Pan Seared Chicken Thighs with a Grape Tomato & Basil Salad & Balsamic Reduction
1.5 pounds boneless, skinless chicken thighs
2 Tbsp. olive oil
Cajun seasoning to taste
3 cups grape tomatoes
4 large basil leaves –torn
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
2 Tbsp. water
To prepare chicken, heat up a cast iron skillet or a 12”-14” pan on the stove. Add chicken thighs and 2 teaspoons of olive oil to coat the meat. Make sure not to overcrowd the skillet. Sear thighs on both sides until cooked through.
Add grape tomatoes, remaining olive oil, balsamic vinegar, and water to the cooked chicken and mix together.
After plating the chicken thighs, add tomato salad to the top and garnish with basil. Serves 4.