Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes
  • 4 cloves garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/4 cup dry white wine
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  3. Sear chicken for 5–7 minutes per side without moving them until a deep mahogany crust forms, then remove chicken to a plate.
  4. In the same pan, sauté sliced garlic in the rendered chicken fat for 1 minute until fragrant.
  5. Add whole cherry tomatoes and dried oregano; cook for 5–8 minutes, stirring occasionally, until skins blister and pop.
  6. Pour in white wine (or chicken broth), scraping the bottom of the pan to release the browned bits (fond).
  7. Return the seared chicken thighs to the pan, reduce heat to medium, and simmer for 5–8 minutes until the internal temperature reaches 165°F (74°C).
  8. Remove from heat and stir in fresh lemon juice and chopped parsley.