This crispy chicken and tomatoes is an easy one-pan summer dinner. Cherry tomatoes burst into a delicious sauce that pairs perfectly with tangy goat cheese.
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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, this crispy chicken and tomatoes recipe will 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 burst to create 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 and some crispy chicken thighs to turn it into a creamy, dreamy summer dinner, and you've barely had to lift a finger.
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
- Cherry tomatoes will burst in about 10-15 minutes, but 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!
- If you want a similar vibe, but a quicker cook time, these Boneless, Skinless, Chicken Thighs with Tomatoes, Basil and Garlic will do the trick.
- 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
Crispy Chicken and Tomatoes with Goat Cheese
Ingredients
- 2 pounds cherry tomatoes or grape tomatoes
- 8 bone-in, skin-on chicken thighs about 3 pounds
- 4 oz soft goat cheese
- 3 tablespoon balsamic vinegar
- 1 tablespoon Calabrian chili paste
- fresh basil leaves
- kosher salt to taste
Instructions
- 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, 8-18 minutes.
- 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.
Notes
- 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.
- You can find Calabrian chili paste in Italian markets and on Amazon. You can also substitute with a pinch or two of crushed red pepper flakes if you prefer.
Linda Cummings
Great way to prepare chicken thighs.