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.


☆☆☆☆☆ 0 votes

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

How to Make Skillet Baked Chicken and Tomatoes


  2. Gather your ingredients.
  3. Place a rack in the lower position, and preheat the oven to 325 (165c).
  4. Add the olive oil, cayenne, salt and pepper to a bowl, and combine.
  5. Add the chicken leg quarters, and toss to coat with the olive oil.
  6. Add the wine, tomatoes, and garlic to an ovenproof, skillet (cast iron is excellent), over medium heat.
  7. Allow the wine and tomatoes to cook, until the wine is reduced by half.
  8. Add the chicken and drizzle any remaining olive oil from the bowl, over the top.
  9. Place in the preheated oven, and bake until an instant-read thermometer reads 165f (75c), about 45 to 55 minutes.
  11. Add 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.
  12. Keep the faith, and keep cooking.

Printable Recipe Card

About Skillet Baked Chicken and Tomatoes

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

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