Skillet Chicken with Burst Tomatoes and Basil
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 1½ poundcherry tomatoes
- 4 clovegarlic
- ½ cupdry white wine
- ½ cupchicken broth
- ·fresh basil
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or roughly chop a handful of fresh basil.
Method
- 01
Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook skin-side up for another 4–5 minutes. Transfer to a plate.
- 03
Pour off all but 1 tablespoon of fat from the skillet. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Return chicken to the skillet, skin-side up. Add cherry tomatoes, white wine, and chicken broth. Bring to a gentle simmer.
- 05
Simmer uncovered for 12–15 minutes, until the chicken is cooked through (165°F at the thickest part) and tomatoes have burst, releasing their juices.
- 06
Tear fresh basil over the top just before serving. Taste and adjust salt and pepper as needed. Serve with crusty bread or rice to soak up the pan sauce.
Spice Tips
For warmth, add the optional red pepper flakes to the garlic. For deeper savory notes, stir in 1 teaspoon balsamic vinegar or 1/2 teaspoon dried oregano before simmering.
Bone-in, skin-on thighs stay juicy and develop deep flavor; don't substitute breasts. A splash of the pan sauce over rice or polenta is essential. Leftovers reheat beautifully in a 300°F oven for 10 minutes.