Chicken with green peppers is a delicious dish. Here is the recipe: First, you need to buy some chicken cut into pieces and some green peppers. Then you will have to clean the chicken and cut it into smaller pieces. You should clean the peppers and cut them as well. After you are finished cleaning everything you should put them in a pan in which they will cook and simmer forever.
Cheesy Green Pepper and Chicken Skillet
The combination is so simple, and it tastes incredible!
We’re never at a loss for dinner ideas when there’s chicken in the refrigerator. This cheesy chicken and green pepper bake was a huge hit at our dinner table last night, and we threw it together in no time with just a few on-hand ingredients. We had a bell pepper that was near the end and this was a great way to make sure it didn’t go to waste. Chicken and rice, peppers and onions, and a few spice cabinet staples are all we need.
And of course, cheese. There’s plenty of warm, bubbly cheese, melted to golden perfection. The combination is so simple, and it tastes incredible! Everyone loved this Mexican-inspired casserole’s satisfying flavor. It’s a quick and easy way to turn basic ingredients like chicken and peppers into a delicious, mouthwatering meal the entire family will enjoy.
Cheesy Green Pepper and Chicken Skillet
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium green bell peppers, chopped
- 1 small white onion, diced
- 2 medium garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup white rice, uncooked
- 2 cups Mexican blend cheese, shredded and divided
- Preheat oven to 350°F. Grease 2-quart casserole dish with cooking spray.
- Warm olive oil in large deep skillet over medium heat. Sauté chicken breast pieces until just cooked through. Transfer to plate and set aside.
- Sauté peppers and onions in remaining oil 3 to 5 minutes, until softened. Add garlic and cook 1 to 2 minutes. Stir in chicken broth and cream soup. Season with cumin, chili powder, paprika, salt and pepper. Bring to a low boil.
- Place cooked chicken pieces into prepared baking dish. Cover with sauce. Stir in rice and 1 cup of cheese. Cover with tight-fitting lid or aluminum foil.
- Bake in preheated oven 20 to 25 minutes, until rice is tender and most liquid is absorbed. Uncover. Top with remaining 1 cup of cheese. Bake 3 to 5 minutes, until cheese is melted.
CHICKEN AND PEPPERS
As simple as it may be, this classic chicken and peppers recipe is quick, delicious, and perfect for dinner any day of the week! This recipe does not have many steps or ingredients because the balsamic vinegar infuses the bell peppers and chicken with so much flavor, you won’t need much else!
This easy one-skillet chicken and peppers is packed with tangy balsamic flavor!
I always find that making this dish adds some cheer to my day. With colorful peppers and wonderful smells emanating from my kitchen, it feels a bit like a party, regardless of who is coming to dinner.
Sometimes, simplicity makes the star ingredient stand out even more, and this is one of those times. Garlic, balsamic vinegar, and dried basil come together in such a delightful way.
Optional red pepper flakes can spice things up, but the real highlight is the chicken.
It makes a hearty, warming meal and even better leftovers!
Best of all, shredded chicken and pepper sandwiches will makes a perfect lunch the following days!
❤️ WHY YOU’LL LOVE THIS RECIPE!
It’s Flexible! It’s easy to use a little creativity in this recipe. This dish can change completely by swapping just a couple of ingredients!
Minimal Cleanup! Make dinner in just 1 pan! Fewer dishes means a dinner everyone can love.
It’s Fast! Anything I can get on the table in under 30 minutes is a win in my book.
Make sure to get the freshest peppers you can find for the best flavor. And don’t skip the secret ingredient, balsamic vinegar.
- 2 tablespoons Olive Oil (Extra Virgin) – Divide your EVOO into two 1 tablespoon portions.
- 1 pound Chicken Thighs – Use boneless skinless chicken for best results.
- ½ teaspoon each, Salt & Pepper – Salt enhances the flavor of anything it’s added to. You can always add more to taste.
- ½ each, Red & Green Bell Pepper – Slice these up for a delicious and colorful highlight!
- ½ medium Yellow Onion – This is the equivalent of about ½ a cup of sliced onions.
- 1 teaspoon Garlic – About 1 minced garlic clove should be added after the chicken is cooked so it won’t burn.
- 2 tablespoons Balsamic Vinegar – This isn’t just a salad dressing. It creates an amazing savory taste that elevates any dish it’s added to.
- 1 teaspoon Dried Basil – If you’d rather use freshly chopped, use about 1 tablespoon.
- 1 teaspoon Red Pepper Flakes (optional) – I love cranking up in the heat in this recipe.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
Mushrooms – If you want to add a little extra richness to the dish, toss in some creminis! The balsamic will compliment them nicely.
Tomatoes – Halve a few cherry tomatoes. Then, saute them with the bell pepper for a slightly sweet and fresh add-in!
Taco Seasoning – Change things up by taking out the balsamic vinegar and sprinkling in some taco seasoning with the rest of the spices in step 3. This version of chicken and peppers should be served with black beans and salsa.
Infused Olive Oil – There are a lot of unique olive oils out there that could be scrumptious in this dish. Try a clove of garlic or hot pepper-infused option.
