Pan-Seared Chicken Thighs with Rosemary Cherry Tomatoes
Crispy-skinned chicken thighs cooked with aromatic rosemary and juicy cherry tomatoes in a savory-sweet pan sauce. This french-inspired chicken ready in about 30 minutes pairs bone-in, skin-on chicken thighs, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup, halved cherry tomatoes
- 1/4 cup chicken broth
- 1 tbsp lemon juice
Instructions
- Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then season with 1/4 tsp salt, 1/8 tsp black pepper, 1 tsp dried rosemary, and 1/2 tsp garlic powder.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering; add chicken thighs skin-side down and cook for 10-12 minutes without moving until golden brown and crispy, flipping and cooking 5-6 minutes more until internal temperature reaches 165°F.
- Step 3: Remove chicken and set aside; pour 1 cup halved cherry tomatoes and 1/4 cup chicken broth into the skillet, scraping up browned bits, and simmer for 3 minutes until tomatoes soften slightly.
- Step 4: Return chicken to skillet, nestling it among tomatoes, and add 1 tbsp lemon juice; cook for 2 minutes until sauce reduces and coats the chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Rosemary Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken Thighs with Rosemary Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Rosemary Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken Thighs with Rosemary Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken Thighs with Rosemary Cherry Tomatoes?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
