Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It’s seasoned with lots of spices and it’s delicious.
This is a delicious chicken dish with lots of flavors that is easy and quick to make and will please you and your family. Why? Have you looked at these crispy chicken thighs? So yummy! The skin is very crispy and the meat is moist and tender. It’s everything we want in a chicken recipe!
Also, this chicken and bell peppers skillet is great for the busy weeknight dinnertime since it’s ready in less than 30 minutes.
I think it’s even better than the unhealthy classic fried chicken and this chicken and bell peppers dish just happens to be whole30, paleo, and low-carb. Wow healthy, but yet DELICIOUS!
What You’ll Need
Chicken thighs — I use bone-in skin-on free-range organic chicken. Got extra chicken thighs? You need to try my Baked Chicken Thighs! You can also make this recipe with skinless chicken thighs.
Seasoning — I use paprika, garlic powder, Italian seasoning, salt, pepper, and red chili flakes (or red pepper flakes).
Olive oil
Bell peppers — you can use whatever bell pepper you prefer but I recommend red and orange as they are sweeter than green bell peppers. Got extra bell peppers? Try making my Shrimp, Bell Pepper and Onions Skillet. Cut into strips.
Medium onion — I like to use red onions and also cut into strips.
Garlic clove — minced
Fresh basil – garnish with basil or fresh parsley.
How Can I Make Chicken and Bell Peppers?
For this recipe, you will use bone-in, skin-on chicken thighs, lots of spices, and a good cast iron skillet.
1. All starts with you heating a large skillet over medium-high heat. It needs to be very hot before you pour olive oil and chicken. This step is important to give the chicken skin the brown looking you’re looking for.
2. Then, place chicken in a bowl and season with all your favourite spices. You can’t go wrong here. Add all the spices you prefer. I love using paprika, garlic powder, salt and black pepper to taste.
3. Pour olive oil to skillet and then add chicken in the skillet, skin side down, and cook 4-6 minutes or until browned. The time will depend on how hot your skillet is. Turn chicken over and cook for 1 minute. Set aside. At this point, your chicken won’t be completely cooked.
4. Remove skillet from the heat, place in your countertop and add all the ingredients for the peppers (red bell pepper, yellow or green bell pepper) and onion in the same skillet you cooked chicken. Stir everything well to combine and bring chicken back to skillet on top of the peppers and onions.
5. Place the skillet in the pre-heat over and bake at 400°F for 15-25 minutes or until chicken gets the internal temperature of 165ºF.
What serve with chicken and bell peppers?
One of the reasons you’ll love this recipe is because this easy Chicken and Bell Peppers Skillet goes well with almost everything. I mean the list is endless.
· Mashed cauliflower, mashed butternut squash, or regular mashed potatoes
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Expert Tips
Chicken thighs are cooked through once the internal temperature is 165 degrees. An instant-read thermometer is a very useful kitchen tool.
Make sure to cut onions and bell peppers into similar-sized pieces. This helps ensure they are cooked evenly.
I love cooking chicken with the bone in because it keeps the chicken moist, juicy and brings more flavour to the dish. But of course you can use a chicken breast if you prefer.
How To Store Leftovers
- To Store: Store all your portions in an airtight container. I use glass containers as they don’t hold onto any smells and are easier to clean. Be sure to keep the meals refrigerated until you’re ready to eat. This chicken thighs and peppers or will last for up to 4 days in the refrigerator.
- To Freeze: While you can freeze this recipe (red pepper freezes wonderfully!), I would suggest not freezing this recipe since the skin on the chicken thighs won’t be as crispy once you thaw and reheat the meal.
- To Reheat: I recommend to reheat the chicken thighs in the oven or air fryer to keep the skin crispy and the bell peppers and onions you can reheat in the microwave.
Recipe Substitutions
- Want to swap the bone-on chicken thighs for boneless skinless thighs? You can simply sear the chicken thighs, 5-6 minutes per side and skip the baking part.
