This recipe is unbelievably easy and always turns out fantastic! It looks and tastes nice and fancy, but it's a piece of cake and about 20 minutes from start to finish. You just need a pan that you can move from cooktop to oven.
I got this out of the Martha Stewart's Cooking School book.
1 pint grape tomatoes
16 large black olives, such as kalamata, pitted and halved
3 T capers (nonpareil), drained and rinsed
3 T olive oil
4 boneless chicken breast halves (the recipe calls for skin-on, but I have always used skinless)
coarse salt and freshly ground pepper.
Prepare sauce: Heat oven to 475 F. Toss tomatoes, olives, capers, and 2 T 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, 15-18 minutes.
Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.
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