This Bell Pepper Chicken is a vibrant one-pan meal that delivers tender chicken and sweet peppers in a savory, glossy sauce. It’s a simple, satisfying dish ready in about 30 minutes. The aroma of garlic and soy simmering with bell peppers is pure kitchen magic.
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Why You’ll Love This Bell Pepper Chicken
- One-pan wonder: Everything cooks together for easy cleanup.
- Stunning colors: Red, yellow, and green peppers create a feast for the eyes.
- Incredibly versatile: Serve over rice, noodles, or in wraps.
- Ridiculously good sauce: A glossy, savory coating clings to every bite.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp olive oil or vegetable oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt (adjust to taste)
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Tools: Large skillet or frying pan with a lid, sharp knife, cutting board, measuring spoons.
Notes: Using fresh, crisp bell peppers really makes a difference here—they should snap when you cut them. And don’t skip the smoked paprika; it adds a subtle depth that takes this from good to unforgettable.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs stay juicier during quick cooking, but breasts work if you prefer leaner meat—just be careful not to overcook them.
- Slice your peppers evenly. This isn’t just for looks; uniform slices ensure everything cooks at the same rate, so you get tender-crisp peppers without any mushy bits.
- Don’t rush the onion and garlic. Let them soften and become fragrant before adding the chicken—this builds a flavor foundation that makes the whole dish sing.
- Taste your sauce as you go. Depending on your soy sauce, you might need more or less salt. Adjust the honey for sweetness and a splash of water if it’s too intense.
How to Make Bell Pepper Chicken
Step 1: Start by prepping all your ingredients. Cut the chicken into bite-sized chunks—this helps it cook quickly and evenly. Slice the bell peppers and onion into similar-sized strips, and mince the garlic. Having everything ready to go makes the cooking process smooth and stress-free.
Step 2: Heat the oil in your large skillet over medium-high heat. Add the chicken pieces in a single layer—don’t overcrowd the pan, or they’ll steam instead of sear. Cook for about 4–5 minutes, turning occasionally, until the chicken is golden brown on all sides. It doesn’t need to be fully cooked through yet; you’ll finish it with the peppers.
Step 3: Push the chicken to one side of the pan and add the sliced onion. Sauté for 2–3 minutes until it starts to soften and become translucent. Then add the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it, as bitter garlic can throw off the whole dish.
Step 4: Now add all the sliced bell peppers to the skillet. Stir everything together so the chicken, onions, garlic, and peppers are well combined. Cook for another 4–5 minutes, stirring occasionally, until the peppers begin to soften but still have a slight crunch. You’ll notice their vibrant colors intensify as they cook.
Step 5: In a small bowl, whisk together the soy sauce, honey, smoked paprika, black pepper, and salt. Pour this mixture over the chicken and peppers in the skillet. Stir well to coat everything evenly. Reduce the heat to medium-low, cover the skillet with a lid, and let it simmer for 5–7 minutes. This allows the flavors to meld and the chicken to cook through completely.
Step 6: If you prefer a thicker sauce, now’s the time to add the cornstarch slurry. Mix the cornstarch with water until smooth, then stir it into the skillet. Cook for another 1–2 minutes, uncovered, until the sauce thickens and becomes glossy. Taste and adjust seasoning if needed—sometimes a extra pinch of pepper or a drizzle of honey does the trick.
Step 7: Remove the skillet from the heat and stir in the fresh parsley or cilantro. Let it rest for a minute—this allows the sauce to settle and the flavors to deepen. Serve immediately over fluffy rice, noodles, or with crusty bread to soak up every bit of that delicious sauce.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water or broth to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Fluffy jasmine rice — its delicate fragrance and slightly sticky texture are perfect for soaking up the savory sauce.
- Buttery mashed potatoes — creamy potatoes create a comforting base that contrasts beautifully with the vibrant peppers.
- Simple green salad with lemon vinaigrette — the bright, acidic dressing cuts through the richness of the dish and adds freshness.
Drinks
- Crisp lager or pale ale — the carbonation and mild bitterness cleanse the palate between bites of the savory chicken.
- Citrus-infused sparkling water — a non-alcoholic option that refreshes without competing with the dish’s flavors.
- Light-bodied red wine like Pinot Noir — its fruity notes complement the sweetness of the peppers without overwhelming the meal.
Something Sweet
- Lemon sorbet — its bright, clean finish provides a refreshing contrast after the savory main course.
- Almond biscotti — the subtle nuttiness and crunchy texture make for a simple, satisfying dessert.
- Fresh mango slices with lime zest — tropical sweetness with a zingy kick that feels light and refreshing.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much chicken at once, it will release moisture and steam instead of developing a nice sear. Cook in batches if necessary.
- Overcooking the peppers. You want them tender-crisp, not mushy. They should still have a bit of bite when you take the dish off the heat.
