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Olive Pepper Chicken Skillet
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.
servings
Ingredients
- 4 skin-on boneless chicken breasts (or thighs) (see note)
- 2+2 tbsp olive oil (extra virgin)
- 1 yellow onion, diced (1 cup)
- 1 red bell pepper, finely chopped ( 1 1/2 cups)
- 1.5 lb bag baby potatoes (halved (2 cups))
- 5 cloves garlic (minced)
- 4.9 oz jar castelvetrano olives, pitted (1 cup)
- 2 Fresno or hot peppers, seeded, thinly sliced (see note)
- 2 tbsp fresh rosemary (finely chopped)
- 2 tbsp fresh oregano (finely chopped)
- 1/2 cup white wine
- 1 cup low sodium chicken broth
- 1 tbsp paprika
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
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Equipment
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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!
Notes
Cast iron skillet
- 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.
Video
Nutrition Information
Calories: 579kcal (29%), Carbohydrates: 43g (14%), Protein: 54g (108%), Fat: 19g (29%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 145mg (48%), Sodium: 1495mg (65%), Potassium: 1838mg (53%), Fiber: 9g (38%), Sugar: 5g (6%), Vitamin A: 2075IU (42%), Vitamin C: 80mg (97%), Calcium: 119mg (12%), Iron: 4mg (22%)