Spread the chicken thighs out in the pan so this dish will cook quickly.

Allison Fishman
Recipe by Cooking Light August 2003


Recipe Summary

4 servings (serving size: 2 thighs and about 1/4 cup tomato mixture)


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.

  • Add garlic to pan; sauté 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 minutes or until chicken is done.

Nutrition Facts

174 calories; calories from fat 28%; fat 5.5g; saturated fat 1.2g; mono fat 2.1g; poly fat 1.2g; protein 23.9g; carbohydrates 7.2g; fiber 2.5g; cholesterol 94mg; iron 2.8mg; sodium 566mg; calcium 61mg.