Pan-Roasted Chicken with Tomatoes and Olives

Simple but delicious recipe based on one in “6 Ingredient Recipes” cookbook by America’s Test Kitchen. Experiment with adding vegetables to your liking.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 4 Chicken breasts (bone-in, skin-on)
 2 tbsp Coconut oil or ghee for cooking
 4 Plum tomatoes
 1 cup Button mushrooms
 ¼ cup Pitted kalamata olives
 3 Cloves garlic
 1 Handful Spinach for serving (washed and dried)
 To taste Fresh rosemary
 To taste Sea salt and pepper
1

Adjust oven rack to middle position and heat oven to 450 degrees. Trim chicken, pat dry with paper towel and season with salt and pepper.

2

Heat 1 tbsp. coconut oil (or ghee) in a 12-inch oven safe nonstick skillet, over medium-high heat, until just smoking. Place chicken, skin side down, in skillet and cook until well browned and crispy, 6-8 minutes. Transfer chicken to plate.

3

Core and quarter tomatoes, cut olives lengthwise, mince garlic and chop 2 tsp. rosemary. Add tomatoes, mushrooms, olives, garlic, rosemary to skillet. Season with 1 tbsp. coconut oil (or ghee), ¼ tsp. salt and ¼ tsp. pepper to now-empty skillet. Nestle chicken, skin side up, into skillet. Transfer skillet to oven and bake until chicken registers 160 degrees and tomatoes are softened and lightly browned, 25-30 minutes.

4

Serve on a bed of spinach while chicken and tomatoes are still warm. Spinach will wilt underneath.

Ingredients

 4 Chicken breasts (bone-in, skin-on)
 2 tbsp Coconut oil or ghee for cooking
 4 Plum tomatoes
 1 cup Button mushrooms
 ¼ cup Pitted kalamata olives
 3 Cloves garlic
 1 Handful Spinach for serving (washed and dried)
 To taste Fresh rosemary
 To taste Sea salt and pepper

Directions

1

Adjust oven rack to middle position and heat oven to 450 degrees. Trim chicken, pat dry with paper towel and season with salt and pepper.

2

Heat 1 tbsp. coconut oil (or ghee) in a 12-inch oven safe nonstick skillet, over medium-high heat, until just smoking. Place chicken, skin side down, in skillet and cook until well browned and crispy, 6-8 minutes. Transfer chicken to plate.

3

Core and quarter tomatoes, cut olives lengthwise, mince garlic and chop 2 tsp. rosemary. Add tomatoes, mushrooms, olives, garlic, rosemary to skillet. Season with 1 tbsp. coconut oil (or ghee), ¼ tsp. salt and ¼ tsp. pepper to now-empty skillet. Nestle chicken, skin side up, into skillet. Transfer skillet to oven and bake until chicken registers 160 degrees and tomatoes are softened and lightly browned, 25-30 minutes.

4

Serve on a bed of spinach while chicken and tomatoes are still warm. Spinach will wilt underneath.

Pan-Roasted Chicken with Tomatoes and Olives
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).