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Bruschetta Topped Chicken Thighs

Crispy chicken thighs topped with fresh tomato bruschetta on a rustic board.
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This dish transforms classic bruschetta flavors into a hearty main course. Juicy, crispy-skinned chicken thighs are topped with a fresh, vibrant tomato and basil salad for a simple yet elegant dinner that's perfect for warm weather.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • 3 cups diced ripe tomatoes (about 4-5 medium tomatoes)
  • 3 cloves garlic, minced
  • ¼ cup finely chopped red onion
  • ⅓ cup fresh basil leaves, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Season all over with 1 tsp salt, pepper, Italian seasoning, and garlic powder.
  2. In a medium bowl, combine diced tomatoes, minced garlic, red onion, basil, 2 tbsp olive oil, balsamic vinegar, ½ tsp salt, and red pepper flakes. Set bruschetta topping aside.
  3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down. Cook without moving for 6-8 minutes until skin is golden brown and crispy.
  4. Flip chicken and cook for 3-4 minutes on the other side.
  5. Transfer skillet to preheated oven. Bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
  6. Remove skillet from oven and let chicken rest for 5 minutes. Spoon the fresh bruschetta topping over each warm chicken thigh just before serving.

Notes

For crispy skin, ensure chicken is patted completely dry before seasoning. Do not add the bruschetta topping until ready to serve to prevent sogginess. Boneless, skinless thighs can be used for a quicker cook.

Nutrition

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