Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 6 medium Roma tomatoes, diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Note: Moisture on the skin prevents browning.
  2. Heat 2 tbsp olive oil in your skillet over medium high heat until it shimmers. Add the chicken and sear for 5-7 minutes per side without moving them until a deep mahogany crust forms.
  3. Move the chicken to a plate and set it aside.
  4. Add the diced yellow onion to the same pan. Sauté for 3-4 minutes until the onions look translucent.
  5. Stir in 3 cloves of minced garlic and 1/2 tsp red pepper flakes. Cook for 60 seconds until you can smell the garlic clearly.
  6. Add 6 diced Roma tomatoes. Cook for 5-8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  7. Lower the heat to medium low. Stir in 1/2 cup heavy cream and 1 tbsp lemon juice. Simmer gently for 2-3 minutes until the sauce thickens and looks glossy.
  8. Return the chicken and any juices on the plate back to the pan. Spoon the sauce over the meat and simmer for 2 minutes.
  9. Stir in 1/4 cup of fresh basil chiffonade immediately before serving.