Name: Skillet Chicken with Peppers and Tomato Sauce Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat; 2 large red bell peppers sliced; 2 large green bell peppers sliced; 4 cloves garlic sliced; 1 28-ounce can plum tomatoes hand crushed and drained; 1/2 cup dry white wine; 1/4 cup olive oil divided; salt and pepper to taste; 1/4 cup packed basil leaves hand torn, for finishing

There’s just something so comforting and vibrant about this Skillet Chicken with Peppers and Tomato Sauce Recipe. The colors alone—red and green peppers mingling with tender chicken in a rich tomato sauce—make your kitchen feel like a cozy little trattoria. You’ll love how easily it comes together yet tastes like you’ve been simmering it all day.

A close-up view of a metal pan filled with cooked chicken pieces and sliced bell peppers. The chicken pieces are light brown with a slight sear and mixed with red and green bell pepper strips that are soft and shiny from cooking. Some small green herb leaves are scattered on top, and a wooden spoon with a long handle rests inside the pan, partially mixing the ingredients. The pan surface has some sauce residue with a creamy orange tint, showing the cooked bits stuck to the bottom. The background features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Skillet Chicken with Peppers and Tomato Sauce Recipe
Top Tip
How to Serve Skillet Chicken with Peppers and Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Skillet Chicken with Peppers and Tomato Sauce Recipe

Why You'll Love This Recipe

This skillet dish is one of my favorite weeknight go-tos because it’s straightforward but impressive, bursting with flavor yet gentle on your schedule. You don’t have to be a pro chef to nail it, and it always feels like a warm hug on a plate.

Simple Ingredients: Uses everyday pantry staples and fresh produce with no complicated prep.
One-Pan Cooking: Everything cooks in one skillet, making cleanup a breeze and flavors meld beautifully.
Rich Tomato Sauce: The sauce is tangy, sweet, and perfectly balanced with the slight smokiness from the seared chicken.
Versatile and Satisfying: Great for family dinners or meal prepping with plenty of leftovers that reheat wonderfully.

Ingredients & Why They Work

Each ingredient in this skillet chicken recipe plays a starring role. The tender chicken thighs soak up the sauce, peppers add freshness and sweetness, and the plum tomatoes create a luscious base. As you shop, choosing ripe peppers and good-quality canned tomatoes will really boost the final dish.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, two large sliced red bell peppers showing bright glossy interior and seeds, two large sliced green bell peppers with vivid fresh green flesh, four whole uncracked garlic cloves with creamy white papery skins, a small white ceramic bowl of dry white wine with a pale clear hue, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with hand-crushed plum tomato pulp rich deep red in color, a small white ceramic bowl holding fresh torn basil leaves in vibrant green, coarse salt crystals and freshly ground black peppercorns scattered gently, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: They stay juicy and develop a lovely sear, which is key to a flavorful sauce.
Red and green bell peppers: I like the combo for color and the slightly different sweetness each adds.
Garlic cloves: Sliced garlic adds subtle pungency and aroma that infuses the sauce beautifully.
Dry white wine: Pinot Grigio or Sauvignon Blanc work great – they add brightness and depth to the sauce.
Olive oil: Divided for searing chicken and gently sautéing garlic and peppers.
Salt and pepper: The basics to season the chicken and sauce perfectly.
Basil leaves: Fresh torn basil at the end gives a fresh herbal lift that balances the richness.
Plum tomatoes: Hand-crushed and drained, these form the rich, slightly chunky sauce base.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Skillet Chicken with Peppers and Tomato Sauce Recipe is how easy it is to adapt. Over time, I've added my little twists based on what’s in season or what everyone at the table prefers.

Variation: Once, I swapped the bell peppers for roasted poblano peppers for a smoky, slightly spicy kick—my family went crazy for it!
Dietary tweak: You can easily make it gluten-free and paleo by serving over cauliflower rice or zucchini noodles instead of crusty bread.
Extra veggies: Throwing in some sliced mushrooms or chopped zucchini works wonders for extra texture and nutrients.
Heat it up: If you like a bit of spice, a pinch of red pepper flakes in the sauce is my go-to tweak.

Step-by-Step: How I Make Skillet Chicken with Peppers and Tomato Sauce Recipe

A white plate with black speckles holds a serving of cooked chicken mixed with sautéed red and green bell pepper slices and light brown onions, all coated in a shiny, thick sauce. A fresh green basil leaf sits on the right side of the plate. A gold fork rests diagonally on the top left, with a piece of chicken and red pepper near its tines. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Your Chicken

Start by patting the chicken thighs dry with paper towels—this is super important to get that golden-brown sear we all love. Season both sides generously with salt and pepper. Dry seasoning helps build flavor right from the start.