- Adding the garlic too early. Garlic burns quickly and turns bitter. Add it just before the liquid ingredients to preserve its aromatic quality.
- Not tasting before serving. The balance of salty, sweet, and savory can vary based on your ingredients. Always adjust seasoning at the end.
Expert Tips
- Marinate the chicken briefly. If you have 15 extra minutes, toss the chicken with half the soy sauce and smoked paprika before cooking. It adds an extra layer of flavor.
- Use a mix of bell pepper colors. Besides looking gorgeous, different colored peppers have slightly different flavor profiles—red is sweeter, green is grassier—which creates complexity.
- Deglaze the pan if needed. If bits stick to the bottom when browning the chicken, add a splash of water or broth and scrape them up—that’s pure flavor!
- Let it rest before serving. Allowing the dish to sit for 5 minutes off the heat helps the chicken reabsorb juices and the flavors to meld beautifully.
FAQs
Can I use frozen bell peppers?
You can, but fresh is definitely better. Frozen peppers tend to release more water as they cook, which can make your sauce watery. If you must use frozen, pat them dry thoroughly after thawing and consider increasing the cooking time slightly to evaporate the excess moisture. The texture will be softer, but the flavor will still be good.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Microwaving works too, but it can make the peppers mushy—stir halfway through heating.
Can I make this dish spicier?
Absolutely! Add a teaspoon of chili flakes with the garlic, or include a sliced fresh chili pepper with the bell peppers. For extra heat, drizzle with sriracha or chili oil at the table. The sweetness of the peppers balances heat beautifully.
What can I substitute for soy sauce?
Tamari is a great gluten-free alternative with similar flavor. Coconut aminos will work too, though they’re slightly sweeter. If you need to avoid soy entirely, use 2 tablespoons of Worcestershire sauce (check for anchovies if vegetarian) mixed with ½ teaspoon of salt.
Can I prepare this ahead of time?
You can chop the vegetables and mix the sauce a day in advance, but I recommend cooking it fresh. The peppers lose their vibrant texture when reheated. If you must make it ahead, undercook the peppers slightly and reheat gently to preserve some crunch.
Bell Pepper Chicken
Make this easy Bell Pepper Chicken in one pan in 30 minutes! Tender chicken, sweet peppers, and a savory sauce. Get the simple recipe and cook tonight!
Ingredients
For the Ingredients
-
500 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
1 large red bell pepper (sliced)
-
1 large yellow bell pepper (sliced)
-
1 large green bell pepper (sliced)
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1 medium onion (thinly sliced)
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4 cloves garlic (minced)
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3 tbsp soy sauce
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2 tbsp honey or maple syrup
-
1 tbsp olive oil or vegetable oil
-
1 tsp smoked paprika
-
½ tsp black pepper
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¼ tsp salt (adjust to taste)
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2 tbsp fresh parsley or cilantro (chopped, for garnish)
-
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
-
Start by prepping all your ingredients. Cut the chicken into bite-sized chunks—this helps it cook quickly and evenly. Slice the bell peppers and onion into similar-sized strips, and mince the garlic. Having everything ready to go makes the cooking process smooth and stress-free.01
-
Heat the oil in your large skillet over medium-high heat. Add the chicken pieces in a single layer—don’t overcrowd the pan, or they’ll steam instead of sear. Cook for about 4–5 minutes, turning occasionally, until the chicken is golden brown on all sides. It doesn’t need to be fully cooked through yet; you’ll finish it with the peppers.02
-
Push the chicken to one side of the pan and add the sliced onion. Sauté for 2–3 minutes until it starts to soften and become translucent. Then add the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it, as bitter garlic can throw off the whole dish.03
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Now add all the sliced bell peppers to the skillet. Stir everything together so the chicken, onions, garlic, and peppers are well combined. Cook for another 4–5 minutes, stirring occasionally, until the peppers begin to soften but still have a slight crunch. You’ll notice their vibrant colors intensify as they cook.04
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In a small bowl, whisk together the soy sauce, honey, smoked paprika, black pepper, and salt. Pour this mixture over the chicken and peppers in the skillet. Stir well to coat everything evenly. Reduce the heat to medium-low, cover the skillet with a lid, and let it simmer for 5–7 minutes. This allows the flavors to meld and the chicken to cook through completely.05
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If you prefer a thicker sauce, now’s the time to add the cornstarch slurry. Mix the cornstarch with water until smooth, then stir it into the skillet. Cook for another 1–2 minutes, uncovered, until the sauce thickens and becomes glossy. Taste and adjust seasoning if needed—sometimes a extra pinch of pepper or a drizzle of honey does the trick.06
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Remove the skillet from the heat and stir in the fresh parsley or cilantro. Let it rest for a minute—this allows the sauce to settle and the flavors to deepen. Serve immediately over fluffy rice, noodles, or with crusty bread to soak up every bit of that delicious sauce.07
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