This one-pan meal combines crispy baked chicken thighs with tender summer vegetables like zucchini and cherry tomatoes into a Whole30-friendly, keto, and paleo dinner that’ll win over your whole family!
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In the mood for an easy, yet show-stopping, weeknight meal? If you’ve got an overabundance of zucchini and cherry tomatoes, this one-pan chicken skillet meal should be what’s for dinner!
You know I love me some crispy chicken thighs. That’s why I created my classic Cracklin’ Chicken for the stovetop and air fryer. That said, I hate having to dirty up more pans just to make a vegetable side, so I came up with this new one-skillet recipe that delivers both golden brown chicken thighs and Italian-inspired balsamic-infused summer vegetables!
Pan-searing is the secret to crispy baked chicken thighs
I wish I could just pop some chicken thighs and vegetables into the oven and the chicken would magically crisp up, but it doesn’t work that way. To get shatteringly crisp skin, you gotta pan-sear the chicken thighs until they’re golden brown before popping them in the oven to finish cooking.
Key tips:
- Pat the skin dry before searing and only season the skin with salt because pepper and other seasonings can burn.
- Use a heavy-bottomed pan like a cast iron skillet or a stainless steel clad skillet.
- Sear the chicken thighs, skin-side down for 4 to 6 minutes, undisturbed. Don’t fiddle with them until you get a golden brown sear. Patience is key!
- Don’t submerge the skin! The vegetables and broth will infuse the meat with flavor and keeps it juicy, but don’t carelessly plop the chicken in the pan or the skin will get soggy.
Can you make this recipe in the Instant Pot?
Not if you want crispy chicken thighs! Even if you cook the thighs in the Instant Pot and broil them afterwards to brown the skin, they won’t come out as crispy and delicious as when you pan-sear them. (If all you want is a similar flavor profile and are willing to forgo the crispy skin, make my Instant Pot Summer Italian Chicken!)
Ingredients
- Bone-in, skin-on chicken thighs: This is my FAVORITE cut for this recipe. The skin gets super crispy and it’s hard to overcook thigh meat. If you opt to use bone-in, skin-on chicken breast, I’ll allow it, but monitor the internal temperature with an accurate meat thermometer so you don’t overcook it (150°F to 155°F is my sweet spot for breasts). And if you’re thinking of using boneless and skinless chicken instead, don’t. It won’t taste as good, so why waste your time making something mediocre?
- Kosher salt: Liberally season your chicken thighs all over with salt. (Most folks tend to under-season their chicken—don’t let that be you!) However, the sauce should be seasoned to taste depending on how salty your broth is. Bring it up to a simmer, taste it, and adjust with more salt if needed.
- Ghee or cooking fat of choice: You need to add a little fat to the skillet so the chicken skin browns evenly. I alternate between ghee, avocado oil, and extra virgin olive oil.
- Freshly ground black pepper: Only season the meaty side of the thighs with pepper because the skin can burn!
- Shallots: I prefer using mild and sweet shallots in this recipe, but any onion will do!
- Summer squash: Any combination of summer squash will work in this recipe—just make sure to cut them into the same size so they cook at the same time.
- Cherry tomatoes: Sweet 100s and Sun Gold cherry tomatoes are my favorite varieties of cherry tomatoes, but you can also use cut-up regular-size tomatoes or even canned tomatoes in this recipe.
- Garlic: The more cloves, the better!
- Bone broth or chicken broth: I only use ½ cup of broth in this recipe because the summer squash and tomatoes add a lot of liquid once they cook down.
- Aged balsamic vinegar: I love the tang and sweetness that aged balsamic vinegar adds to the sauce. If you don’t have aged balsamic vinegar, you can use sherry vinegar or regular balsamic vinegar—but decrease the amount to keep the sauce from becoming too tart.
- Fresh herbs: Fresh thyme infuses the sauce as it cooks, and the shower of fresh basil at the end adds a bright pop of herbaceous flavor.
How to make crispy baked chicken thighs with summer vegetables
Heat the oven to 450°F with the rack in the middle position. While the oven is heating up, pat the chicken thighs dry with a paper towel. Then, liberally sprinkle kosher salt on both sides of the chicken pieces.
Heat a 12-inch oven-safe heavy bottomed skillet over medium high heat. Once the pan is hot, swirl in the ghee and add the chicken thighs, skin-side down.
Pan-sear the chicken pieces skin-side down, undisturbed, until nicely browned and crispy, about 4 to 6 minutes. While the skin is crisping, add some freshly ground black pepper to the meaty side.
