Skillet Chicken With Tangy Sweet Peperonata

Ingredients

• 2 lb. skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 3 Tbsp. extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 5 garlic cloves, thinly sliced
• 2 16-oz. jars whole roasted red peppers, drained, sliced into 1"-wide strips
• 2 Tbsp. double-concentrated tomato paste
• 1 tsp. dried oregano
• ½ tsp. crushed red pepper flakes
• 2 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. honey
• 1 oz. Parmesan, finely grated (about ½ cup)
• Torn basil (for serving)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag