Italian Chicken and Peppers
Savor the vibrant flavors of Italy with this Italian Chicken and Peppers recipe! Tender, golden-seared chicken breasts are simmered in a rich, tomato-based sauce layered with aromatic garlic, tangy balsamic vinegar, and the classic seasonings of oregano and basil. A colorful medley of red, yellow, and green bell peppers, paired with sweet onions, adds a fresh, rustic touch to this comforting skillet dish. Ready in just 45 minutes, this one-pan meal is as easy as it is delicious, making it perfect for busy weeknights or casual dinner parties. Serve it with pasta, rice, or crusty bread to soak up every drop of the savory sauce, and don’t forget the optional sprinkle of fresh parsley for a bright finishing touch! Keywords: Italian chicken, chicken and peppers recipe, easy skillet dinner, one-pan meal, weeknight dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves minced garlic
- 14 ounces crushed tomatoes
- 0.5 cup chicken broth
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season both sides of the chicken breasts with salt, black pepper, oregano, basil, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the red, yellow, and green bell peppers along with the onion and sauté for 4-5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes, chicken broth, and balsamic vinegar. Add the red pepper flakes if using. Stir to combine and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low and cover the skillet with a lid.
Cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
Garnish with chopped fresh parsley before serving, if desired. Serve hot with your favorite side dish, such as pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 36.5 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3974 mg | 85% | |
*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.
