Tuscan Chicken Thighs
These Tuscan chicken thighs combine juicy chicken, vibrant cherry tomatoes, and briny Castelvetrano olives for a healthy, Italian-inspired dish that's perfect for busy weeknights. Ready in just 35 minutes!
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 2 tablespoons extra-virgin olive oil
- 1 10-ounce container mirepoix
- 2 teaspoons fresh rosemary leaves optional
- 1/2 cup Castelvetrano olives
- 1/4 cup olive brine
- 1 pint cherry tomatoes
Instructions
- Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
- Heat the olive oil in a Dutch oven or a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs in a single layer. Cook for 4-6 minutes on one side, flip, and cook for another 1-2 minutes. Remove the chicken from the pan and set aside. (It won't be fully cooked yet.)
- Add the mirepoix to the same pan, along with a pinch of salt. Sauté for 3-5 minutes, stirring occasionally, until softened and lightly browned.
- If using, stir in the rosemary leaves and cook for about 30 seconds until fragrant.
- Deglaze the pan by adding the olive brine, scraping up any browned bits with a wooden spoon. Cook until the brine evaporates, about 1 minute.
- Stir in the cherry tomatoes and olives. Season to taste with more salt and pepper.
- Return the chicken thighs to the pot, placing them seared side up. Pour in any accumulated juices from the resting plate.
- Cover the pot with a lid (or tightly with foil) and bake in the preheated oven for 15 minutes, or until the chicken reaches an internal temperature of 170°F to 175°F on an instant-read thermometer.
- Serve the chicken thighs topped with the olive-tomato mixture and enjoy with your favorite grain or vegetable side dish!