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Pan-Roasted Chicken


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

  • Servings: 4

Source: The Martha Stewart Show, October Fall 2008


  • 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


  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.

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