Tomato Basil Chicken Thighs Recipe

Overhead view of a pan with tomato basil chicken thighs surrounded by a linen napkin, shallots, basil, and tomatoes.

Bright, fresh, and tangy, this one pan tomato basil chicken thighs recipe is the perfect weeknight recipe! Perfectly pan-seared juicy chicken thighs coated in a buttery sauce made with shallots, garlic, and grape tomatoes, then topped with fresh basil, each bite is bursting with flavor!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 412kcal

Author Carmy

Ingredients

8 to 10 chicken thighs boneless, skinless
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup flour or more, as needed
1 tablespoon oil olive oil or oil of your choice
2 tablespoons butter unsalted
2 large shallots minced
1 tablespoon minced garlic
⅓ cup chicken broth or more for additional sauce
2 cups grape tomatoes large ones halved
¼ cup basil leaves or more

Instructions

Coat the chicken thighs with salt, pepper, paprika, garlic powder, and onion powder. Then coat the chicken in flour.
On medium heat, heat up your skillet (preferably cast iron, this is the one I use) and add olive oil and butter.
Once the butter has melted, add the chicken thighs, smooth side down, and then cook for 5 minutes or until the chicken releases from the pan. Flip and continue to cook for 5 minutes.
Remove the chicken from the skillet and set aside on a clean plate. Add the shallots and garlic to the skillet and saute for 2 to 3 minutes. Add additional butter if needed.
Add a splash of broth and deglaze the pan by using a wooden spoon to scrape the pan to dissolve the flavorful, caramelized bits from searing the chicken.
Add the grape tomatoes and broth to the skillet and simmer for 3 minutes, stirring throughout, continue to deglaze some more if needed.
Nestle the chicken thighs back into the skillet, between the tomatoes, and top with roughly chopped or torn basil. Serve and enjoy!

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