Olive Pepper Chicken Skillet
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Calories
579 kcal
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Course
Main Course
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Cuisine
American
Olive Pepper Chicken Skillet
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This olive and pepper chicken skillet, is a one pot meal packed with flavor. Skin-on chicken breasts (or thighs), crisped to perfection, surrounded by baby potatoes, Castelvetrano olives, hot peppers, fresh herbs, and the most delicious pan sauce.
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Ingredients
- 4 chicken breasts see note, skin-on, boneless, or thighs
- 2+2 tbsp olive oil (extra virgin)
- 1 yellow onion 1 cup, diced
- 1 red bell pepper 1 1/2 cups, finely chopped
- 1.5 lb baby potatoes halved (2 cups, bagged
- 5 cloves garlic (minced)
- 4.9 oz Castelvetrano olives 1 cup, pitted, jarred
- 2 Fresno peppers see note, or hot peppers, seeded, thinly sliced
- 2 tbsp rosemary finely chopped, fresh
- 2 tbsp oregano finely chopped, fresh
- 1/2 cup white wine
- 1 cup chicken broth low sodium
- 1 tbsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper ground
Instructions
- Preheat oven to 400°F
- Salt and pepper the chicken on both sides. In a large cast iron skillet, over medium heat, add 2 tbsp olive oil and spread. Place the chicken skin side down. Cook for 2-3 minutes or until the skin gives and lifts. If the skin is stuck, it isn't ready to be flipped yet. Sear on the other side for 2 minutes, then remove and set aside on a plate (it will finish cooking in the oven).
- Add to the skillet 2 tbsp olive oil, diced yellow onion, and minced bell peppers. Sauté for 4 minutes until onion begins to soften. Next, add in the sliced hot peppers, paprika, and minced garlic. Sauté for an additional minute, mixing all ingredients together.
- Deglaze the pan with white wine. Use a wooden spoon to scrape up the bottom of the skillet. Allow the wine to reduce for 3 minutes.
- Add in the baby potatoes, castelvetrano olives, fresh rosemary and oregano. Stir to combine. Pour in 1 cup chicken broth. Nestle the chicken, skin side up, into the potatoes then transfer into the oven.
- Cook at 400°F, for 20 minutes, or until the internal temperature has reached 165°F for the chicken using a meat thermometer.
- Remove from oven and serve!
Equipments used:
Notes
- Cast iron skillet
- Chicken
- Peppers
- Storing/Reheating
- *See in-post for step-by-step photos of the recipe*
- For this recipe I used a 11 inch cast iron skillet
- For this recipe, I used boneless skin-on chicken breast. Most skin-on chicken breast come with the bone still inside. You can either remove it yourself, or if you leave it you will have to cook the breast a bit longer in the oven.
- This recipe also works great with chicken thighs as well.
- You can use a few different types of peppers depending on what is currently available at the store. I have used Fresno peppers (in my grocery the most common), long red hot (pictured above), or cherry rounds. You can also use jalapeños too.
- Storing: Remove olive and pepper chicken from the skillet and store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in oven at 350F for 15 minutes or until chicken is warmed through. You can also microwave, but skin will not be as crisp if reheated this way.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
43g
(14%)
Protein
54g
(108%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.03g
(2%)
Cholesterol
145mg
(48%)
Sodium
1495mg
(62%)
Potassium
1838mg
(39%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
2075IU
(42%)
Vitamin C
80mg
(89%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 54g | 108% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 1495mg | 62% |
| Potassium | 1838mg | 39% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 80mg | 89% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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