Chicken and Bell Peppers Skillet is one of those dishes that will go into 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.
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, 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. It 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 look we’re going for.
2. Then, place chicken in a bowl and season with all your favorite 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 into the skillet and then add chicken to the skillet, skin side down, and cook 4-6 minutes or until browned. The time will depend on how hot your skillet is. Turn the 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 on 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 the chicken. Stir everything well to combine and bring the chicken back to the skillet on top of the peppers and onions.
5. Place the skillet in the preheated oven and bake at 400°F for 15-25 minutes or until the chicken reaches an internal temperature of 165ºF.
What to serve with chicken and bell peppers?
One of the reasons you’ll love this recipe is that 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
Expert Tips
Chicken thighs are cooked through once the internal temperature is 165°F. 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 flavor to the dish. But of course you can use a chicken breast if you prefer.
More Chicken Recipes
Chicken and Bell Peppers Skillet
Video
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!
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
This came our awesome! Easy, fast and delicious Thank you so much for sharing!
happy you liked it 😉
Thank you for sharing my recipe, Olivia. 🙂
You’re very welcome 😉
Can you make this ahead of time? Fry the chix etc then refrigerate … then bake the next day?
I believe so, but I can say for sure because I’ve never made this recipe ahead of time.
Very good and I added squash from the garden. Yummy
Awesome!
Excellent recipe! I used chicken breasts cut in three and before baking I added 2 tablespoons of balsamic vinegar. Adds depth of flavor.
Like the addition of balsamic vinegar! Happy you liked this recipe!
Another very good meal to add to our low carb rotation.
Thank you for posting.
So happy you liked it. Thanks for leaving your comment!
Made this tonight. Was wonderful. I highly recommend
Looked so pretty as well.
Yes it’s a colourful dish. I love it here too 😉
This was AWESOME!!! I used boneless, skinless chicken thighs, so I increased the olive oil to 2 Tbsp. Terrific flavor and the chicken was so tender & moist!!
So happy you liked it! Yes it’s so tender!
Used boneless thighs, so I just cooked them on the stove top. The paprika I used was smoked. Flavorful, colorful, moist! Thanks for the recipe.
My family likes spice so I added a jalapeño. Also used smoked paprika more garlic and there were no leftovers!
Thank you 😊
Sounds delicious! Happy you liked this recipe!
Perfectly delicious!
Thank you so much!
Can you make this recipe with boneless chicken tenders??
Yes you can 😉
Tonight, I Googled “healthy chicken recipes with red onion,” and this recipe popped up. So glad it did! It was delicious! I used thin-sliced chicken breasts instead of thighs, and it still turned out moist, tender and full of flavor. I used smoked paprika and perhaps a bit more Italian spice (only because I didn’t have the premixed version and just eyeballed my own mixture). I served with roasted Brussels sprouts and sprouted short brown rice. My husband and I loved it!
That sounds so yummy. Happy you and your husband liked this recipe. We love it too!!
I found this recipe on a search for chicken thighs and bell peppers without tomatoes. It was PERFECT and will go on my regular rotation. I served it with my Italian-seasoned brown rice pilaf. I used 1/4 teaspoon salt and a rounded 1/8 teaspoon black pepper, and skipped the red pepper because of family preferences. I took the take the time to season generously under the skin and let the chicken sit at room temperature 30 minutes before cooking–great flavor!
Awesome!! Happy you enjoyed it!
Delicious and simple recipe. Followed the recipe except used ghee instead of olive oil. The peppers get tender and the juices thicken like a gravy. my husband said you can make this again!
That’s awesome to hear that 😉
I used 5 boneless, skinless thighs and cooked for three minutes on medium high with a little extra oil so the outside wouldn’t get tough. Baked everything 15 minutes and it was perfect! I roasted some asparagus alongside it and served with quinoa. My husband said he would eat leftovers tomorrow night!
Love that you served it with quinoa and asparagus!
Very good and easy!
Loved the spice selection, although I did make a few changes….removed skin from chicken, used smoked paprika and threw in a bunch of cherry tomatoes from my garden.
Sounds delicious!
Impossible to view recipe as all the ads kept popping up. I was really looking forward to trying the recipe but the hard I tried and the more pop-ups I kluckes off up, the more that would appear.
I’m sorry you feel this way. I hope you understand that I’m only able to provide free content/recipes on this site because of the ads. But I’ll talk to my ad network to see what we can do to give you a better experience on my site. Thanks.
Can this be made up ahead of time and put in fridge before cooking it.
Yes you can 😉
First class, easy to make.
Lots of flavor , I like garlic so I added I more. Also added half a white onion to the red onion. I used fresh cilantro , when marinating the thighs.
Add a baked potato and steamed broccoli, made for a full rounded meal.
My wife had leftovers for lunch the next day. Bonus.
That’s awesome. So happy to hear that!
Made for husband and I. Only had breasts, we loved it!! Served with broccoli. Looked beautiful on the plate. I will definitely make this again
That’s amazing. Happy you love it!