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  • 6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 cups cherry or grape tomatoes
  • 2 tablespoons balsamic or sherry vinegar


  1. Sprinkle chicken with garlic powder, salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides. Reduce heat to medium and add tomatoes. Cook until chicken is done, about 8 minutes on each side.
  3. Sprinkle with vinegar and scrape pan to loosen brown bits.

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The recipe was originally published as Chicken Thighs with Cherry Tomatoes on

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