This One-Pan Italian Chicken Tastes Like It Cooked All Day

Peperonata is an Italian appetizer or side dish of sautéed onions and bell peppers in a sweet and tangy tomato sauce. I first encountered it as a delicious sauce for roasted meat while I was working in a tiny restaurant in Barbaresco, Italy, and it’s been a staple in my repertoire ever since.

The dish has its origins in Napoli in the south of Italy, but the Piedmontese chef I worked for added northern touches: a sprig of rosemary for an herbal, resinous note and balsamic vinegar, which adds sweetness and tang. Instead of an antipasto or side dish, she served peperonata as a sauce for a roasted rabbit that will haunt my memories as one of the best dishes I’ve ever tasted. Back stateside, I’ve adapted the dish to use chicken thighs, though drumsticks work too.

Like a cousin of the classic chicken cacciatore, my chicken peperonata is relatively quick to pull together—just a few steps and a little time (mostly unattended cooking) and this classic Italian meat-plus-veg one-pan braise is ready. Served on soft polenta, it’s an all-time favorite of my family and friends. I’ve written the recipe out so many times for friends who rave about it that I know it by heart.  

How To Make Chicken Peperonata

The one-pan dish starts by browning the chicken thighs in an ovenproof skillet and then browning the onions and peppers in the flavorful, crispy browned bits left in the pan. A whole sprig of rosemary and a bay leaf add no-fuss herbal notes and are discarded before serving.  This first sautéeing step is best done slowly over medium heat, but most nights I hurry things along, as I do in this recipe. If you have time, slow down and really let the caramelization happen slowly.

Next, I add tomato sauce, water (or stock if you have it on hand), sugar, and balsamic vinegar. The sauce simmers for a bit—again, longer is better, but five minutes will do on a weeknight. Then I return the chicken to the pan and let it finish uncovered in the oven. Keeping the chicken uncovered ensures crispy chicken skin.  

What To Serve With Chicken Peperonata

I always serve chicken peperonata in bowls atop soft polenta with plenty of grated Parimigiano Reggiano stirred into it. You could just as easily serve it on short pasta like penne, rotini, or orzo; any shape that will soak up the juicy pepper sauce will be great. Another option is mashed potatoes, though it’s not as common as polenta in Italy.