Description
This easy one-skillet chicken dish is the perfect solution when your garden overflows with cherry tomatoes. It is quick and easy to get on the table on busy summer nights. Multi-color cherry tomatoes are suggested for visual appeal.
Ingredients
Ingredients:
3 T. extra virgin olive oil, divided
2 lbs. boneless, skinless chicken thighs
1½ T. Italian seasoning, divided
1/2 t. red pepper flakes
Sea salt and black pepper, to taste
3 T. unsalted butter
¼ c. chicken stock
1/2 pint cherry tomatoes, cut in half or quartered depending on size
8 oz. fresh Mozzarella cheese, sliced 1/4” thick
1/4 t. crushed red pepper (optional)
Several springs fresh basil
Instructions
Directions:
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Preheat oven to 425°F.
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Heat a large, oven-safe skillet over medium heat. Add 1 tablespoon olive oil.
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Combine Italian seasoning and red pepper flakes. Place chicken thighs in a large bowl and drizzle with the remaining olive oil. Sprinkle chicken with one tablespoon Italian seasoning. Season with salt and black pepper, to taste. Toss to evenly coat. Transfer to the hot skillet.
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Cook for 4-5 minutes per side, or until the chicken develops a golden brown crust. Remove from heat and add butter, chicken stock, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with remaining Italian seasoning mixture. Season to taste with additional salt, black pepper and red pepper, if using.
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Transfer skillet into pre-heated oven and bake for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
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To serve, spoon pan sauce over chicken and top with fresh basil sprigs. Enjoy!
- Prep Time: 10 min
- Cook Time: 30 mins
