Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar
This one-pan recipe for skillet chicken thighs with za’atar and a fresh cherry tomato sauce is a Mediterranean weeknight dream! Serve it with crusty bread, over couscous, or with your favorite whole grain for a flavor-packed, easy dinner that's perfect for summer and beyond!
Servings: 4
Ingredients
- 2 teaspoons za’atar, divided
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes or Aleppo pepper
- 6 boneless, skinless chicken thighs
- Kosher salt and black pepper
- Extra virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 2 medium garlic cloves, thinly sliced
- 3 cups fresh cherry tomatoes
- 1 large lemon, zested and juiced
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Make the seasoning for the chicken. In a small bowl, mix 1 teaspoon za’atar (reserving the remaining teaspoon for later) with the sweet paprika, garlic powder, and red pepper flakes.
- Season the chicken. Pat the chicken dry and season well with the seasoning mix and a good dash of kosher salt and black pepper (about ½ to ¾ teaspoon each).
- Sauté the aromatics. In a large non-stick or cast iron skillet with a lid, heat about 2 tablespoons of extra virgin olive oil over medium high heat until shimmering. Add the onion and a pinch of kosher salt and cook for about 4 minutes, tossing occasionally, then add the garlic and cook for another 30 seconds or so.
- Sear the chicken. Scoot the onions out to the side of the pan to create an opening for the chicken.. Now, add the chicken and cook on one side undisturbed for about 4 to 5 minutes or until golden brown, then, using a pair of tongs, turn the chicken over.
- Cook the cherry tomato sauce. Add the cherry tomatoes, lemon juice, the remainder of the za’atar, and another pinch of kosher salt and black pepper. Cover and cook for about 5 to 10 minutes or until the cherry tomatoes have fully collapsed into a sauce. You can help them along by gently crushing them with the back of a spoon. Taste and adjust seasoning to your liking.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, za’atar, paprika and Aleppo pepper used in this recipe.
- To use another cut of chicken: You can substitute boneless, skinless breasts or tenders, if you prefer, but know that they’ll cook faster and, because they’re leaner, they’re more prone to drying out, so adjust the cook time accordingly.
Nutrition
Calories: 250.2kcal | Carbohydrates: 11.6g | Protein: 34.8g | Fat: 7.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.5g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 317.7mg | Potassium: 792.4mg | Fiber: 2.7g | Sugar: 4.8g | Vitamin A: 1249.1IU | Vitamin C: 47.5mg | Calcium: 60.9mg | Iron: 3.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
