Bistro Chicken with Peppers
Elevate weeknight dinners with this Bistro Chicken with Peppers, a one-pan masterpiece that combines succulent, golden-seared chicken breasts with a medley of sweet red, yellow, and green bell peppers. This vibrant dish is simmered in a savory blend of chicken broth, white wine, and aromatic fresh thyme, creating a rich sauce that’s perfect for soaking up with crusty bread or pairing with creamy mashed potatoes. Finished with a sprinkle of fresh parsley, this recipe is as visually stunning as it is satisfying. Ready in just 45 minutes, it’s an easy yet elegant meal that brings gourmet bistro flavors right to your table. Perfect for a quick family dinner or a cozy date night in!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 1 large, sliced into thin strips green bell pepper
- 4 cloves, minced garlic
- 1.5 cups chicken broth
- 0.5 cups white wine
- 1 tablespoon, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Season the chicken breasts with half of the salt and pepper. Sprinkle them lightly with all-purpose flour and pat to create a thin coating.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the sliced red, yellow, and green bell peppers. Cook for about 5-6 minutes, stirring occasionally, until the peppers are softened and starting to caramelize.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
Pour in the chicken broth and white wine, scraping the bottom of the pan to deglaze it and release any browned bits. Bring the mixture to a simmer.
Stir in the fresh thyme, remaining salt, and black pepper. Return the chicken breasts to the skillet, nestling them into the pepper mixture.
Reduce the heat to low and cover the skillet. Let the chicken cook for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the lid and cook for an additional 2-3 minutes to thicken the sauce slightly, if desired.
Garnish with fresh chopped parsley before serving. Serve hot with crusty bread, rice, or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
