Amazing Chicken with Italian Green Bell Peppers for Dinner

Chicken with Italian green bell peppers, or “pollo coi peperoni”, is a flavorful and delicious combination of chicken and bell pepper made in a single skillet. My favourite weeknight dinner recipe is the colorful bell peppers simmered in tomatoes reunited with tender cooked chicken.

All I want is an Italian chicken for a weeknight supper with family laughter and the air filled with happiness and Italian aroma. I remember the time when my grandma made a variety of dishes at the dinner table. The classic dishes she made with her delicate hands and effort gave me unforgettable nostalgia. That’s why I often made the classic traditional Mediterranean cuisine and kept my kitchen alive with these recipes. My kids also love these recipes and ask for more. One of our teammates who doesn’t like chicken recipes called it the best chicken he ever had and asked for more. I am pretty sure that it’s among the winning recipes!

I have used green and red bell peppers because of their beautiful colors and taste. It also goes well with whole chicken, but I prefer the taste of skinless and boneless chicken thighs. I usually serve delicious recipes alongside plain rice. It is undoubtedly so yum! 

Why Will You Love This Recipe?

The summery taste of skillet chicken with peppers and tomatoes is one that you will love the most, especially when you have it with a cold summary drink, fresh salad, and bread that soaks up all the flavors and liquid. 

There is no need for fancy ingredients. You just need some basic ingredients. It is basically a single skillet meal. Throughout the recipe, I kept repeating in mind just olive oil, salt, pepper, balsamic vinegar, and garlic. I was thinking of Italian seasoning? Oregano? Red pepper flakes? Of course, you could add these, but it is delicious and simple.

Ingredients for Chicken with Italian Green Bell Peppers

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• Chicken: Take 2 pounds of skinless chicken thighs with the bone removed. You can use whole chicken cut into pieces or chicken breast, but I prefer the taste provided by chicken wings. If you are using chicken breast, cut it into thin strips for a great taste of incorporated chicken. 
• Bell Peppers: One green and one red bell pepper are sliced into thin, lengthy strips. I prefer the long strips. You can also cut them into squares. If you don’t have a red bell pepper, don’t worry; you can use green or yellow instead of red. 
• Tomatoes: Take one-third of canned plum tomatoes. Tomato puree or homemade tomato sauce will work. If you don’t feel like using these, just use fresh crushed tomatoes. 
• Garlic: Take 3 or 4 garlic cloves and thinly slice them. 
• Salt and pepper: We have seasoned chicken and bell peppers with salt and black pepper. Taste and balance the salt according to personal choice. 
• Balsamic Vinegar: 2 tablespoons of balsamic vinegar will give the chicken bell pepper a unique taste.
• Olive Oil: I am a devoted lover of olive oil and am always generous with it. Three tablespoons will be enough. Just don’t panic if some more olive oil slips into your skillet. 
• Fresh Basil: Fresh basil is the royalty of Italian dishes. Add the handful of fresh basil for the fresh aromatic flavor but it is totally optional.

Instructions

1.Prepare the Ingredients

Remove the core and white membrane of the bell pepper. Cut the bell peppers into ¼ inch (width) thin long strips.

Cut the chicken and remove the extra fat and skin. Slice the garlic cloves and crush the plum-canned tomatoes.

You are ready for further steps. You can prepare the veggies while your chicken is cooking to save time. 

2.Season and Cook Chicken

Coat the chicken (boneless, skinless thighs) with a pinch of salt and black pepper on both sides. Sear the chicken in a skillet with two tablespoons of olive oil for 4-5 minutes on each side, and the meat thermometer reaches 160 degrees. 

3.Prepare the Bell Peppers

Turn the heat off for 5 minutes after preparing the chicken because it will remain hot and burn the garlic. In the same skillet, Sauté the garlic and sliced bell peppers in a tablespoon of olive oil on low heat. Add grain of salt and black pepper to the bell peppers and balsamic vinegar. Let the vinegar evaporate before adding the crushed and canned plum tomatoes. Add the plum tomato paste. Bring it to a simmer and then turn the heat to medium-low. 

4.Combine the Chicken and Bell Peppers

Return the chicken to the skillet, partially cover the skillet with aluminum foil, and cook on medium-low heat for 30 minutes until tender. Use a fork to check if the chicken is cooked perfectly. 

5.Bake

Uncover the skillet and bake it in an oven dish for 15 minutes at 365 degrees Fahrenheit.

The chicken top will get brown, tender and tastier. Optionally top with some fresh basil and serve with rice, salad or bread. 

Expert Tips

• Cook the chicken until it is light brown outside. Don’t overcook it, as it will be cooked with bell pepper. Check the chicken’s temperature with an instant thermometer. If it’s 160 degrees, it’s great. 
• Cut the bell pepper into any shape. For a vibrant color, use a different-colored bell pepper (especially yellow or orange). Use hot peppers, cubanelle Chile peppers, or paprika for a smoky flavor. 
• If you like your chicken juicier, skip the baking and cook it for an additional 5-10 minutes, covered, until it is cooked and achieves the desired consistency. 
• Serve it with cooked basmati rice, salad, or bread. Top the dish with your favorite toppings, especially parsley or olives.

Storage Suggestion

Refrigerate it in an airtight container for one week. Reheat it in the microwave at 360 degrees Fahrenheit. 

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