There’s something so satisfying about the colors and flavors in this Easy Chicken and Pepper Stir-Fry Recipe. It’s bright, savory, and just the right kind of cozy, making it a dish that always feels like a win in my kitchen.
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Why You'll Love This Recipe
I honestly never get tired of this recipe. It’s one of those straightforward meals that feels a bit fancy but comes together pretty quickly — perfect for weeknights or when you want to impress without stress.
- Bold Flavors: The combination of seared chicken, sweet bell peppers, and rich tomato wine sauce packs a flavor punch every time.
- Simple Ingredients: You can find everything at your local grocery store, and it’s a great way to use fresh peppers at their peak.
- One-Pan Magic: Less cleanup and more depth of flavor from cooking everything in one pan.
- Flexible & Customizable: It’s easy to tweak the recipe to your tastes or what you have on hand, making it a dependable kitchen staple.
Ingredients & Why They Work
Each ingredient plays a role in balancing flavor and texture here. The tender chicken thighs add juiciness, peppers bring sweetness and crunch, and the white wine and tomatoes round everything out with acidity and richness.
- Chicken Thighs: These stay juicy and tender even after simmering—plus, they have more flavor than breasts.
- Red & Green Bell Peppers: Their sweetness and crisp texture brighten the dish perfectly.
- Garlic: Adds depth and a savory note. Slicing rather than mincing gives subtle bursts of flavor.
- Dry White Wine: Deglazes the pan to lift flavor bits and adds a delicate acidity that balances the richness.
- Olive Oil: For searing and sautéing—it helps create that golden crust on the chicken.
- Salt & Pepper: Simple but essential—season well to bring out all the flavors.
- Basil Leaves: Torn in at the end for peppery freshness and a pop of color.
- Plum Tomatoes (Canned): Their natural sweetness and thick texture make a luscious sauce base.
Make It Your Way
I like to play around with this recipe depending on what I’m in the mood for or the season. You can totally make it your own by swapping veggies, spices, or even protein.
- Variation: I once tossed in some sliced jalapeños for a spicy kick — it was a game changer for my spice-loving friends.
- Protein Swap: Tried it with chicken breasts for a leaner option. Just watch the cooking time so it doesn’t dry out.
- Veggie Boost: Throw in mushrooms or zucchini if you want more color and texture.
- Wine-Free Version: Using chicken stock with a splash of lemon juice works well if you want to skip alcohol.
Step-by-Step: How I Make Easy Chicken and Pepper Stir-Fry Recipe
Step 1: Prep and Season Like a Pro
First things first: drain your canned plum tomatoes well, catching just the pulp for that perfect sauce texture. Meanwhile, pat the chicken thighs dry – this is key to getting a nice sear. Then season liberally with salt and pepper; don’t be shy here because the seasoning builds layers of flavor.
Step 2: Searing for Flavor
Heat a large stainless steel pan over medium heat until hot. Add a couple tablespoons of olive oil, then carefully add the chicken thighs without crowding the pan. Sear each side about 5 minutes until they have a beautiful golden crust. This step locks in juices and gives the dish that mouthwatering color. If your pan feels crowded, do this in batches—it’s worth the little extra time.
Step 3: Build That Sauce
Once all chicken is seared and set aside, add the remaining olive oil and sliced garlic to the pan. Sauté briefly—about 60 seconds—to release the garlic’s fragrance without burning it. Toss in your sliced bell peppers and stir to coat them nicely. Immediately pour in half a cup of dry white wine to deglaze, scraping up any flavorful bits stuck to the bottom.
Step 4: Simmer and Meld
Add the drained plum tomatoes and bring everything to a gentle simmer. Nestle the chicken thighs back into the pan, stirring so they get coated in that rich sauce. Cover the pan partially with a lid or foil and let it simmer for 35 minutes. Stir occasionally, so nothing sticks, and let those flavors really come together.
Step 5: Finish and Serve
If the liquid hasn’t reduced enough after cooking, remove the chicken and crank the heat to medium-high to thicken the sauce for a few minutes. When it’s just right—thick, glossy, and coating the chicken—give it a final taste test. Adjust salt and pepper, then turn off the heat and sprinkle torn basil over the top. Serve right away, ideally with crusty Italian bread to soak up every last bit of that delicious sauce. Trust me, you’ll want to mop up every drop!
Top Tip
Over the years, I’ve learned that searing the chicken well and not rushing the simmering phase makes all the difference. These little steps turn a simple stir-fry into something remarkably flavorful and tender.
- Proper Searing: Make sure your pan and oil are hot before adding chicken so you get that golden crust, which seals in juices.
- Don’t Overcrowd the Pan: Working in batches gives each piece space to brown evenly, boosting flavor.
- Be Patient with Simmering: Allowing the chicken plenty of time to cook slowly in the sauce breaks down connective tissue, making thighs wonderfully tender.
- Adjust Seasoning at the End: Sauces often need a little extra salt or pepper after simmering to brighten flavors, so taste before serving.
