Step 1

Season chicken thighs with salt, pepper and red chili flakes.

Step 2

Heat oil in skillet over medium high heat and, once hot, sear the chicken skin side down for 5-6 minutes till it gets a nice golden brown color. Flip and cook for another 4-5 minutes. Transfer to a plate.

Step 3

In the same pan, discard excess oil if any, leaving behind 2 Tbsp oil and add in all the veggies except cherry tomatoes. Sauté for 3-4 minutes. Add in garlic and stir well.

Step 4

Add in pesto and combine well. Cook for a couple of minutes. Add in cream and mix well.

Step 5

Transfer the chicken thighs back into the skillet, skin side up. Cover and cook on medium low till chicken is cooked through and internal temperature reaches at least 165°F (see note 2).

Step 6

In the last 3-4 minutes, add in cherry tomatoes. Taste and adjust the seasonings to your liking.