Skillet Chicken with Pickled Tomatoes

skillet chicken

Hearty and full of Southern flavor, this Skillet Chicken with Pickled Tomatoes makes a speedy supper.

Skillet Chicken with Pickled Tomatoes
Yields: 4 servings
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup chopped smoked sausage
  • 1 cup Quick-Pickled Cherry Tomatoes, drained (recipe follows)
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; cook until lightly browned, approximately 2 minutes per side. Remove from skillet. Add sausage; cook, stirring occasionally, until lightly browned, approximately 2 minutes. Return chicken to skillet. Add tomatoes.
  3. Bake until chicken is cooked through and tomatoes begin to burst, approximately 10 minutes. Sprinkle with parsley.

Pickled Cherry Tomatoes
Yields: Approximately 2 pints
  • 2 cups apple cider vinegar
  • 2 cups water
  • 1⁄4 cup kosher salt
  • 2 tablespoons sugar
  • 2 teaspoons lemon zest
  • 2 pints grape tomatoes
  • 1⁄2 cup chopped fresh dill
  • 4 cloves garlic, thinly sliced
  • 1⁄2 teaspoon crushed red pepper
  1. In a small saucepan, bring vinegar, 2 cups water, salt, sugar, and zest to a boil over medium heat, stirring to dissolve sugar and salt. Remove from heat, and let cool to room temperature. Pierce each tomato twice with a wooden pick. In a medium bowl, stir together tomatoes, dill, garlic, and red pepper. Divide evenly among sterilized jars.
  2. Pour cooled vinegar mixture into jars, leaving one inch of space at top. Let cool 2 hours. Cover, and refrigerate up to 1 month.




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