Skillet Chicken With Peppers And Onions


Chicken With Peppers And Onions For the nights where I don’t have much time to cook, I whip up a skillet meal like this Skillet Chicken With Peppers and Onions. It cooks in just 20 minutes, it’s easy to customize with your favorite vegetables – and it’s really healthy.

Skillet chicken with peppers and onions is a delicious, healthy and easy to make meal. It’s the perfect combination of vegetables and chicken in one delicious dish!


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.

  • 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.

  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.


  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.

Sauteed chicken with bell peppers and onions

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 357.2
  • Total Fat: 13.0 g
  • Cholesterol: 127.8 mg
  • Sodium: 737.6 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 50.4 g


Very tasty for so few ingredients. Variations of this include adding sliced mushrooms and/or mozarella cheese.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6



Slice up onions and green bell peppers. Preheat oil in deep skillet. Add onions, green bell peppers and garlic. Sautee over medium heat for about 10 minutes or until onion is tender. Remove onion, bell pepper and garlic mix from pan and set aside. In same pan, cook chicken for about 5-7 minutes per side until fully cooked through. Serve chicken hot topped with onion, bell pepper, garlic mix.
Makes about (6) 5+ounce servings.

You can add 8 oz of fresh mushrooms or dried shitake mushrooms (washed) to the onion, garlic, bell pepper mix.
You can top the chicken with the vege mix plus 1/4-1/2 cup of mozarella or swiss cheese per serving. Both additions will change nutrition info, adding cheese will double the fat.

Number of Servings: 6

One Pan Skillet Chicken & Peppers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCormickONE #CollectiveBias

We’re bringing the heat today with this simple One Pan Skillet Chicken & Peppers. It’s a delicious welcome to the fall season!

We’ve all been there, it’s the end of a long day and you’re hungry and tired in equal measure, but starting on a complicated or time consuming recipe is about the last thing you feel like doing. Despite that, however, you cringe at the idea of something ‘ready-made.’ Instead, you want something ‘weeknight gourmet,’ something that’s as satisfying and flavorful as a homemade meal on the weekend, but that can easily fit inside of a busy weeknight schedule.Today we’re putting together something that fits that bill perfectly – Spicy Skillet Chicken and Chilies, which is a sublimely simple one pan one meal recipe, made even simpler and more flavorful using McCormick® ONE Southwest Chicken Skillet seasoning mix which you can find at your local Stop & Shop in the spice aisle.

Why You’ll Love This Recipe:

1) One Pan, One Meal. Combining bone-in chicken thighs, a menagerie of peppers, fresh garlic, and McCormick® ONE Southwest Chicken Skillet all in a single cast iron pan, today’s recipe is a quintessential one pan meal that can “Make Homemade Happen More.” 2) Weeknight Gourmet. Given the simple preparation process, readily available and easy to use ingredients, and the convenience of the McCormick® ONE Southwest Chicken Skillet mix, this is a perfect recipe for busy weeknights. 3) More than Just Heat. While today’s recipe definitely ratchets up the heat index a bit, the heat is far from this recipe’s defining feature. On the contrary, the subtle heat of the peppers complements the recipe’s layered savory flavor profile, adding to and framing the dish’s flavors rather than overwhelming them.

Ingredient Tips and Explanations:

1) Fresh Cilantro. One of the most perplexing myths I’ve come across is that parsley and cilantro are somehow interchangeable. Parsley has a ‘fresher,’ ‘subtler,’ and ‘crisper’ flavor than cilantro. The Italian variety is also much more ‘eye-appealing,’ having a naturally ‘fuller’ look courtesy of its frilled leaves. Cilantro on the other hand has a decidedly earthier flavor profile, and markedly more ‘herbal’ aromatics than parsley. In recipes that call for cilantro, you’re likely to find much more robust or ‘heavier’ mix of ingredients, where the cilantro is able to hold its own as well as complement the heavier flavors and textures with its own earthy qualities – as in today’s recipe, where parsley, by contrast, would simply be overwhelmed.

1) Peppers, Peppers, and Peppers. The first thing you’ll likely notice when glancing over the ingredient list is…lots of peppers. The reason ‘why’ is simple. We’re getting crunch and color from the trio of bell peppers, along with savory-spice from the Serrano and jalapeno peppers. Now, if you’re averse to heat, or sensitive to capsaicin, feel free to sub in an extra bell pepper or two in place of the Serrano and jalapeno, or simply leave out the seeds – which is where most of the heat is located.

2) McCormick® ONE Southwest Skillet Chicken. This is where all of the seasoning for today’s recipe is coming from. A single use packet of seasoning “Made with McCormick® Spices,” means easy prep, easy clean up, and no measuring or fussing with spices on busy weeknights. Made with no artificial flavors and no MSG, this is meal path convenience and flavor that you can feel good about eating.

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