Step 2: Sear the Chicken to Lock in Flavor

Heat your large skillet over medium heat and add 2 tablespoons of olive oil. Once it shimmeringly hot, add the chicken thighs in a single layer—don’t crowd them or they’ll steam instead of sear. Cook for about 5 minutes each side until beautifully browned. Set aside on a plate tented with foil to keep warm.

Step 3: Sauté Peppers and Garlic

In the same pan, add the remaining olive oil and sliced garlic. Give that about 60 seconds, just until fragrant but not browned. Then toss in the sliced red and green peppers. Stir to coat them in that garlic-infused oil—it starts building layers of flavor here.

Step 4: Deglaze and Simmer

Pour in half a cup of dry white wine and use a wooden spoon to scrape up all those good caramelized bits stuck to the pan. This is flavor gold! Next, add your hand-crushed, drained plum tomatoes and bring everything to a gentle simmer.

Step 5: Combine Chicken and Sauce

Return the seared chicken to the skillet, nestling it into the tomato and pepper sauce. Stir gently to combine, then partially cover with a lid or foil. Let it cook over low heat for 30 to 35 minutes, stirring occasionally to keep flavors mingling and help thicken the sauce.

Step 6: Finish and Season

If the sauce feels too watery after cooking, remove the chicken and simmer the sauce uncovered over medium-high heat for 5-10 minutes until thickened. Once happy with the sauce consistency, give it a taste and adjust salt and pepper if needed. Finally, scatter fresh torn basil leaves over the top for that fresh, aromatic finish.

Serve with crusty Italian bread (trust me, you’ll want to soak up every last drop!) and enjoy.

Top Tip

From my experience making this skillet chicken recipe several times, a few tricks have made all the difference in nailing the flavors and texture every time.

Pat Dry Chicken: Moisture on the chicken’s surface keeps it from browning properly, so this first step is key to develop that great crust.
Don’t Overcrowd the Pan: Cooking in batches may seem slower but it ensures each piece crisps up instead of steaming.
Use Good Quality Tomatoes: The sauce’s heart depends on the plum tomatoes, so pick ones you’d want to eat straight from the can.
Simmer Gently: Keep the heat low enough to allow flavors to meld without drying out the chicken.

How to Serve Skillet Chicken with Peppers and Tomato Sauce Recipe

skillet chicken with peppers - Serving Suggestion

Garnishes

I always finish with torn fresh basil because it adds that lovely fresh herbal note that balances the tomato’s acidity and richness. Sometimes, I sprinkle a little flaky sea salt on top for a subtle crunch and to bring out sweetness.

Side Dishes

Crusty Italian bread is my number one companion to scoop up that luscious sauce. You can also serve it over creamy polenta, buttery mashed potatoes, or even garlic-infused pasta to make it extra hearty.

Creative Ways to Present

For a dinner party, I’ve plated this chicken nestled on a wide white platter with the peppers and sauce artistically spread around. A sprinkle of fresh basil and a drizzle of good olive oil makes it look rustic yet elegant. Pair with a crisp white wine and enjoy some lively conversation!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I pop them into an airtight container and refrigerate for up to 3 days. The chicken actually tastes even better the next day after the flavors have melded more deeply.

Freezing

This recipe freezes well—just make sure it cools completely before transferring to freezer-friendly containers. When I pull it out for a quick meal, it thaws overnight in the fridge and reheats like a charm.

Reheating

I usually reheat leftovers gently on the stovetop over medium-low heat stirring occasionally to prevent drying out. If you’re short on time, a microwave works fine but go easy on the heat to keep the chicken tender and moist.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can definitely swap thighs for breasts but keep in mind chicken breasts cook faster and can dry out if overcooked. To keep them tender, monitor the internal temperature closely and aim for 165°F. Adjust the simmering time accordingly to avoid toughness.

What kind of wine works best in this recipe?

Dry white wines like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay shine in this dish. They add a subtle acidity and brightness that complement the peppers and tomatoes without overpowering the chicken.

Can I make this recipe ahead of time?

Absolutely! This dish tastes even better the next day as the flavors have more time to mingle. Just store it properly in an airtight container in the fridge and gently reheat when ready to serve.

How can I thicken the sauce if it's too watery?

If the sauce is too thin after cooking, simply remove the chicken and simmer the sauce uncovered on medium-high heat for 5 to 10 minutes. This reduces the liquid and concentrates the flavors, leaving you with a nice thick sauce.

Final Thoughts

This Skillet Chicken with Peppers and Tomato Sauce Recipe has secured a special spot in my dinner rotation because it’s such a crowd-pleaser and nicely bridges comfort food with fresh, vibrant flavors. I hope you enjoy making it as much as I do—and that it becomes a go-to favorite in your kitchen too. Don’t forget to savor that sauce with some good bread—it’s the best part, hands down!