Chicken breast with peppers and olives

Name: Chicken breast with peppers and olives
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Chicken breast 1.1 lbs; Yellow peppers 8.1 oz; Red peppers 2 ½ cups; Taggiasca olives pitted 1.1 oz; Datterino tomatoes 1 ½ cup; Shallot small 1; Extra virgin olive oil to taste; Fine salt to taste; Sweet Paprika to taste; Marjoram to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Get ready to savor the bright flavors of Liguria with this chicken breast with peppers and olives recipe. It's like bringing the sunny Italian Riviera right to your table. Really, it combines tender chicken with the sweetness of yellow peppers and those distinctive Taggiasca olives. These olives, native to northwestern Italy, add a unique richness you won't find elsewhere. Seriously good. And a simple spiced marinade makes the chicken incredibly juicy and flavorful. And look, in Liguria, cooks often switch up the olives—some might use kalamata or green varieties when Taggiasca are hard to come by. The heart of these Mediterranean chicken dishes? It's all about the blend of chicken, peppers, and olives. Pure seaside sunshine on your plate.

Across Liguria, this dish graces tables during gatherings, especially when markets are full of fresh produce. And the golden crust on the chicken? So so good. Paired with those colorful veggies, it's a dish that's both visually appealing and really tasty. Perfect for quick weeknight dinners, yet special enough for cozy get-togethers. Pretty simple. Many Italian families like to tweak it by adding other summer vegetables or adjusting the marinade to enhance tangy or herby notes. But here's the thing: the focus remains on fresh, bright, satisfying ingredients. Whether you are looking for chicken with peppers and olives as an easy chicken dinner or just want something new and healthy, this is a winner. For sure. Ideal for fans of one-pan chicken meals or anyone craving something crispy and infused with the spirit of Italian summer. Using simple ingredients that feel, you know, a bit special. With this dish, you're not just cooking; you're really bringing a touch of Ligurian warmth and tradition into your home, one delicious bite at a time.

How to prepare Chicken breast with peppers and olives

To prepare the chicken breast with peppers and olives, first cut the chicken breast into two parts 1 and remove the bone and any fatty and stringy parts 2. Place the two pieces on a baking dish and season both sides with salt, oil 3, and black pepper.

Also season with sweet paprika 4 and massage the chicken well 5. Cover with plastic wrap and let marinate in the fridge while you continue with the recipe 6.

Wash the vegetables, cut the peppers in half, remove the filaments and seeds inside 7, and cut them into strips 8. Cut the cherry tomatoes in half 9.

Finely chop the shallot 10. Now, take a large pan, pour a drizzle of oil, and add the shallot 11. Sauté for about 5 minutes over low heat. Add the peppers (yellow and red, or only yellow by doubling the amount), and cook for about 10 minutes 12.

Add the cherry tomatoes 13. Salt and pepper, season with marjoram leaves 14, and let cook over low heat for about 10-15 minutes. At the end of cooking, adjust the salt if necessary 15.

Take another non-stick pan. Pour a drizzle of oil and heat well. Brown the chicken breasts on both sides 16. Transfer them into the pan with the peppers and tomatoes, cover with a lid 17, and cook for about 15-20 minutes, checking the cooking and turning the chicken 4-5 times. The lid helps prevent the chicken breast from drying out; if it does, add a little water.