How to Serve Easy Chicken and Pepper Stir-Fry Recipe
Garnishes
I love tossing fresh torn basil leaves over the top just before serving—it adds a lovely fresh aroma and a little herbal brightness. Sometimes I also sprinkle a few chili flakes when I’m feeling adventurous or a drizzle of good olive oil for richness.
Side Dishes
This dish shines alongside crusty bread, perfect for sopping up that vibrant sauce. You can also serve it over steamed rice or creamy polenta to make it more of a full meal. Roasted veggies or a simple green salad are great fresh, crunchy complements.
Creative Ways to Present
For dinner parties, I’ve arranged the chicken and peppers on a big platter, sprinkled with basil and paired with small bowls of extra sauce and bread around. It feels rustic yet elegant. Mini herb sprigs add that final pretty touch when serving guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers I have go straight into an airtight container in the fridge, where they last up to three days without losing their flavor or texture. I actually think the flavors develop even more overnight, which is a nice surprise for lunch the next day.
Freezing
I’ve frozen this dish a few times when making a double batch. Just cool it completely, portion it out, and freeze in airtight containers. When you thaw it, the sauce holds together beautifully, and the chicken stays tender.
Reheating
To reheat, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally, so the chicken doesn’t dry out. The microwave works in a pinch, but keep it short and cover the dish to keep moisture locked in.
Frequently Asked Questions:
You can definitely swap chicken breasts for thighs if you prefer white meat; just be mindful to cook them to 165°F to avoid drying them out, and they’ll cook a bit faster so adjust your simmer time accordingly.
Dry white wines like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay work beautifully, providing acidity and subtle fruit notes without overpowering the dish.
Absolutely! You can prepare this dish a day ahead and reheat it gently. The flavors meld beautifully overnight, making it taste even better the next day.
To keep peppers from getting soggy, add them after sautéing garlic and cook on medium heat just until they soften slightly — they should retain a little crunch for contrast in the dish.
Final Thoughts
This Easy Chicken and Pepper Stir-Fry Recipe holds a special place in my go-to dishes because it’s comfort food at its finest without requiring a ton of fuss. Every time I make it, it fills the kitchen with incredible aromas, and serving it always feels like a little celebration of fresh, simple ingredients done right. Trust me, you’ll come back to this recipe again and again once you try it.
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Easy Chicken and Pepper Stir-Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful Italian-inspired dish featuring tender seared chicken thighs simmered with vibrant red and green bell peppers, garlic, plum tomatoes, and dry white wine, finished with fresh basil for a fragrant touch. Perfect served with crusty Italian bread to soak up the rich sauce.
Ingredients
Chicken
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
- salt and pepper to taste
- ¼ cup olive oil divided
Vegetables & Aromatics
- 2 large red bell peppers sliced
- 2 large green bell peppers sliced
- 4 cloves garlic sliced
- 1 28-ounce can plum tomatoes hand crushed and drained
- ¼ cup packed basil leaves hand torn, for finishing
Liquids
- ½ cup dry white wine
Instructions
- Prepare Tomatoes and Chicken: Drain the canned plum tomatoes into a colander to remove excess liquid, reserving only the pulp for the recipe. Pat the chicken thighs dry with paper towels and season them liberally with salt and pepper on both sides.
- Sear Chicken: Heat a large stainless steel frypan or burner-safe roasting pan over medium heat. Add 2 tablespoons of olive oil once hot, then sear the chicken thighs for 5 minutes per side until well browned. Work in batches to avoid overcrowding. Remove and set aside on a plate tented with foil.
- Sauté Garlic and Peppers: Add the remaining olive oil and sliced garlic to the pan and sauté for 60 seconds until fragrant. Add the sliced red and green bell peppers, mixing to coat them with oil and garlic.
- Deglaze and Combine: Immediately pour in the ½ cup dry white wine and use a wooden spoon to scrape the bottom of the pan to release flavorful browned bits. Add the drained plum tomato pulp and bring the sauce to a simmer. Once simmering, return the seared chicken thighs to the pan and stir to combine.
- Simmer: Partially cover the pan with a lid or foil and cook over a gentle simmer for 35 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Reduce Sauce if Needed: If after 35 minutes the sauce still has too much liquid, remove the chicken thighs to a plate and simmer the sauce over medium-high heat for 5 to 10 minutes to thicken. This step can be skipped if sauce consistency is already desirable.
- Season and Finish: Taste the sauce and adjust seasoning with salt and pepper as needed. Turn off the heat, tear fresh basil leaves over the dish, and sprinkle evenly.
- Serve: Plate the chicken and peppers hot with crusty Italian bread for soaking up the flavorful sauce. Enjoy your meal!
Notes
- Any type of chicken can be used, though traditionally this dish features whole skin-on chicken pieces.
- For white meat chicken, avoid cooking beyond 165°F internal temperature to stay juicy. Dark meat like thighs benefits from cooking to 175°F for tenderness.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers store well for up to 3 days and reheat easily in the microwave or on the stovetop over medium-low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
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