Can I brown the chicken and store in refrigerator to finish cooking later?

No. According to the USDA , "No, never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present would not have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking."

What if I want to make the whole recipe in a skillet on the stovetop instead of the oven?

You could do this by fully cooking the chicken on the stovetop, removing it to a platter, cover with foil, while you make the burst cherry tomato pan sauce. Add chicken back to skillet and spoon sauce over top to rewarm the chicken. Test the chicken as usual with a meat thermometer for it to register 165°F.

Can I use canned diced tomatoes?

Yes, but there will be some differences in flavor and texture. The cherry tomatoes have a fresher taste and become sweeter and caramelized as they are cooking. They will be juicy as they burst but still maintain their texture. The canned, diced tomatoes may taste more acidic and have more of a stewed tomato flavor and texture. I usually add 1/2-1 teaspoon sugar when using canned. They will be more saucy too so make sure to drain the can before using. As long as you're ok with that, then you certainly can use them.

What should I serve with Baked Chicken Thighs?

I served some basmati rice (perfect, to soak up that sauce!). Mashed or baked potatoes or egg noodles would also go alongside very well. If you want to serve a vegetable besides the burst tomatoes, I recommend Blackened Green Beans , Brussels Spouts or Broccoli. They are full of flavor and compliment the savory pan sauce with the thighs.

Baked Chicken with Tomatoes ⋆ Deb's Daily Dish

Name: Baked Chicken with Cherry Tomatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, about 6; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 1 1/2 cups cherry tomatoes, whole; 2 teaspoons garlic paste or 1 teaspoon garlic powder; 2 -3 tablespoons balsamic vinegar; 1 sprig each of rosemary, thyme and oregano* or 1 teaspoon Italian seasoning; 1 teaspoon granulated sugar; 1/4 cup unsalted chicken broth, optional

Description

Chicken with Tomatoes has perfectly browned chicken thighs and burst cherry tomatoes with a savory balsamic pan sauce.

Ingredients

Units Scale

1 1/2 pounds boneless, skinless chicken thighs, about 6
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil

Burst Cherry Tomato Pan Sauce

1 1/2 cups cherry tomatoes, whole
2 teaspoons garlic paste or 1 teaspoon garlic powder
2 -3 tablespoons balsamic vinegar
1 sprig each of rosemary, thyme and oregano* or 1 teaspoon Italian seasoning
1 teaspoon granulated sugar
1/4 cup unsalted chicken broth, optional

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Instructions

Stir together the 1 teaspoon Italian seasoning, salt and pepper. Press onto top and bottom of chicken thighs
Preheat oven to 400°F. Heat oil in a large, oven safe pot or skillet over medium heat. Brown chicken for 2 minutes on each side. Remove chicken to a plate.
Combine remaining ingredients, tomatoes, vinegar, sugar, seasonings, broth if using.
Add chicken back to pot and cook, uncovered for at least 30 minutes. After about 15 minutes, remove pot and gently press down on tomatoes if they haven't burst yet and stir the juices in the pot, scraping the bottom of pot as well.
After 30 minutes, test with meat thermometer. It should register 165°F. If not, place back in oven and cook until done, perhaps 10 minutes longer depending on size of the thighs.

Notes

*If using fresh herbs, pull the leaves off the rosemary, thyme and oregano to add to the pan sauce. You can give them a quick chop if you prefer the herbs to be more finely minced.

*You can also leave the herbs whole and layer them underneath the thighs for added flavor.

*If you decide to use bone-in, skin-on thighs, make sure to brown the chicken skin side down first.

*Let chicken rest 5 minutes before serving. You can also taste the pan sauce and decide to add more sugar, vinegar, broth or spices. Or add more broth. I would remove the chicken, put the pot on the stove and simmer for a minute to combine anything new you have added.

*Store leftovers covered in the refrigerator for up to 3 days. Reheat in a skillet on low heat until hot. Add a little broth to pan to help moisten the chicken.

*Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.

Nutrition

Serving Size: 1
Calories: 220
Sugar: 2.5g
Sodium: 535mg
Fat: 8.7g
Carbohydrates: 4.1g
Fiber: 0.8g
Protein: 30g
Cholesterol: 140mg