Boneless, Skinless Chicken Thighs with Tomatoes, Basil and Garlic
This is one of my favorite easy summer dinner recipes! Chicken with tomatoes and basil! You only need 5 ingredients and it's ready in less than 30 minutes!
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Ingredients
Method
Slice tomatoes in half. Peel garlic cloves and crush them so they break open. Season chicken thighs on both sides with salt and pepper.
Add 1 tbsp olive oil to a large deep skillet or casserole over medium high heat. Once oil is hot, add the garlic and chicken thighs.
Cook chicken thighs about 7 minutes per side, until they release easily and are starting to get golden brown. Let the garlic cloves get brown and caramelized.
Remove chicken thighs to a serving plate, leave garlic, olive oil and chicken fat in the pan.
Add the tomatoes into the hot pan cut side down and let them sit and sizzle for a minute. They will start to release their juices. That’s the time to use your silicone spatula and start pushing the tomatoes around the pan and scraping up all the brown bits left from cooking the chicken. Cook for another 3 – 5 minutes, just until the tomatoes start to collapse and get slightly wrinkled. You don’t want the skins to start coming off.
Top the chicken with tomatoes and garlic mixture. Garnish with fresh basil leaves–just tear them, no need to chop them–and serve.