Past Recipes
Chicken Peperonata

Chicken Peperonata with Roasted Fingerling Potatoes

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Recipe Details


“Italians are very picky about their peperonata,” says Chef Giuseppe—lucky for us, this recipe’s nonna-approved (his nonna, to be exact!). Bell peppers and onion achieve incredible caramelization with the help of a time-saving trick: adding a little water to the pan during cooking (plus white wine for good measure). Paired with pan-roasted chicken and thyme-roasted fingerling potatoes, this meal checks all the boxes for Italian comfort food.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 530
  • Protein 31g
  • Total Carb 44g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • fingerling potatoes
    8 ounces
    fingerling potatoes
  • yellow bell pepper
    yellow bell pepper
  • red bell pepper
    red bell pepper
  • basil
    1/8 ounce
  • sweet onion
    sweet onion
  • garlic
    2 cloves
  • lemon
  • white wine
    1/4 cup
    white wine
  • thyme
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • baking sheet

Cooking Steps

  1. Cook chicken

    Cook chicken

    Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest. Reserve pan, off heat, for Step 4.

  2. Roast potatoes

    Roast potatoes

    While chicken cooks, rinse all produce. Halve potatoes lengthwise, then transfer to a baking sheet and toss with whole thyme sprigs, ½ tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until golden and tender, 15-18 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While potatoes roast, halve red and yellow bell peppers lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Roughly chop parsley and basil leaves, discarding stems. Halve lemon. Peel onion, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves.

  4. Cook peperonata

    Cook peperonata

    Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add bell peppers, onion, crushed garlic, and 3 tablespoons water. Cook, stirring occasionally, until bell peppers are softened and onion is golden brown, 7 minutes. Add wine and cook, scraping up browned bits from bottom of pan, until slightly reduced, 1-2 minutes more. Season with ½ teaspoon salt and black pepper.

  5. Make herb dressing and finish chicken

    Make herb dressing and finish chicken

    While peperonata cooks, in a medium bowl, whisk together parsley, basil, juice of ½ lemon, 1 tablespoon olive oil, ⅛ teaspoon salt, and black pepper as desired. Save remaining lemon to brighten a glass of water. Once peperonata has finished cooking, reduce heat under pan to medium. Remove and discard crushed garlic, then add chicken; turn to coat and warm through, 1-2 minutes more. Remove pan from heat.

  6. Plate chicken peperonata

    Plate chicken peperonata

    Remove and discard whole thyme sprigs from baking sheet, then divide roasted fingerling potatoes between serving plates. Plate peperonata alongside potatoes and top with chicken. Spoon over herb dressing and dig in!

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