Italian Skillet Chicken and Peppers

4.70 from 13 votes

This Italian skillet chicken and peppers is flavor packed thanks to tender chicken, juicy tomatoes, roasted bell peppers and plenty of spices!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Dish

Cuisine: Italian

Servings:

Calories: 108kcal

Author: Rosemary Molloy

Ingredients

2 tablespoons olive oil
1 clove garlic finely chopped
1 small onion chopped
5 pieces chicken (legs or breast or a combination)
¼ cup white wine
14 ounce can chopped tomatoes or whole San Marzano tomatoes*
1 yellow pepper
1 red pepper
½ teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1-2 pinces hot pepper flakes or black pepper if desired
¼-½ cup water

*If you get San Marzano tomatoes you will have to chop them yourself

Instructions

Clean and remove the seeds and white filaments from the peppers, then cut into long thickish strips.
In a large pan add the olive oil, chopped onions and garlic, sauté until transparent, add the chicken pieces and brown on both sides, then add the white wine and cook on high for 1-2 minutes.
Add the tomatoes, peppers, oregano, basil, salt, water and hot pepper flakes simmer on low / medium heat, covered for approximately 40-60 minutes (or until chicken is cooked and no longer pink, chicken is cooked when the internal temperature is between 165-175F/ 74-80C), stirring occasionally. If you find it is getting too thick add a little more water. Serve immediately with fresh Italian bread. Enjoy!

Notes

To make in advance - Assemble recipe as directed and portion into an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or in a skillet over medium heat.

To freeze - Assemble recipe as directed and portion into an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or in a skillet over medium heat.

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