Chicken in Honeyed Tomatoes
Tender and juicy chicken thighs are elevated to new heights in this irresistible recipe for Chicken in Honeyed Tomatoes. Perfectly seared and simmered in a luscious sauce of cherry tomatoes, fragrant garlic, sweet honey, and a touch of smoked paprika, this dish strikes the ideal balance between savory and sweet. The tomato mixture is further enriched with caramelized tomato paste and a splash of chicken stock, creating a velvety, flavor-packed sauce that clings to every bite. Ready in under an hour and served with fresh basil for a burst of brightness, this one-pan meal is ideal for weeknight dinners or entertaining guests. Pair it with fluffy rice, crusty bread, or roasted vegetables for a complete, satisfying meal bursting with Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
Instructions
1. Heat a large skillet or sauté pan over medium-high heat and add the olive oil.
2. Season the chicken thighs with salt and black pepper. Place them skin-side down in the skillet and sear for 5-7 minutes, or until the skin is golden brown. Flip and sear on the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes, or until softened.
4. Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
5. Stir in the tomato paste, cooking for 30 seconds to allow it to caramelize slightly.
6. Add the halved cherry tomatoes, honey, dried oregano, smoked paprika, and chicken stock. Stir to combine and bring to a simmer.
7. Return the seared chicken thighs to the skillet, nestling them into the tomato mixture. Reduce the heat to low, cover the skillet, and let the chicken simmer for 20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
8. Remove the lid and increase the heat slightly. Let the sauce reduce for an additional 3-5 minutes, stirring occasionally, until it thickens to your desired consistency.
9. Taste the sauce and adjust seasoning with more salt or honey if needed.
10. Serve the chicken hot with the honeyed tomato sauce spooned over the top. Garnish with chopped fresh basil leaves, if desired. This dish pairs beautifully with rice, crusty bread, or roasted vegetables.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 14.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