Once the skin is golden brown, flip the pieces over and cook for 2 minutes more. When the thighs are ready, transfer the chicken to a platter. (Note: The chicken is not ready to eat at this point. You need to finish cooking it in the oven.)
Turn the heat off and add the shallots to the empty pan. It’s plenty hot and you don’t want to burn the shallots. Cook, stirring occasionally, until slightly softened, about 1 minute.
Turn the heat to medium and toss in the summer squash and a sprinkle of salt. Sauté, stirring occasionally, until the squash is lightly browned and tender, about 3 to 5 minutes.
Stir in the cherry tomatoes and garlic cloves. Cook until the garlic is fragrant and some of the tomatoes have burst, about 1 minute.
Pour in the broth and balsamic vinegar and stir well to combine.
Add the thyme sprigs. Then, bring to a simmer and taste and adjust sauce for seasoning with more salt if needed.
Tuck in the chicken pieces, skin-side up, making sure the skin stays above the broth.
Transfer the pan to the hot oven and roast the chicken for 15-20 minutes.
The dish is ready when the internal temperature of the chicken reaches at least 165°F (aim for 150°F to 155°F for chicken breast) and the vegetables have softened into a chunky sauce.
Remove the skillet from the oven, discard the thyme sprigs, and garnish with fresh basil.
Dig in!
How to save leftovers
Leftovers can be saved in a sealed container in the refrigerator for up to four days. Please note that reheated leftover chicken will not have crispy skin—unless you reheat the chicken (separately from the veggies) in an air fryer at 400°F for about 5 to 8 minutes or if you pan sear the chicken in a skillet until the skin is crunchy again and the meat is heated through.
More one-pan chicken thigh recipes
Love this dish? Here are a couple more just like it:
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)
PRINTER-FRIENDLY RECIPE CARD
Crispy Baked Chicken Thighs with Summer Vegetables
Ingredients
- 6 chicken thighs bone-in, skin-on
- Diamond Crystal kosher salt
- 1 tablespoon ghee or avocado oil or extra virgin olive oil
- freshly ground black pepper
- ½ cup thinly sliced shallots
- 1 pound summer squash cut into ¼-inch half moons
- 2 cups cherry tomatoes
- 6 garlic cloves peeled and smashed
- ½ cup bone broth or chicken broth
- 1 tablespoon aged balsamic vinegar
- 2 fresh thyme sprigs
- 2 tablespoons thinly sliced fresh basil
Instructions
- Heat the oven to 450°F with the rack in the middle position. While the oven is heating up, pat the chicken dry with paper towels. Sprinkle kosher salt liberally (about 2 teaspoons) on both sides of the chicken pieces.
- Heat a 12-inch oven-safe heavy bottomed skillet over medium high heat. When the pan is hot, swirl in the ghee.
- Add the chicken pieces skin-side down in the hot pan. Sear, undisturbed, until nicely browned and crispy, about 4 to 6 minutes. While the skin is crisping, add some freshly ground black pepper to the meaty side.
- When the skin is golden brown, flip the pieces over and cook for 2 minutes more. Then, transfer the chicken to a platter. (Note: The chicken is not ready to eat at this point. You need to finish cooking it in the oven.)
- Turn the heat off and add the shallots to the empty pan. It’s plenty hot and you don’t want to burn the shallots. Cook, stirring occasionally, until slightly softened, about 1 minute.
- Turn the heat to medium and toss in the summer squash and a sprinkle of salt. Saute, stirring occasionally, until the squash is lightly browned and tender, about 3 to 5 minutes.
- Stir in the cherry tomatoes and garlic cloves. Cook until garlic is fragrant and some of the tomatoes have burst, about 1 minute.
- Pour in the broth and balsamic vinegar and stir well to combine. Add the thyme sprigs.
- Bring to a simmer and taste and adjust sauce for seasoning with more salt if needed.
- Tuck in the chicken pieces, skin-side up, making sure the skin stays above the broth.
- Transfer the pan to the hot oven and roast the chicken for 15-20 minutes. The dish is ready when the internal temperature of the chicken reaches at least 165°F (aim for 150°F to 155°F for chicken breast) and the vegetables have softened into a chunky sauce.
- Remove the skillet from the oven. Discard the thyme sprigs and garnish with fresh basil. Serve immediately!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out beautiful! Didn’t use basil because I didn’t have any. Didn’t have a lot of cherry tomatoes so mixed Roma and what I had of cherry tomatoes. Came out looking just like the picture! Nice and crispy! Great recipe, thank you.