Name: Chicken and Pepper Skillet Recipe
Prep time: 10 min
Cook time: 45 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 28-ounce can plum tomatoes hand crushed and drained; 1/4 cup packed basil leaves hand torn, for finishing; 1/2 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay)

There’s something incredibly comforting about the way tender chicken thighs mingle with sweet bell peppers and a rich tomato sauce in this Chicken and Pepper Skillet Recipe. It’s simple, flavorful, and perfect for a cozy dinner that feels a little special without a fuss.

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 Pepper Skillet Recipe
Top Tip
How to Serve Chicken and Pepper Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Pepper Skillet Recipe

Why You'll Love This Recipe

This Chicken and Pepper Skillet Recipe has earned a special spot in my weeknight lineup because it balances vibrant, fresh flavors with hearty, satisfying comfort — all in one pan. Plus, the way the wine and tomatoes reduce into a luscious sauce is pure magic!

One-Pan Wonder: Everything cooks together, which means less cleanup — trust me, that’s a win in any kitchen.
So Much Flavor: The combination of seared chicken, garlic, bell peppers, and white wine creates layers of depth you’ll appreciate from the first bite.
Flexible Ingredients: You can easily swap peppers or chicken cuts depending on what you have, making it a forgiving recipe for pantry diving.
Great for Leftovers: It tastes even better the next day, making it perfect for meal prep or busy schedules.

Ingredients & Why They Work

Each ingredient in this Chicken and Pepper Skillet Recipe plays a starring role: from juicy chicken thighs that stay moist through the simmering, to fresh bell peppers that add a slight sweetness and crunch. When you combine those with garlic and a good splash of white wine, it all melds into a sauce that's just bursting with flavor.

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

Boneless skinless chicken thighs: Dark meat keeps the chicken juicy and tender, perfect for slow cooking in the skillet.
Red and green bell peppers: Their bright colors and sweetness balance the savory tomato sauce beautifully.
Garlic: Adds a punch of aromatic depth that lifts the whole dish.
Dry white wine: Helps deglaze the pan and infuse a subtle acidity and complexity into the sauce.
Olive oil: Essential for searing the chicken and veggies, giving everything a lovely caramelized flavor.
Salt and pepper: The basic building blocks for seasoning; don’t skimp here!
Basil leaves: Fresh torn basil at the end adds a bright herbaceous note to finish.
Can of plum tomatoes: The sauce base with a perfect balance of tang and natural sweetness once crushed and drained.

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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 putting my own twist on this Chicken and Pepper Skillet Recipe depending on the season or what I have on hand. It’s great for experimenting with different herbs or adding a bit of heat if you like things spicy.

Variation: One time, I added a handful of sliced olives and capers for a briny, Mediterranean twist that totally woke up the dish and became an instant favorite in my family.
Vegetarian swap: You can skip the chicken and add extra bell peppers, zucchini, and mushrooms to make a vibrant vegetable skillet that’s just as comforting.
Spice it up: Add red pepper flakes or a diced chili pepper during the garlic sauté to bring a touch of heat.
Herb alternatives: If basil isn’t handy, fresh oregano or thyme are both lovely finishes too.

Step-by-Step: How I Make Chicken and Pepper 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 Sear the Chicken

First, I drain the plum tomatoes in a colander to get rid of excess liquid—the pulp is what we want to keep for that rich sauce later. Then I pat the chicken thighs dry with paper towels; this step is key to getting a nice sear and not steaming the chicken. After seasoning both sides generously with salt and pepper, I heat my large stainless steel pan on medium. Once it’s hot, 2 tablespoons of olive oil go in, and the chicken thighs sizzle as I lay them down. I sear them for about 5 minutes on each side until they're beautifully browned—not cooked through at this point. If you crowd the pan, you won’t get that golden crust, so I do this in batches if necessary.

