Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 cups cherry tomatoes
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 tbsp freshly grated Parmesan cheese

Instructions:

  1. Season the chicken thighs generously with salt and pepper on both sides.
  2. Heat the oil in a 12-inch skillet over medium-high heat until it begins to shimmer.
  3. Place chicken thighs in the pan, searing for 5–7 minutes per side without moving them, until a mahogany-colored crust develops. Remove and set aside.
  4. In the same pan, add cherry tomatoes and sauté for 5–8 minutes until skins blister and tomatoes collapse.
  5. Stir in minced garlic and red pepper flakes; cook for 60 seconds until fragrant.
  6. Return the seared chicken and any accumulated juices to the skillet, nesting the meat among the tomatoes.
  7. Add butter and lemon juice, stirring the butter into the juices to create a glossy emulsion.
  8. Simmer for 3–5 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  9. Turn off the heat and sprinkle with Parmesan cheese and fresh basil immediately before serving.