This is my take on chicken and with sweet bell peppers, a family recipe I couldn’t help updating. The chicken thighs turn out fork-tender, with a crispy skin and a melange of meltingly soft sweet bell peppers and onions. The pan sauce that sings with the tang of fresh lemon, herbs, and feta cheese.

Golden-skinned chicken thighs with red bell pepper sauce, feta cheese, and fresh dill, served in a frying pan.

Top off the this simple skillet dinner with a shower of chopped fresh herbs (I suggest parsley or dill) and don’t forget a big handful of crumbled feta as soon as it comes out of the oven — it softens to a creamy puddle into the sauce.

It’s exactly the kind of homey chicken skillet supper I crave and cook at least once a week, beginning with the mindset I use for so many of my dinner recipes with chicken thighs — relying on simple pantry items. I love to get creative with basic ingredients that magically work together to create something really delicious. This recipe is all about that!

Why this recipe works

  • Chicken smothered with peppers is a mainstay in Italian-American kitchens. In my version, the chicken starts cooking on the stovetop, skin-side down, until it’s crisp and golden.
  • Then, I transfer the pan to the oven along with sweet, colorful bell pepper strips, sliced onions, and white wine or lemon juice, until everything is meltingly tender and the flavors are melded.

Karen’s ingredient notes

Ingredients for a chicken and peppers recipe arranged on a surface, showing uncooked chicken thighs, bell peppers, whole onion, spices, and feta cheese chunks.
  • Bone-in chicken thighs: Chicken thigh recipes are in constant rotation in my house. For the best flavor and juiciness, I recommend skin-on, bone-in thighs for this dish (and for boneless thighs, cook these juicy, seared chicken thighs next).
  • Bell peppers: Use red peppers or a variety of colors, such as red, yellow, or orange. My mom would be disappointed to hear this, but I’m not a fan of green bell peppers (the unripe version of the red ones). Eating them green means they’re missing their ripe, sweet flavor and can taste bitter. Whichever color you prefer, choose peppers with smooth, shiny skin, and no wrinkles or soft spots.
  • Oregano: This fragrant herb offers an appetizing whiff of the Mediterranean — it’s one of a handful of herbs that become even more intensely aromatic and flavorful when dried, so it’s perfect to stash in your spice drawer.

Prep and cooking steps for chicken and peppers

  • Yellow, orange and red bell peppers in the process of being sliced into strips on a cutting board.
    1. Stem, seed, and slice bell peppers into strips, and thinly slice an onion.
  • Raw chicken thighs and a pair of tongs on sheet pan, showing the chicken pieces sprinkled with salt and black pepper.
    2. Pat the chicken dry (this step really helps to achieve a crisp skin). Sprinkle a generous amount of kosher salt and pepper on both sides of the chicken.
  • Six skin-on, bone-in chicken thighs with crisp, browned skin arranged in a pan.
    3. Cook the chicken skin-side down in olive oil for about 10 minutes, until the skin becomes crisp and golden. Remove from the pan.
  • Sliced onion, colorful bell peppers, garlic oregano and spices cooking in a skillet.
    4. Stir in the onions, peppers, garlic and seasonings. Cook until the veggies become soft and wilted.
  • Browned skin-on chicken thighs in a skillet with sauteed bell pepper strips.
    5. Nestle the chicken thighs in and around the peppers and onions, skin-side up.
  • Golden-skinned chicken thighs with red bell pepper sauce, feta cheese and fresh dill, served in a frying pan.
    6. Bake the chicken and peppers 20 minutes. Sprinkle with the feta and herbs and serve with the juicy pan sauce.

Serving options:

This recipe makes a one-pan meal. I suggest serving the chicken and sauce with rice, garlic roasted potatoes or buttery orzo.

Golden-skinned chicken thighs with red bell pepper sauce, feta cheese, and fresh dill, served in a frying pan.
5 from 6 ratings

Italian-Style Chicken with Peppers

Karen Tedesco
This is my recipe for chicken and with sweet bell peppers, a family-style dish I couldn't help updating. The chicken thighs turn out fork-tender, with a crispy skin and a melange of meltingly soft sweet bell peppers and onions. The pan sauce that sings with the tang of fresh lemon, herbs, and feta cheese.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients
 

  • 6 (1.3 kg) bone-in, skin-on chicken thighs, 2-3 pounds total
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 3 red bell peppers, or assorted colors, sliced into ¼-inch strips
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons dried oregano
  • ½ teaspoon crushed red pepper
  • ¼ cup (60 ml) chicken broth
  • ¼ cup (60 ml) dry white wine, or fresh lemon juice
  • ½ cup (60 g) crumbled feta cheese, about 2 ounces
  • Chopped fresh dill or parsley

Instructions
 

  1. Heat the oven to 425 (22C) degrees.
  2. Pat the chicken thighs with paper towels until dry. Sprinkle them generously on both sides with salt and black pepper. The chicken can sit uncovered at room temperature while you prep the other ingredients.
  3. Heat the olive oil in a large 12-inch skillet set over medium-high heat. Put the chicken in the pan skin-side down. Cook until the skin is golden brown and crisp, about 10 minutes.
  4. Remove the chicken to a large plate. Drain off excess fat, leaving 2 tablespoons of the fat in the pan. Add the peppers, onion, garlic, oregano, red pepper and 1 teaspoon kosher salt. Cook over medium-high heat about 10 minutes, until the vegetables appear wilted and softened. Stir frequently to prevent them from getting browned. Remove the pan from the heat.
  5. Nestle the chicken skin-side up over the pepper mixture (add in any juices that have collected under the chicken). Pour in the broth and wine or lemon juice. Transfer the pan to the oven. Bake uncovered 20-25 minutes, until the chicken skin is nicely golden and the sauce is bubbling.
  6. Crumble the feta over the hot chicken. Sprinkle the dill or parsley over the top and serve.

Notes

  • Six chicken thighs fit nicely into a 12-inch skillet. If you’re doubling the recipe to serve a crowd, it’s best to sear the chicken in batches or use 2 pans.
  • After seasoning with salt and pepper, you can refrigerate the uncooked chicken thighs up to 4 hours, uncovered or loosely wrapped in plastic. 
  • Leftovers are delicious! Reheat in a baking dish at 350F until warmed through, 10-15 minutes.

Nutrition per serving

Calories: 358kcal Carbohydrates: 7g Protein: 21g Fat: 26g Sodium: 273mg Fiber: 2g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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