Step 2: Sauté Garlic and Peppers, Then Build the Sauce

Once the chicken’s done searing, I set it aside tented with foil to keep warm. I add the remaining olive oil and sliced garlic to the pan, sautéing for about a minute just until fragrant—watch closely so the garlic doesn’t burn! Then in go the sliced red and green peppers, stirring to coat them well in that flavorful oil. Next comes the white wine—a half cup adds acidity and helps loosen any tasty bits stuck to the pan. I scrape the bottom gently with a wooden spoon, making sure none of those flavors go to waste. Then I stir in the hand-crushed plum tomatoes and bring everything to a simmer.

Step 3: Simmer Chicken with Sauce

With the sauce bubbling gently, I nestle the chicken thighs back into the pan, stirring to combine it all. Then I partially cover it with a lid or foil and let it simmer on low for 30-35 minutes. I check in occasionally to stir, helping the sauce thicken and the chicken soak up all those beautiful flavors. If after cooking the sauce is still too watery, I remove the chicken and increase the heat to medium-high to reduce the liquid, stirring frequently for 5-10 minutes—this step is all about getting that perfect consistency.

Step 4: Finish and Serve

Once the sauce is thickened and coats the chicken and peppers nicely, I give it a final taste to adjust salt and pepper. Then I turn off the heat and scatter torn fresh basil leaves over the top—this fresh herb really brightens the whole dish. Serve it hot with crusty Italian bread to sop up all that luscious sauce. Believe me, no fork is needed for that!

Top Tip

Over the years, I’ve learned certain little adjustments really elevate this Chicken and Pepper Skillet Recipe. These tips will help you get the best texture and flavor every time.

Dry the Chicken Thoroughly: This helps get a perfect sear and avoids steaming the meat.
Don’t Crowd the Pan: Searing chicken in batches means better browning and deeper flavor.
Use a Good White Wine: A dry Pinot Grigio or Sauvignon Blanc works great – avoid anything too sweet or oaky.
Simmer Low and Slow: This lets the chicken become tender and the sauce develop richness without burning.

How to Serve Chicken and Pepper Skillet Recipe

Garnishes

I’m a big fan of finishing this dish with plenty of freshly torn basil leaves — it adds such a lovely brightness that contrasts perfectly with the richness. Sometimes I’ll sprinkle just a touch of shaved Parmesan for an umami boost, especially when serving it to guests.

Side Dishes

Crusty Italian or sourdough bread is my go-to for mopping up that incredible sauce, but roasted potatoes or creamy polenta also make great companions. When I want to keep things light, a simple green salad with a lemon vinaigrette balances the richness nicely.

Creative Ways to Present

For special dinners, I’ve poured the chicken and peppers over sheets of fresh pasta or served it family-style straight from a rustic cast iron skillet. It feels cozy and inviting—perfect for gathering around the table with friends and a glass of wine.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight, so I actually look forward to day two as much as day one.

Freezing

This recipe freezes well too. I let it cool completely, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently to maintain the tender texture of the chicken.

Reheating

For reheating, I prefer warming it slowly on the stovetop over medium-low heat. This helps preserve the chicken’s juiciness and keeps the sauce silky. The microwave works in a pinch, but watch out for drying out the chicken.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Chicken and Pepper Skillet Recipe?

You can definitely use chicken breasts, but I find thighs stay juicier and tender during the longer simmer. If you do use breasts, watch your cooking time closely to avoid drying them out, aiming for an internal temperature of 165°F.

What type of white wine works best in this recipe?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay are ideal because they bring acidity without overpowering the other flavors. Avoid sweet or heavily oaked wines as they can alter the flavor balance.

Can I make this dish ahead of time?

Absolutely! This recipe actually tastes better the next day as the flavors meld. Just store it in the fridge for up to three days and reheat gently when ready to serve.

What can I serve with Chicken and Pepper Skillet Recipe?

Crusty bread for soaking up sauce is a classic choice, but creamy polenta, roasted potatoes, or a simple green salad all pair well. For something heartier, serving over fresh pasta is a delicious option.

Final Thoughts

This Chicken and Pepper Skillet Recipe is one I come back to again and again because it hits all the right notes: simple prep, bold flavors, and that warm, satisfying feeling of home-cooked comfort. I hope you enjoy making it as much as I do—you’ll soon see why it’s a favorite for sharing with family and friends.