"You’ll love this easy One Skillet Fire Roasted Tomato Chicken! It’s the perfect flavorful dish for any day of the week! Yummy low carb + gluten free recipe!"
One Skillet Fire Roasted Tomato Chicken
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This recipe is sponsored by Muir Glen.
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Prep time 5mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 medium sweet onion
- 2 cloves garlic, minced
- 3 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs
- 1 (28 ounce) can Muir Glen Fire Roasted Whole Tomatoes
- 1/4 cup heavy cream
- 4 leaves sage, chopped
- 3 medium leaves of lacinto kale, coarsely chopped
- 1/2 shelled pistachios
- 2 tablespoons agave nectar
- 2 tablespoons coconut oil, melted
Method
Step 1
Preheat oven to 400F.
Step 2
In an oven proof skillet, sauté the chopped onion and garlic in coconut oil for about five minutes over medium-high heat, until the onion begins to soften and brown.
Step 3
Add the chicken thighs, top side down and cook for 2 minutes.
Step 4
Use tongs to turn the chicken over and cook for another two minutes. Remove the pan from the stove.
Step 5
Pour the entire can of Muir Glen Fire Roasted Whole Tomatoes into the pan.
Step 6
Add the cream, chopped sage, and chopped kale to the pan. Set aside. I didn’t stir everything together because I like the effect of some parts being more tomato-y and others more creamy.
Step 7
In your food processor, combine the pistachios, agave, and melted coconut oil. Process for about 30 seconds. Scrape down the sides with a spatula and process again for another 10 seconds.
Step 8
Clear the tops of the chicken of any leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.
Step 9
Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 and a half to 2 minutes.