ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES
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.
Provided by Kay Chun
Categories dinner, easy, weeknight, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams
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Fayyaz Khan
[email protected]I followed the recipe exactly and it turned out terrible. I don't know what went wrong.
Athiff Deen
[email protected]This recipe was way too salty for me. I think I'll use less olives next time.
Youssouf Mht
[email protected]The chicken was a bit dry. I think I overcooked it.
Digonto Golder
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
Meghann Flook
[email protected]I'm not a big fan of olives, so I omitted them from the recipe. The dish was still delicious without them.
mekky haroun
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken from the night before and it worked perfectly in this dish. The peperonata added a lot of flavor.
Roem anne Andea
[email protected]I was short on time so I used jarred peperonata instead of making my own. The dish still turned out great! The chicken was cooked perfectly and the peperonata added a nice sweetness.
R TIME
[email protected]I love one-pan meals, and this one was no exception. The chicken and vegetables cooked evenly and the flavors were well-balanced. I'll definitely be making this again.
La Cheri
[email protected]This recipe was easy to follow and the results were impressive. The chicken was tender and juicy, and the peperonata was bursting with flavor. I highly recommend this recipe.
GR Tonmoy
[email protected]I'm not a big fan of peperonata, but I decided to give this recipe a try anyway. I'm glad I did! The chicken was moist and flavorful, and the peperonata was actually quite tasty. I'll definitely be making this again.
Lucky Daniel
[email protected]5 stars! This recipe is a winner. The chicken was cooked to perfection and the peperonata was delicious. I served it over pasta and it was a hit.
lise st ange
[email protected]I tried this recipe last night and it was a hit with my family! The chicken was juicy and flavorful, and the peperonata added a nice tangy touch. Will definitely be making this again.
Asiimwe Stanley
[email protected]This chicken dish was an absolute delight! The combination of peperonata, olives, and tender chicken was simply divine. It's a keeper in my recipe collection!