One Skillet Fire Roasted Tomato Chicken
There are so many things I love about this recipe. First things first: the flavors!! Holy happiness, the flavor combo on this bad boy is unreal. Add tender and moist dark meat thighs (my absolute FAVE) to a beautiful pool of fire roasted tomatoes and it’s new heights amazing. Zero exaggeration, you guys!!
Muir Glen’s fire roasted tomatoes are perfect for this dish. They add a new depth of fiery flavor that really rounds out the meal. Let’s take a moment to admire the char marks on those tomatoes. Huge heart eyes and major swooning over here. Char marks get me every. single. time.
I love using whole tomatoes because it adds that extra somethin’ somethin’ that you can’t wait to bite into. I don’t want to create some sibling rivalry in this one skillet family, but the tomatoes are kiiiinda the favorite kid.
When you throw sweet pistachio pesto into the mix, I have no words. Only yummy noises come to mind and I can’t effectively relay those through the computer screen. We had some leftovers and the flavors marinated even more. If you have the self-control to save some leftovers (I totally understand if you don’t/can’t/won’t), you’re in for a treat.
Oh, and one pan! Did I mention it’s a one skillet meal?!
One skillet meals are totally my jam. I love how easy they are. I love that you just keeping throwing things in a pan. I love that you can brag how easy clean up is. So let me take a minute to stop gushing over how much I love this dish and let’s make this dreamy One Skillet Fire Roasted Tomato Chicken:
In an oven proof skillet, sauté your onion in coconut oil, along with the minced garlic cloves for about five minutes over medium-high heat. Things will begin to soften and brown.
Nuzzle the chicken thighs, top side down, into the onions. Cook the top side of the chicken for two minutes. Then, use tongs to turn the chicken over. Cook for another two minutes and then remove from the stove.
Remove the leafy part of the kale from the stem and coarsely chop it. Also, chop the sage.
Pour the can of Muir Glen Fire Roasted Whole Tomatoes into the pan.
Add the cream, chopped sage, and chopped kale to the pan. Set aside. I didn’t stir everything together because I like the effect of some parts being more tomato-y and others more creamy.
In your food processor, combine the pistachios, agave, and melted coconut oil. Process for about 30 seconds.
Scrape down the sides with a spatula and process again for another 10 seconds. I like my pestos pretty chunky, but stop the food processor at your desired chunkiness.
Clear the tops of the chicken of any rogue leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.
Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 and a half to 2 minutes.Print
You’ll love this easy One Skillet Fire Roasted Tomato Chicken! It’s the perfect flavorful dish for any day of the week! Yummy low carb + gluten free recipe!
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons coconut oil
- 1 lb. boneless, skinless chicken thighs
- 28 oz. Muir Glen fire roasted whole tomatoes
- 1/4 cup heavy cream
- 4 leaves sage, chopped
- 3 small/medium leaves lacinato kale, coarsely chopped
- 1/2 cup shelled pistachios
- 2 tablespoons agave nectar
- 2 tablespoons coconut oil, melted
- Preheat oven to 400F.
- In an oven proof skillet, sauté the chopped onion and garlic in coconut oil for about five minutes over medium-high heat, until the onion begins to soften and brown.
- Add the chicken thighs, top side down and cook for 2 minutes.
- Use tongs to turn the chicken over and cook for another two minutes. Remove the pan from the stove.
- Pour the entire can of Muir Glen Fire Roasted Whole Tomatoes into the pan.
- Add the cream, chopped sage, and chopped kale to the pan. Set aside. I didn’t stir everything together because I like the effect of some parts being more tomato-y and others more creamy.
- In your food processor, combine the pistachios, agave, and melted coconut oil. Process for about 30 seconds. Scrape down the sides with a spatula and process again for another 10 seconds.
- Clear the tops of the chicken of any leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.
- Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 and a half to 2 minutes.
- Serving Size: 4
I know you guys will love this recipe! It’s perfect for an easy weeknight meal or special occasion. Enjoy!! xo
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Thank you Muir Glen for making delicious tomatoes and for sponsoring this post!