Name: Chicken with Peppers and Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1.25 lbs boneless, skinless chicken breasts, sliced into strips; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon dried oregano; 2 tablespoons olive oil, divided; 1 large yellow onion, thinly sliced; 3 bell peppers (red, yellow, or green), seeded and sliced into strips; 3 cloves garlic, minced; ¼ cup low-sodium chicken broth; 2 tablespoons balsamic vinegar; ¼ teaspoon crushed red pepper flakes (optional); 2 tablespoons chopped fresh parsley, for garnish

If you're searching for an absolutely vibrant one-pan dinner, Chicken with Peppers and Onions is the answer! Tender, golden-brown chicken mingles with sweet, colorful bell peppers and savory onions for a dish that's bursting with flavor and so visually appealing.

I love how this easy skillet meal combines succulent, seasoned chicken with a peppery, garlicky sauce-each bite is juicy and comforting, with just the right balance of sweetness and mild heat. Best of all, everything comes together in about 40 minutes, making it perfect for busy weeknights.

This dish is a real crowd-pleaser, whether you serve it piled over fluffy rice, tossed with pasta, or stuffed into a warm roll for a sandwich. It's one of my go-to recipes for hectic evenings or casual family gatherings, inspired by classic Italian flavors and memories of big Sunday suppers.

Chicken with Peppers and Onions served in a skillet, colorful and inviting

Why You'll Love This Recipe

Quick and Easy: It comes together in one pan with minimal prep, saving you time and cleanup.
Healthy and Satisfying: Packed with lean protein and vibrant veggies for a balanced meal you can feel good about.
Big, Bold Flavors: Garlic, oregano, and a touch of balsamic bring out the natural sweetness of the peppers and onions.
Versatile: Serve it over rice, pasta, or in a hoagie roll-the possibilities are endless!

Key Ingredients for Chicken with Peppers and Onions

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Chicken breasts are the star of this dish, staying tender and juicy when cooked quickly over medium-high heat. Slice them into strips so they cook evenly and soak up all the wonderful seasonings. Feel free to substitute with boneless, skinless chicken thighs for a slightly richer result. Cut your pieces to similar thickness for the best texture.

Bell Peppers

The mixed bell peppers add gorgeous color and a lovely sweetness that contrasts beautifully with the savory chicken. I recommend using a mix of red, yellow, and green peppers for maximum flavor and eye-catching appeal. Slice the peppers into strips for quick, even sautéing. You can use all one color in a pinch-or even add in poblano or cubanelle peppers for variety.

Onion

Onion delivers a sweet, savory backbone to the dish as it softens and caramelizes in the skillet. Yellow or sweet onions work best, but white or red onions are also delicious. Slice the onion thinly so it melds right in as everything cooks together.

Garlic

A few cloves of fresh garlic lend irresistible aroma and depth to the final dish. Mince the garlic finely before adding, so it cooks quickly and infuses the oil. If you don't have fresh, 1 teaspoon of garlic powder is an option, though the flavor won't be quite as vibrant.

Balsamic Vinegar

A splash of balsamic vinegar brings the whole dish together with tang and a hint of sweetness. Balancing the savory elements, it heightens the natural flavors of both the chicken and the vegetables. Red wine vinegar or a squeeze of lemon juice can be substituted if you're in a pinch-just note that the taste will be less sweet and more tart.

Chicken with Peppers and Onions cooking process

Instructions for Chicken with Peppers and Onions

See recipe card below for full list of measurements, ingredients, and instructions.

Season and Slice the Chicken

Pat the chicken breasts dry, then slice them into thin strips-about ½ inch thick. Season evenly with salt, pepper, and dried oregano, tossing to coat both sides. This step flavors your chicken from the inside out.

Brown the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer (work in batches if needed to avoid overcrowding). Sear for about 3 to 4 minutes per side until golden and nearly cooked through. Remove chicken to a plate; it will finish cooking later.

Sauté Peppers and Onions

Add the remaining tablespoon of olive oil to the same skillet. Stir in sliced onions and bell peppers with a pinch of salt. Cook, stirring often, for 6 to 8 minutes, or until the veggies are tender, sweet, and just starting to brown around the edges.

Add Garlic and Deglaze

Reduce heat to medium. Stir in the minced garlic and sauté for 1 minute, just until fragrant. Pour in chicken broth and balsamic vinegar, using your spatula to scrape up any browned bits from the bottom for extra flavor.

Combine and Simmer

Return the chicken strips (and any juices) to the skillet. Sprinkle in crushed red pepper flakes if you like a gentle kick. Stir everything together, then simmer uncovered for 3 to 5 minutes, until the chicken is cooked through and the sauce slightly thickens.

Finish and Garnish

Taste and adjust seasoning if needed. Remove from heat and sprinkle with freshly chopped parsley just before serving. Enjoy hot!

Recipe Variations

Make It Spicy

If you love a spicy kick, add a diced jalapeño or increase the amount of crushed red pepper flakes. You can also drizzle with a bit of hot sauce before serving for an extra punch.

One-Pan Pesto Chicken

For a herby twist, stir in 2 tablespoons of basil pesto right before serving. The pesto will infuse the chicken and veggies with fresh, bright flavor-delicious over pasta or couscous!

Veggie-Loaded

Bulk up the nutrition by adding extra vegetables like zucchini, mushrooms, or cherry tomatoes. Toss them in during the final 5 minutes of sautéing, so they keep some bite.

Low-Carb Option

Skip the broth and enjoy the chicken and veggies as-is, or serve them over cauliflower rice for a light, low-carb meal.

Swap Your Protein

Not a fan of chicken breasts? Use sliced boneless, skinless chicken thighs, turkey cutlets, or even tofu for a tasty vegetarian version.

Serving Suggestions

Chicken with Peppers and Onions shines when served over steamed jasmine or brown rice, creamy polenta, or piled high on a crusty hoagie roll for a hearty sandwich. For a lighter meal, pair with a simple green salad or roasted potatoes. Garnish with extra parsley and a squeeze of lemon for brightness.

Storage and Reheating

Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat until warmed through, adding a splash of broth if needed. This dish also reheats well in the microwave. Freezing is possible for up to 2 months-thaw overnight in the refrigerator and reheat gently to preserve the texture of the peppers.

Frequently Asked Questions About Chicken with Peppers and Onions (FAQ)

Q: Can I make Chicken with Peppers and Onions ahead of time?

A: Absolutely! Prepare the dish up to 2 days in advance, store it in the fridge, and gently reheat before serving.

Q: How do I keep the chicken from becoming dry?

A: Sear the chicken just until nearly cooked through, then finish it in the sauce. Slicing it evenly and not overcooking also helps preserve juiciness.

Q: What other veggies can I add to this recipe?

A: You can toss in mushrooms, zucchini, spinach, or even broccoli florets-just add heartier vegetables earlier, so they have time to soften.

All in all, this Chicken with Peppers and Onions is a delicious, crowd-pleasing skillet dinner you'll want to make again and again. Let the vibrant flavors and easy prep win your heart-and don't forget to leave a comment and let me know how you enjoy yours!