Description
Simple pan-seared chicken thighs served with a quick sauce made from blistered cherry tomatoes and herbs.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons fresh basil, chopped
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Place the chicken thighs skin-side down in the hot skillet. Sear for 6 to 8 minutes until the skin is deep golden brown and crisp.
- Flip the chicken thighs. Reduce the heat to medium. Cook for another 5 minutes.
- Add the cherry tomatoes and minced garlic to the skillet around the chicken. Cook for 3 to 4 minutes until the tomatoes start to soften and burst.
- Pour in the chicken broth. Bring the liquid to a simmer.
- Cover the skillet and cook on medium-low heat for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Remove the skillet from the heat. Stir in the fresh basil. Let the chicken rest in the sauce for 5 minutes before serving.
Notes
- You can finish the chicken in a 400 degree Fahrenheit oven if your skillet is oven-safe, after searing both sides.
- Use bone-out, skinless thighs for a faster cooking time, reducing the final cook time by about 5 minutes.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 30
- Cholesterol: 110
Keywords: chicken thighs, cherry tomato sauce, skillet chicken, easy dinner, pan-seared chicken