Pan-Roasted Chicken

Name: Pan-Roasted Chicken
Ingredients: 1 pint grape tomatoes; 16 large black olives, such as kalamata, pitted and halved; 3 tablespoons capers (nonpareil), drained and rinsed; 3 tablespoons olive oil; 4 skin-on boneless chicken breast halves (about 6 ounces each), rinsed and patted dry; Coarse salt and freshly ground pepper

6 ingredients

9 steps

Ingredients

1 pint grape tomatoes
16 large black olives, such as kalamata, pitted and halved
3 tablespoons capers (nonpareil), drained and rinsed
3 tablespoons olive oil
4 skin-on boneless chicken breast halves (about 6 ounces each), rinsed and patted dry
Coarse salt and freshly ground pepper

Directions

1

Prepare sauce Heat oven to 475F.
2

Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
3

Sear chicken Season both sides of chicken with salt and pepper.
4

Heat a large ovenproof skillet over high heat until shimmering, about 1 minute.
5

Add remaining tablespoon oil and heat until hot but not smoking.
6

Place chicken in skillet skin side down, and cook until deep golden brown, about 4 minutes.
7

Use tongs to flip chicken, then add tomato mixture to skillet.
8

Roast Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
9

Serve Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.