Garlicky Chicken Thighs and Tomato Skillet

This recipe can be baked in the oven or made on the stovetop. It’s a delicious, simple meal for any weeknight.

Busy schedules still require a delicious meal, and it sure doesn’t hurt when they’re as economical as this chicken thigh dish using easy-to-find ingredients.

Garlic, grape tomatoes, chicken thighs, some herbs, and this meal can be on your table in less than an hour. Just let the oven do all the cooking for you.

I have done this dinner on the stovetop, in the oven, and if you sear the chicken first, even the slow cooker will do its magic.

Not a tomato lover? No problem, we have several options to substitute them, and just to name a few, changing them to mushrooms, artichoke hearts, or peppers can be a whole new recipe for you to cook up!

Scroll down to our step-by-step recipe card, and to avoid any ads, hit print, and they will all go away for easy access.

Why You Will Love This Skillet Chicken Thighs with Tomatoes

• One pan recipe
• Easy to find ingredients
• Customizable with alternative vegetables
• Flavorful full-proof tender chicken
• This dish is terrific served with Garlic Mashed Potatoes.

Alternative Meats for Chicken Thighs

• chicken wings, legs, or breast
• beef ribs
• venison steaks
• turkey legs
• turkey wings

Tips:

• use any bone-in chicken parts
• we have made anywhere between 4 and 8 pieces, depending on the size of the thighs
• use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
• add more butter or olive oil for frying chicken pieces if needed 
• substitute artichoke hearts, onions, peppers, or mushrooms if you’re not a tomato fan
• low-sodium chicken broth can be substituted for wine
• heat the pan before searing the chicken
• for crispier chicken broil the top after the chicken is cooked

Other Side Dish Suggestions

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One-Skillet Dessert Ideas

We never can have enough chicken recipes and this one is super easy and so flavorful but we also make and we love using a cast-iron skillet to cook in.

One of our prize-winning recipes you’ll find in Taste of Home magazine is our Skillet Strawberry Shortcake and it’s a perfect dessert with this meal.

I also love our Skillet Chocolate Cookie and a Blueberry Skillet Cake with Rum Sauce for you to try for dessert.

Garlicy Chicken Thighs and Tomato Skillet, chicken skillet dinner, chicken with tomatoes baked, baked chicken recipes, Italian baked chicken recipes, Garlicy chicken and tomato skillet

chicken recipes, baked chicken recipes, Italian chicken recipes

Italian

Yield: 4

Author: Claudia Lamascolo

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Garlicky Chicken Thighs and Tomato Skillet

Baked Chicken thighs with tomatoes and garlic in a delicious skillet with white wine.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 tablespoon of butter, melted
• 1 pound bone-in chicken thighs (around 4 to 6 thighs)
• 4 large cloves of garlic, sliced thin
• salt and pepper to taste
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh basil
• 1/2 cup of white wine (Pinot Grigio preferred) for non-alcoholic use, either chicken broth or apple juice
• 2 cups grape tomatoes, cut in half
• Garnish: sprigs of rosemary, fresh parsley, fresh basil leaves

Instructions

1. Cooking Methods: Stovetop or Oven
2. Preheat the oven to 400 degrees.
3. Place a cast-iron skillet in the oven to heat this up. This takes around 10 minutes..
4. Carefully remove the skillet from the oven and add the olive oil and chicken thighs with skin side down into the pan.
5. Place the skillet back into the oven and bake to sear each side (if doing this on the stovetop same directions, heat the pan and sear the chicken on each side). This takes around 4 minutes on each side.
6. Flip the chicken until both sides are browned.
7. Remove the skillet from the oven carefully (it’s hot), and add the garlic over the top of each piece skin side down.
8. Place the tomatoes randomly in the pan and top with fresh herbs.
9. Salt and pepper to taste, then drizzle with a little more olive oil on each piece.
10. Pour the wine and butter into the bottom of the pan, not on top of the chicken.
11. Note: this can be finished on the stovetop on low heat for around 1 hour or using an instant-read thermometer when the chicken reaches 165 degrees in the thickest part.
12. Put the skillet back into the oven and bake at 400 degrees until the internal temperature reaches 165 degrees using an instant-read thermometer, usually around 40 to 50 minutes.
13. For crispier skin, broil the skin side up on high for around 3 to 4 more minutes.
14. Remove from oven and arrange fresh herbs on top of the chicken.
15. We serve this dish with rice, pasta, or garlic mashed potatoes

Notes

Tips:

• use any bone-in chicken parts
• we have made anywhere between 4 to 8 pieces depending on the sizes of the thighs
• use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
• add more butter or olive oil for frying chicken pieces if needed 
• substitute artichoke hearts, onions, peppers, or mushrooms if you’re not a tomato fan
• low-sodium chicken broth can be substituted for wine
• heat the pan before searing the chicken
• for crispier chicken broil the top after the chicken is cooked

Nutrition Facts

Sodium (milligrams)

260.44 mg

Cholesterol (grams)

102.58 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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