Description
Chicken and Peppers brings sizzling flavor right to your dinner table with minimal effort. Grab some bell peppers, slice your chicken, and watch this simple meal come together faster than you can order takeout.
Ingredients
Scale
Main Protein:
- 4 pounds boneless skinless chicken thighs
Vegetables:
- 2 large green bell peppers
- 2 large red bell peppers
- 4 cloves garlic
Liquid and Seasonings:
- ¼ cup olive oil
- ½ cup dry white wine
- 1 28 ounces can plum tomatoes
- ¼ cup basil leaves
- salt
- pepper
Instructions
- Drain the plum tomatoes thoroughly, reserving the pulp for later use.
- Use paper towels to completely dry 4 pounds of chicken thighs, then generously season both sides with salt and pepper.
- Pour 2 tablespoons olive oil into a large pan, heating to medium. Sear chicken thighs for exactly 5 minutes per side until golden brown, working in batches to prevent overcrowding.
- Move seared chicken to a plate and cover with foil. Add remaining olive oil and 4 sliced garlic cloves to the same pan, sautéing for 60 seconds.
- Toss sliced green and red bell peppers in the pan, coating them evenly with oil and garlic.
- Deglaze the pan with ½ cup dry white wine, scraping up all browned bits from the bottom.
- Stir in hand-crushed plum tomatoes and return chicken thighs to the pan.
- Simmer uncovered at 350°F for 35 minutes, occasionally stirring to prevent sticking.
- If sauce seems too liquid, remove chicken and reduce sauce over medium-high heat for 7 minutes.
- Taste and adjust seasoning with salt and pepper.
- Sprinkle ¼ cup hand-torn basil leaves over the dish just before serving.
- Serve immediately with crusty bread to soak up the rich sauce.
Notes
- Pat the chicken thighs completely dry before seasoning to ensure a perfect golden-brown sear that locks in flavor.
- Work in batches when searing chicken to prevent overcrowding, which steams the meat instead of creating a crisp exterior.
- Choose a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc that complements the chicken’s richness without overpowering the peppers.
- For a low-carb version, serve the dish over cauliflower rice or with a side of roasted vegetables instead of bread to keep the meal light and nutritious.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg