Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

As soon as I saw this recipe on a blog called Jessica N Wood, I knew I needed to make it for dinner. I am always on the lookout for new cast iron skillet recipes. This chicken thigh recipe only has a handful of ingredients, cooks in one skillet, and tastes amazing! These tender and delicious chicken thighs paired really nicely with creamy mashed potatoes and a classic Caesar salad. My family thought this recipe was delicious – especially me!

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

How to Make Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

Place the grape tomatoes into the cast iron skillet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 13-15 minutes, or until just starting to blister. They will continue to cook later with the chicken.

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

While tomatoes roast, dry chicken thighs with paper towels as much as possible. Season skin side generously with garlic powder, sea salt, and freshly cracked pepper, to taste.

Once the tomatoes have roasted, remove the skillet from the oven, making sure to keep the oven on 400 degrees. Place the skillet on the stove over medium-high heat. Remove tomatoes and set aside.

Add a light coating of olive oil to the cast iron skillet. Add the chicken thighs, skin side down, to the HOT skillet. Season the other side garlic powder, sea salt, and freshly cracked pepper, to taste. Cook 3-4 minutes, or until the chicken turns easily and is golden brown.. Flip the chicken and sear the bottom side for about 1 minute. Remove chicken from pan and set aside on a plate.

With the pan still on medium-high heat, add the shallot. Cook, stirring constantly, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Add 1/2 cup of white wine; cook and scrape up any browned bits from the bottom of the skillet for 1 minute. Add the 1/2 cup chicken broth and lemon juice to the skillet. Add the blistered grape tomatoes and their juices back to the skillet. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed. Nestle the chicken thighs skin side up into the sauce with the tomatoes.

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

Place into the oven and bake for 30-35 minutes, or until the chicken is cooked through.

Remove and serve with tomatoes and sauce. Enjoy!

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

Chicken Thighs with Blistered Tomatoes in a Lemon-Wine Sauce

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking / Original by Jessica N. Wood

Ingredients

  • 1 pint grape tomatoes
  • Olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 5 chicken thighs skin-on, bone-in
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 shallot diced finely
  • 1 clove garlic minced
  • Juice from 1 lemon
  • Fresh basil chopped

Instructions

  • Place the grape tomatoes into the cast iron skillet then drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 13-15 minutes, or until just starting to blister. They will continue to cook later with the chicken.
  • While tomatoes roast, dry chicken thighs with paper towels as much as possible. Season skin side generously with garlic powder, sea salt, and freshly cracked pepper, to taste.
  • Once the tomatoes have roasted, remove the skillet from the oven, making sure to keep the oven on 400 degrees. Place the skillet on the stove over medium-high heat. Remove tomatoes and set aside.
  • Add a light coating of olive oil to the cast iron skillet. Add the chicken thighs, skin side down, to the HOT skillet. Season the other side garlic powder, sea salt, and freshly cracked pepper, to taste. Cook 3-4 minutes, or until the chicken turns easily and is golden brown. Flip the chicken and sear the bottom side for about 1 minute. Remove chicken from pan and set aside on a plate.
  • With the cast iron skillet still on medium-high heat, add the shallot. Cook, stirring constantly, for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Add 1/2 cup of white wine; cook and scrape up any browned bits from the bottom of the skillet for 1 minute. Add the 1/2 cup chicken broth and lemon juice to the skillet. Add the blistered grape tomatoes and their juices back to the skillet. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed. Nestle the chicken thighs skin side up into the sauce with the tomatoes.
  • Place into the oven and bake for 30-35 minutes, or until the chicken is cooked through.
  • Remove and top with fresh basil. Serve with tomatoes and sauce. Enjoy!
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6 Comments

  1. Fine looking dish Pam and I like the one pan aspect.

  2. Yup, forget sheet pans, cast iron skillets is where the real cooking action is! 🙂 This looks wonderful — just filled with flavor. And it’s pretty, too. Winner!

  3. Looks delicious!
    Could you use skinless thighs instead?

    1. Judi,

      I think they would work just fine! You won’t need to cook them as long if they are boneless too.

      ~Pam

  4. Anne from Olympia says:

    WOW… I made this for company last night. It was marvelous. Served it with couscous.
    I don’t try new recipes on guests except for yours, Pam. I do that with yours. Always end up with a winner and no flops whatsoever. So savory