Skillet Baked Chicken and Tomatoes

Andy Anderson !


This is an extremely easy dish to put together, and serve. It’s cooked on the stovetop and then baked using the same pan.

I love this dish all year long, and as the weather begins to turn toward the cool side, I just add a bit more cayenne, and pepper.

So, you ready… Let’s get into the kitchen.

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10 Min
40 Min



2 medium
chicken leg quarters, about 2 pounds
1 c
cherry tomatoes, cut in half
salt, kosher variety
black pepper, freshly ground, to taste
pinch of cayenne, or to taste
4 clove
garlic chopped
2 Tbsp
olive oil
1/4 c
dry white wine


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2Gather your ingredients.

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3Place a rack in the lower position, and preheat the oven to 325 (165c).

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4Add the olive oil, cayenne, salt and pepper to a bowl, and combine.

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5Add the chicken leg quarters, and toss to coat with the olive oil.

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6Add the wine, tomatoes, and garlic to an ovenproof, skillet (cast iron is excellent), over medium heat.

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7Allow the wine and tomatoes to cook, until the wine is reduced by half.

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8Add the chicken and drizzle any remaining olive oil from the bowl, over the top.

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9Place in the preheated oven, and bake until an instant-read thermometer reads 165f (75c), about 45 to 55 minutes.

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11Add to a plate, spoon the pan juices and the tomatoes over the top, and then serve with your favorite side… Like some oven-baked red potato quarters. Enjoy.

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12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American