Description
This Skillet Chicken Thighs with Cherry Tomato Sauce and Za’atar recipe offers a flavorful and easy-to-make dish perfect for weeknight dinners. Tender boneless chicken thighs are seasoned and seared to golden perfection, then simmered in a vibrant cherry tomato sauce infused with za’atar, lemon, and fresh herbs, delivering a delightful Middle Eastern-inspired meal.
Ingredients
Chicken and Seasoning
- 2 teaspoons za’atar, (divided)
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 6 boneless, skinless chicken thighs
- Kosher salt and black pepper (about 1 to 1 1/2 teaspoons total, divided)
- Extra virgin olive oil (about 2 tablespoons plus more for finishing)
Vegetables and Garnish
- 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, combine 1 teaspoon of za’atar (reserving the remaining teaspoon for later) with sweet paprika, garlic powder, and red pepper flakes to create a flavorful seasoning mix.
- Season the chicken: Pat the chicken thighs dry with paper towels. Evenly coat them with the seasoning mix, then season generously with kosher salt and black pepper, about ½ to ¾ teaspoon each.
- Sauté the aromatics: Heat 2 tablespoons of extra virgin olive oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add the thinly sliced onion and a pinch of kosher salt. Cook for about 4 minutes, stirring occasionally until softened. Add the garlic slices and cook for an additional 30 seconds, allowing the garlic to become fragrant.
- Sear the chicken: Push the onions to one side of the skillet to make room for the chicken. Add the chicken thighs in a single layer and cook undisturbed for 4 to 5 minutes until the underside is golden brown. Use tongs to flip the chicken to the other side.
- Cook the cherry tomato sauce: Add the cherry tomatoes, lemon juice, the remaining teaspoon of za’atar, and a pinch of kosher salt and black pepper to the skillet. Cover with a lid and cook for 5 to 10 minutes, until the tomatoes collapse and form a sauce. Gently crush the tomatoes with the back of a spoon to help break them down. Taste and adjust seasoning as needed.
- Finish and serve: Remove the skillet from heat. Drizzle a little more extra virgin olive oil over the top, sprinkle with lemon zest and the chopped fresh parsley. Serve the dish warm alongside crusty bread, rice, or couscous for a complete meal.
Notes
- For best results, use a cast iron or heavy-bottomed skillet to achieve a good sear on the chicken.
- Adjust the red pepper flakes to your preferred spice level or omit for less heat.
- Serving this with crusty bread helps soak up the delicious tomato sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free option, serve with rice or gluten-free couscous alternatives.
