Chicken with bell peppers is warm, simple, and full of flavor. The chicken cooks in a soft bed of peppers, onions, and a light sauce, so every bite feels homey. This dish is a real crowd-pleaser, great for weeknight dinners or a relaxed weekend meal. If you like stuffed pepper flavors, try this Mediterranean chicken stuffed peppers for another easy dinner idea. You will smile when the house smells good, and you will want to make this again and again.
How to prepare Chicken with Bell Peppers
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 bell peppers, one red, one green, sliced into strips
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup heavy cream or half and half
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- Fresh parsley, chopped, for garnish
Directions
- Pat the chicken dry and season both sides with salt, pepper, paprika, and oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and brown for 3 to 4 minutes per side, until golden. Remove chicken and set aside.
- Add the other tablespoon of oil to the same skillet. Add the onion and bell peppers, cook for 5 to 7 minutes until soft. Stir in the garlic and cook 30 seconds more.
- Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Let the broth simmer 2 minutes.
- Stir in the cream, bring to a low simmer, then return the chicken to the pan. Spoon some sauce and peppers over the chicken. Cover and cook 8 to 10 minutes, until the chicken reaches 165°F and the sauce thickens slightly.
- If you like cheese, sprinkle it over the chicken in the last 2 minutes, cover until melted.
- Garnish with chopped parsley and serve hot.
Why You’ll Love Chicken with Bell Peppers
- It is simple and quick, perfect for weeknights.
- The peppers and onions give sweet, bright flavor to the chicken.
- The light creamy sauce keeps the chicken moist and tasty.
- It pairs well with rice, pasta, or bread for a full meal.
- It uses common ingredients you likely have on hand.
Tips for success
- Pound thicker chicken breasts to an even thickness so they cook the same.
- Don’t crowd the pan, brown the chicken in batches if needed for a better sear.
- Use low to medium heat when simmering the sauce, this keeps it smooth.
- Taste the sauce before serving, add a little more salt or pepper if needed.
- For a lighter option, use low-fat milk instead of cream, but watch the sauce for thinning.
Serving Suggestions
- Serve over steamed white rice or brown rice for a simple plate.
- Toss with cooked pasta and a little extra cheese for a hearty bowl.
- Spoon over mashed potatoes for comfort food style.
- Add a green salad or roasted vegetables on the side to round the meal.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless thighs work well and stay juicy. Cut larger pieces to even size so they cook evenly.
Q: How long will leftovers last?
A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave.
Q: Can I make this ahead of time?
A: You can cook it, then cool and refrigerate. Reheat with a splash of broth to refresh the sauce.
Q: Can I freeze smothered chicken?
A: Yes, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Conclusion
This smothered chicken with bell peppers gives you a tasty, easy meal that feels like home. For a spicy Cajun take on a smothered chicken recipe, see this Cajun smothered chicken breasts recipe for more ideas.
Chicken with Bell Peppers
Ingredients
Method
- Pat the chicken dry and season both sides with salt, pepper, paprika, and oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chicken and brown for 3 to 4 minutes per side, until golden. Remove chicken and set aside.
- Add the other tablespoon of oil to the same skillet.
- Add the onion and bell peppers, cook for 5 to 7 minutes until soft.
- Stir in the garlic and cook 30 seconds more.
- Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits.
- Let the broth simmer for 2 minutes.
- Stir in the cream, bring to a low simmer, then return the chicken to the pan.
- Spoon some sauce and peppers over the chicken.
- Cover and cook for 8 to 10 minutes, until the chicken reaches 165°F and the sauce thickens slightly.
- If you like cheese, sprinkle it over the chicken in the last 2 minutes, cover until melted.
- Garnish with chopped parsley and serve hot.
