Skillet Basil Chicken Thighs with Blistered Heirloom Tomatoes & Sweet Corn

Blistering heirloom tomatoes in a hot skillet concentrates their sweetness for a true late-summer plate. Crispy bone-in chicken thighs share the pan with sweet corn and a bright finish of basil and lemon.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 36g protein
• 18g carbs
• 30g fat

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Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 cups fresh sweet corn kernels
• 1.5 lb heirloom tomatoes
• 4 garlic cloves
• 1 cup fresh basil leaves
• 2 tbsp butter
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes

Instructions

1. 1Pat the chicken thighs very dry with paper towels, then season both sides generously with salt, black pepper, and smoked paprika. Let them sit at room temperature for 10 minutes while you prep the vegetables.
2. 2Heat a large 12-inch cast-iron or heavy skillet over medium-high heat until hot, then add the olive oil and swirl to coat. Place the chicken skin-side down and cook undisturbed for 7 to 8 minutes until the skin is deep golden and crisp.
3. 3Flip the thighs and cook another 6 to 7 minutes until nearly cooked through and an instant-read thermometer reads about 160°F in the thickest part. Transfer the chicken to a plate and tent loosely with foil.
4. 4Reduce heat to medium. Add the corn kernels to the same skillet and cook, stirring only occasionally, for 3 to 4 minutes until lightly charred in spots and fragrant.
5. 5Add the roughly chopped heirloom tomatoes and smashed garlic cloves. Cook 4 to 5 minutes, gently pressing some tomatoes so they release juices and begin to blister and soften without turning to sauce.
6. 6Stir in the butter, red pepper flakes, and most of the torn basil leaves, scraping up any browned bits from the pan bottom. Taste and adjust seasoning with a pinch more salt if needed.
7. 7Return the chicken and any accumulated juices to the skillet, nestling the pieces into the tomato-corn mixture. Spoon some of the pan juices over the tops and simmer together 2 minutes so flavors marry.
8. 8Finish with a squeeze of lemon juice and the remaining basil. Serve straight from the skillet with crusty bread or rice if desired for soaking up the juices.