Bell Pepper Chicken Thighs combine juicy chicken with sweet, vibrant peppers for a comforting one-pan meal. The chicken becomes incredibly tender while the peppers soften with a slight bite. It’s a weeknight hero that feels special enough for guests.
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Why You’ll Love This Bell Pepper Chicken Thighs
- Forgiving & flexible: Hard to overcook, with peppers that keep their texture.
- Deep flavor: Natural sweetness and richness create a savory pan sauce.
- One-pan ease: Cook everything in a single skillet for minimal cleanup.
- Endlessly adaptable: Welcomes tweaks like smoked paprika or onions.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 3 large bell peppers (mixed colors)
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 2 tbsp fresh parsley, chopped
- To taste salt and black pepper
Tools: 1 large oven-safe skillet, tongs, cutting board, sharp knife
Notes: Using a mix of bell pepper colors adds visual appeal and subtle flavor variations—red are sweeter, green more bitter, yellow mild.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs completely dry. This is the secret to getting that beautifully crisp, golden skin. If the skin is wet, it will steam instead of sear, and you’ll miss out on that wonderful texture and flavor.
- Don’t skip the smoked paprika. It adds a subtle, smoky depth that complements the sweetness of the peppers perfectly. If you only have sweet paprika, that works too, but the smoked version really elevates the dish.
- Use an oven-safe skillet. You’ll start this recipe on the stovetop and finish it in the oven, so make sure your pan can handle both. A well-seasoned cast iron or stainless steel skillet works wonderfully here.
- Season generously and early. Don’t be shy with the salt and pepper—season your chicken thighs at least 15 minutes before cooking if you have time. This allows the seasoning to penetrate the meat for better flavor throughout.
How to Make Bell Pepper Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). While it’s heating, pat the chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper. You’ll notice that drying the skin helps it crisp up beautifully rather than steam. This step might seem small, but it makes a huge difference in the final texture.
Step 2: Heat 2 tablespoons of olive oil in your large oven-safe skillet over medium-high heat. When the oil is shimmering, carefully place the chicken thighs skin-side down. You should hear a satisfying sizzle—that’s how you know the pan is hot enough. Cook for 6-8 minutes without moving them until the skin is golden brown and crispy.
Step 3: Flip the chicken thighs and cook for another 3-4 minutes on the other side. They won’t get as brown on this side, and that’s perfectly fine. Remove the chicken from the skillet and set it aside on a plate. You’ll see rendered chicken fat in the pan—that’s liquid gold for cooking your peppers.
Step 4: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add your sliced bell peppers and cook for 5-6 minutes, stirring occasionally, until they just begin to soften. You’ll notice their colors becoming more vibrant as they cook. Add the minced garlic, smoked paprika, oregano, and red pepper flakes (if using), and cook for another minute until fragrant.
Step 5: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor, and incorporating them into the sauce makes everything taste better. Let the broth simmer for about a minute to reduce slightly.
Step 6: Return the chicken thighs to the skillet, nestling them skin-side up among the peppers. The sauce should bubble gently around the chicken. Carefully transfer the entire skillet to your preheated oven. The sizzle you hear means everything is working perfectly.
Step 7: Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender but still have a slight bite. The skin should remain crispy while the meat becomes incredibly juicy. You’ll know it’s done when your kitchen smells absolutely amazing.
Step 8: Remove the skillet from the oven (remember that handle is hot!) and let it rest for 5 minutes. This allows the juices to redistribute throughout the chicken. Sprinkle with fresh parsley before serving. The bright green parsley adds a fresh contrast to the rich colors of the dish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reviving: Reheat in a covered oven-safe dish with a splash of broth at 350°F until warm.
Serving Suggestions
Complementary Dishes
- Creamy polenta — The soft, comforting texture is perfect for soaking up the delicious pan juices from the chicken and peppers.
- Garlic mashed potatoes — Their rich, savory flavor creates a wonderful base that highlights the sweetness of the bell peppers.
- Crusty bread — There’s nothing better than using a piece of good bread to wipe your plate clean of every last bit of sauce.
Drinks
- Medium-bodied red wine — A Grenache or Pinot Noir has enough acidity to cut through the richness without overpowering the dish’s flavors.
- Sparkling water with lemon — The bubbles and citrus provide a refreshing contrast that cleanses your palate between bites.
- Light beer — A crisp pilsner or lager complements the smoky notes from the paprika and keeps things feeling casual and comfortable.
Something Sweet
- Lemon sorbet — Its bright, clean finish is the perfect way to end the meal without feeling too heavy after such a satisfying dinner.
- Dark chocolate espresso beans — Just a few of these provide a sophisticated, slightly bitter counterpoint to the sweet peppers.
