Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

11 October 2017, 05:29
Rossella to be Honored by Brooklyn Borough President Eric Adams
22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes



Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Pan Grilled Chicken in Peperonata

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by Danny Campo,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 2 Users Voted

[Peh-peh-roh-NAH-tah] is an incredibly flavorful dish of stewed peppers, tomatoes and onions cooked in olive oil. Succulent, tender, boneless-skinless chicken breast is pre-grilled to retain a nice smokey flavor in this preparation yet allows it to marry with the rich tasting sauce. your social media marketing partner
Related Recipes:
All Recipes
Recipe Category
Holiday Recipes
Key Ingredients
Difficulty Level
8-10 Chicken Breasts
  • 3 Peppers -any color, seeds removed and chopped in strips or squares
  • 1 large onion, peeled and chopped
  • 1 can San Marzano tomatoes ( hand crushed )
  • 3 cloves of garlic, smashed
  • Extra virgin olive oil
  • Salt and pepper
  • 1 Tbsp. sugar
  • *optional* 1 fresh chili pepper, seeds removed and finely chopped
Advertisement your social media marketing partner
  1. In a large hot pan, saute smashed garlic and chili pepper in 4-5 tablespoons of olive oil for 2 minutes.
  2. Add chopped peppers and onions and saute for 10 minutes on high heat.
  3. Now add tomatoes and their juices, salt, pepper and sugar, cover with lid and cook for 20 minutes on medium heat.
  4. For chicken, drizzle chicken breasts in olive oil and sprinkle with smoked sea salt ( I use smoked Fleur de sel ), black pepper and some dry oregano.
  5. Place in a very hot grill pan and cook for 2 minutes per side.
  6. Once chicken is grilled, add the breasts into the peperonata, cover with lid and place into a pre heated 350*F oven for 20 minutes.
  7. As a finishing touch, I remove the lid and set under the broiler for 5 minutes to give a nice caramelized coating to the chicken and sauce.
  8. I like to plate the chicken and peperonata over a slice of Italian bread that has been rubbed with garlic and olive oil and toasted until golden brown. your social media marketing partner
Additional Tips

As a matter of fact, beef, veal, pork, poultry and even most white fish don\'t mind bathing in this luxurious sauce. Braising with peperonata infuses super rich flavor into whatever you decide to add to it. Your choice of peppers and onions, which ever size shape or color they may be will make all a fantastic tasting dish. You may choose to grill the chicken on your outdoor grill but the use of a super hot grill pan and some smoked sea salt will give you that outdoor grill flavor without having to brave the cool fall weather.

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!! your social media marketing partner
Review by Joeplumber , Saturday, 13 April 2013 vote imagevote imagevote image
I used hot cherry peppers instead and it was delish , I would recommend !! Thanks nonna your social media marketing partner
Review by RosalynV , Saturday, 07 June 2014 vote imagevote imagevote imagevote image
I made it with mixed sweet peppers and dried chilis. It was deliciso and my family wants it again! your social media marketing partner