Skillet Chicken and Sweet Bell Peppers
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Did you say chicken and peppers? Okay, how about these fork-tender chicken thighs with crispy skin, a melange of meltingly soft sweet bell peppers and onions, in a pan sauce that sings with the tang of fresh lemon and herbs?
Top off the dish 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 chicken dinner recipes — 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!
- 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.
Ingredient peek:
- 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.
- Bell peppers: Use red peppers or a variety of colors, such as red, yellow, or orange. I’m not a fan of green bell peppers, the unripe version of the red ones (because they haven’t developed their naturally sweet flavor, I think they often 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.
- Fresh lemon juice: Or white wine, to add a sassy, tangy background to balance the sauce.
- Feta cheese: I like to buy this creamy, tangy, and slightly salty cheese in solid blocks, rather than than pre-crumbled. Sprinkle a handful over the hot chicken the second it comes out of the oven. So good!
- Herbs: I grabbed fresh dill to add something like a Greek-style flair, but other tender herbs like parsley or basil will work, too.
Prep and cooking steps for chicken and peppers
1. Stem, seed, and slice bell peppers into strips, and thinly slice an onion. 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.
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. 4. Stir in the onions, peppers, garlic and seasonings. Cook until the veggies become soft and wilted.
5. Nestle the chicken thighs in and around the peppers and onions, skin-side up. 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 is a convenient, one-pan meal. Try it served over pasta, ricotta gnocchi, garlic roasted potatoes or buttery orzo.
Skillet Chicken and Sweet Bell Peppers
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
- Heat the oven to 425 (22C) degrees.
- 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.
- 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.
- 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.
- 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.
- Crumble the feta over the hot chicken. Sprinkle the dill or parsley over the top and serve.
Karen’s Notes and Tips
- 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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This was utterly delicious, and really easy to make. Whole family loved it, now fighting over the leftovers!
So glad to hear that Jon!:-D