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Chicken Peperonata

Chicken Peperonata
Debbie Koenig / Debbie Koenig
Cook Time:
20 mins
Prep Time:
5 mins

Chef notes

Colorful bell peppers become a hearty sauce in this quick and healthy chicken dinner.


  • 4 boneless and skinless chicken breasts, 5-6 ounces each
  • Salt
  • Pepper
  • 3 tablespoons olive oil, divided
  • 1 large onion, halved and vertically sliced
  • 2 cloves garlic, minced
  • 3 large bell peppers, any color, cored and cut into 1/2-inch strips
  • One 14-ounce can diced tomatoes
  • 8 large basil leaves, torn
  • 1 tablespoon balsamic vinegar


Sprinkle each chicken breast lightly with salt and pepper. In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. When it shimmers, add the chicken; cook until browned, about 2 minutes per side, then remove to a plate and keep warm.

Reduce heat to medium-low and add remaining olive oil to skillet. Add onions and peppers and cook, stirring occasionally, until vegetables begin to soften, 3-5 minutes. Add garlic and cook another minute, then add chopped tomatoes, basil, and vinegar.

Bring to a simmer then reduce heat to low, cover, and cook 5 minutes. Return chicken breasts to the pan, including any collected juices. Cover and cook another 5-6 minutes, until vegetables are soft and chicken is cooked through.