Pan Grilled Chicken in Peperonata ___

Pan Grilled Chicken  in Peperonata


For the Chicken

  • 3 peppers - any color, seeds removed and chopped in strips or squares
  • 1 large onion, peeled and chopped
  • 28 ounces San Marzano tomatoes ( hand crushed )
  • 3 cloves of garlic, smashed
  • extra virgin olive oil
  • salt and pepper
  • 1 teaspoon sugar
  • 1 fresh chili pepper, seeds removed and finely chopped


In a large hot pan, saute smashed garlic and chili pepper in 4-5 tablespoons of olive oil for 2 minutes.

Add chopped peppers and onions and saute for 10 minutes on high heat.

Now add tomatoes and their juices, salt, pepper and sugar, cover with lid and cook for 20 minutes on medium heat.

For chicken, drizzle chicken breasts in olive oil and sprinkle with smoked sea salt ( I use smoked Fleur de sel ), black pepper and some dry oregano.

Place in a very hot grill pan and cook for 2 minutes per side.

Once chicken is grilled, add the breasts into the peperonata, cover with lid and place into a pre heated 350*F oven for 20 minutes.

As a finishing touch, I remove the lid and set under the broiler for 5 minutes to give a nice caramelized coating to the chicken and sauce.

I like to plate the chicken and peperonata over a slice of Italian bread that has been rubbed with garlic and olive oil and toasted until golden brown.