- Vanilla panna cotta — The delicate creaminess acts as a lovely, smooth finale that doesn’t compete with the main course’s robust flavors.
Top Mistakes to Avoid
- Crowding the pan when searing the chicken. If you put too many thighs in at once, they’ll steam instead of sear, and you’ll lose that beautiful crispy skin. Cook in batches if your skillet isn’t large enough.
- Using boneless, skinless chicken thighs. While you certainly can, you’ll miss out on the incredible flavor and texture that the bone and skin provide. The bone keeps the meat juicier, and the skin becomes wonderfully crispy.
- Overcooking the peppers before they go in the oven. They should still have some crunch when you add the chicken back to the pan, otherwise they’ll turn mushy during the baking time. A little resistance is good here.
- Skipping the rest time after baking. I know it’s tempting to dig right in, but those 5 minutes allow the juices to settle back into the meat, resulting in much more tender chicken.
Expert Tips
- Tip: For extra crispy skin, sprinkle a tiny pinch of baking powder mixed with the salt and pepper on the chicken skin before cooking. This helps break down the proteins and results in an incredibly crackling-like texture.
- Tip: If your peppers are releasing too much liquid during the stovetop cooking, increase the heat slightly to help the moisture evaporate faster. You want them to soften but not swim in their own juices.
- Tip: Let the chicken come to room temperature for about 20 minutes before cooking. This helps it cook more evenly, preventing the outside from overcooking while the inside catches up.
- Tip: Use the rendered chicken fat from searing to make a quick pan sauce. After removing the cooked chicken and peppers, deglaze the pan with a splash of white wine or more broth, simmer for a minute, then stir in a pat of butter for a luxurious finish.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time significantly. Chicken breasts cook faster and can dry out more easily. I’d recommend searing them for 3-4 minutes per side and reducing the oven time to 12-15 minutes. Use a meat thermometer to ensure they reach 165°F without overcooking. The result will be leaner but less flavorful and juicy than thighs.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and peppers in an oven-safe dish, add a tablespoon of water or broth to prevent drying out, and cover with foil. Heat at 350°F for 15-20 minutes until warmed through. Microwaving will work in a pinch but can make the skin rubbery.
Can I make this dish ahead of time?
You can do most of the prep work ahead! Slice the peppers and mince the garlic up to 2 days in advance. You can even season the chicken thighs and keep them covered in the refrigerator overnight. When ready to cook, just pat them dry again if any moisture has accumulated on the surface.
My sauce is too thin—how can I thicken it?
If you prefer a thicker sauce, remove the chicken and peppers after baking and place the skillet back on the stovetop over medium heat. Let the liquid simmer for 3-5 minutes until it reduces to your desired consistency. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce until thickened.
Can I add other vegetables to this recipe?
Absolutely! Sliced onions, mushrooms, or even zucchini work beautifully. Just keep in mind that different vegetables have different cooking times—add quicker-cooking veggies like zucchini during the last 10 minutes of oven time. Heartier vegetables like carrots or potatoes should be par-cooked before adding to ensure they’re tender when the chicken is done.
Bell Pepper Chicken Thighs
Make easy, one-pan Bell Pepper Chicken Thighs with crispy skin and tender peppers. Perfect for a quick weeknight dinner. Get the simple recipe now!
Ingredients
For the Ingredients
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6 bone-in, skin-on chicken thighs
-
3 large bell peppers (mixed colors)
-
3 tbsp olive oil (divided)
-
4 garlic cloves (minced)
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
-
1/4 tsp red pepper flakes (optional)
-
1/2 cup chicken broth
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2 tbsp fresh parsley (chopped)
-
salt and black pepper (to taste)
Instructions
-
Preheat your oven to 400°F (200°C). While it’s heating, pat the chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.01
-
Heat 2 tablespoons of olive oil in your large oven-safe skillet over medium-high heat. When the oil is shimmering, carefully place the chicken thighs skin-side down. Cook for 6-8 minutes without moving them until the skin is golden brown and crispy.02
-
Flip the chicken thighs and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set it aside on a plate.03
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add your sliced bell peppers and cook for 5-6 minutes, stirring occasionally, until they just begin to soften. Add the minced garlic, smoked paprika, oregano, and red pepper flakes (if using), and cook for another minute until fragrant.04
-
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth simmer for about a minute to reduce slightly.05
-
Return the chicken thighs to the skillet, nestling them skin-side up among the peppers. Carefully transfer the entire skillet to your preheated oven.06
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Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are tender but still have a slight bite.07
-
Remove the skillet from the oven (remember that handle is hot!) and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.08
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