Marinade – Place your chicken in a gallon bag of your favorite marinade in the fridge overnight! Make your own or try my Italian chicken marinade! *Marinate chicken for at least 2 hours.
Dijon – Try substituting half of the balsamic for some Dijon mustard! This is great for anyone that likes that classic Dijon flavor.
Hatch Peppers – When in season (about August-September), sliced hatch chili peppers make a great substitution for the bell peppers in this recipe. It’s perfect for anyone who likes things a tad bit spicier, and they are full of flavor!
Fish – Try swapping the chicken in this dish for a mild white fish like cod or tilapia. Pan-fry the fish on each side until cooked to satisfaction, then proceed with the recipe as normal!
🔪 STEP-BY-STEP INSTRUCTIONS
There are only 4 easy steps necessary for this dish. Aside from that, you’ll need a skillet, a spatula, and silicone kitchen tongs.
- Heat. To begin, heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Then, sprinkle ½ teaspoon each of salt and pepper over 1 pound boneless, skinless chicken thighs. When the skillet is hot, carefully add the chicken.
- Pan-fry. Next, cook the chicken for 4 to 5 minutes on each side, pan-frying it until fully cooked. Use a thermometer to check that the temperature at the thickest part of each piece is 165℉ (75℃). Move the chicken to a plate and set it aside for later.
- Saute. Then, slice ½ a red bell pepper, ½ a green pepper, and ½ a medium yellow onion. Toss them in the skillet and saute for about 5 minutes or until tender. You should begin to smell them. Now, mix in 1 teaspoon each of garlic, dried basil, and crushed red pepper flakes. Saute for another 30 seconds until fragrant.
ADD BALSAMIC & TOSS CHICKEN
- Stir in balsamic. Pour in the 2 tablespoons of balsamic vinegar and stir to mix thoroughly.
- Return the cooked chicken. Lastly, replace the chicken in the skillet and stir everything together. The sauce and spices should coat the meat.
- Serve. When everything is warmed through and coated with the sauce and seasoning, remove from heat and serve immediately.
This makes a delightful lunch or dinner and even better leftovers! Serve over steamed rice, mashed potatoes, or buttered noodles. Enjoy!
To fill out the meal, add a side of roasted broccoli with garlic and parmesan or sauteed asparagus and cherry tomatoes.
💭 ANGELA’S TIPS & RECIPE NOTES
- Any bell peppers will work. Feel free to use whatever colored bell peppers you have on hand!
- Use white wine. If you’re not into balsamic vinegar, you can easily replace it with white wine. Both add delicious flavor.
- Make sandwiches with extra portions. Leftovers make amazing sandwiches. Just shred the chicken and mix it back in with the pepper mixture. Coat a baguette with some garlic butter and fill it with chicken and peppers. Throw it under the broiler for a few minutes and enjoy. Provolone optional.
🥡 STORING & REHEATING
Store any leftovers in an airtight container. Keep refrigerated for up to 3-4 days.
Leftover chicken and peppers can be frozen for up to 4 months in an airtight container or freezer bag. Before reheating, let any frozen leftovers thaw in the fridge overnight.
REHEATING CHICKEN AND PEPPERS
To reheat leftovers, heat a skillet with the bottom just covered with water or broth. Transfer leftovers to the skillet in a single layer and cook until heated through.
Stir-Fried Chicken and Green Pepper with Cumin and Cilantro
The Flavor Matrixauthor James Briscione encourages cooks to look beyond traditional food and wine pairings. He goes back to very basics: the aromatic compounds that link ingredients (often in unexpected ways). Here he pairs the floral, grassy flavors of this stir-fry with a New Zealand Sauvignon Blanc, also prized for its “greenness.” The wine’s long finish is also well suited to the chile heat in the dish.
- 1 pound boneless, skinless chicken thighs, cut into thin strips
- 3 tablespoons Shaoxing wine or dry sherry, divided
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons grapeseed or peanut oil, divided
- 2 green bell peppers, cut into matchsticks
- 1/2 red onion, thinly sliced
- 1 serrano chile, thinly sliced
- 2 tablespoons chopped garlic
- 1 1/2 teaspoons coarsely ground cumin seeds
- 1 teaspoon cracked coriander seeds
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/3 cup coarsely chopped fresh cilantro
- 1/4 teaspoon freshly ground black pepper
- Cooked white rice, for serving
- Step 1Combine chicken, 1 tablespoon wine, soy sauce, and cornstarch in a medium bowl. Toss to coat, and let stand 10 minutes.
- Step 2Heat 1 tablespoon oil in a wok or large, heavy skillet over high. Add bell peppers, onion, serrano, and garlic, and cook, stirring, until peppers and onion are crisp-tender, about 4 minutes. Place vegetables on a plate, and return wok to heat.
- Step 3Heat remaining 1 tablespoon oil in wok, and add cumin and coriander; cook 10 seconds. Add chicken, and cook, stirring, until chicken is just cooked through. Return vegetables to wok, and sprinkle with sugar and salt. Add remaining 2 tablespoons wine to pan, and cook, scraping and folding mixture, until steaming and coated in a light sauce. Remove from heat, and fold in cilantro and black pepper. Serve stir-fry with rice.