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    Home » Recipes » Chicken Recipes » Boneless, Skinless Chicken Thighs with Tomatoes, Basil and Garlic

    Boneless, Skinless Chicken Thighs with Tomatoes, Basil and Garlic

    Published: Jul 31, 2020 · Modified: Nov 28, 2022 · by Debra with 8 Comments · 1427 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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!

    Chicken thighs with cherry tomatoes and fresh basil on a white plate.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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 4 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.

    Jump to:
    • Chicken thighs with tomatoes, basil, and garlic is a quick summer dinner with only ingredients!
    • Ingredients you'll need
    • Step by step instructions for chicken with tomatoes, basil and garlic
    • Tips for best results
    • What to serve with chicken with tomatoes, basil and garlic
    • More recipes with boneless, skinless chicken thighs
    • Recipe

    Chicken thighs with tomatoes, basil, and garlic is a quick summer dinner with only ingredients!

    • You only need 4 ingredients! (not counting the olive oil and salt)
    • It's a one pan plan! Cooks all in one skillet in less than 30 minutes.
    • Cherry tomatoes get melty and delicious as they collapse in the pan.
    • We'll keep the garlic whole so it gets soft and creamy and doesn't burn.
    • Tomatoes + basil + garlic = the best summer flavor combination!
    Fresh basil, cherry tomatoes and a small glass bowl filled with garlic cloves.

    Ingredients you'll need

    • 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 for chicken with tomatoes, basil and garlic

    A chef's knife on a cutting board with sliced cherry tomatoes.

    Step 1: Slice the tomatoes, smash the garlic, season the chicken thighs

    Using a good chef's knife, slice the cherry tomatoes in half.

    Fresh basil, sliced cherry tomatoes, and crushed garlic cloves on a cutting board.

    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.

    Raw chicken thighs on a baking sheet.

    Step 2: Cook the garlic and chicken thighs

    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.

    Cooked chicken thighs and garlic cloves in a blue casserole dish.

    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.

    Cooked cherry tomato sauce in a blue casserole pan.

    Step 3: Cook the tomatoes and finish the dish

    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.

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    Top the chicken with tomatoes and garlic mixture. Garnish with fresh basil leaves–just tear them, no need to chop them–and serve.

    Tips for best results

    • 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 with chicken with tomatoes, basil and garlic

    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.

    More recipes with boneless, skinless chicken thighs

    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

    Chicken thighs with cherry tomatoes and fresh basil on a white plate.

    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!
    3.79 from 23 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Diet: Gluten Free
    Keyword: chicken thighs with tomatoes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 3 people
    Calories: 340kcal

    Equipment

    • chef's knife
    • cutting board
    • silicone spatula
    • 12" enamel skillet with lid

    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
    US Customary - Metric
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    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. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
    Disclosure: I am a member of the Lodge Blogger Network. This pan was provided to me free of charge. All opinions are my own.

    Nutrition

    Calories: 340kcal | Carbohydrates: 6g | Protein: 45g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 214mg | Potassium: 794mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 3mg

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    Reader Interactions

    Comments

    1. mIKES

      July 07, 2021 at 5:10 pm

      5 stars
      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.

      Reply
      • Debra

        July 07, 2021 at 6:17 pm

        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

        Reply
        • mIKES

          July 08, 2021 at 12:16 pm

          5 stars
          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!

          Reply
          • Debra

            July 08, 2021 at 2:38 pm

            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

            Reply
    2. Gianni Chilorio

      August 05, 2020 at 8:07 am

      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.

      Reply
      • Debra

        August 08, 2020 at 12:46 pm

        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

        Reply
      • Sarah R.

        September 02, 2020 at 8:23 pm

        5 stars
        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!

        Reply
        • Debra

          September 04, 2020 at 12:08 pm

          Hi Sarah!

          I'm so glad you and the kids loved it!

          Thanks for reading!

          Debra

          Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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