Recipe For Chicken With Peppers


Are you looking for a delicious recipe for chicken with peppers? Look no further. This is what I cooked last night, and I’ll be making it again and again because it’s so good.

This chicken and peppers recipe is Quick and Easy, but not boring and flavorless. If you love the sweetness of red bell peppers and the spiciness of hot peppers, then you’ll be hard pressed to find more well-matched ingredients to go with chicken!




  • 4boneless skinless chicken breasts
  • salt & pepper
  • 4tablespoons olive oil
  • 4cups thinly sliced bell peppers (use a mix of colors)
  • 1medium onion, sliced thin
  • 4cloves garlic, chopped fine
  • 14cup chopped fresh basil
  • 4tablespoons balsamic vinegar


  • Season chicken with salt and pepper.
  • In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
  • Transfer chicken to a plate.
  • Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
  • Add garlic and stir for about 1 minute.
  • Stir in basil and vinegar and return chicken and juices to the skillet.
  • Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
  • Taste and adjust salt and pepper seasonings.

Soy & chilli chicken with peppers & peanuts

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:15 mins
  • Easy
  • Serves 4

Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it’s a perfect Friday night treat



  • 2 tbsp Shaohsing wine or dry sherry
  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 3 chicken breasts, cut into large chunks
  • 3 tbsp sunflower oil
  • 2 red peppers, deseeded and cut into large chunks
  • small bunch of spring onions, whites cut into finger lengths, greens finely sliced
  • 4 garlic cloves, finely sliced
  • thumb-sized piece of ginger, peeled and finely sliced
  • 1 red chilli, sliced
  • ½ tsp caster sugar
  • 2 tsp malt vinegar
  • 80g roasted peanuts or cashews
  • rice or noodles, to serve (optional)


  • STEP 1Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
  • STEP 2Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.


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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!

Easy skillet chicken and peppers is a vibrant meal that comes together in no time.
For an easy and flavorful weeknight dinner try this balsamic pan-fried chicken with bell peppers!

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!


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.

Chicken and peppers ingredients with labels.
  • 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!


There are only 4 easy steps necessary for this dish. Aside from that, you’ll need a skillet, a spatula, and silicone kitchen tongs.

Process photo 1 pan sear the chicken thighs.
  1. 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.
  2. 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.
  3. 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.


Process photo 5 add balsamic vinegar and stir to evenly distribute.
  1. Stir in balsamic. Pour in the 2 tablespoons of balsamic vinegar and stir to mix thoroughly.
  2. Return the cooked chicken. Lastly, replace the chicken in the skillet and stir everything together. The sauce and spices should coat the meat.
  3. 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.


  • 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.


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.


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.

Tall angled overhead of the chicken and peppers in skillet.
Easy skillet chicken and peppers is a vibrant meal that comes together in no time.

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!

Servings: 4 servings

Calories: 228kcal

Prep 10 minutes

Cooking 15 minutes

Total Time 25 minutes

Ingredients US CustomaryMetric


  • ▢2 tablespoon olive oil (extra virgin – divided, use two 1 tablespoon portions)
  • ▢1 lb chicken thighs (boneless, skinless)
  • ▢½ teaspoon each, salt & pepper (to taste)
  • ▢½ red bell pepper (sliced)
  • ▢½ green bell pepper (sliced)
  • ▢½ medium yellow onion (sliced)
  • ▢1 teaspoon garlic (minced)
  • ▢2 tablespoon balsamic vinegar
  • ▢1 teaspoon dried basil
  • ▢1 teaspoon crushed red pepper flakes (optional)


  • Add the first 1 tablespoon portion of extra virgin olive oil to a large skillet over medium-high heat. Season the chicken thighs with salt and pepper to taste and place them in the hot skillet.2 tablespoon olive oil,1 lb chicken thighs,½ teaspoon each, salt & pepper
  • Pan fry the chicken for 4-5 minutes per side, until fully cooked with an internal temp of 165°F (75°C). Transfer the chicken to a plate and set aside.
  • Next, add the sliced red and green bell peppers and onion to the skillet and saute until tender and fragrant, about 5 minutesAdd the garlic, basil, and optional crushed red pepper flakes, and continue sauteing for an additional 30 seconds. Stir in the balsamic vinegar until well distributed.½ red bell pepper,½ green bell pepper,½ medium yellow onion,1 teaspoon garlic,1 teaspoon dried basil,1 teaspoon crushed red pepper flakes,2 tablespoon balsamic vinegar
  • Finally, add the chicken thighs back to the skillet and stir to coat and heat. Remove from heat and serve over white rice.


  • If you don’t have red and green bell peppers, you can use whatever color you have on hand.
  • If you don’t like the taste of balsamic vinegar, you may substitute it for white wine.
  • This dish also tastes great served over pasta.


Calories: 228kcal (11%) | Carbohydrates: 7g (2%) | Protein: 23g (46%) | Fat: 12g (18%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg (36%) | Sodium: 406mg (18%) | Potassium: 413mg (12%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 699IU (14%) | Vitamin C: 33mg (40%) | Calcium: 32mg (3%) | Iron: 2mg (11%)

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