One-Pan Chicken With Peperonata and Olives

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...

-cut garlic in half -roast potatoes separately & add Parmesan cheese at the end

Using what I had on hand: Two large chicken breasts, about 1.5 lbs, 1 red pepper, 5 medium cloves of garlic, 3/4 c mixed green and kalamata olives, 1/2 tsp capers with all the brine left in the small jar, about 1/3 c of marinated artichoke hearts, 2 small potatoes in small chop, 1 T balsamic (not red) vinegar. Used the sheet pan suggestion, thank you! Separated the chicken and baked for an extra 10 minutes because it was not up to temp. Fabulous, will definitely save this one.

I always use bone in and skin on thighs for these sheet pan recipes, so I started the peppers, a sliced onion and chicken in two pans so there was room for the chicken. I didn’t bother to pit the Castelvetrano olives and added some of the juice, and halved the tomatoes so they would break down more. Delicious! This is very similar to what I do with sausage instead of chicken.

Not fir sheet pans; juices cooked off. Next time I will marinate chicken in lemon juice, pepper, olive oil before cooking. A nice dish. Thank you!

Found this recipe when I had some skinless/boneless breasts and almost none of the other ingredients. I did have fresh Brussels sprouts, 10 grape tomatoes, 5 cloves of garlic and about 3oz. jarred pepperoncini. It turned out fantastic. Marinated chicken (evoo, s&p, garlic powder, red pepper flakes &pepperoncini) while halved sprouts and garlic roasted in cast iron pan 20 min. Then chicken topped for 25 min. Fabulous.

I used mini peppers, added and wedged onion and a peeled,, cubed sweet potato.. I didn't have any fresh tomatoes so I drained a can of diced,, roasted tomatoand used those. I later added the juice back in,, as everything seemed to be a bit dry.. I pread everything out on my All-Clad roasting pan and things got more jammy than saucy. There was quite a lot of charred bits. More than I prefer.

Don’t use a sheet pan; juices evaporated.

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!

So good. I used Beyond Hot Italian Sausage instead of chicken, and it was delicious. Served over pappardelle. I was thinking that serving this over polenta would really good, too.

Love this dish! So simple to make and it tastes great. It has become one of our favorite weeknight meals.

I'm not a fan of sheet pan suppers-- not enough control. As someone else noted, this is a great recipe to riff on. Use a Dutch oven for sautéing two onions and peppers (doubled the peppers). Garlic, dried thyme and oregano (only had dried) added for a minute, before tomatoes, both fresh and canned, olives and capers with some caper-juice. Added tomato paste to thicken the peperonata. In a sauté pan, browned and cooked the chicken, then added it, and juices, to the pepp. Delish!

Bone-in, skin-on thighs. Maybe a little less olive oil on the peppers. Sheet pan, yes. Excellent.

I made the dish with air chilled thighs. Still, the cherry tomatoes add way too much water to the sauce and dilute the consistency and flavor. The peppers also get too mushy. I added red pepper flakes and used green olives and capers, but there was still very little bite to the dish. Next time I’ll cut the cherry tomatoes in half, add a few spicy peppers for flavor, and reduce the cooking time for the peppers to 10 minutes.