Chicken With Onions And Peppers Recipe


The chicken with onions and peppers Recipe is a very popular dish found on the menus of countless restaurants and diners across the country. This warm, savory combination is a definite family favorite. You can serve this chicken with onion, pepper, olive oil, and garlic sautéed with fettuccine or serve it over rice or pasta for a complete meal. Chicken with onions and peppers also makes a delicious topping for pizzas or as a sandwich filling.

Related post: Chicken With Dates Recipes

Chicken, Peppers, and Onions


  • 3 tablespoons olive oil
  • 12 chicken breast tenders or 6 boneless, skinless thighs, halved
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper flake
  • Salt and pepper
  • 1 small bulb fennel, quartered, cored and thinly sliced
  • 2 cubanelle peppers, halved, seeded and thinly sliced
  • 1 mild or sweet red pepper, seeded, quartered and sliced
  • 1 onion, quartered and thinly sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons tomato paste
  • 1 cup dry white or red wine or chicken stock
  • 1 28-ounce can Italian tomatoes
  • A few leaves basil, torn
  • Crusty bread, for mopping
  • Freshly grated Parm, for topping


Serves: 4


Heat a couple tablespoons of olive oil, 2 turns of the pan, in a large, deep skillet over medium-high heat. Season the chicken with salt, pepper, fennel seed and red pepper. Cook, turning occasionally, until golden brown but still tender, 7-8 minutes. Remove chicken to a plate.

To the skillet, add a little more oil, 1 turn of the pan. Add fennel, peppers, onions and garlic, some salt and pepper, and partially cover the pan. Cook vegetables to soften 10-15 minutes, stirring occasionally. Add tomato paste then wine or stock and tomatoes. Break up tomatoes and simmer sauce 20 minutes to thicken. Add chicken back to pan and simmer 10 minutes more. Add basil and serve with bread and a little grated cheese. 

Pulled chicken with onions and peppers

This delicious chicken entree is low in saturated fat and sodium to fit into a heart healthy meal plan. 

1 tablespoon extra-virgin olive oil
1 cup sweet onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breast
One medium poblano pepper, seeds and ribs removed, in ¼ inch slices
1 medium red bell pepper, seeds and ribs removes, in ¼ inch slices
juice of one lime
¼ cup chopped cilantro
1 teaspoon salt-free spicy seasoning


  1. Heat oil in a large skillet over medium-high heat.
  2. Add the onion and garlic and cook for 1-2 minutes. Add the chicken, peppers and lime juice.
  3. Cook 4 to 5 minutes on each side until cooked through to 165 F.
  4. Remove chicken from skillet and let cool. When cool, use two forks to pull apart the chicken.
  5. Add chicken back to skillet. Add cilantro and salt-free spicy seasoning.
  6. Add chicken back to skillet. Add cilantro and salt-free spicy seasoning.

Makes 6 servings.

Carb choices per serving: 1/2

Savory Chicken with Peppers

chicken with onions and peppers recipe
  • Prep20 Min
  • Total30 Min
  • Ingredients7
  • Servings3

Fresh bell peppers cook up with economical and flavorful chicken thighs in a quick and tasty stovetop dinner for two.


  • 1tablespoon vegetable oil
  • 6boneless skinless chicken thighs
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1medium onion, thinly sliced
  • 1/2cup beer or water
  • 2medium bell peppers (any color), cut into thin bite-size strips (2 cups)

Related post: Chicken With Jalapeno Cream Sauce


Hide Images

  • 1In 10-inch skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt and pepper. Add onion slices; cook 4 to 5 minutes, turning chicken once, until chicken is brown on all sides.
  • 2Add beer; heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until chicken is fork-tender and juices run clear.
  • 3Stir in bell peppers. Increase heat to medium; cook uncovered 5 minutes longer, stirring occasionally, until peppers are crisp-tender.

Tips from the Pillsbury Kitchens

  • Tip 1Dark beer or nonalcoholic beer can be used in this recipe.
  • Tip 2Use boneless skinless chicken breasts in place of the thighs, if desired.

Nutrition Information

290 Calories, 16g Total Fat, 30g Protein, 8g Total Carbohydrate, 3g Sugars

Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

“This quick, easy sautéed dish is delicious with a Greek salad.” –Dessie DeVito, Waltham, MA


Chicken, Peppers, Onions, and Mushrooms with Marsala Wine

Recipe Summary


4 servings (serving size: 1 3/4 cups)


Ingredient Checklist

  • Cooking spray
  • 1 ½ pounds chicken breast tenders
  • 1 ½ cups thinly sliced onion
  • 1 cup thinly vertically sliced red bell pepper (about 1 medium)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 3 tablespoons Marsala wine

Related post: Instant Pot Chicken With Jar Sauce


Instructions Checklist

  • Step 1Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.

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