Pressed Chicken with Yellow Squash and Tomatoes
Pressed Chicken with Yellow Squash and Tomatoes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Add chicken, skin side down.
Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil).
Cook 10 minutes, then remove weight, pot, and parchment.
Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more.
Transfer chicken to a plate and keep warm, covered.
Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet.
Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes.
Stir in any juices from plate and season with salt and pepper.
Spoon over chicken.
Sprinkle chicken and vegetables with remaining teaspoon marjoram.
Serve with: a green salad tossed with red-wine vinaigrette.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.