Dinner Tonight: Pan Roasted Chicken With Olives, Ca

Name: Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, bone-in and skin-on; 1 tablespoon olive oil; Salt and pepper; 1/4 cup chicken stock; 1/2 tablespoon lemon juice; 1/2 teaspoon parsley, chopped; 1/4 cup dry vermouth; 1 bay leaf; 1 tablespoon capers; 2 tablespoons Kalamata olives, pitted and chopped

Servings: persons

1
Preheat the oven to 350u00b0F. Cut three slits into the top of each breast, just breaking the skin. Season them heavily with the salt and pepper.
2
Pour the oil into an iron skillet and turn the heat to medium-high. When it's nice and hot place the chicken breasts in skin side down. Cook for 8 minutes.
3
Flip the breasts over and transfer the skillet to the oven. Cook for 15 to 20 minutes, or until the inside is about 165u00b0F.
4
Remove the chicken and set aside. Pour off all but 1/2 tablespoon of the fat and place the skillet over high heat. Add the vermouth and the bay leaf. Let it reduce by 2/3rds, about 5 minutes. Add the chopped olives and capers and cook for another minute.
5
Turn off the heat, pour in the lemon juice and add the parsley. Stir until combined. Serve the sauce over the chicken breasts.

141

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 chicken breasts, bone-in and skin-on, 1 tablespoon olive oil, Salt and pepper, 1/4 cup chicken stock, and more.

Yes, Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions