Name: Chicken and Pepper Skillet Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat; 2 large red bell peppers sliced; 2 large green bell peppers sliced; 4 cloves garlic sliced; 1/4 cup packed basil leaves hand torn, for finishing; 1 28-ounce can plum tomatoes hand crushed and drained; 1/2 cup dry white wine; 1/4 cup olive oil divided; Salt and pepper to taste

There’s something about the vibrant colors and rich flavors in this Chicken and Pepper Skillet Recipe that instantly brightens up any dinner table. It’s a wonderful blend of tender chicken thighs, sweet peppers, and tangy tomatoes that create a cozy, satisfying meal you’ll want to make again and again.

A close-up view of a metal pan filled with cooked chicken pieces and sliced bell peppers. The chicken pieces are light brown with a slight sear and mixed with red and green bell pepper strips that are soft and shiny from cooking. Some small green herb leaves are scattered on top, and a wooden spoon with a long handle rests inside the pan, partially mixing the ingredients. The pan surface has some sauce residue with a creamy orange tint, showing the cooked bits stuck to the bottom. The background features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken and Pepper Skillet Recipe
Top Tip
How to Serve Chicken and Pepper Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Pepper Skillet Recipe

Why You'll Love This Recipe

This Chicken and Pepper Skillet Recipe holds a special place in my weeknight rotation because it’s both simple and deeply flavorful. It’s the kind of dish that comforts you like a warm hug, without requiring hours in the kitchen.

Simplicity: With just a handful of fresh ingredients, you get a meal that feels homemade and authentic.
One-Pan Magic: Everything cooks in one skillet, which means less cleanup—something we all appreciate after a busy day.
Versatility: The recipe is forgiving—you can swap peppers, use different cuts of chicken, or tweak seasonings to suit your taste.
Flavor-Packed: The combination of wine, garlic, and fresh basil creates a bright yet cozy sauce that coats the chicken perfectly.

Ingredients & Why They Work

I love how fresh bell peppers add a sweet crunch, while the plum tomatoes break down to create a vibrant, luscious sauce. Plus, the white wine adds depth and a bright acidity that keeps everything balanced. When shopping, look for firm, glossy peppers and good-quality canned tomatoes for the best results.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, two large sliced red bell peppers showing bright glossy interior and seeds, two large sliced green bell peppers with vivid fresh green flesh, four whole uncracked garlic cloves with creamy white papery skins, a small white ceramic bowl of dry white wine with a pale clear hue, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with hand-crushed plum tomato pulp rich deep red in color, a small white ceramic bowl holding fresh torn basil leaves in vibrant green, coarse salt crystals and freshly ground black peppercorns scattered gently, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Thighs: These stay juicy and tender, perfect for slow cooking with the peppers and sauce.
Red and Green Bell Peppers: They add sweetness, texture, and gorgeous color contrast.
Garlic: A flavor powerhouse that infuses the sauce and peppers with warmth.
Dry White Wine: Adds acidity and depth; good alternatives include Pinot Grigio or Sauvignon Blanc.
Olive Oil: The base for sautéing and adding richness.
Salt and Pepper: Essential for seasoning and bringing out all the flavors.
Basil Leaves: Added fresh at the end for a burst of herbal brightness.
Plum Tomatoes (canned): Their thick pulp makes a perfect, natural sauce without extra fuss.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chicken and Pepper Skillet Recipe is how easy it is to make it your own. Whether you prefer hotter peppers or want to swap chicken thighs for breasts, there’s room to experiment to fit your tastes.

Variation: I once added a pinch of smoked paprika and red pepper flakes for a subtle smoky heat, which my family absolutely loved—totally worth trying if you like a little kick.

Step-by-Step: How I Make Chicken and Pepper Skillet Recipe

A white plate with black speckles holds a serving of cooked chicken mixed with sautéed red and green bell pepper slices and light brown onions, all coated in a shiny, thick sauce. A fresh green basil leaf sits on the right side of the plate. A gold fork rests diagonally on the top left, with a piece of chicken and red pepper near its tines. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Like a Pro

Start by draining the canned plum tomatoes in a colander so you get just the pulp, which will be the heart of your sauce. Then pat your chicken thighs dry—it’s key for that beautiful sear—and season them generously with salt and pepper on both sides. Trust me, skipping the drying step makes it harder to get that golden-brown crust that adds so much flavor.

