Pan-Seared Chicken Thighs with Tomato and Basil Ragout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared and served with a vibrant ragout of tomatoes, garlic, and fresh basil. This mediterranean-inspired chicken (gluten free) ready in about 30 minutes pairs bone-in, skin-on chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and cook for 6-7 minutes until skin is golden brown and crisp.
  3. Step 3: Flip the chicken and cook for an additional 6 minutes until internal temperature reaches 165°F. Remove chicken from skillet and set aside, keeping warm.
  4. Step 4: Reduce heat to medium and add 3 thinly sliced garlic cloves to the skillet. Sauté for 1 minute until fragrant but not browned.
  5. Step 5: Add 2 cups halved cherry tomatoes, 1/4 teaspoon red pepper flakes, and 1 tablespoon balsamic vinegar. Cook for 5 minutes, stirring occasionally, until tomatoes soften and release juices.
  6. Step 6: Stir in 1/4 cup chopped fresh basil leaves and season ragout with additional salt and pepper to taste.
  7. Step 7: Return chicken thighs to the skillet nestling them into the ragout. Heat together for 2 minutes, then serve immediately.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Tomato and Basil Ragout 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 Tomato and Basil Ragout?

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 Tomato and Basil Ragout?

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 Tomato and Basil Ragout for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Pan-Seared Chicken Thighs with Tomato and Basil Ragout gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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