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Chicken and Tomato Skillet Dinner

Chicken and Tomato Skillet Dinner
This Recipe Is:

WebMD Recipe

Chicken thighs work best with this recipe but if you prefer, you can substitute 4 chicken breasts for the 8 thighs.

Prep: 10 minutes | Cook: 35 minutes | Total Time: 45 minutes
  • 4 teaspoons
    olive oil
  • skinless, boneless chicken thighs
  • 3/4 cup
    chicken broth
  • 3/4 cup
    white wine
  • 1 1/2 tablespoons
    balsamic vinegar
  • 1/2 teaspoon
    dried thyme
  • 2 cups
    cherry or grape tomatoes, halved
  • 1/2 cup
    fresh basil, coarsely chopped
  • 3 cups
    brown or white rice, steamed
    salt and pepper, as desired
  1. Add olive oil to a large nonstick skillet while heating the skillet over medium-high heat. When oil is hot, add chicken thighs to the pan and sprinkle the tops with salt and pepper as preferred. When undersides are nicely browned (about 4 minutes), flip over and brown the other side (about 4 more minutes).
  2. Pour in chicken broth, wine, and balsamic vinegar. Add thyme and stir. Sprinkle tomatoes over the top, cover the skillet, and reduce heat to low. Simmer until chicken is cooked throughout (about 20 minutes). Remove the lid, add fresh basil, and continue to simmer until the sauce has reduced a little (about 5 minutes more).
  3. Serve chicken and tomatoes over steamed rice with some of the sauce poured over the top.
Nutritional Information

Makes: 4 servings
  • Calories450
  • Protein29 g
  • Carbohydrates39 g
    • Dietary fiber4 g
  • Fat16 g
    • Saturated fat3.8 g
  • Cholesterol86 mg
  • Sodium243 mg
  • Calories from Fat35%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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