One Pan Chicken with Cherry Tomatoes
This one pan chicken dish combines simple ingredients and is so satisfying! Serve it alongside orzo, pasta, rice or just some crusty bread to soak up the delicious juices!
Although I love chicken breasts, and use them so for so many recipes, my heart is with chicken thighs. The meat is tender and juicy, you never have to worry about them drying out. They cook up quickly, too!
This recipe is super easy to make, and great for both busy weeknights and a nice, comforting weekend dinner. If you make it during the week, use boneless chicken thighs, as they cook up more quickly. You will get maximum flavor with bone-in thighs, though!
Recipe Notes & Tips
- It’s best to cook this dish in a high sided skillet with a lid, like this one.
Lid Hack: If your skillet doesn’t have a lid, just use a cookie sheet to cover it!
- Resist the temptation to turn the chicken too early! Wait at least 4 minutes until they are deep golden brown–maximum flavor!!
- Boneless, skinless chicken thighs also work great! They cook up really quickly!
- If you are using bone-in, skin on thighs, trim away excess skin with a pair of kitchen scissors.
- For prettiness, I love using heirloom cherry tomatoes. I get a huge tub from Costco, but the regular grocery stores carry them too!
What can you serve with this dish?
My go-to for this dish is orzo! Orzo is a hearty pasta, almost like rice, that is perfect to soak up the juices! If you don’t have orzo, any other small pasta work. Just serving it with just some crusty garlic bread is divine too!
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I hope you love this One Pan Chicken with Tomatoes! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
One Pan Chicken with Tomatoes
Ingredients
- 4 bone-in, skin on chicken thighs See Note 1
- 1 pint or 2 cups cherry tomatoes, halved
- 1 cup kalamata olives, sliced slicing is optional
- 1/2 cup chicken stock
- 1 cup basil leaves, roughy chopped or torn and more for garnish
- 1 tsp garlic powder
- 1 tsp sea salt
- pepper, to taste
- 1 tbsp olive oil
- Parmesan cheese, for serving
- 1 box orzo (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium high heat.
- Trim chicken of excess skin. Season with salt, pepper and garlic powder.
- When oil is hot, place chicken, skin side down in the skillet. Cook for about 4 minutes, resisting the urge to turn too quickly! Wait until the chicken is a deep golden.
- Flip chicken to the second side and cook for an additional 3-4 minutes until that side is also golden brown. Flip again and return chicken to skin-side up.
- Add chicken stock to deglaze and cook for one minute.
- Add tomatoes, olives and basil. Bring to a boil, then reduce heat to low. Cover and cook 10-15 minutes until chicken is tender and cooked through.
- Garnish with more basil and serve with lots of parmesan cheese!
Anything with “one pan” in the title instantly has my attention, I’m notoriously a hater of doing dishes! This looks like a fantastic chicken dish, I love how simple it is to make but has so much filling ingredients. Can’t wait to try it out!
My family loved this chicken and tomatoes recipe. It was easy and the tomatoes added some freshness that I really enjoy.
This is such a hearty dinner. I loved the combination of flavors, but mostly that it was very simple to cook. Great recipe!
You have the best one-pot recipes. This was delicious, as usual! The kids loved it too and didn’t even complain about the tomatoes because they were little.
This one-pan chicken dish is delicious! I love how simple yet flavorful it is, and the tip about using boneless chicken thighs for busy weeknights is so helpful. The combination of cherry tomatoes, olives, and basil is perfect!