Italian Country Chicken Peppers
Transport your taste buds to the rustic kitchens of Italy with this vibrant and hearty Italian Country Chicken Peppers recipe. Tender, golden-seared chicken thighs are simmered in a rich, aromatic sauce brimming with sweet bell peppers, onions, and garlic, enhanced by a splash of dry white wine and zesty crushed tomatoes. This one-pan meal is infused with Italian staples like oregano, basil, and a hint of crushed red pepper flakes for a subtle kick. Perfect for weeknight dinners or cozy family gatherings, this comforting dish comes together in under an hour and pairs beautifully with crusty bread, pasta, or fluffy rice. Bursting with bold flavors and wholesome ingredients, this Italian-inspired recipe is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 large, sliced red bell pepper
- 1 large, sliced yellow bell pepper
- 1 large, sliced green bell pepper
- 1 sliced medium onion
- 4 minced garlic cloves
- 28 ounces canned crushed tomatoes
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Pat the chicken thighs dry with paper towels, then season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the chicken thighs in the skillet for 3-4 minutes per side, until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and garlic for 2-3 minutes, until fragrant.
Add the sliced bell peppers to the skillet and cook for another 5 minutes, stirring occasionally, until softened.
Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
Stir in the canned crushed tomatoes, chicken broth, oregano, basil, red pepper flakes (if using), and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and simmer for 30 minutes, or until the chicken is fully cooked and tender.
Sprinkle the chopped fresh parsley over the dish before serving.
Serve hot with crusty bread, pasta, or rice to soak up the delicious sauce.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 15.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1216 mg | 26% | |
*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.
