Chicken Alla Romana
Tender pan-seared chicken thighs with crispy edges, finished in a bright lemon-white wine sauce with tomatoes and fresh herbs. One skillet, weeknight-easy, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 4 pieces (about 6 oz each) boneless, skin-on chicken thighs
- 1.5 cups cherry tomatoes, halved
- ½ cup dry white wine (or chicken broth)
- 1 whole (juiced + zested) lemon
- ¼ cup fresh parsley (or basil), chopped
- 3 cloves garlic, minced
Instructions
- 1
Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high. Once shimmering, lay chicken skin-side down without moving it.
- 3
Sear skin-side down 6 minutes until golden and crispy. Flip and cook 4 minutes more until cooked through.
- 4
Push chicken to the side. Add garlic to the empty space and cook 30 seconds until fragrant.
- 5
Pour in wine and lemon juice, scraping up any browned bits from the pan. Add tomatoes and stir gently.
- 6
Simmer 3 minutes until tomatoes soften and sauce reduces slightly. Stir in lemon zest and parsley. Serve hot.
Tools you’ll need
- 12-inch skillet with lid or cover
- paper towels
- wooden spoon or silicone spatula
- microplane or zester
- knife and cutting board
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