Simple & Delicious Chicken You Can Serve Over Rice
This one-pot basil and olive oil chicken is an easy way to create a meal that feels rich, fresh, and full of flavor without spending hours in the kitchen. It’s perfect for weeknights when you want something satisfying with minimal cleanup.
Basil & Olive Oil Chicken Thighs
Ingredients
- 4 to 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/3 cup chicken broth or white wine
- 1/4 cup fresh basil chopped (plus extra for garnish)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Optional: a pinch of red pepper flakes for mild heat
Instructions
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Pat the chicken thighs dry and season both sides with salt and pepper.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 6 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove and set aside.
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In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 2 minutes until they begin to soften.
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Pour in the chicken broth or wine and stir to release any browned bits. Let it simmer for about 1 minute.
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Place the chicken back into the pan. Cover and cook on low heat for 15–18 minutes until the meat is tender and cooked through.
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Stir in chopped basil, lemon zest, and lemon juice. Let it sit for 2 minutes before serving to allow the flavours to blend.
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Plate the chicken with some of the pan sauce spooned over the top. Garnish with a few basil leaves for a fresh finish.
