One-Pan Chicken With Peperonata and Olives

By Kay Chun

One-Pan Chicken With Peperonata and Olives
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(400)
Comments
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Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you’d need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread — and any leftovers tucked into a sandwich or tossed into salad.

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Ingredients

Yield:4 servings
  • 2medium red bell peppers (about 1 pound), cored, seeded and sliced ½-inch-thick
  • 2medium yellow bell peppers (about 1 pound), cored, seeded and sliced ½-inch-thick
  • 5garlic cloves, thinly sliced
  • 3thyme sprigs
  • 5tablespoons extra-virgin olive oil
  • Kosher salt and ground pepper
  • 10ounces cherry or grape tomatoes (about 2 cups)
  • 4ounces pitted green olives, coarsely chopped (about ¾ cup)
  • 1tablespoon red wine vinegar
  • 4boneless, skinless chicken breasts (1½ to 2 pounds total)
  • Chopped chives, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

592 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 65 grams protein; 1526 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.

  2. Step 2

    In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.

  3. Step 3

    Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.

Ratings

4 out of 5
400 user ratings
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Comments

Chris B

I have been making this for over a year now and I just made one change that transformed it into something Next Level. Don’t use a baking dish. Use a 1” deep sheet pan. Before when I used the baking dish that the instructions called for, the chicken (thighs for me, thank you), covered the other veggies and they steamed. Spreading everything out on a sheet pan allows the water to cook off and it really concentrates the sauce into something AMAZING!

bede beaumont

Why do all American recipes call for chicken breasts to be used. All your dryness problms disapear when you use thigh; skin on and bone in is even better.

Rick

This was scrumptious and healthy! Based on reader comments, I doubled the garlic, added some halved baby potatoes and a sliced onion on step 1, used kalamata olives and capers (and their brine) on step 2, and a few extra tbsps of olive oil to compensate for the additional vegetables. The aroma screams “Italia”, and we all devoured the meal with some crusty bread to mop up the delicious sauce. Thank you, Kay Chun, for these delectable recipes!

Scott in Detroit

Made this tonight and the flavors are wonderful! I recommend a slight adjustment to step 2 to elevate the visual appeal: remove from the oven at 20 minutes, adjust oven setting to broil (high) and place oven rack as close to the broiler as possible, brush each breast with olive oil, return pan to the oven under the broiler for 3 to 5 minutes.

Matt

I didn't but peeling the bell peppers prior to roasting would have been a nice touch.

Ryan

Sorta halved this based on what I had on hand--1 lb boneless/skinless thighs, 1 of each bell pep, 3 cloves garlic, 1/2 c olives, about 1c tomatoes. Same amount of thyme, and a slightly more generous slosh of red wine vinegar. Used a 13x9, and it was outstanding, with a tangy, briny pan sauce built right in. I can see how this would get watery in the same dish with twice as many ingredients...

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