Get ready to elevate your weeknight dinners with a dish that’s as vibrant as it is delicious! Our Pan Roasted Chicken with Blistered Tomato Salad and Buttermilk Dressing is a culinary masterpiece that combines crispy, juicy chicken thighs with the fresh burst of blistered cherry tomatoes and a creamy, tangy dressing that will leave your taste buds dancing. In just 40 minutes, you can whip up a restaurant-quality meal that’s perfect for family gatherings or a cozy night in. Trust us, this is one recipe you won’t want to miss!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups cherry tomatoes
- 2 cups mixed greens
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat chicken dry with paper towels and season generously with salt and pepper on both sides.
- In a small mixing bowl, prepare buttermilk dressing by whisking together buttermilk, mayonnaise, lemon juice, salt, and pepper until smooth and well combined. Refrigerate until ready to use.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a small amount of high-heat cooking oil like grapeseed or canola.
- Place chicken thighs skin-side down in the hot skillet. Cook for 8-10 minutes without moving, allowing the skin to become golden brown and crispy. The skin should release easily when properly seared.
- Flip chicken thighs and continue cooking for another 6-8 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- While chicken is cooking, in a separate pan, quickly blister cherry tomatoes over high heat for 3-4 minutes, shaking pan occasionally to ensure even charring.
- Remove chicken from skillet and let rest on a cutting board for 5 minutes to allow juices to redistribute.
- Arrange mixed greens on a serving platter, top with blistered tomatoes, and place rested chicken thighs on top.
- Drizzle buttermilk dressing over the salad and chicken. Serve immediately while chicken is still warm.
Tips
- Bring Chicken to Room Temperature: For the best results, take your chicken thighs out of the refrigerator 30 minutes before cooking. This helps them cook evenly and ensures a juicy finish.
- Pat Dry for Crispy Skin: Make sure to pat your chicken dry with paper towels before seasoning. This step is crucial for achieving that golden, crispy skin that everyone loves!
- Use High-Heat Oil: When heating your skillet, opt for oils with a high smoke point, such as grapeseed or canola oil, to prevent burning and ensure even cooking.
- Don’t Rush the Sear: Allow the chicken to cook undisturbed for the first 8-10 minutes. This helps the skin develop a beautiful crust and prevents sticking.
- Check the Temperature: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees that it’s cooked through while remaining tender and juicy.
- Blistering Tomatoes: For the best flavor, blister the cherry tomatoes over high heat until they’re slightly charred. This enhances their natural sweetness and adds a delightful contrast to the dish.
- Rest the Chicken: After cooking, let your chicken rest for 5 minutes before serving. This allows the juices to redistribute, making each bite more succulent.
- Serve Immediately: For the best experience, serve the chicken warm over the fresh salad and drizzle with the buttermilk dressing right before enjoying. This keeps the dish vibrant and full of flavor!
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
