (skin-side up), cover, and simmer on low until tender and cooked through. Remove bay leaf, adjust seasoning, and finish with parsley.
What to Serve with Basque Chicken
Basque chicken pairs beautifully with white rice, crusty bread, or simple roasted potatoes. A light tomato salad on the side keeps the meal balanced and fresh.
My Tips for Recipe Success
Dry the Chicken Well Before Browning: I always pat the chicken very dry before it hits the pan. Any surface moisture will prevent the skin from turning properly golden.
Don't Move the Chicken Too Soon: Once the chicken goes skin-side down, I leave it alone. Letting it sit undisturbed helps develop a deeper color and better flavor.
Slice the Peppers Evenly: I try to keep the pepper slices similar in thickness so they soften at the same pace. Uneven slices can leave some pieces too soft while others stay firm.
Storage
- Refrigerator: I let the Basque chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually deepen the next day, which I love.
- Reheating: I reheat it gently on the stove over low heat, adding a small splash of water or broth if the sauce has thickened too much.
Commonly Asked Questions
Basque Chicken, or Chicken Basquaise, is a tomato and pepper-based chicken stew from the Basque region. Traditional versions sometimes include piment d'Espelette or regional ham, but the foundation remains the same: chicken braised with peppers, tomatoes, garlic, herbs, and wine.
Unlike heavier stews, Basque chicken keeps the sauce vibrant and structured. The peppers soften without disappearing, and the sauce thickens naturally without cream.
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Recipe
Basque Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoon extra virgin olive oil
- 1 large onion - sliced
- 3 garlic cloves - minced
- 2 red bell peppers - sliced
- 1 green bell pepper - sliced
- 1 tablespoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 120 ml dry white wine - ½ cup
- 1 can crushed tomatoes - 14 oz / 400 g
- 120 ml chicken broth - optional ½ cup
- Fresh parsley - chopped (for serving)
Instructions
- Pat 6 bone-in, skin-on chicken thighs dry and season both sides with 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
- Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Place the chicken skin-side down and cook for 5-7 minutes until golden and crisp. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add 1 sliced onion and cook for 4-5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 2 sliced red bell peppers and 1 sliced green bell pepper, cooking for 5-6 minutes until slightly tender.
- Stir in 1 tablespoon smoked paprika, ½ teaspoon dried thyme, and 1 bay leaf, cooking for 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook for 1-2 minutes to deepen the flavor.
- Pour in ½ cup dry white wine and let it reduce for 2-3 minutes. Add 1 can (400 g / 14 oz) crushed tomatoes and stir well. Let the tomatoes simmer uncovered for 8-10 minutes, stirring occasionally, until slightly thickened. Stir in ½ cup chicken broth (if using).
- Return the chicken to the skillet, skin side up. Bring to a gentle simmer, cover, and cook on low for 15-20 minutes until the chicken is fully cooked and tender.
- Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with fresh chopped parsley before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Nuria says
I tried this Basque chicken last night and it turned out fantastic. The chicken was tender and the sauce with peppers, garlic, and tomatoes had so much flavor.