One Pan Chicken with Tomatoes
This 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!
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!
Notes
Note 1: If you are short on time, use boneless skinless chicken thighs, as they cook up more quickly. Just reduce the cooking time to half (about 5-10 minutes). You will get maximum flavor with bone-in thighs, though!
Tried this recipe?Let us know how it was!