A one-pan chicken dinner is a win on busy days or, frankly, any day. This recipe takes advantage of every bit of flavor rendered from crispy chicken skin, balanced by a kick from the peppers and saucy red pepper vinaigrette. Peppers are featured twice here: Fresh bell peppers are sautéed in the chicken’s drippings, while chopped pickled peppers star in the tangy pan sauce. Including some pepper brine in the sauce gives extra acidic punch and some heat and ups the juiciness factor.
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What you’ll need
Large Skillet
$90 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Wooden Spoon
$8 $7 At Amazon
Recipe information
Yield
2–4 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Pat 2 skin-on, bone-in chicken breasts dry with paper towels, then sprinkle all over with 1 tsp. freshly ground black pepper and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook until skin is golden, about 4 minutes. Turn chicken over and add 2 medium red bell peppers, ribs and seeds removed, cut into irregular 1½" pieces, and 4 garlic cloves, coarsely chopped, to pan. Cook, stirring occasionally, until peppers and garlic are starting to soften and garlic is golden, about 3 minutes. Sprinkle remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt over.
Step 2
Transfer skillet to oven and bake chicken until cooked through and skin is golden brown (an instant-read thermometer inserted into the thickest part of breasts should register 150°), 20–25 minutes. Transfer bell peppers to plates and chicken to a cutting board, leaving fat behind; reserve skillet. Let chicken rest 5–10 minutes.
Step 3
Meanwhile, heat reserved skillet over medium. Cook 1 medium shallot, finely chopped, stirring often, until softened and fragrant, about 1 minute. Add ½ cup low-sodium chicken broth, ¼ cup pickled hot cherry pepper brine, and 1 tsp. honey; bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Cook, stirring occasionally, until liquid is reduced by one-third, about 3 minutes. Remove from heat and stir in ¼ cup finely chopped pickled hot cherry peppers.
Step 4
Cut chicken meat from bones and slice 1" thick; discard bones. Transfer chicken to plates. Drizzle dressing over chicken and bell peppers; top with parsley leaves with tender stems.
