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Categories:Viewed: 8 - Published at: 2 years ago
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
Method
- Prepare sauce Heat oven to 475F.
- Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
- 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.
- Roast Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
- Serve Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.
