One Skillet Fire Roasted Tomato Chicken

Clock icon
5 Minutes Prep
35 Minutes Total

This fire roasted tomatoes & pistachio pesto one-skillet masterpiece will quickly become your favorite #SundaySauce. No extra dishes.

Ingredient List
  • 1 medium sweet onion, chopped Small check mark in a circle icon
  • 2 garlic cloves, minced Small check mark in a circle icon
  • 3 tbs coconut oil Small check mark in a circle icon
  • 1 lb boneless, skinless chicken thighs Small check mark in a circle icon
  • 28 oz Muir Glen Organic Fire Roasted Whole Tomatoes Small check mark in a circle icon
  • 1/4 cup heavy cream Small check mark in a circle icon
  • 4 leaves sage, chopped Small check mark in a circle icon
  • 3 small/medium leaves lacinato kale, coarsely chopped Small check mark in a circle icon
  • 1/2 cup shelled pistachios Small check mark in a circle icon
  • 2 tbs agave nectar Small check mark in a circle icon
  • 2 tbs coconut oil, melted Small check mark in a circle icon
Preparation
  1. Preheat oven to 400F.
  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.
  3. Add the chicken thighs, top side down and cook for 2 minutes.
  4. Use tongs to turn the chicken over and cook for another two minutes. Remove the pan from the stove
  5. Pour the entire can of fire roasted tomatoes into the pan.
  6. Add the cream, chopped sage, and chopped kale to the pan. Set aside.
  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.
  8. Clear the tops of the chicken of any leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.
  9. Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 to 2 minutes