Step 2: Sear the Chicken

Heat your pan over medium heat and add 2 tablespoons of olive oil. Sear the chicken thighs for about 5 minutes on each side until they get a nice brown crust. Don’t overcrowd the pan; it’s better to do this in batches. This step locks in juices and builds the base flavor for your sauce.

Step 3: Sauté Garlic and Peppers

Set the seared chicken aside, then add the rest of the olive oil to the pan along with the sliced garlic. Sauté for just about 60 seconds until fragrant, then toss in the sliced red and green bell peppers. Stir them to coat evenly.

Step 4: Build Flavor with Wine and Tomatoes

Immediately pour in the dry white wine and use a wooden spoon to scrape up all those brown bits stuck to the bottom of the pan. This is pure flavor gold! Then add the crushed plum tomatoes, stir everything gently, and bring the sauce to a gentle simmer.

Step 5: Let It All Cook Together

Return the chicken thighs to your pan, nestling them in among the peppers and sauce. Partially cover the pan, then let it simmer for 30 to 35 minutes. Stir occasionally so everything melds and none of the peppers stick to the pan. The sauce will thicken slightly, coating the chicken beautifully.

Step 6: Finish with Fresh Basil and Season to Taste

If the sauce’s still watery after cooking, you can remove the chicken and cook the sauce on higher heat for a few minutes to thicken. Once everything looks lovely and saucy, taste it and adjust salt and pepper as needed. Then turn off the heat, tear fresh basil leaves over the dish, and serve hot—preferably with crusty bread to soak up every last drop!

Top Tip

I discovered some handy tips while making this dish repeatedly, and they really made a difference in achieving perfect results that I want to share with you.

Pat the Chicken Dry: Never skip drying the chicken thighs before seasoning to ensure you get a good sear and not a steamed texture.
Use a Good Stainless Steel Pan: It helps create beautiful fond—the flavorful brown bits—that build depth in your sauce when deglazed with wine.
Sauté Garlic Briefly: Garlic burns quickly and turns bitter, so just 60 seconds is enough to release its aroma without overcooking.
Simmer Gently and Stir Often: This prevents sticking and helps peppers soften evenly without becoming mushy.

How to Serve Chicken and Pepper Skillet Recipe

Chicken and Pepper Skillet - Serving Suggestion

Garnishes

I almost always finish this dish with a scatter of fresh torn basil leaves—it brightens the deep tomato and pepper flavor and adds a pop of color. Sometimes I add a sprinkle of grated Parmesan or a drizzle of good-quality extra virgin olive oil for an extra touch.

Side Dishes

Crusty Italian bread is my go-to for soaking up the delicious sauce, but this recipe also pairs beautifully with creamy polenta, garlic mashed potatoes, or even a simple arugula salad for a lighter contrast.

Creative Ways to Present

For a special occasion, I like to serve this Chicken and Pepper Skillet Recipe family-style right in the skillet, right on the table. Add some fresh herbs on top and place small bowls of crusty bread nearby. It sparks good conversation and everyone can help themselves to the comforting goodness.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it rests, making the next-day lunch even better!

Freezing

I’ve frozen this dish a couple of times with success—just make sure it’s completely cooled before packing it into freezer-safe containers. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers on low to medium heat on the stovetop with a splash of water or broth to keep the sauce from sticking. You can also microwave, but warm it slowly to avoid drying out the chicken.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Just keep in mind that chicken breasts cook faster and can dry out if overcooked. Use a meat thermometer and cook breasts to 165°F for a juicy result.

What kind of wine should I use in the Chicken and Pepper Skillet Recipe?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay works best. Avoid sweet wines as they can alter the balance of the sauce’s flavor.

Can I make this recipe gluten-free?

Definitely! This recipe is naturally gluten-free as long as you use gluten-free chicken stock or broth if you decide to add any. Just watch your sides to keep the meal gluten-free.

How long does the Chicken and Pepper Skillet keep in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the chicken tender.

Final Thoughts

This Chicken and Pepper Skillet Recipe has become a true favorite in my home because it’s comforting without being complicated. I hope you’ll find the same joy making and sharing it. Once you taste how those peppers, tomatoes, and savory chicken come together, you’ll want to keep this one close in your recipe collection—just like I do.