If you're looking for the perfect Chicken and Peppers, you're in the right place. Whether you love Chicken Recipes or want to explore our Dinner Ideas collection, we've got you covered.
Why You’ll Love This Chicken and Peppers
- One-pan wonder: Complete protein and veggie meal with minimal cleanup.
- Feast for the senses: Vibrant colors and tender-crisp textures delight.
- Incredibly versatile: Easy to customize with what you have on hand.
- Ridiculously good sauce: Savory, glossy glaze you’ll want to mop up.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs
- 3 large bell peppers (a mix of red, yellow, and orange)
- 1 large yellow onion
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 120 ml chicken stock
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- Fresh parsley, for garnish
Tools: A large, heavy-bottomed skillet or cast-iron pan, tongs, a sharp chef’s knife.
Notes: Use heavy, shiny peppers for maximum sweetness. Chicken thighs stay moist and flavorful even if slightly overcooked.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? I strongly recommend thighs for this recipe. They have more fat, which means they won’t dry out during the quick sear and simmer. They also deliver a richer, more succulent flavor that stands up beautifully to the sweet peppers.
- Why a mix of pepper colors? It’s not just for looks! Different colored peppers have slightly different flavor profiles and sweetness levels. Using a combination creates a more complex and interesting taste in the final dish. Red and yellow are typically the sweetest.
- Don’t skip the balsamic vinegar. I know it might seem like a small addition, but it’s a game-changer. It adds a subtle tang and sweetness that brightens the entire dish and helps to deglaze the pan, pulling up all those delicious browned bits.
- Pat your chicken completely dry. This is the secret to getting a proper, golden-brown sear instead of steaming the chicken. Moisture is the enemy of browning, so take a moment with some paper towels—it’s worth it.
How to Make Chicken and Peppers
Step 1: Start by prepping all your ingredients. This is a fast-cooking dish, so having everything ready to go is key. Pat the chicken thighs dry with paper towels and season them generously on both sides with salt, pepper, smoked paprika, and oregano. Slice your bell peppers into uniform strips, about 1/2-inch wide, and slice the onion into similar-sized slices. Mince your garlic. You’ll notice that this bit of prep makes the actual cooking process feel seamless and stress-free.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken thighs. You should hear a satisfying sizzle. Don’t crowd the pan—if necessary, cook in two batches. Let them cook undisturbed for about 5-6 minutes, until you have a deep golden-brown crust. Flip them and cook for another 4-5 minutes on the other side. They don’t need to be cooked through just yet, as they’ll finish later. Remove the chicken to a plate and set aside.
Step 3: In the same skillet, you’ll now have all those wonderful chicken drippings and browned bits. Add the sliced onions and peppers. Season with a pinch of salt—this will help them release their moisture and start to soften. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and developed some charred, blistered spots. You’ll love the sweet, smoky aroma that starts to fill your kitchen at this stage.
Step 4: Add the minced garlic to the pan and cook for just one minute, until fragrant. Be careful not to burn it! Now, pour in the chicken stock and balsamic vinegar. Use your spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavor right there. Let the liquid come up to a simmer.
Step 5: Return the chicken thighs (and any accumulated juices from the plate) back to the skillet, nestling them into the bed of peppers and onions. Reduce the heat to medium-low, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it simmer for 8-10 minutes. This allows the chicken to cook through completely and the flavors to meld together beautifully.
Step 6: Uncover the skillet. The sauce should have reduced slightly and look glossy. If it seems a bit thin, you can let it simmer uncovered for another minute or two. Give everything a final taste and adjust the seasoning with more salt or pepper if needed. The chicken should be tender and cooked through, and the peppers should be soft but still have a little bite.
Step 7: To serve, spoon the peppers and onions onto a platter, place the chicken thighs on top, and drizzle everything with the pan sauce. Finish with a generous sprinkle of freshly chopped parsley for a pop of color and freshness. And that’s it—your stunning, restaurant-worthy Chicken and Peppers is ready to devour.
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 3 months; peppers will soften slightly upon reheating.
- Reviving: Reheat gently in a covered skillet with a splash of water or stock to refresh the sauce.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, comforting texture of polenta is the perfect vehicle for soaking up every last drop of that savory sauce.
- Fluffy Jasmine Rice — A simple bed of steamed rice keeps the focus on the main event while providing a neutral, fluffy base.
- Garlic Bread or Crusty Baguette — Absolutely non-negotiable for sauce-mopping purposes. The crisp, garlicky bread is a fantastic textural contrast.
Drinks
- A Light-Bodied Red Wine — Like a Pinot Noir or a Gamay. The bright red fruit notes complement the sweet peppers without overpowering the chicken.
- A Crisp Lager — The carbonation and clean finish of a cold lager help cut through the richness of the dish and cleanse the palate.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing alongside the savory, umami-rich flavors.
Something Sweet
- Lemon Sorbet — Its sharp, clean citrus flavor is the perfect palate-cleanser after a savory meal and feels wonderfully light.
- Dark Chocolate Almond Clusters — A few pieces of something rich and slightly bitter with a nutty crunch provides a satisfying, not-too-sweet ending.
- Vanilla Panna Cotta with a Berry Compote — The creamy, delicate panna cotta with a tangy fruit topping creates a beautiful, elegant finish.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the chicken. If you put too much chicken in the pan at once, the temperature drops and the chicken steams instead of sears. You’ll end up with pale, rubbery chicken instead of that beautiful, flavorful crust. Cook in batches if your pan isn’t big enough.
- Mistake: Skipping the step of scraping the browned bits. Those little browned bits stuck to the bottom of the pan after searing the chicken are pure, concentrated flavor. When you add the stock and vinegar, make sure you scrape them all up—they will dissolve into your sauce and make it incredible.
- Mistake: Overcooking the peppers into mush. You want your peppers to be tender but still have a slight bite and vibrant color. If you cook them for too long, they’ll become soggy and lose their sweetness and structural integrity.
- Mistake: Not seasoning in layers. Season the chicken before searing, and then season the peppers and onions as they cook. This builds a foundation of flavor throughout the dish, rather than just trying to add it all at the end.
Expert Tips
- Tip: Let the chicken come to room temperature for 15 minutes before cooking. This isn’t strictly necessary, but it helps the chicken cook more evenly from edge to center, preventing the outside from being overdone before the inside is cooked through.
- Tip: Use the “fond” to your advantage. That’s the technical term for the browned bits! After you remove the chicken, let the pan get really hot again before adding the peppers. The sizzle will help lift even more of that fond, boosting your sauce’s flavor.
- Tip: Finish with a drizzle of high-quality extra virgin olive oil. Just before serving, a fresh drizzle of a good, fruity olive oil over the top can add a wonderful layer of aroma and richness that cooked oil doesn’t have.
- Tip: Want it spicier? Add the heat at the right time. If you’re using fresh chilies or chili flakes, add them with the garlic. If you add them too early, they can burn and turn bitter. Adding them at this stage toasts their flavor perfectly.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breasts cook faster and are leaner, so they can dry out more easily. I’d recommend cutting them into smaller, uniform pieces or pounding them to an even thickness. Sear them for just 3-4 minutes per side and then reduce the simmering time to 4-5 minutes, just until cooked through. Keep a close eye on them to prevent overcooking.
How can I make this dish ahead of time?
This is a great make-ahead meal! Let it cool completely after cooking, then store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve over time. Reheat it gently in a covered skillet over low heat, adding a tiny splash of water or stock to loosen the sauce back up. Avoid the microwave if you can, as it can make the chicken rubbery.
Can I freeze Chicken and Peppers?
Yes, it freezes quite well. Cool it completely and transfer it to a freezer-safe container. It will keep for up to 3 months. The texture of the peppers will soften a bit more upon thawing and reheating, but the flavor will still be fantastic. Thaw it overnight in the refrigerator before reheating gently on the stovetop.
What other vegetables can I add?
This recipe is very adaptable! Sliced mushrooms would be a wonderful addition—sauté them with the onions and peppers. Zucchini or yellow squash, added in the last 5 minutes of cooking the peppers, would also work well. Just be mindful of vegetables with high water content, as they can make the sauce a bit watery.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, the easiest fix is to remove the chicken and peppers and let the sauce simmer uncovered for a few more minutes until it reaches your desired consistency. If you need it thicker fast, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. It will thicken up almost instantly.
Chicken And Peppers
Make this easy Chicken and Peppers recipe for a vibrant one-pan meal. Tender chicken & sweet peppers in a savory sauce. Get the simple recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs
-
3 large bell peppers (a mix of red, yellow, and orange)
-
1 large yellow onion
-
4 cloves garlic (minced)
-
2 tbsp olive oil
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
-
120 ml chicken stock
-
1 tbsp balsamic vinegar
-
Salt and freshly ground black pepper
-
Fresh parsley (for garnish)
Instructions
-
Start by prepping all your ingredients. This is a fast-cooking dish, so having everything ready to go is key. Pat the chicken thighs dry with paper towels and season them generously on both sides with salt, pepper, smoked paprika, and oregano. Slice your bell peppers into uniform strips, about 1/2-inch wide, and slice the onion into similar-sized slices. Mince your garlic.01
-
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully add the chicken thighs. You should hear a satisfying sizzle. Don’t crowd the pan—if necessary, cook in two batches. Let them cook undisturbed for about 5-6 minutes, until you have a deep golden-brown crust. Flip them and cook for another 4-5 minutes on the other side. They don’t need to be cooked through just yet, as they’ll finish later. Remove the chicken to a plate and set aside.02
-
In the same skillet, you’ll now have all those wonderful chicken drippings and browned bits. Add the sliced onions and peppers. Season with a pinch of salt—this will help them release their moisture and start to soften. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and developed some charred, blistered spots.03
-
Add the minced garlic to the pan and cook for just one minute, until fragrant. Be careful not to burn it! Now, pour in the chicken stock and balsamic vinegar. Use your spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavor right there. Let the liquid come up to a simmer.04
-
Return the chicken thighs (and any accumulated juices from the plate) back to the skillet, nestling them into the bed of peppers and onions. Reduce the heat to medium-low, cover the skillet with a lid (or a baking sheet if you don’t have one), and let it simmer for 8-10 minutes. This allows the chicken to cook through completely and the flavors to meld together beautifully.05
-
Uncover the skillet. The sauce should have reduced slightly and look glossy. If it seems a bit thin, you can let it simmer uncovered for another minute or two. Give everything a final taste and adjust the seasoning with more salt or pepper if needed. The chicken should be tender and cooked through, and the peppers should be soft but still have a little bite.06
-
To serve, spoon the peppers and onions onto a platter, place the chicken thighs on top, and drizzle everything with the pan sauce. Finish with a generous sprinkle of freshly chopped parsley for a pop of color and freshness.07
Not what you're looking for?
