These Stovetop Chicken Thighs are a great dinner to keep in mind for weekend entertaining. Lightly seasoned chicken thighs cooked in a tomato broth on the stovetop until tender and juicy. Goes great with your favourite vegetable or grain side dishes.

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Good morning friends! Today, I’m bringing you another family friendly Chicken dish. If you’ve been following along for any time, you’ll know that I share quite a few Chicken dinners….161 and counting! Just last week I shared a Tomato and Spinach Chicken dish that I hope you all enjoyed. So, let’s dive into these Stovetop Chicken Thighs and see if you like to add them to you dinner rotation next week.

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What’s This Chicken Dinner Like

• Difficulty – This is a pretty straightforward dish to make. It’s all done in one pan on the stove top and takes just about 50 minutes from start to finish.
• Taste – The chicken cooks golden brown and is tender and juicy with a rich tomato sauce flavour from the cherry tomatoes.
• Serving – I used 1 1/2 lbs chicken thighs for this recipe which easily makes four servings.

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Ingredients

• Chicken thighs – I used bone in skinless chicken thighs.
• Seasonings – This recipe uses a mix of oregano, garlic powder, onion powder, salt and black pepper.
• Olive oil – I used olive oil to brown the chicken thighs in a skillet.
• Cherry tomatoes – Small cherry tomatoes are cooked down and reduced to make a sauce that the chicken cooks in on the stove top.
• Vegetable broth – This is added to the cherry tomato reduction for the sauce.
• Parsley – I added a small amount of minced parsley at the end for freshness.

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

1. Season the chicken – In a small bowl combine the oregano, garlic powder, onion powder, salt and black pepper. Stir to combine. Pat dry the chicken thighs and sprinkle both sides with the seasoning.
2. Brown the chicken – Heat a large deep sided skillet over high heat and add the olive oil. Place the chicken thighs in the pan and brown for about 5 minutes. Flip the chicken pieces over and brown the other side for about 5 more minutes. Remove from skillet.
3. Cook cherry tomatoes – In the same skillet, reduce heat to medium and add the cherry tomatoes. Give the skillet a good toss and cook down the tomatoes until they are soft and you can flatten them with a spoon, about 8 minutes There should be a lot of tomato juices in the pan. Pour in the vegetable broth and bring to a simmer for about 2 minutes.
4. Finish cooking chicken – Add the chicken pieces back to the skillet, reduce heat to low, cover and cook for about 15 – 20 minutes or until the chicken is fully cooked through. Remove the lid a few times through cooking and pour the juices over the chicken. Chicken will be fully cooked when it reaches an internal temperature of 165ºF/74ºC.
5. Garnish and serve – Sprinkle over parsley and serve hot off the stove.

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Recipe Tips

• Pat the chicken dry – Before seasoning the chicken, pat dry with paper towels. This will ensure the seasoning will stick properly to the chicken.
• Getting a brown crust on the chicken – Heavy bottomed pans work best for browning chicken. If the pan you are using has quite a thin bottom the chicken may start to smoke and blacken. Make sure the pan has preheated properly and the chicken sizzles when it hits the pan.
• Cooking cherry tomatoes – This dish gets a lot of flavour and it’s pan juices from the cherry tomatoes. Make sure to cook these until they have all burst and the juice comes out of the tomatoes. You can help them along by gently pressing them with the back of a fork as they cook.

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Substitutions

• Chicken thighs – I used skinless chicken thighs. Alternatively, you could use chicken thigh cutlets, chicken breast, chicken cutlets or even chicken tenders. Keep in mind these will take different cooking times. Chicken is fully cooked at an internal temperature of 165ºF/74ºC.
• Cherry tomatoes – You can use Roma tomatoes and just dice them up.
• Vegetable broth – Yes, you can use chicken broth as well.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• Potato dishes –  I highly recommend the Potato and Leek Cakes or the Roasted Rosemary Potatoes.  Both equally delicious with this sauce.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!