Boneless chicken thighs with tomatoes and basil is one of my favorite easy summer dinner recipes! You only need 5 ingredients and it's ready in less than 30 minutes!
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These boneless chicken thighs with tomatoes and basil are a staple in my house. I have been cutting up cherry tomatoes and cooking them down on the stovetop for as long as I can remember to make easy dinners, and I thought maybe I should finally write at least one of these recipes down for you.
It's summer, (or maybe it's not.) Either way, we have no patience for standing over a hot stove longer than 15 minutes. So let's make a chicken thigh recipe that uses only 5 ingredients and cooks in no time.
What could be better on a hot summer night than a quick dinner, made with the best fresh summer produce? Nothing, I say. And what is the best fresh summer produce? Tomatoes and basil, of course.
Ingredients
- Cherry tomatoes: How can you not love 'em? Little packages bursting with flavor. They are the anchor of our sauce.
- Boneless, skinless chicken thighs: Another of my favorite ingredients. Why are they my go-to? Because they cook up in practically no time at all.
- Fresh basil: remember to always store basil at room temp, never in the fridge!
- Garlic
- Olive oil and kosher salt
Step by Step Instructions
Using a good chef's knife, slice the cherry tomatoes in half.
With the side of the knife, smash the garlic so that it splits, and remove the skins. It's okay if the cloves fall apart, but that's not the goal. You want them smashed open so they release all of that aroma and soften in the pan.
Season the chicken thighs on both sides with salt and pepper.
Add the olive oil to a large deep skillet or casserole over medium high heat. Once oil is hot, add the garlic and chicken thighs.
Cook the chicken thighs about 7 minutes per side, until they release easily from the pan and are starting to get golden brown. Let the garlic get brown and caramelized.
Remove the chicken thighs and set aside on a serving plate. Leave the garlic, oil and chicken fat in the pan.
I use my Lodge enamel cast iron casserole dish for this recipe. It heats up quickly, cooks the chicken thighs evenly and has a secure lid.
Disclosure: I am a member of the Lodge Blogger Network. This pan was provided to me free of charge.
Now something magical is going to happen.
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 an additional 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.
Tips
- When you are smashing the garlic, it’s okay if the cloves fall apart, but that’s not the goal. You want them smashed open so they release all of that aroma and soften in the pan.
- You should only need to salt the chicken and not the tomatoes. Since you are leaving all of the cooking liquid in the pan, some of the salt will still be there. Just taste it to make sure.
What to serve alongside
Wondering what to serve with these tomato-laden chicken thighs?
- How about another dose of summer in this Zucchini Salad with Herbs, Almonds and Lemon-Caper Dressing?
- Or maybe the simplicity of a Massaged Kale Salad with Lemon-Basil Dressing is more your game.
- A cool, Creamy Cucumber Salad is effortless and packed with flavor.
Related recipes
Boneless, skinless chicken thighs are so easy to cook! Take a look at a couple more ideas for using them to their fullest potential.
- For a variation on this same theme, try Crispy Chicken Thighs with Burst Cherry Tomatoes and Goat Cheese. It's a little saucier, and who doesn't love crispy skin?
- Kapow! Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon are full of bright flavor and umami. Give me all the capers, always.
- Maybe you like it earthy instead? One Pan Chicken Thighs with Mushrooms and White Wine will deliver for you.
Recipe
Boneless, Skinless Chicken Thighs with Tomatoes, Basil and Garlic
Ingredients
- 1.5 lb boneless skinless chicken thighs 6 thighs
- 10 oz small cherry tomatoes one dry pint
- 8 garlic cloves
- 1 tablespoon olive oil
- fresh basil
- kosher salt and cracked black pepper
Instructions
- 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 tablespoon 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.
Notes
- When you are smashing the garlic, it’s okay if the cloves fall apart, but that’s not the goal. You want them smashed open so they release all of that aroma and soften in the pan.
- Something really magical happens when you add the cherry tomatoes to the pan. Let them sit cut side down on top of the browned bits left from the chicken for a minute or two. Then those browned bits will scrape right up and become part of the 'sauce' and taste so good! That's why you need that silicone spatula, so you're not scratching up your pan.
- I used my Lodge enamel cast iron casserole dish for this recipe. It heats up quickly, cooks the chicken thighs evenly and has a secure lid. You could also use a regular high-sided 12" skillet.
- You should only need to salt the chicken and not the tomatoes. Since you are leaving all of the cooking liquid in the pan, some of the salt will still be there. Just taste it to make sure.
mIKES
I typically use Google image search for recipes ans ideas. And my typical search for chicken thighs results in hundreds of the same looking results. But not yours! This recipe looks terrific and stands out from the rest of the same old. I'm off to the kitchen to knock this one out. No doubt it will be terrific. Thank you for the inspiration Debra.
Debra
Hi Mike!
Well, thank you so much! That warms my heart to hear. Please let me know how the recipe turns out for you!
Thanks for reading,
Debra
mIKES
As promised, we made this and it was perfect. Did a side of Napa Cabbage saute and the pan sauce from the chicken married perfectly with everything. This dish is on permanent rotation. Well done!
Debra
Yay! So glad you liked it, it is one of my summer dinner faves. I'm so flattered to be a part of your regular cooking rotation!
Thanks again for reading!
Debra
Gianni Chilorio
This is such an easy yet layered dish. I tried it out and absolutely loved it. This is my go to dish if I am just tired and have nothing to do. Thank you for sharing this wonderful recipe.
Debra
Gianni,
You are welcome and so glad you liked it. Yes, it is deceptively flavorful for such an incredibly easy dish. Perfect to whip up when are tired because it cooks so quickly.
Thanks for reading and trying my recipes,
Debra
Sarah R.
I just made this dish for the family . It was a hit. My 3 yr old and 7 yr old, who fancy themselves food critics loved it!
Debra
Hi Sarah!
I'm so glad you and the kids loved it!
Thanks for reading!
Debra