u003cstrongu003eCan I use chicken breasts instead of thighs?u003c/strongu003e

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.

u003cstrongu003eWhat’s the best wine to use in this recipe?u003c/strongu003e

Dry white wines like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay work beautifully, providing acidity and subtle fruit notes without overpowering the dish.

u003cstrongu003eCan I make this recipe ahead of time?u003c/strongu003e

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.

u003cstrongu003eHow do I avoid soggy peppers in stir-fry?u003c/strongu003e

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.

Chicken and Pepper Stir-Fry: Easy, Colorful, and Delicious

Name: Easy Chicken and Pepper Stir-Fry Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat; salt and pepper to taste; 1/4 cup olive oil divided; 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; 1/4 cup packed basil leaves hand torn, for finishing; 1/2 cup dry white wine

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

Scale

Chicken

4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
salt and pepper to taste
1/4 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
1/4 cup packed basil leaves hand torn, for finishing

Liquids

1/2 cup dry white wine

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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 1/2 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