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 fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese
  • 4 oz fresh mozzarella pearls

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  3. Add chicken and sear for 5–7 minutes per side without moving them, until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  4. In the same skillet, add the whole cherry tomatoes. Cook undisturbed for 3–4 minutes until the skins begin to blister and pop.
  5. Stir in the sliced garlic and dried oregano, sautéing for 60 seconds until fragrant.
  6. Deglaze the pan with lemon juice, scraping up the browned bits from the bottom.
  7. Stir in the Parmesan cheese until melted into the tomato juices.
  8. Return the chicken and any accumulated juices to the pan. Nestle mozzarella pearls around the chicken and cover the pan for 2 minutes until the cheese is melted.
  9. Finish by garnishing with torn fresh basil.