A one-pan chicken dinner is a win on busy days or, frankly, any day. This recipe takes advantage of every bit of flavor rendered from crispy chicken skin, balanced by a kick from the peppers and saucy red pepper vinaigrette. Peppers are featured twice here: Fresh bell peppers are sautéed in the chicken’s drippings, while chopped pickled peppers star in the tangy pan sauce. Including some pepper brine in the sauce gives extra acidic punch and some heat and ups the juiciness factor.
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What you’ll need
Large Skillet
$74 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Wooden Spoon
$7 At Amazon
Recipe information
Yield
2–4 servings
Ingredients
2
1
1½
2
2
4
1
½
¼
1
Preparation
Step 1
Preheat oven to 400°. Pat 2 skin-on, bone-in chicken breasts dry with paper towels, then sprinkle all over with 1 tsp. freshly ground black pepper and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook until skin is golden, about 4 minutes. Turn chicken over and add 2 medium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces, and 4 garlic cloves, coarsely chopped, to pan. Cook, stirring occasionally, until peppers and garlic are starting to soften and garlic is golden, about 3 minutes. Sprinkle remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt over.
Step 2
Transfer skillet to oven and bake chicken until cooked through and skin is golden brown (an instant-read thermometer inserted into the thickest part of breasts should register 150°), 20–25 minutes. Transfer bell peppers to plates and chicken to a cutting board, leaving fat behind; reserve skillet. Let chicken rest 5–10 minutes.
Step 3
Meanwhile, heat reserved skillet over medium. Cook 1 medium shallot, finely chopped, stirring often, until softened and fragrant, about 1 minute. Add ½ cup low-sodium chicken broth, ¼ cup pickled hot cherry pepper brine, and 1 tsp. honey; bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Cook, stirring occasionally, until liquid is reduced by one-third, about 3 minutes. Remove from heat and stir in ¼ cup finely chopped pickled hot cherry peppers.
Step 4
Cut chicken meat from bones and slice 1" thick; discard bones. Transfer chicken to plates. Drizzle dressing over chicken and bell peppers; top with parsley leaves with tender stems.
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Reviews (13)
Back to TopSo yummy! I added a few things we had in the fridge - corn cut off the cob and cherry tomatoes. This was a big hit. We served it with basmati rice.
Anonymous
Seattle, WA
11/6/2022
We loved this recipe! I was a bit skeptical because I'm not a huge fan of bell peppers, but this was great! Very, very easy weeknight dish. The only sub I made was using picked hot chili peppers instead of hot cherry peppers because I could only find sweet ones. I think any spicy pickled pepper would be fine in this dish. Two thumbs up!
Bridget from MN
Wayzata, MN
10/19/2022
This was a great easy recipe. Will be in our regular lineup. We used thighs because it's what we hand on hand. Added extra time to let the thighs cook and used red peppers straight from the garden. Very tasty and for our tastes it was not overly spicy. But try one of the peppers before you add them to help you gauge. Like another reviewer said, leftovers were great. Served over a slice of toasted crusty bread and it's a killer lunch. The 1/4 cup of brine was fine, just be careful with your seasoning on steps prior.
dx
Oakdale, MN
10/18/2022
Delicious recipe with some nice flavor twists. Great for using up late season peppers out of the garden. Some notes: 1) Cooked in a 10" carbon steel, and that helped with browning and baking. 2) I used a mix of red and orange peppers for some more color. 3) I cut up the very large chicken breasts in half for easier handling and more reasonable servings. 4) I used pepperoncinis rather than cherry peppers (because that's what I had). 5) Per comment from Paris2Savannah, I was suspect that a whole 1/4 cup of brine was needed. I started with 3T and that was enough. Adjust the salt at the end because the brine will vary in saltiness. 6) Served it over rice, which soaked up the sauce.
Eric W.
Durham, NC
10/5/2022
Delicious, easy to make, and leftovers were even better the next day.
Cayt
Brooklyn, NY
10/2/2022
I am going to try this tonight. I like spicy food, but 1/4 cup chopped pickled hot peppers seem like a lot. Is this correct? Has anyone tried this yet?
Paris2Savannah
Savannah, GA
9/6/2022