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Pan Seared Crispy Chicken with Tomato and Greens

Spencer Huey

Serves 4 people


6 bone-in, skin on chicken thighs
2 bunches of greens (chard, kale, spinach, etc), washed and cut into 1in ribbons (stems removed for tougher greens)
2 cloves garlic, sliced
1 pint cherry tomatoes (halved) or 2 large tomatoes (cut in chunks)
parsley, a few springs, chopped fine
1 lemon
neutral oil


Debone the thighs with a sharp small knife by cutting on each side of the bone. (Kitchen shears work as well). Season liberally with salt on both sides. Season beforehand (night before; even an hour before is great)
Heat a cast iron pan on medium low heat, put in a little neutral oil and lower the thighs in skin side down. Don’t crowd the pan. Let the thighs cook undisturbed until the chicken skin gets golden brown and crispy and the meat is about 75% cooked through (7-10 min).
Flip and cook for 3-4 min until lightly brown and internal temperature read 160.. Remove thighs and place on a plate to rest for 5 min. Repeat with remaining thighs. Slice before serving.
Drain off most of the fat but leave 1-2 tablespoons, add garlic and sizzle for 30 seconds until fragrant but no color. Add the greens, loss and season with salt. The greens will release liquid which will deglaze the pan and make the greens full of chicken flavor. Cook for 2-3 min and add tomatoes. Add salt. Cook until tomatoes start to break down but don’t become sauce and the greens are tender. Finish with a squeeze of lemon juice.
Serve the greens and tomatoes as a bed for the sliced, crispy chicken.

This is one of my favorite ways to cook chicken. The chicken is flavorful, juicy and has a crunchy skin and it’s cooked through in 15 min. Deboning chicken thighs isn’t too tough and after a few, you’ll get the hang of it. The acidity in the tomatoes goes really well with the greens, you could even use a couple of canned tomatoes if you wanted.

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