Crispy Chicken Thighs with Burst Cherry Tomatoes and Goat Cheese

Wondering what to do with all those cherry tomatoes? This simple chicken thigh recipe will do the trick. It's a one pan, easy summer dinner.

This post contains affiliate links. If you purchase through 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.

If there's one annual summer "thing" you can count on besides an avalanche of zucchini it's an abundance of cherry tomatoes. Fear not, I'm here to help you use two whole pounds!! This one pan plan is a classic Italian combo that will whisk you away to a Tuscan hillside.

The cherry tomatoes melt into a luscious sauce, with the help of balsamic vinegar for some umami and Calabrian chili paste for some spice. All you need is the goat cheese to turn it into a creamy, dreamy summer dinner, and you've barely had to lift a finger.

Jump to:

• Ingredients
• Step by step instructions
• Serving suggestions
• Tips
• Related recipes
• Recipe

Ingredients

• Cherry tomatoes: You can use cherry tomatoes or grape tomatoes for this recipe. You can even try a mix of those pretty little multi-colored tomatoes!
• Chicken thighs: Look for bone-in, skin-on chicken thighs that are not too big and are all close to the same size for even cooking.
• Goat cheese: Soft goat cheese, sometimes labeled as chevre, will soften and melt into the burst tomato sauce giving it a creaminess and a tangy zip.
• Calabrian chili paste: Made from chilis that come from the southern region of Calabria in Italy, this paste has a smoky-sweet taste and medium heat. You can find it in Italian markets and on Amazon. I can often find it at Trader Joe's, they call it Bomba Sauce.
• Balsamic vinegar: Use a good balsamic vinegar from Modena, Italy. The sweetness and acidity will bring a nice umami to the sauce and bring all the Italian flavors together.
• Fresh basil: What goes better with tomatoes in the summer than fresh basil? Gotta have it!

Step by step instructions

Adapted from Bon Appétit.

Heat a large, heavy bottom skillet or casserole pan over medium high. Use a paper towel to pat the skin dry on the chicken thighs, season on both sides with kosher salt and freshly ground pepper.

Working in two batches, place the chicken thighs skin side down and cook for 7-10 minutes, until the skin is golden brown, flip over and cook for another 5-7 minutes. Set the chicken aside while you make the cherry tomato sauce.

In the same pan with the remaining chicken fat, add the tomatoes, vinegar, calabrian chili paste and kosher salt.

Stir occasionally, letting the tomatoes burst and release their juices.

Add the chicken thighs back into the pan and reduce heat to medium. Cook for another 7-10 minutes, until the chicken thighs are fully cooked and reach an internal temperature of 165 degrees F.

Top with goat cheese and fresh basil leaves and serve immediately.

Serving suggestions

• Keep it super-summery and very Italian and start with a Peach Salad with Prosciutto, Fresh Mozzarella, and Basil Vinaigrette.
• You can never go wrong with crispy roasted potatoes on the side.
• A simple kale salad is always a crowd pleaser.

Tips

• Grape tomatoes tend to take longer to burst and release their juices. If you are using them, it will probably take closer to 20 minutes to get them to the stage when you add the chicken thighs back to the pan.
• If you like it spicier, feel free to add more chili paste.
• Can't find Calabrian chili paste? Add crushed red pepper flakes instead.

Related recipes

Here are a few more ideas for what to do with all those cherry tomatoes!

• For a twist on a classic, try this Shrimp Scampi with Tomatoes, Corn and Fresh Basil.
• The only effort required for Oven Baked Salmon with Roasted Tomatoes and Basil Yogurt Sauce is slicing the tomatoes in half and squeezing a lemon. You can do it!

Recipe