A quick pan sauce is the perfect finish for these crispy-skinned chicken thighs. A family favorite single skillet meal that’s perfect for busy weeknights!

This post may contain affiliate links.

My husband and I have an understanding in the kitchen. Whoever cooks is excused from having to wash the dishes. We both try to clean as we go, but we generally try to make sure we don’t make a huge mess for the other person in the kitchen.

So single-skillet meals are a way to score some brownie points!

A photo posted by Ashley Covelli (@bigflavors) on Mar 18, 2015 at 6:04pm PDT

I made this as a way to use up some ingredients that I had hanging out in the kitchen, and the results were delicious!

I love tomatoes, and when they’re roasted with the chicken in the bacon-y, rosemary infused pan drippings, they taste even better!

There is a nice amount of juice from the tomatoes left in the pan once it comes out of the oven, in addition to the chicken and bacon bits. A quick pan sauce is a wonderful way to utilize this goodness, and add an extra layer of flavor on top of the crispy-skinned chicken thighs.

I served this with Diane’s Colcannon and Irish Soda Bread for St. Patrick’s Day this year, and it was a big hit. It’s really easy to make, and pretty quick, too. Definitely a great idea for a busy weeknight.

Looking for more one pan recipes? Check out some of our favorites:

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
Yield: 2 Servings 1x
Category: Chicken, One Pan, Skillet Meals
Method: Stovetop, Baking

Description

A quick pan sauce is the perfect finish for these crispy-skinned chicken thighs.

Scale

Ingredients

1 tablespoon peanut oil
2 bone-in, skin-on chicken thighs
Kosher salt and freshly cracked black pepper, to taste
1 small (or 1/2 large) onion, sliced
3 slices of bacon, sliced thick
2 sprigs rosemary
2 1/2 cups grape tomatoes, halved
1 tablespoon unsalted butter

Instructions

Preheat oven to 425°F. Heat oil in a medium oven-proof skillet over medium-high heat. Dry chicken thoroughly with paper towels and season generously with salt and pepper on both sides. Place chicken in the preheated skillet, skin-side down and cook for 3 minutes. Lower the heat to medium, add the bacon and onion around the edges of the skillet and cook, stirring occasionally, until the bacon begins to brown (about 2 minutes).
Add tomatoes and rosemary and put the skillet into the oven. Bake for 10 minutes, flip the chicken over and stir the tomatoes, and bake for another 10 minutes (or until the internal temperature of the chicken reaches 165°F).
Place the chicken and tomato mixture on 2 plates, leaving the pan drippings and tomato juices in the pan. Place the skillet back on the stovetop over high heat. Bring to a boil and then reduce the heat and simmer until thickened. Remove from heat and stir in the butter until melted. Taste for seasoning and adjust if desired. Pour the pan sauce over the chicken thighs and enjoy!

Recipe Card powered by

4 Comments

Jean | Lemons and Anchovies

April 9, 2015 at 11:01 pm Reply

One-pan dishes are life savers during the week and they’re even better when they look as good as this dish. I love everything about this dish. 🙂
- BigFlavorsFromATinyKitchen
  
  April 30, 2015 at 9:35 pm Reply
  
  Thank you so much, Jean! I agree – one-pan has been really working for me lately!
Karen

April 9, 2015 at 11:08 pm Reply

This looks sooooo good! Beautiful!
- BigFlavorsFromATinyKitchen
  
  April 30, 2015 at 9:35 pm Reply
  
  Thank you so much, Karen! 🙂

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes