Name: Chicken and Peppers 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; salt and pepper to taste; 1/4 cup olive oil divided; 2 large red bell peppers sliced; 2 large green bell peppers sliced; 4 cloves garlic sliced; 1/2 cup dry white wine; 1 28-ounce can plum tomatoes hand crushed and drained; 1/4 cup packed basil leaves hand torn, for finishing

There’s something utterly comforting about a one-pan meal that fills the kitchen with mouthwatering aromas and colors. This Chicken and Peppers Skillet Recipe is exactly that kind of dish—it’s vibrant, simple, and packed with bold flavors that make weeknight dinners feel special.

A metal pan filled with cooked pieces of light brown chicken mixed with sliced red and green bell peppers. The chicken looks soft and seasoned with black pepper, while the peppers add bright red and green colors with a slightly shiny texture from cooking. Some small green herbs are scattered on top, adding more color contrast. A wooden spoon with a smooth texture is placed inside the pan, stirring the mix. The pan sits on a white marbled surface. 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 Peppers Skillet Recipe
Top Tip
How to Serve Chicken and Peppers Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Peppers Skillet Recipe

Why You'll Love This Recipe

I’ve made the Chicken and Peppers Skillet Recipe more times than I can count, and it never disappoints. The combination of tender chicken thighs, sweet garlic, and colorful bell peppers simmered in a tangy tomato and wine sauce is simply irresistible.

One-pan ease: This recipe cooks in a single skillet, meaning less mess and more time to enjoy your meal.
Bold, fresh flavors: Using real plum tomatoes and fresh basil gives it an authentic Italian vibe that’s bursting with flavor.
Perfectly tender chicken: Dark meat chicken thighs stay juicy and soak up the sauce beautifully.
Versatility: It works for casual family dinners or even when you want to impress guests with something rustic yet elegant.

Ingredients & Why They Work

Every ingredient in this Chicken and Peppers Skillet Recipe plays a part in creating its deep, savory character. I love sorting through the colorful peppers and picking out good-quality chicken thighs from the market—these really make the dish shine.

Flat lay of fresh boneless skinless chicken thighs with no visible fat, two large red bell peppers sliced into rings, two large green bell peppers sliced into rings, four peeled garlic cloves sliced, small white ceramic bowl of dry white wine, small white ceramic bowl of golden olive oil, small white ceramic bowl filled with coarse salt and black peppercorns, small white ceramic bowl of hand-torn fresh basil leaves, simple white ceramic bowl containing crushed plum tomatoes drained of liquid, 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

Chicken thighs: Their dark meat ensures juicy, flavorful bites that hold up well during simmering.
Red and green bell peppers: They add sweetness, crunch, and vibrant color—plus, the contrast makes the skillet visually appealing.
Garlic cloves: Sliced to release gentle heat and earthy aroma without overwhelming the dish.
Dry white wine: Adds acidity and complexity; I recommend Pinot Grigio or Sauvignon Blanc for a fresh, crisp note.
Olive oil: Helps brown the chicken and lends a rich mouthfeel to the sauce.
Salt and pepper: Simple seasoning essentials to enhance natural flavors.
Basil leaves: Hand-torn and sprinkled on top at the end for a burst of fresh, herbaceous brightness.
Plum tomatoes (canned): Their thick pulp forms the hearty base of the sauce—perfect for simmering down without too much liquid.

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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

I love experimenting with this Chicken and Peppers Skillet Recipe depending on what’s in season or what’s begging to be used in my fridge. You can easily tweak the peppers or add a little heat if that’s your thing.

Variation: Sometimes I swap in yellow or orange peppers for an even sweeter palette, and once I tossed in a handful of sliced mushrooms which gave it an earthy richness.

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

The dish shows a small portion of cooked chicken mixed with sliced red and green bell peppers on a white speckled plate placed on a white marbled surface. The chicken pieces are light brown and covered with a slightly shiny orange-brown sauce that spreads across the plate. Bright red and green pepper slices are soft and glossy, resting evenly around the chicken. A small fresh green basil leaf lies on the right side of the plate as garnish. A silver fork is placed diagonally across the top edge of the plate, with a woman's hand holding a section at the left side. In the background, part of a larger dish with more of the same food is blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season with Love

First things first, I drain the canned plum tomatoes in a colander—only the pulp goes into this recipe. Then I pat the chicken thighs dry with paper towels and season them generously on both sides. Dry skin is key for that beautiful sear, so don’t skip the patting!

Step 2: Sear the Chicken

Heat a large stainless steel skillet over medium. When it’s hot, add two tablespoons of olive oil and sear the chicken thighs for about 5 minutes per side, until they're a gorgeous golden brown. I make sure not to overcrowd the pan—this keeps the chicken from steaming and losing its crisp edges. Work in batches if needed.

Step 3: Sauté Garlic and Peppers

Once the chicken is set aside, add the remaining olive oil and sliced garlic to the hot pan. After just a minute, toss in your sliced red and green bell peppers and stir to coat in the flavorful oil.

Step 4: Deglaze and Simmer

Pour in the dry white wine and use a wooden spoon to scrape up all those flavorful browned bits stuck to the pan—that’s pure magic. Next, stir in the plum tomatoes and bring everything to a gentle simmer.

Step 5: Bring It All Together

Return the seared chicken thighs to the pan, nestling them among the peppers and tomatoes. Partially cover the pan with a lid or foil, then simmer gently for 30 to 35 minutes, stirring occasionally to make sure nothing sticks.

Step 6: Finish and Serve

If there’s still too much liquid in your skillet after simmering, I like to remove the chicken and cook the sauce over medium-high heat for 5 to 10 minutes—it thickens nicely and intensifies the flavors. When the sauce is just right, taste and adjust salt and pepper as needed. Turn off the heat, sprinkle with hand-torn basil leaves, and serve with crusty Italian bread to soak up all that saucy goodness.

Top Tip

I’ve cooked this Chicken and Peppers Skillet Recipe dozens of times, and some tricks really make a difference. These tips will help ensure your dish comes out flavorful, juicy, and vibrant every single time.

Patting the chicken dry: Moisture on chicken prevents a good sear, so dry it thoroughly before seasoning.
Don’t overcrowd the pan: Give chicken enough space to brown evenly and avoid steaming—it’s key for flavor and texture.
Use quality canned plum tomatoes: Their natural sweetness and texture create a rich sauce that holds up during simmering.
Simmer gently: Keep the heat moderate so the chicken stays tender and the sauce reduces without scorching.

How to Serve Chicken and Peppers Skillet Recipe

Chicken and Peppers - Serving Suggestion

Garnishes

My go-to garnish is always fresh, hand-torn basil. There's something about that bright herbaceous pop right at the end that revives the entire dish. Sometimes I add a sprinkle of freshly grated Parmesan for a savory, creamy hint that pairs beautifully.

Side Dishes

This skillet meal is great served with thick slices of crusty Italian bread—perfect for mopping up every last bit of sauce. I also like pairing it with a simple mixed green salad dressed in lemon vinaigrette, or even some creamy polenta to balance the acidity of the tomatoes.

Creative Ways to Present

For special occasions, I’ve served this dish in individual cast-iron skillets, which keeps each portion warm and feels a little upscale without extra fuss. Layering fresh basil and a drizzle of good olive oil just before serving adds a touch of elegance every time.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the chicken and peppers into an airtight container and store it in the fridge. It actually tastes even better the next day, once the flavors have melded. Just reheat gently to avoid drying out the chicken.

Freezing

I’ve frozen this recipe successfully by placing well-cooled portions in freezer-safe containers. It keeps well for up to two months, which is perfect for busy weeks when you want a comforting ready-made meal.

Reheating

To reheat, I prefer gently warming the skillet leftovers on medium-low heat on the stovetop, stirring occasionally. This method keeps the chicken juicy and the sauce fresh tasting better than the microwave.

Frequently Asked Questions:

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

You absolutely can use chicken breasts if you prefer white meat. Just be sure not to overcook them, as breasts can dry out quickly. Cook until they reach 165°F internal temperature and consider shortening simmer time slightly to keep them juicy.

What type of wine is best for this Chicken and Peppers Skillet Recipe?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay work best. They bring acidity and brightness without overpowering the dish. Avoid sweet wines, which could throw off the flavor balance.

Can I make this recipe gluten-free?

Yes, this Chicken and Peppers Skillet Recipe is naturally gluten-free since it relies on whole ingredients like chicken, peppers, garlic, and tomatoes. Just be sure to check that your canned tomatoes and wine don’t have any additives if you have serious gluten sensitivities.

How long will leftovers last in the fridge?

Leftovers stored properly in an airtight container will keep for up to 3 days in the refrigerator. For best taste, reheat gently and avoid overcooking during reheating to maintain moisture in the chicken and freshness in the sauce.

Final Thoughts

This Chicken and Peppers Skillet Recipe has become one of my all-time favorites because it feels like a warm hug from the kitchen. It’s an easy dish that delivers depth, comfort, and a burst of fresh flavors all in one pan. I’m excited for you to try it—you’ll find it’s just as delightful to make as it is to eat. Trust me, once you have this in your dinner rotation, you’ll be reaching for it again and again!