- Want to swap in boneless skinless chicken breasts? Follow the instructions and use an instant-read thermometer to check for doneness instead of baking for 15 to 20 minutes.
- If you don’t have red onions, you can use a sweet yellow onion instead.
- If you don’t have an oven-safe skillet like cast iron, try making my Baked Chicken Thighs and sauteeing the red onion and bell peppers separately on the stovetop.
- If you’re a fan of mushrooms, just add them in the skillet too. Sauté for few minutes. It will be delicious.
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Chicken and Bell Peppers Skillet
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Ingredients
For the chicken
- 4 chicken thighs bone-in and skin-on
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper
- 1 tablespoon olive oil
For the bell peppers
- 2 large bell peppers 1 red and 1 orange, sliced
- 1 small red onion sliced
- 1 teaspoon garlic clove minced
- ½ teaspoon paprika
- 1/8 teaspoon red chili flakes or ground chili pepper
- Salt and black pepper
Instructions
- Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
- Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won’t be totally cooked yet).
- Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
- Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!
Tips
- Pat dry the chicken beforehand so the oil and seasoning will stick better.
- I like using red and orange bell peppers because they’re sweeter than green bell peppers.
- An instant-read thermometer is a very useful kitchen tool as you can quickly check if the chicken is cooked through to 165F.
- To store: Store the chicken and bell peppers in the fridge for up to 4 days in airtight containers.
- To reheat: Reheat in the microwave until heated through.
- To freeze: Freeze everything in a freezer-safe bag or container for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Alenna Spiro says
Absolutely Delicious! I usually never leave reviews on recipes, but this dish is one I’m going to make regularly. It’s easy, delicious, and goes with almost anything. Thank you Olivia!
Olivia Ribas says
That’s awesome! I am so happy to know that you enjoyed this recipe!
rex says
Simplest,most rewarding dish you’ve added to my GF repertoire. Second only to a Châteaubriand losing Wow-presentation points but it actually packs more mouth watering, jaw-dropping flavor that’s unbelievable.
Sub: aji peppers for bells and omitted chili flake ‘cuz latin peppers brought the heat
Olivia Ribas says
Happy you liked it 😉
Angel Mckneely says
What’s a good side?
Olivia Ribas says
You can serve it with roasted potatoes, mashed potatoes, fluffy rice and pasta or even on top of tortillas.
Becky says
Great recipe, I added crushed pineapple on top and a few jalapenos for seasoning. Thank you for sharing!
Olivia Ribas says
You’re so welcome!
Cassandra Moran says
Fabulous! Far better than I thought it would be and pretty simple. And I’m not much of a cook at all. I did substitute shallots for onion and chicken breast as that’s what I had on hand. The only problem was it was so good I couldn’t stop eating it!
Olivia Ribas says
Thank you so much! I’m thrilled to hear you enjoyed it, especially since you don’t cook often—that’s a huge compliment! Love the idea of using shallots and chicken breast; it’s always great when a recipe can work with what you have on hand. And hey, I totally get it… it’s hard to stop when it’s that tasty! 😊 Thanks for sharing your feedback!
Trevor says
I make at least twice a month. Was one of the first things I learned how to cook and really enjoy this dish.
Olivia Ribas says
That’s amazing! It’s so special when a dish becomes a regular favorite. I’m thrilled that this recipe has been part of your cooking journey. Thank you for sharing! 😊
julia says
Not as tasty as i was expecting unfortunately, maybe it was the use of chicken breast as theres no skin on these days. I would try again, with much more seasoning!
Olivia Ribas says
Thank you for your feedback! Using chicken breast can affect the flavor. This recipe is always flavorful every time I make it, and I think adding more seasoning will definitely enhance the taste to your liking. Hope it turns out even better next time! 😊
Maureen says
I’m cooking this tonight. Will rate then.
Olivia Ribas says
Great! Let me know how it turned out!