Introduction: A One-Pan Chicken Dinner You’ll Crave All Year
Some recipes sneak their way into your weekly rotation without warning. Skillet Chicken Thighs With Schmaltzy Tomatoes is one of those dishes.
I remember the first time I made this. It was late summer, and my kitchen counter was overflowing with cherry tomatoes from the farmers’ market. I was craving something cozy but didn’t want to spend hours cooking or cleaning up. Enter: this magical skillet dinner.
The combination of crispy chicken thighs and jammy, garlicky tomatoes cooked in schmaltz (rendered chicken fat) was love at first bite. The skin crackles, the tomatoes burst and caramelize, and the juices mingle to create the most luscious sauce. And the best part? Everything happens in one pan.
It’s the kind of dish that feels rustic and homey but tastes like something from a bistro. Whether you’re cooking for family, friends, or just yourself with a glass of wine in hand, this recipe delivers every single time.
Ingredients You’ll Need
(Serves 4)
🍗 For the Chicken:
- 6 bone-in, skin-on chicken thighs (about 2½ pounds total)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
🍅 For the Schmaltzy Tomatoes:
- 2 tablespoons olive oil (optional, depending on how much fat renders)
- 4 cups cherry or grape tomatoes (about 1½ pounds), halved if large
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 tablespoon balsamic vinegar or red wine vinegar
- Flaky sea salt, for finishing
- Fresh basil or parsley, for garnish
Substitution Ideas:
- Chicken: You can use boneless thighs or chicken breasts, but you’ll lose some schmaltz and crispiness. If using boneless, reduce cooking time.
- Tomatoes: Out of cherry tomatoes? Try diced Roma or heirloom tomatoes — just cook them down a bit longer to achieve that jammy texture.
- Garlic: Fresh garlic is ideal, but garlic powder works in a pinch.
- Vegan/Vegetarian: Swap chicken for crispy tofu, tempeh, or roasted cauliflower. Use olive oil instead of schmaltz.
- Gluten-free: This recipe is naturally gluten-free!
Step-by-Step Instructions: How to Make Skillet Chicken Thighs With Schmaltzy Tomatoes
📝 Step 1: Season and Sear the Chicken
Pat the chicken thighs dry with paper towels — this is crucial for crisp, golden skin. Season generously with salt and pepper on both sides.
Heat a large, heavy cast-iron skillet or stainless steel pan over medium heat. When hot, place the chicken thighs skin-side down in the skillet. No need for extra oil; the skin will render plenty of schmaltz.
Cook undisturbed for 10–12 minutes, until the skin is deep golden brown and the fat has rendered out. Flip and cook the other side for 5–7 minutes, until the chicken is mostly cooked through (it’ll finish later).
Transfer the chicken to a plate, but leave all that gorgeous schmaltz in the pan — that’s liquid gold!
🔥 Pro Tip: Don’t overcrowd the pan. If necessary, cook in batches to get that perfect sear.
🍅 Step 2: Cook the Schmaltzy Tomatoes
With the skillet still hot (medium heat), assess how much schmaltz you have. If it looks a bit dry, add a tablespoon or two of olive oil.
Add the sliced garlic and red pepper flakes. Sauté for 30–60 seconds, just until fragrant — don’t let the garlic burn.
Toss in the tomatoes and thyme, season with a pinch of salt, and cook for 8–10 minutes, stirring occasionally.
The tomatoes will begin to burst, soften, and release their juices, mingling with the schmaltz to create a rich, silky sauce. If using larger tomatoes, give them a gentle press with a wooden spoon to help them break down.
Stir in the vinegar for brightness and balance.
🍅 Optional: If you like a slightly thicker sauce, let the tomatoes simmer a few extra minutes until jammy.
🔄 Step 3: Return Chicken to the Pan
Nestle the chicken thighs back into the skillet, skin-side up, tucking them among the tomatoes.
Reduce heat to low, cover partially with a lid, and let everything simmer for 5–10 minutes, or until the chicken reaches 165°F (74°C) internally.
As it simmers, the schmaltzy tomato sauce thickens and coats the chicken beautifully.
✨ Step 4: Finish and Serve
Taste the sauce and adjust seasoning with more salt, pepper, or vinegar as needed.
Sprinkle with flaky sea salt and garnish with fresh basil or parsley for a pop of color.
Serve hot, right out of the skillet, with crusty bread to soak up every last drop of that sauce. (Trust me, you’ll want to.)
Extra Tips for the Best Skillet Chicken Thighs With Schmaltzy Tomatoes
🍽 Serving Suggestions
- Crusty bread or garlic bread is perfect for sopping up the sauce.
- Pair with a green salad or roasted vegetables for a balanced meal.
- For a heartier option, serve over couscous, rice, or creamy polenta.
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze chicken and sauce together for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat until hot. Add a splash of water if the sauce has thickened too much.
🔄 Ingredient Swaps & Variations
- Add olives or capers for a Mediterranean twist.
- Stir in spinach or kale during the last few minutes of cooking for extra greens.
- Add a handful of feta cheese or shaved Parmesan before serving for creaminess.
Nutritional Information
(Based on the NYT Cooking Recipe, per serving)
- Calories: 420
- Protein: 32 g
- Carbohydrates: 7 g
- Fat: 29 g
- Sodium: 550 mg
- Sugar: 3 g
Nutritional values will vary depending on the size of the chicken thighs and the amount of schmaltz rendered.
FAQ: Your Schmaltzy Chicken Questions, Answered
⏱ How long does it take to make Skillet Chicken Thighs With Schmaltzy Tomatoes?
About 40–45 minutes total, including prep, searing, and simmering time.
🥩 Can I substitute any ingredients?
Yes! You can use:
- Boneless chicken thighs or breasts, adjusting cook time.
- Different tomato varieties (just cook longer for larger ones).
- Plant-based proteins for a vegan version — tofu works beautifully with the tomato sauce.
❄️ Can I freeze it?
Absolutely. This dish freezes well. Once cooled, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Conclusion: Your New Favorite One-Pan Chicken Recipe
Skillet Chicken Thighs With Schmaltzy Tomatoes is proof that simple ingredients can create extraordinary flavor. With its crispy skin, schmaltz-infused sauce, and burst tomatoes, it’s the kind of recipe that makes you close your eyes on the first bite.
It’s easy enough for a weeknight but elegant enough for guests — and the fact that it’s made in one pan means minimal cleanup.
Give it a try, and when you do, I’d love to hear from you! Leave a comment below, share your photos, or tag me on social media. 🍗🍅✨
Happy cooking — and don’t forget the bread for dunking!