• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

    Modified: Jan 3, 2021 · Published: Apr 3, 2015 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    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!

    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!

    Overhead view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

    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.

    ¾ view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

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

    • Skillet Lasagna with Lamb, Ricotta + Mint
    • Spanish Chicken + Sausage Skillet
    • Pan-Roasted Pork Tenderloin with Balsamic Tomatoes
    • Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce
    • Sausage and Peppers
    • Our Favorite Steak Fajitas
    • Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
    • Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries
    • Baked Chicken Thighs with Potatoes and Peas
    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    ¾ view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

    Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 2 Servings
    • Category: Chicken, One Pan, Skillet Meals
    • Method: Stovetop, Baking
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

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


    Ingredients

    • 1 tablespoon peanut oil
    • 2 bone-in, skin-on chicken thighs
    • Kosher salt and freshly cracked black pepper, to taste
    • 1 small (or ½ large) onion, sliced
    • 3 slices of bacon, sliced thick
    • 2 sprigs rosemary
    • 2 ½ cups grape tomatoes, halved
    • 1 tablespoon unsalted butter


    Instructions

    1. 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).
    2. 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).
    3. 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!

    Nutrition

    • Serving Size:
    • Calories: 667
    • Sugar: 6.8 g
    • Sodium: 412.8 mg
    • Fat: 36.9 g
    • Saturated Fat: 12 g
    • Carbohydrates: 12.6 g
    • Fiber: 3.6 g
    • Protein: 68.8 g
    • Cholesterol: 241.5 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes
    2 photos - one overhead view and one ¾ vies of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

    More Main Dish Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    1. Jean | Lemons and Anchovies

      April 09, 2015 at 11:01 pm

      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. 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:35 pm

        Thank you so much, Jean! I agree - one-pan has been really working for me lately!

        Reply
      • Lisa

        April 14, 2022 at 7:14 pm

        This was amazing!!! My 3 year old loves it. My 5 year old (who is the pickiest eater ever) even said "this isn't bad".

        Reply
        • Ashley

          April 15, 2022 at 2:35 pm

          I am so so glad to hear this was such a hit! Winning points with picky eaters always feels like such an accomplishment!

          Reply
    2. Karen

      April 09, 2015 at 11:08 pm

      This looks sooooo good! Beautiful!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:35 pm

        Thank you so much, Karen! 🙂

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.