Published: . Updated: by Iryna Bychkiv | This post may contain affiliate links. Read more here
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This chicken thighs with bell peppers recipe is a must-try for anyone who loves a dish that's wonderfully flavorful, with a crispy, golden brown exterior and a juicy, tender interior.
This one-pot wonder is a perfect blend of hearty ingredients that promises a perfect depth of flavor and delicious textures, leaving you with a warm, satisfying meal that's simple to make and packed with flavor.
If you're a fan of this recipe, you need to try my other chicken recipes! This mustard chicken is a reader favorite, and chicken riganati is perfect for weeknight dinners or special occasions.
If you love cooking with boneless skinless chicken thighs, then this bourbon chicken will become your favorite easy recipe.
Jump to:
- Why This Is The Best Chicken Thighs With Bell Peppers Recipe
- Key Ingredients
- How to Make Chicken Thighs With Bell Peppers
- Tips For Making the Best Chicken Thighs With Bell Peppers
- Serving Suggestions
- Recipe Variation Ideas
- Frequently Asked Questions
- How to Store Leftovers
- You'll Also Like These Chicken Recipes
- Recipe
Why This Is The Best Chicken Thighs With Bell Peppers Recipe
- Flavor Packed: The combination of chicken thighs, bell peppers, and a host of herbs and spices delivers a flavor profile that's out of this world.
- One-Pot Wonder: This recipe is made in one single skillet, making for easy cooking and even easier cleanup.
- Family Favorite: With its crispy chicken skin and hearty vegetables, this dish is sure to become a staple in your home.
- Comfort Food: There's something incredibly comforting about a plate of chicken thighs with bell peppers. This recipe is a go-to for cozy family dinners.
- Irresistible: Once you try this recipe, you'll understand why it's an absolute must-try. The combination of crispy chicken skin, tender meat, and flavorful peppers is simply irresistible.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Chicken Thighs: These will be the protein of our dish, providing a rich, meaty flavor.
- Plain Flour: This will be used to dust the chicken thighs, helping to give them a crispy, golden exterior.
- Olive Oil: This will be used to cook our chicken and vegetables, adding a healthy fat and a rich, slightly fruity flavor.
- Garlic Clove: Finely sliced garlic will infuse our dish with a perfectly garlicky flavor that brings all the other flavors out.
- Bell peppers: These will add a lovely crunch and a sweet, tangy flavor to our dish.
- Red Pepper Flakes: These will add a bit of heat to our dish, making it spicy and flavorful.
- Dry Thyme and Dry Rosemary: These herbs will give our dish a warm, earthy flavor.
- Cherry Tomatoes: These will add a pop of color and a sweet, tangy flavor to our dish.
- White Wine: This will be used to deglaze the pan, adding a rich, complex flavor to our dish.
- Diced Tomatoes: These will add a sweet, tangy flavor and a bit of texture to our dish.
How to Make Chicken Thighs With Bell Peppers
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Making these incredible chicken thighs with bell peppers at home is super easy and will give you great results every single time. Here's how to make it step by step:
- Prep the chicken thighs: Start by dusting the chicken thighs with plain flour, shaking off any excess.
- Sear the chicken: Heat the olive oil in a cast iron skillet over medium-high heat. Season the chicken with salt and pepper and add them to the skillet, skin side down. Cook until the skin is golden brown and crispy, then flip the thighs and cook for a few minutes more. Remove the chicken from the skillet and set aside.
- Saute the veggies: In the same skillet, add the sliced onion and cook it until it starts to soften about 5 minutes. Stir in bell peppers and cook for another 3 minutes.
- Add the seasonings: Add diced tomatoes, paprika, garlic, red pepper flakes, dried thyme, and dried rosemary to the skillet. Stir to coat the vegetables with the spices and cook for a few minutes.
- Combine and cook: Return the chicken thighs to the skillet, placing them on top of the vegetable mixture. Add the cherry tomatoes and white wine to the skillet. Stir well to combine.
- Cover and simmer: Cover the skillet with a lid or foil and reduce the heat. Let everything simmer until the chicken is cooked through and the vegetables are tender.
- Rest and serve: After the chicken is done, remove the lid or foil and let the chicken rest for a few minutes before serving. Serve the chicken thighs with the bell peppers, onions, and tomatoes, and spoon some of the cooking juices over the top.
Enjoy your homemade chicken thighs with bell peppers!
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Chicken Thighs With Bell Peppers
- Choose the right skillet: For this recipe, a cast iron skillet works best. It heats evenly and gives the chicken a nice, crispy skin.
- Don't skip the flour: Dust the chicken thighs with plain flour before cooking. This helps to give the chicken a golden brown, crispy skin.
- Adjust the heat: If you find that the heat is too high and the chicken is browning too quickly, reduce the heat to medium. You want the chicken to cook through without burning the skin.
- Use a mix of peppers: I recommend using a mix of red, yellow, and green peppers for a colorful and flavorful dish. The different colors add visual appeal, and each has its own unique flavor.
Serving Suggestions
- For a hearty, comforting meal, serve this flavorful chicken thighs with bell peppers recipe atop a bed of creamy mashed potatoes. The creamy texture of the potatoes perfectly complements the bold flavors of the dish.
- If you're looking for a lighter option, pair this dish with a side of roasted vegetables. The smoky char from the vegetables adds a nice contrast to the tender chicken and sweet peppers.
