Chicken Peperonata Recipe

Ingredients

• 2 lb. skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 3 Tbsp. extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 5 garlic cloves, thinly sliced
• 2 16-oz. jars whole roasted red peppers, drained, sliced into 1"-wide strips
• 2 Tbsp. double-concentrated tomato paste
• 1 tsp. dried oregano
• ½ tsp. crushed red pepper flakes
• 2 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. honey
• 1 oz. Parmesan, finely grated (about ½ cup)
• Torn basil (for serving)

Steps

1. Pat 2 lb. skinless, boneless chicken breasts dry with paper towels and season on both sides with kosher salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Working in batches if needed, cook chicken until golden brown and just cooked through, 5–7 minutes per side. Transfer chicken to a plate, leaving drippings behind.
2. Add remaining 1 Tbsp. extra-virgin olive oil to skillet. Cook 1 small onion, thinly sliced, and 5 garlic cloves, thinly sliced, stirring occasionally, until slightly softened, about 4 minutes; season with salt. Add two 16-oz. jars whole roasted red peppers, drained, sliced into 1"-wide strips, and cook, stirring occasionally, until softened, about 5 minutes. Add 2 Tbsp. double-concentrated tomato paste, 1 tsp. dried oregano, and ½ tsp. crushed red pepper flakes; season with salt and black pepper. Cook, stirring often, until peppers are coated and paste is slightly darkened in color, about 3 minutes. Add 2 Tbsp. sherry vinegar or red wine vinegar, 1 tsp. honey, and ⅓ cup water and cook, stirring and scraping up any browned bits stuck to bottom of skillet, until peperonata is slightly thickened, about 2 minutes. Remove from heat.
3. Heat broiler. Transfer chicken to a cutting board; pour any accumulated juices from plate over peperonata. Slice breasts on a diagonal 2" thick, then nestle into peperonata. Top with 1 oz. Parmesan, finely grated (about ½ cup). Broil until Parmesan is just melted, about 2 minutes.
4. Top with torn basil before serving.