advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Pan-Roasted Chicken

This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School."

  • Servings: 4
Pan-Roasted Chicken

Source: The Martha Stewart Show, October Fall 2008

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

  2. Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.

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

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

Reviews (7)

  • lostcomma 9 Nov, 2008

    u can print in black and white usually by looking in the propeties section of the print dialog box that comes up when you hit "print" or ctrl p in windows.

  • scook1310 7 Nov, 2008

    I like the photos and I dont mind using a little extra ink. It helps when I'm looking through my recipes. Thanks Martha for all of your wonderful ideas that make life a bit easier for people like me who have trouble at times trying coming up with new ideas for meals when I'm having friends over.

  • nirvanawoods 3 Nov, 2008

    Absolutely delicious! The only thing I did different was use boneless, skinless chicken breast. I loved the flavor combination.

  • poowhinnie 1 Nov, 2008

    sorry but think when you want to print out a recipe from your site, you should just have that on it so you don't have to waste ink on your picture

  • a1mariska 31 Oct, 2008

    add some chicken stock

  • a1mariska 31 Oct, 2008

    add some chicken stock

  • debbieo 29 Oct, 2008

    This dish was easy, good and very tasty but I didn't have as much sauce as Martha had on television. Any suggestions?

Related Topics