- For a complete and satisfying meal, serve these chicken thighs with bell peppers alongside some garlic focaccia bread. The garlicky, buttery bread is perfect for soaking up the delicious cooking juices from the dish.
- This chicken thighs with bell peppers recipe is versatile and can be served with your favorite side dishes. Feel free to get creative and enjoy it with whatever you like best!
Recipe Variation Ideas
- Spicier: If you're a fan of spicy food, this variation is for you. Add an extra teaspoon of red pepper flakes to the recipe. This will give the dish an extra kick that will leave your tastebuds tingling.
- Fresh herbs: For a fresher, more aromatic take on this dish, try using fresh herbs instead of dried. Replace the dried thyme and rosemary with a tablespoon of freshly chopped thyme and rosemary. This will give the dish a more vibrant, fresh flavor.
Frequently Asked Questions
Can I use boneless chicken thighs for this recipe?
Yes, you can. However, bone-in, skin-on chicken thighs are recommended, as they add more flavor to the dish. If you opt for boneless thighs, reduce the cooking time slightly to avoid overcooking the chicken.
Is there a specific type of white wine that works best for this recipe?
A dry white wine, such as Chardonnay or Pinot Grigio, works best. It adds a depth of flavor to the dish without making it too sweet.
Can I substitute the white wine with something non-alcoholic?
If you prefer not to use wine, you can substitute it with chicken broth. However, keep in mind that this will alter the flavor of the dish slightly.
Can I use other types of flour for dustings, such as gluten-free or whole wheat flour?
Yes, you can. Feel free to use gluten-free or whole wheat flour if you have dietary restrictions. Just make sure to adjust the amount as needed to lightly coat the chicken thighs.
How to Store Leftovers
- Fridge: After enjoying your delicious chicken thighs with bell peppers, you may have some leftovers. Simply store them in an airtight container in the fridge. They will keep for up to 3 days.
- Freezer: If you wish to freeze this dish, I recommend doing so before cooking. You can prepare the recipe as instructed up to the point of cooking, then let it cool and freeze it in a freezer-safe container. This will ensure that the ingredients retain their freshness and flavor. When you're ready to enjoy the dish, simply thaw it in the refrigerator overnight and then cook as directed, adding a few extra minutes to the cooking time as needed.
You'll Also Like These Chicken Recipes
- Mustard Chicken Recipe
- Hungarian Chicken Paprikash Recipe
- Classic Chicken Mushroom Stroganoff (Simple and Easy!)
- Honey Mustard Chicken (One-Pan Dish Ready in 30 Minutes!)
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Chicken Thighs with Bell Peppers (Easy One Pot Recipe)
This chicken thighs with bell peppers recipe is a must-try for anyone who loves a dish that's wonderfully flavorful, with a crispy, golden brown exterior and a juicy, tender interior.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4
Calories: 355kcal
Author: Iryna Bychkiv
Ingredients
- 4 chicken thighs skin on and bone in
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 1 large onion thickly sliced
- 3 mixed peppers chopped into 3cm chunks
- 1 garlic clove finely sliced
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 tablespoon dried rosemary
- 200 grams cherry tomatoes
- 1 cup white wine
- ½ can diced tomatoes
Instructions
Dust chicken thighs with plain flour, shaking off any excess.
Heat the olive oil in a cast iron skillet over medium-high heat. Season with salt and pepper and add them skin side down, and cook for about 5 minutes or until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and peppers. Sauté for 5 minutes until they start to soften.
Add the diced tomatoes, paprika, garlic, red pepper flakes, dried thyme, and dried rosemary to the skillet. Stir to coat the vegetables with the spices and cook for about 4 minutes.
Return the chicken thighs to the skillet, placing them on top of the vegetable mixture. Make sure the chicken is nestled into the vegetables. Add the cherry tomatoes and white wine to the skillet. Stir well to combine.
Cover the skillet with a lid or foil and reduce the heat to medium-low. Cook for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally and check for doneness.
Once done, remove the lid or foil and let the chicken rest for a few minutes before serving.
Serve the chicken thighs with the bell peppers, onions, and tomatoes, spooning some of the cooking juices over the top.
Notes
Choose the right skillet: For this recipe, a cast iron skillet works best. It heats evenly and gives the chicken a nice, crispy skin.
Adjust the heat: If you find that the heat is too high and the chicken is browning too quickly, reduce the heat to medium. You want the chicken to cook through without burning the skin.
Chicken thighs: Bone-in, skin-on chicken thighs are recommended, as they add more flavor to the dish. If you opt for boneless thighs, reduce the cooking time slightly to avoid overcooking the chicken.
Using wine: If you prefer not to use wine, you can substitute it with chicken broth. However, remember that this will alter the dish's flavor slightly.
Fridge: After enjoying your delicious chicken thighs with bell peppers, you may have some leftovers. Simply store them in an airtight container in the fridge. They will keep for up to 3 days.
Freezer: If you wish to freeze this dish, I recommend doing so before cooking. You can prepare the recipe as instructed up to the point of cooking, then let it cool and freeze it in a freezer-safe container. This will ensure that the ingredients retain their freshness and flavor. When you're ready to enjoy the dish, simply thaw it in the refrigerator overnight and then cook as directed, adding a few extra minutes to the cooking time as needed.
Nutrition
Calories: 355kcal | Carbohydrates: 15g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 185mg | Potassium: 722mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3607IU | Vitamin C: 133mg | Calcium: 62mg | Iron: 3mg
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Iryna Bychkiv
Website
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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