Garlic Tomato Basil Chicken

Chicken Basil 

Serves: 4

    • 4 - 6 bone-in, skin-on chicken thighs (or 4 chicken breasts)
    • salt and pepper, to season
    • 1/2 teaspoon garlic powder
    • 1 tablespoon olive oil
    • 1 zucchini, chopped
    • 1 yellow squash, chopped
    • 2 cups grape tomatoes, halved
    • 1½ tablespoons minced garlic or 6 large cloves of garlic
    • 1/4 cup fresh basil
      1. Pat the chicken thighs dry with paper towels.  Season with salt, pepper, and garlic powder.
      2. Place a dry pan over medium-high heat.
      3. Add thighs to the pan, skin side down for a good sear, flip and cook a little longer  (about 5-6 minutes per side, depending on the thickness.  Once cooked, transfer to a plate and tent with foil to keep warm.
      4. Add olive oil to the pan.  Add in chopped zucchini and yellow squash, and sauté until browned.
      5. Add the add tomatoes and garlic to the pan.
      6. Add the chicken back into the pan and spoon the pan juices and tomato garlic mixture all over the chicken.
      7. Perfect to serve with a salad, garlic bread, rice or pasta! 
      8. Serve with balsamic glaze for extra flavor! (Use store bought, or bring 1/2 cup balsamic vinegar to a simmer over low heat until thickened.)
      9. Top with torn basil.

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