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.
Shauna Sherwood says
Perfectly delicious!
Olivia Ribas says
Thank you so much!
Danielle Mason says
Can you make this recipe with boneless chicken tenders??
Olivia Ribas says
Yes you can 😉
Nena says
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!
Olivia Ribas says
That sounds so yummy. Happy you and your husband liked this recipe. We love it too!!
S Cohen says
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!
Olivia Ribas says
Awesome!! Happy you enjoyed it!
judith says
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!
Olivia Ribas says
That’s awesome to hear that 😉
Carla Sherman says
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!
Olivia Ribas says
Love that you served it with quinoa and asparagus!
Jan says
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.
Olivia Ribas says
Sounds delicious!
Crissi Gould says
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.
Olivia Ribas says
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.
Ann says
Can this be made up ahead of time and put in fridge before cooking it.
Olivia Ribas says
Yes you can 😉
Wdjazz says
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.
Olivia Ribas says
That’s awesome. So happy to hear that!
Ann S. says
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
Olivia Ribas says
That’s amazing. Happy you love it!