This skillet chicken and peppers is the kind of weeknight dinner that comes together in one pan in about 40 minutes. Thin chicken cutlets are seared until golden, then finished over sweet bell peppers and onion in a light pan sauce that picks up every browned bit from the skillet.
It uses everyday ingredients: chicken breasts, colorful peppers, onion, garlic, olive oil, and Italian seasoning. Slicing the chicken into thin cutlets helps it cook fast and evenly, and the vegetables turn soft and lightly browned in the same pan. It serves four and reheats well for lunches.
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Why This Skillet Chicken and Peppers Works
Thin cutlets cook quickly, so the chicken stays juicy instead of drying out. Searing builds a golden crust, and removing the chicken while the vegetables cook keeps it from overcooking. A splash of chicken broth loosens the browned bits from the pan and turns them into a simple sauce.
Using a mix of red, yellow, and orange bell peppers adds natural sweetness and color. Italian seasoning gives savory herb flavor without extra ingredients, and a little Parmesan on top is optional but delicious.
Ingredients for Skillet Chicken and Peppers
- 1 1/2 lb boneless skinless chicken breasts, sliced in half horizontally into thin cutlets
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 2 tsp Italian seasoning, divided
- 2 tbsp olive oil, divided
- 3 bell peppers (red, yellow, orange), cut into 1/2 inch strips
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
How to Make Skillet Chicken and Peppers
1. Season the chicken. Pat the cutlets dry and season with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and 1 teaspoon of the Italian seasoning.
2. Sear. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden, then move it to a plate.
3. Cook the vegetables. Add the remaining oil, the peppers, the onion, and the rest of the salt, pepper, and Italian seasoning. Cook for 6 to 8 minutes until softened and lightly browned. Add the garlic and cook for about 30 seconds.
4. Make the sauce. Pour in the chicken broth, scrape up the browned bits from the bottom of the pan, and simmer for 1 to 2 minutes.
5. Finish the chicken. Return the chicken to the pan, cover, and cook over medium-low heat for 5 to 8 minutes until it reaches 165 degrees F, or finish it uncovered in a 400 degree F oven for 8 to 10 minutes.
6. Serve. Sprinkle with Parmesan and basil and serve with the pan sauce.
How to Serve Skillet Chicken and Peppers
Serve the chicken and peppers over rice, pasta, or mashed potatoes, or tuck them into a sub roll for a sandwich. A green salad or roasted vegetables make a good side, and the roasted broccoli is an easy pairing.
For other chicken and pepper dinners, try the easy sheet pan Italian chicken and peppers, the sheet pan chicken fajitas, or the one pan chicken and rice bake.
How to Store and Reheat Skillet Chicken and Peppers
Cool the chicken and peppers and refrigerate them in an airtight container within 2 hours of cooking. They keep for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water, or in the microwave in short bursts, until steaming hot. For meal prep, pack the chicken and peppers with rice in lunch containers.
Tips and Variations for Skillet Chicken and Peppers
Cook the chicken to a safe temperature. The USDA Food Safety and Inspection Service lists 165 degrees F as the safe internal temperature for poultry, so use an instant-read thermometer in the thickest part.
Slice the peppers and onion to a similar thickness so they cook evenly. If your skillet is small, sear the chicken in two batches so it browns instead of steaming. Add sliced mushrooms or zucchini for extra vegetables, or a pinch of red pepper flakes for heat. Chicken thighs work too, though they need a few more minutes.
Frequently Asked Questions About Skillet Chicken and Peppers
Can I use chicken thighs instead of breasts in skillet chicken and peppers?
Yes. Boneless skinless thighs work well, but they may need a few extra minutes to reach 165 degrees F.
Why slice the chicken breasts in half?
Thin cutlets cook faster and more evenly, so the outside does not dry out while the center finishes.
Can I make skillet chicken and peppers in the oven instead?
You can finish the chicken in a 400 degree F oven after searing and cooking the vegetables. Use an oven-safe skillet.
Do I need to use three colors of peppers?
No. Any bell peppers work, but a mix gives the best color and sweetness.
How do I keep the chicken juicy?
Use thin cutlets, avoid overcooking, and check the temperature with a thermometer. Remove the chicken from the heat as soon as it reaches 165 degrees F.
Skillet Chicken and Peppers
Equipment
- Skillet
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts sliced in half horizontally into thin cutlets
- ¾ tsp kosher salt divided
- ½ tsp black pepper divided
- 2 tsp Italian seasoning divided
- 2 tbsp olive oil divided
- 3 bell peppers (red, yellow, orange) cut into 1/2 inch strips
- 1 medium yellow onion sliced
- 4 cloves garlic minced
- ¼ cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese optional
- fresh basil or parsley for garnish
Instructions
Cooking
- Pat the cutlets dry and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Italian seasoning.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chicken 3 to 4 minutes per side until golden, then move to a plate.
- Add the remaining oil, peppers, onion, and the remaining salt, pepper, and Italian seasoning. Cook 6 to 8 minutes until softened and lightly browned. Add the garlic for about 30 seconds.
- Pour in the broth, scrape up the browned bits, and simmer 1 to 2 minutes.
- Return the chicken to the pan, cover, and cook over medium-low 5 to 8 minutes until it reaches 165 degrees F, or finish uncovered in a 400 degree F oven for 8 to 10 minutes.
- Sprinkle with Parmesan and basil and serve with the pan sauce.
