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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Chicken and Pepper Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and comforting Italian-inspired Chicken and Peppers recipe featuring tender seared chicken thighs simmered with sweet bell peppers, garlic, tomatoes, and white wine, finished with fresh basil. Perfect served with crusty bread to soak up the delicious sauce.
Ingredients
Chicken
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
Vegetables and Herbs
- 2 large red bell peppers sliced
- 2 large green bell peppers sliced
- 4 cloves garlic sliced
- ¼ cup packed basil leaves hand torn, for finishing
- 1 28-ounce can plum tomatoes hand crushed and drained
Liquids and Oils
- ½ cup dry white wine
- ¼ cup olive oil divided
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the tomatoes: Drain the can of plum tomatoes in a colander to remove excess liquid. Reserve the pulp for the recipe.
- Season the chicken: Pat the chicken thighs dry with paper towels. Season liberally with salt and pepper on both sides to enhance flavor and ensure good browning.
- Sear the chicken: Heat a large stainless steel frypan or burner-safe roasting pan over medium heat. Add 2 tablespoons olive oil once hot, then sear the chicken thighs for 5 minutes on each side until well browned. Work in batches to avoid overcrowding the pan. Set seared chicken aside on a plate tented with foil.
- Sauté garlic and peppers: Add remaining olive oil and sliced garlic to the pan. Sauté garlic for 60 seconds until fragrant. Add sliced red and green bell peppers and stir to coat with oil and garlic.
- Deglaze the pan: Pour in ½ cup dry white wine, scraping the bottom of the pan with a wooden spoon to release browned bits for flavor. Add the drained plum tomato pulp and bring the sauce to a simmer.
- Simmer chicken and sauce: Return chicken thighs to the pan and stir to combine. Partially cover the pan with a lid or foil and simmer gently for 30 to 35 minutes, stirring occasionally to ensure even cooking and flavor melding.
- Reduce sauce if needed: If after cooking there is excess liquid, remove the chicken to a plate and increase heat to medium-high to cook the sauce down for 5 to 10 minutes until thickened. Skip this step if sauce consistency is already desirable.
- Season and finish: Taste the sauce and adjust seasoning with salt and pepper. Turn off the heat, tear fresh basil leaves over the dish, and sprinkle evenly for a fresh herbal finish.
- Serve: Serve the chicken and peppers hot, accompanied by crusty Italian bread to mop up the flavorful sauce. Enjoy your meal!
Notes
- Any type of chicken can be used; traditionally pollo coi peperoni is made with whole skin-on chicken pieces.
- For white meat chicken, do not cook past 165°F internal temperature to avoid dryness. For dark meat like thighs, cooking to at least 175°F ensures tenderness by breaking down connective tissue.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for the best sauce flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated either in the microwave or on the stovetop over medium-low heat until warmed through.
- Use a burner-safe roasting pan if finishing on the stovetop or if you prefer to make this in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
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